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These grasshopper cookies take rich chocolate sugar cookies, pack them with chunks of Andes Mints, top it with mint buttercream frosting, melted chocolate, and even more chopped candies for a grasshopper that will put all other mint cookies to shame.
Do you love the flavor combination of chocolate and mint?
What about Grasshopper cookies and Thin Mints?
I love them all. I can’t get enough of that chocolate mint goodness.
Homemade Grasshopper Cookies
These grasshopper chocolate mint cookies are a must for anyone that loves to get in the kitchen and bake. From the cookies to the frosting, everything in this grasshopper cookies recipe is made from scratch.
The mint chocolate cookies are packed with pieces of Andes Mints and topped with minty buttercream frosting and melted chocolate. So much yumminess all wrapped up in one cookie.
Once you clean the drool off your keyboard, head to the store to get the ingredients you’ll need and get baking. Chances are you’ll be making these cookies over and over again.
When to serve
The bright green buttercream makes these cookies a perfect St. Patrick’s Day dessert.
Additionally, these tasty homemade cookies are a great option for your holiday cookie exchange.
Honestly, these grasshopper cookies are certain to be a big hit any time of year.
More incredible cookie recipes
- Hidden Kiss Pudding Cookies
- Rolo Stuffed Cookies
- Chocolate Chip Cake Mix Cookies
- Peanut Butter Cup Cookies
For the Cookies:
- 2 ½ cups all-purpose 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 teaspoons vanilla extract
- 2 large large eggs room temperature
- 10 Andes Mints chopped into small pieces
For the Frosting:
- 3 ½ cups confectioners sugar
- ½ cups unsalted butter room temperature
- ½ teaspoon peppermint extract
- 3-5 Tablespoons whole milk
- green gel food coloring
- 1 cup chocolate melting wafers such as Ghirardelli
- 18 Andes Mints unwrapped and chopped into large pieces
- Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone baking liners 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 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 the chopped Andre mint candy pieces. The dough will be thick.
- Using a medium cookie scoop, portion out 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.
- In a large mixing bowl or bowl of a stand mixer, cream the butter with 1 cup of the confectioners sugar. Add the mint extract and 3 Tablespoons of milk. Slowly mix in the remaining confectioners sugar. Gradually add one additional Tablespoon of milk at a time until your frosting has reached the desired consistency. Finally, mix in a few drops of green food coloring. Spread a thick layer of frosting on each cookie then set aside.
- Place the chocolate melting wafers in a microwave-safe bowl and heat at 50% power for 30 seconds. Stir well and heat 15 more seconds. Continue stirring and heating in 15-second increments until chocolate is melted and smooth. Allow the chocolate to cool for 1 minute, then spoon a dollop of melted chocolate on top of each cookie. Top with chunks of Andes Mints.
- All chocolate to set then serve and enjoy.
Recipe updated 3/10/2022 for clarity and improved taste after additional recipe testing.