The Ultimate Grasshopper Cookie Recipe

This easy to make cake mix grasshopper cookie recipe is a delightful fusion of rich chocolate and refreshing mint. These homemade cookies bake up with a soft and chewy texture that is simply irresistible. These grasshopper chocolate mint cookies are topped with a thick layer of minty frosting and chocolate ganache. Sprinkled on top of the cookies are chopped Andes mint pieces.

These sweet treats are perfect for any occasion, whether you are hosting a fancy dinner party or simply enjoying a cozy evening at home. The combination of the rich chocolate base of the cookies and the refreshing mint frosting makes these cookies simply irresistible.

Then add that smooth and creamy chocolate ganache with a sprinkling of Andes mints. Making them the ultimate grasshopper cookie that is sure to be a crowd pleaser.

Why You Will Love This Grasshopper Cookie Recipe

These chocolaty minty cookies offer a multitude of reasons why they will become your new favorite cookies. The chocolate base of these cookies is made with a chocolate cake mix. Which makes them super soft and easy to make. They are topped with a minty buttery frosting and a rich chocolate glaze with chopped Andes mints sprinkled on top.

They have the perfect texture combination and balance from the soft cookie base and creamy frosting. These cookies offer a delightful texture that adds to the overall experience.

Each bite into one of these delightful grasshopper cookies has a harmonious blend of sweetness and freshness that will captivate your taste buds.

These cookies are easy to customize to your liking by adding more or less of the mint extract to the frosting. Replace the Andes mint candies with crushed candy canes, chopped nuts, or even a drizzle of white chocolate. The versatility of these cookies allows you to tailor them to your liking and experiment with different variations.

Ingredients Needed

Like our strawberry cookies, this grasshopper cookie recipe is made with a cake mix. To get a rich chocolate flavor for the cookies we use a devil's food cake mix.

Brown sugar does play a crucial role in enhancing the flavor, texture, and overall profile of grasshopper cookies. The brown sugar adds moisture and contributes to a soft and chewy texture.

Unsalted butter contributes to the richness and desirable flavor of the cookies. The creamy and slightly nutty taste of unsalted butter enhances the overall taste of the grasshopper cookies.

Eggs contribute to both the structure and texture of the final product. While the vanilla extract enhances all the flavors.

When it comes to the frosting once again the butter contributes to the flavor, texture, and overall richness of the frosting.

Peppermint extract gives the frosting the mint flavor that makes these grasshopper cookies.

Powdered Sugar works as a sweetener, adds texture, and thickens the frosting. While milk adds moisture to make a smooth and creamy frosting.

Green food coloring is optional since it doesn't add any flavor. It only gives the grasshopper cookie its color.

Chocolate chips and coconut oil are what create a chocolate glaze to add to the top of the cookies. This is also optional but really takes these cookies to the next level.

Andes mints to me are what really makes them a grasshopper cookie.

How To Make Cake Mix Grasshopper Cookies

Making these delightful treats is quite simple, even the Keebler elves would agree. Into a large bowl or the bowl of a stand mixer add the cake mix, brown sugar, melted butter, eggs, and vanilla extract. Mix until all the ingredients are combined. Since these cookies are made with a cake mix the dough batter will be thick.

Use a small cookie scoop or a tablespoon to form a dough ball and place it on a prepared cookie pan. I love using silicone liners on my baking sheets, however, parchment paper will also work. Flatten the dough balls out some by pressing them down with the bottom of a glass that has been dipped into real cocoa.

Bake in a preheated oven that is set at 350 degrees, then bake for 7-9 minutes. Allow the cookies to cool for 5 minutes on the cookie pan before transferring them to a wire cooling rack.

Once the cookie bases are fully cooled it's time to make the mint frosting. Into a large mixing bowl beat the unsalted butter until light and fluffy. Add in the peppermint extract and mix until combined.

Slowly add in the powdered sugar and then the milk in mixing until all are combined. Add drops of green food coloring to get the desired green color you want. Use an offset spatula or a piping bag to frost the cooled baked cookie with the minty green frosting.

In a medium bowl, microwave the chocolate chips and coconut oil. Heating in 30-second intervals until the chocolate is almost melted. Then mix the chocolate and oil together until smooth. Add a spoon full of the melted chocolate to the tops of the frosted cookies.

Then sprinkle onto the ganache small pieces of Andes mints on the top of each cookie. Most of the ingredients to make this sweet treat are pantry perfect staples. This means you can whip up a satisfying dessert treat anytime.

Tips And Tricks

With the butter after melting it allow it to cool some before adding it into the cookie batter. By allowing the melted butter to cool slightly before adding into the batter it gives the butter time to slightly come to room temperature. If the melted butter is too hot it could melt the sugar. Which will cause a runny cookie dough that doesn't hold its shape well and can spread during baking.

If you have checked out any of my other cookie recipes then you know I'm a big fan of using a cookie scoop. I feel a cookie scoop gives you a constance size of cookies which helps with the baking time.

Flatten the dough down a bit, I do this with the back of the cookie scoop. Or a glass that has been dipped into cocoa powder. Flattening the cookie dough will help to promote an even bake.

Don't overbake the grasshopper cookies, keep a close eye on them while they bake. You want the edges of the cookies to have a slightly crispy edge.

Once the cookies come out of the oven allow them to start to cool on the cookie sheet pan for 5 minutes. Before transferring them to a wire cooling rack. Allow them to fully cool before adding the frosting on top of them.

Chocolate melts can be used as a replacement for the chocolate chips when making the ganache. You can replace the coconut oil with butter, I prefer how easily the coconut and chocolate melt together.

When it comes to storing grasshopper cookies they need to be in an airtight container. They can be left at room temperature for 3-5 days. They can also be frozen for up to 2-3 months if properly stored.

Don't be afraid to get creative with these cookies. Try adding some mini chocolate chips, chopped nuts, or crushed candy canes as a replacement for the Andes mints on top of the ganache. Drizzle a bit of melted white chocolate on top of the cookies for an extra touch of indulgence.

Both the peppermint extract and green food coloring are optional. These cookies will still have a delicious chocolate flavor and a hint of mint from the Andes mints.

This ultimate grasshopper cookie recipe is sure to delight with its rich chocolate flavor, refreshing mint frosting, and chocolate ganache. The combination of the cookie's tender texture and the creamy, minty frosting created an irresistible treat.

Enjoy these yummy cookies at snack time with a scoop of ice cream for an ultimate dessert. These delicious fudge-flavored cookies are sure to be a big hit on St. Patrick's Day.

Here are some more easy cookie recipes.