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Grasshopper Cookies Recipe

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4.4 from 3 reviews

Delight in these festive Grasshopper Cookies featuring a rich chocolate peppermint base, creamy mint frosting, and a chocolate topping sprinkled with Andes Mints. Perfect for holiday gatherings or any time you crave a refreshing, minty sweet treat.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Total Time: 32 minutes
  • Yield: 36 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Cookie Dough

  • 2 ½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 cup granulated sugar
  • 1 cup light brown sugar (packed)
  • 1 cup unsalted butter (room temperature)
  • 2 teaspoons vanilla extract
  • 2 large eggs (room temperature)
  • 10 Andes Mints (chopped into small pieces)

Frosting

  • 3 ½ cups confectioners sugar
  • ½ cup unsalted butter (room temperature)
  • ½ teaspoon peppermint extract
  • 3–5 tablespoons whole milk
  • Green gel food coloring

Topping

  • 1 cup chocolate melting wafers (such as Ghirardelli)
  • 18 Andes Mints (unwrapped and chopped into large pieces)

Instructions

  1. Preheat oven and prepare baking sheets: Preheat your oven to 375°F. Line two baking sheets with parchment paper or silicone baking liners to prevent sticking and set aside.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and baking soda. Set aside to be incorporated later.
  3. Cream sugars and butter; add eggs and vanilla: In a separate large mixing bowl or a stand mixer, beat together the granulated sugar, light brown sugar, and 1 cup of room temperature unsalted butter until the mixture is smooth and creamy. Then mix in the eggs one at a time along with the vanilla extract until fully combined.
  4. Combine wet and dry ingredients and add mints: Gradually add the dry flour mixture into the wet ingredients, mixing until just combined. Stir in the chopped small pieces of Andes Mints; this will make the dough thick.
  5. Portion dough and bake: Using a medium cookie scoop, portion out the dough onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 7-9 minutes or until the cookies show slight cracks on top. Allow them to cool on the sheet for 2 minutes before transferring to a wire rack to cool completely.
  6. Prepare the mint frosting: In a clean bowl or stand mixer, beat the ½ cup room temperature unsalted butter with 1 cup of confectioners sugar until creamy. Add peppermint extract and 3 tablespoons of whole milk, then slowly add the remaining confectioners sugar. Add additional milk, one tablespoon at a time, until the frosting reaches a spreadable consistency. Mix in a few drops of green gel food coloring to achieve a festive minty green color.
  7. Frost the cooled cookies: Spread a generous layer of the green mint frosting on each cooled cookie and set them aside for topping.
  8. Melt chocolate and add toppings: Place the chocolate melting wafers in a microwave-safe bowl. Heat at 50% power for 30 seconds, then stir. Continue heating in 15-second increments, stirring well between each, until the chocolate is melted and smooth. Allow to cool for 1 minute. Spoon a dollop of melted chocolate onto each frosted cookie, and immediately top with large chunks of unwrapped Andes Mints.
  9. Set and serve: Let the chocolate set completely at room temperature. Once set, serve your Grasshopper Cookies and enjoy the perfect balance of chocolate and mint flavors.

Notes

  • Ensure eggs and butter are at room temperature for better mixing and texture.
  • Do not overbake cookies; they should be slightly cracked and soft in the middle for the best texture.
  • Adjust the amount of milk in frosting to achieve your preferred consistency.
  • Use good quality chocolate melting wafers for smooth and glossy chocolate topping.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.

Find it online: https://allcookedup.com/grasshopper-cookies-recipe/