Chocolate cookies covered in a rich and decadent mint frosting and topped with a swirl of chocolate ganache!

Grasshopper Chocolate Mint Cookies

If I could have one wish granted, it would be that time would slow down. I wouldn’t wish for a million dollars, a bigger house, a better car, perfect health – I just want time to slow down! I feel like it’s not that much to ask. Even when I am intentional about slowing down, time still flies right on by!

These Grasshopper Mint Cookies take some time to make. It’s about the only thing lately that’s helped time stand still a little. I guess that’s part of the reason I love baking so much. There is always a beginning and an end, so I feel like I accomplished something. I don’t usually think about anything else while I’m baking, so it’s a good distraction. And it generally slows me down because I put extra effort into making things look nice so they are picture worthy.

If you haven’t baked in a while, try making these decadent minty cookies! If you are short on time, then you could make Andes Mint Cake Mix Cookies or Mint Chocolate Cake Mix Cookies, instead!

What You’ll Need for the Cookies:

• 1 cup Butter, Melted
• 1/2 cup Cocoa Powder
• 1 cup Brown Sugar
• 1/2 cup White Sugar
• 2 Eggs
• 1 tsp Vanilla
• 2 1/4 cups Flour
• 1 tsp Baking Soda
• 1/2 tsp Salt

The Mint Frosting:

• 1/2 cup Butter, Softened
• 3 cups Powdered Sugar
• 4 tbsp Milk
• 1 tsp Peppermint Extract
• Green Food Coloring

And the Chocolate Ganache:

• 1 cup Chocolate Chips
• 3 tbsp Butter
• 4 tsp Milk
• 4 tsp Corn Syrup

How to Make Grasshopper Mint Cookies

• Make the cookie dough by combining 1 cup melted butter and 1/2 cup cocoa powder in a large bowl. Whisk in 1 cup brown sugar and 1/2 cup white sugar and mix until smooth. Add in 2 eggs and 1 tsp vanilla.
• In a separate small bowl, whisk together 2 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Pour into the wet ingredients and beat until well combined.
• Refrigerate cookie dough for 45 minutes.
• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper. Scoop cookie dough into 1-inch balls and evenly place onto the baking sheet. Bake for 10 minutes.
• Remove from the oven and lightly press down the center of the cookie with the bottom of a glass cup. Let sit for a few minutes then transfer to a cooling rack.
• Once the cookies are completely cooled, prepare the frosting by beating together 1/2 cup softened butter, 3 cups powdered sugar, 4 tbsp milk, and 1 tsp peppermint extract. Add green food coloring a few drops at a time until desired color of green is reached, beating between drops.
• Distribute frosting evenly by spreading on the tops of each cookie.
• Make chocolate ganache by putting 1 cup chocolate chips, 3 tbsp butter, 4 tsp milk, and 4 tsp corn syrup in a small bowl. Place in the microwave for 30 second intervals, stir between intervals until the ganache is smooth and melted.
• Distribute evenly between the cookies by dropping spoonful’s on top of the frosting and swirling to cover.

More Chocolate Mint Recipes:

• Andes Mint Cake Mix Cookies
• Mint Brownies
• Mint Chocolate Cake Mix Cookies
• Chocolate Mint Oreo Cookies
• Mint Oreo Pudding Cookies
• Mint Chocolate Chip Cookies
• Andes Mint Mini-Cheesecakes

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Grasshopper Mint Cookies

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Grasshopper Mint Cookies, chocolate cookies covered in a rich and decadent mint frosting and topped with a swirl of chocolate ganache!

Prep Time 35 minutes

Cook Time 10 minutes

Total Time 45 minutes

Ingredients

Cookies

• 1 cup Butter, Melted
• 1/2 cup Cocoa Powder
• 1 cup Brown Sugar
• 1/2 cup White Sugar
• 2 Eggs
• 1 tsp Vanilla
• 2 1/4 cups Flour
• 1 tsp Baking Soda
• 1/2 tsp Salt

Mint Frosting

• 1/2 cup Butter, Softened
• 3 cups Powdered Sugar
• 4 tbsp Milk
• 1 tsp Peppermint Extract
• Green Food Coloring

Chocolate Ganache

• 1 cup Chocolate Chips
• 3 tbsp Butter
• 4 tsp Milk
• 4 tsp Corn Syrup

Instructions

1. Make the cookie dough by combining melted butter and cocoa powder in a large bowl. Whisk in brown sugar and white sugar and mix until smooth. Add in eggs and vanilla.
2. In a separate small bowl, whisk together flour, baking soda, and salt. Pour into the wet ingredients and beat until well combined.
3. Refrigerate cookie dough for 45 minutes.
4. Preheat oven to 350 degrees.
5. Line a baking sheet with parchment paper. Scoop cookie dough into 1-inch balls and evenly place onto the baking sheet. Bake for 10 minutes.
6. Remove from the oven and lightly press down the center of the cookie with the bottom of a glass cup. Let sit for a few minutes then transfer to a cooling rack.
7. Once the cookies are completely cooled, prepare the frosting by beating together softened butter, powdered sugar, milk, and peppermint extract. Add green food coloring a few drops at a time until desired color of green is reached, beating between drops.
8. Distribute frosting evenly by spreading on the tops of each cookie.
9. Make chocolate ganache by putting chocolate chips, butter, milk, and corn syrup in a small bowl. Place in the microwave for 30 second intervals, stir between intervals until the ganache is smooth and melted.
10. Distribute evenly between the cookies by dropping spoonful's on top of the frosting and swirling to cover.