1 cup butter, softened
2/3 cup sugar
1 large egg
2 teaspoons vanilla extract
2½ cups all-purpose flour
1-2 ounces Kroger semi-sweet chocolate chips, melted and cooled
2 teaspoons Kroger unsweetened baking cocoa powder)
1¼ to 1½ teaspoons Kroger mint extract
Several drops of Kroger green food coloring
2-3 bars (3.5 oz. each) Kroger Private Selection 72% cacao dark chocolate bars or 1 bag (12 oz.) Private Selection 62% cacao dark chocolate chunks, melted
- In a large mixture bowl, beat butter on medium-high for 30 seconds. Add sugar, beating until combined and scraping bowl occasionally. Beat in egg and vanilla until blended. Add flour in batches, beating slowly until combined.
- Divide dough in half. Add melted chocolate and cocoa powder to one batch, stirring until combined. Add mint extract and a few drops green food coloring to other batch, stirring until blended. (Placing dough in between waxed paper and kneading/turning it helps incorporate these ingredients.) Divide each colored portions in half so you have 2 chocolate and 2 mint.
- Shape each portion into a 10-inch rope. Loosely twist together one rope of chocolate and one rope of mint dough, much like braiding. In a piece of waxed paper, gently roll ropes together to form a 12-inch log. Wrap each log separately in waxed paper. Chill at least 2 hours.
- When ready to bake, preheat oven to 350°F. Cut logs into ¼-inch slices. Place slices 2-inches apart on ungreased cookie sheet. Bake 8-10 minutes or until edges are firm. Transfer to wire rack to cool completely.
- Melt chocolate and drizzle over cooled cookies. Let stand until chocolate is set, then pack in tightly covered container. Makes about 60 cookies.
Recipe inspiration from Better Homes & Gardens and adapted by culinary dietitian Kim Galeaz, RDN, CD