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.
That is why I go crazy for Andes mint fudge, mint brownie cookies, peppermint patty cookies, and these incredible Andes Mint Grasshopper Cookies. They take me to mint-chocolate heaven!
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
Grasshopper Cookies
These grasshopper cookies pack a perfect flavor combination of chocolate and mint that will put all other chocolate mint cookies to shame.
Ingredients
For the Cookies:
- 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 teaspoons vanilla extract
- 2 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
For Topping:
- 1 cup chocolate melting wafers (I use Ghirardelli)
- 18 Andes Mints, unwrapped and chopped into large pieces
Instructions
- 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.
Notes
Store in an airtight container at room for up to 3 days or in the refrigerator for up to 5 days.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 243
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
Recipe updated 3/10/2022 for clarity and improved taste after additional recipe testing.
Great cookie recipe for chocolate and mint, love homemade cookies, these look so appealing.
Andes mints are my favorite #! These cookies are to die for#! Thank you for recipe!!
The combination though ? i’m not sure if i’d be able to bake it,but i’d definitely give it a try ?
Oooo! I have to try this recipe! Like millions, I love Andes Mints but don’t buy them often because they disappear too fast. But this recipe could make the yumminess last soo much longer
I can’t wait to make these cookies! My grandma made a “famous” grasshopper pie that we all loved! In my mind these will be very similar! Thank you!
YUM!! Andes are my favorite so these cookies sound absolutely delicious! I love the color combination too, they are so pretty! 🙂 Thank you so much for sharing your recipe.
Can the cookies be frozen?
I haven’t tried freezing them myself but if I was going to I would freeze the cookies unfrosted then add the frosting after thawing them out.
These look delicious. Do you add food coloring to the icing? Extract is not colored.
I had the same question!
How big a package of Andes mints? And about how many cookies does this make?
A 28-count package of Andes Mints. The recipe will make about 30 cookies.