“The key to eating the black and white cookie, Elaine, is you wanna get some black and some white in every bite. Nothing mixes better than vanilla and chocolate!” – Jerry Seinfeld

Ever since I saw the episode of Seinfeld where Jerry eats a black and white cookie, I wanted to try one (even though the cookie makes him ill). Fun fact: I recently heard Jerry Seinfeld admit that he actually doesn’t like black and white cookies in real life even though he is always associated with them because of the show. When the episode first came out, the internet barely existed so there was no easy way to find a recipe. Over the years my drive to try the cookie diminished and I never did try to find the recipe for these cookies.

Many years later I had just moved in with my friend Samantha and she was baking cookies for work. To my surprise, they were black and white cookies! So, of course, I volunteered to help her make them and requested a cookie as payment. I was hooked! These are no ordinary cookies – they are more of a cakey texture and are quite puffy in the middle, similar to a cookie used for a whoopee pie. Topped with that perfect balance of chocolate and vanilla icing, they are a real treat.

If you can let the cookies cool without putting them in the fridge, they taste better, so be sure to leave yourself time to let them cool completely. Then ice them half white and half black, let the icing set and enjoy with a glass of milk.

In the words of Jerry, “Look to the cookie, Elaine. Look to the cookie.”

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Black and White Cookies
Prep Time
10 minutes
Cook Time
15-17 minutes
Yields
8

Ingredients

Cookie

1 1/4 cup (310 ml) flour
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
1/3 cup (75 ml) buttermilk
1/2 tsp (2 ml) vanilla
1/3 cup (75 ml) butter, softened
1/2 cup (125 ml) sugar
1 large egg

Icing

1 1/2 cup (375 ml) icing sugar
1 tbsp (15 ml) corn syrup
1 tsp (5 ml) lemon juice
1/2 tsp (2 ml) vanilla
1-2 tbsp (15-30 ml) water
3 tbsp (45 ml) cocoa powder

Directions

  1. Preheat oven to 350 F (180 C).
  2. Whisk together flour, baking soda and salt in a bowl.
  3. Stir together the buttermilk and vanilla in a cup.
  4. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add egg, beating until well combined.
  5. Mix in flour mixture and buttermilk mixture, alternating in batches at low speed, beginning and ending with flour.
  6. Spoon batter in 1/4 cup (60 ml) measurements about 2 inches apart onto a buttered baking sheed. Bake until tops are puffed and golden brown (about 15-17 minutes). Cool for 5 minutes on rack.
  7. For icing, combine all ingredients, except cocoa, until smooth. Separate icing mixture almost in half. In the half with a little less icing, stir in cocoa and add water slowly until the chocolate icing is the same consistency as the vanilla. You want the icing to be firm enough to stay on the cookies, but soft enough that it will set like a glaze.
  8. Turn cookies flat sit up and spread half of each icing on cookie. Let the icing set and enjoy!