If you are a chocolate mint lover, these Grasshopper Cookies are calling your name! When I was younger, you know way back when, my mom would make these for me. I would come home from school and she would have a delicious fresh baked batch of Grasshopper cookies for us to snack on. I find them very easy to make and they are super yummy.
Don't get these confused with those thin mint cookies from the Girl Scout troops. These Grasshopper cookies pack a way bigger flavor. There are layers of lovely mint and chocolate with the cookie base and then you top them with the Ande's Mints, this is where you insert the chefs kiss hand.
Some people don't have the same affection for mint and chocolate as I do and for those who don't, I would recommend a different cookie to bake this weekend. These soft baked pumpkin chocolate chip cookies are divine! Or maybe you like more of a shortbread cookie and if that is the case, I highly recommend these Strawberry Shortbread Cookies.
Why This Recipe Works
- Chocolate and Mint, make the best flavors when put together.
- Grasshopper cookies are extremely easy to make and if you don't have time to do the frosting, you can just enjoy the cookie base on its own.
- These grasshopper cookies are amazing any time of the year, even during Christmas time with it's gorgeous green mint frosting.
Grasshopper Cookies come in a variety of styles. For this particular recipe, you are making a chocolate based cookie with flour, cocoa powder, baking soda, sugar, brown sugar, butter, vanilla, eggs and the Andes Mints. You will put the Peppermint Extract into the mint frosting which is made up of butter, powdered sugar, and food dye. It is a very small amount of peppermint extract because if you use too much it can make your grasshopper cookies very very "minty". The chocolate glaze is a simple one made up of chocolate chips, butter and chopped andes mints.
Variations of grasshopper cookies
- Make these gluten free by using almond flour instead of regular flour but double check on your substitution ratios.
- Omit the Mint Green Frosting if you like a subtle mint cookie.
- Add the andes mints directly into the frosting.
Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large mixing bowl, whisk together the flour, cocoa powder and baking soda, set aside.
In a second large mixing bowl, beat the granulated sugar, brown sugar and butter until smooth and creamy.
Mix in the eggs and vanilla and slowly add in the flour mixture, mixing until combined.
Add in the Mints and stir until flour and chopped mints are combined.
Your dough will be thick.
Using a medium cookie scoop, portion out dough for each cookie. Place dough onto the line cookie sheet, about 2 inches apart.
Bake for 7-9 minutes or until the cookies are slightly cracked.
Allow the cookies to cool on the cookie sheet for about 2 minutes before transferring to a wire rack to cool completely.
For The Frosting and Chocolate Glaze:
Mint Frosting: Beat butter for 2 minutes. Add peppermint extract and slowly add the powdered sugar until you reach your desired consistency. Add 1-2 TBLS of milk if it gets too thick. Add 5-8 drops of green dye for color.
Chocolate Glaze: Melt Chocolate Chips and butter together in a microwave proof bowl. Zap for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
To assemble the Grasshopper Cookies:
Pipe on the frosting, smooth over with a knife.
Spoon on your glaze in the center.
Top with andes candies.
Allow the frosting and glaze to set for about 20 minutes then enjoy!
Grasshopper Cookies are best when enjoyed fresh but you can store them in an airtight container (remember to put wax paper between them if layering) in the refrigerator.
Frequently Asked Questions for Grasshopper Cookies:
What are Grasshopper Cookies Made of?
A chocolate cookie base, then topped with a buttercream frosting, chocolate ganache and chopped andes mints.
What is a grasshopper cookie flavor like?
It is a chocolate and mint flavor packed cookie.
Do Grasshopper Cookies taste like thin mints?
No. They do not taste anything like a thin mint. Thin mints have a shortbread cookie based covered in a chocolate coating. Grasshopper cookies have more of a peppermint flavor.
These grasshopper cookies are absolutely delicious. Perfect for any time of the year, always a crowd pleaser and ridiculously easy to make but look very high end. Next time you are invited to a party, I highly recommend to bring these.
Other Recipes You'll Like
- 2 ½ cups flour
- ¾ cups Unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 cup unsalted butter room temperature
- 2 teaspoon vanilla extract
- 2 eggs room temperature
- 10 Andes Mints candies chopped into small pieces
- ¾ cup butter Softened
- 1 ½ teaspoon peppermint extract
- 3 cups powdered sugar
- 1 tablespoon milk if needed
- 7 drops green food dye if desired
- 1 ½ cups chocolate chips
- 4 tablespoons butter salted
- 18 Andes Mints candies chopped into large pieces
- Line a baking sheet with parchment paper or silicone baking mats and set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder and baking soda and set aside.
- In a second large mixing bowl or bowl of a stand mixer, beat the granulated sugar, brown sugar and butter until smooth and creamy. Mix in the eggs and vanilla. Slowly add flour mixture, mixing until combined. Stir in chopped Andes Mints candy pieces. The dough will be thick.
- Using a medium Cookie Scoop, portion out the dough for each cookie. Place dough onto the lined cookie sheets, about 2 inches apart.
- Bake for 7-9 Minutes or until the cookies are slightly cracked. Allow the cookies to cool on the cookie sheet for about 2 minutes before transferring to a wire rack to cool completely.
For the frosting and glaze:
- Mint Frosting: Beat Butter for 2 minutes. Add peppermint extract and slowly add the powdered sugar until you reach your desired consistency. Add 1-2 Tablespoons of milk if it gets too thick. Add green dye for color.
- Chocolate glaze: Melt chocolate chips and butter together in a microwave proof bowl. Zap for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
- To assemble, pipe on frosting, smooth over with a knife, spoon on your glaze in the center and top with andes candies.
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