Chocolate Mint Cookies

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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

 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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