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Grasshopper Mint Cookies

Grasshopper Mint Cookies That Will Wow Your Taste Buds

Delight in these homemade Grasshopper Mint Cookies with rich chocolate and refreshing mint flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Butter, melted Substitute with margarine for a dairy-free option.
  • 1/2 cup Cocoa Powder Dark cocoa can intensify richness.
  • 1 cup Brown Sugar Use light brown sugar or coconut sugar for a healthier option.
  • 1/2 cup White Sugar Can be reduced if less sweetness is desired.
  • 2 Eggs Use flaxseed meal or chia seeds mixed with water for a vegan option.
  • 1 tsp Vanilla Extract Pure vanilla is preferred for a richer taste.
  • 2 1/4 cups Flour Use gluten-free flour mix for a gluten-free version.
  • 1 tsp Baking Soda Ensure it is fresh for maximum effectiveness.
  • 1/2 tsp Salt Be careful not to oversalt.
For the Mint Frosting
  • 1/2 cup Butter, softened Vegan butter can be substituted.
  • 3 cups Powdered Sugar Adjust quantity for desired sweetness.
  • 4 tbsp Milk Use plant-based milk for a dairy-free option.
  • 1 tsp Peppermint Extract Always use pure extract for the best taste.
  • Green Food Coloring Optional for visual appeal.
For the Chocolate Ganache
  • 1 cup Chocolate Chips Dark chocolate chips enhance richness.
  • 3 tbsp Butter Can be omitted for a dairy-free option.
  • 4 tsp Milk Use any milk alternative if needed.
  • 4 tsp Corn Syrup Agave syrup serves as a substitute.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • spatula
  • Microwave

Method
 

Cookie Preparation
  1. In a large mixing bowl, combine 1 cup of melted butter with ½ cup of cocoa powder, stirring until smooth.
  2. Add 1 cup of brown sugar and ½ cup of white sugar, mixing well until fully incorporated.
  3. Beat in 2 eggs and 1 teaspoon of vanilla extract until blended.
  4. In a separate bowl, whisk together 2¼ cups of flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.
  5. Gradually fold the dry mixture into wet ingredients, mixing just until combined.
  6. Cover the bowl and refrigerate for 45 minutes.
  7. Preheat your oven to 350°F (175°C).
  8. Remove the chilled dough and roll it into 1-inch balls on a lined baking sheet.
  9. Bake the cookies for 10 minutes and let them rest before pressing the centers down.
Frosting and Ganache
  1. Prepare the mint frosting by beating together ½ cup of softened butter, 3 cups of powdered sugar, and 4 tablespoons of milk until fluffy.
  2. Frost each cookie with the mint frosting once cooled.
  3. For the ganache, melt together 1 cup of chocolate chips, 3 tablespoons of butter, 4 teaspoons of milk, and 4 teaspoons of corn syrup until smooth.
  4. Drizzle the ganache over the frosted cookies and let sit to set.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 25mgIron: 1mg

Notes

These cookies can be stored in an airtight container for up to 1 week at room temperature or up to 2 weeks in the fridge. They also freeze well for up to 3 months.

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