Grasshopper Cake Mix Cookies

 

Elevate your cookie game with Grasshopper Cake Mix Cookies. With a chocolate cake mix cookie base, topped by a refreshing minty frosting and decadent chocolate ganache, these indulgent treats are perfect for any occasion.

Easy Mint Chocolate Cookies

Chocolate and mint is my all-time favorite flavor duo (I’ll choose mint chocolate chip ice cream without fail, every time). These Grasshopper Cake Mix Cookies take that beloved pairing to a new level of indulgence. Basic chocolate cake mix cookies undergo a decadent transformation with a velvety homemade mint buttercream and an indulgently rich chocolate ganache. While these cookies are a delightful treat any time of year, their playful green frosting makes them especially fitting for St. Patrick’s Day celebrations.

Making the Ultimate Grasshopper Cookies

1. Preparation – Preheat your oven to 350 degrees F. Line two cookie sheets with parchment paper and set them aside for later use.
2. Mix the cookie dough – In a large bowl, thoroughly mix the chocolate cake mix, oil, and eggs until well combined. Using a medium cookie scoop (approximately 2 tablespoons), drop portions of the cookie dough onto the prepared sheets, maintaining a minimum 2-inch space between each dough ball.
3. Bake the cookies – Bake the cookies for 10-12 minutes or until the edges are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to complete the cooling process.
4. Prepare the mint frosting – Beat the unsalted butter in a large mixing bowl with a stand or hand mixer until smooth. Add the powdered sugar, 2 tablespoons of heavy cream, mint extract, salt, and 4-5 drops of green food coloring. Continue beating until achieving a smooth consistency. Adjust the texture and color by adding cream (1 teaspoon at a time) and additional food coloring as needed.



5. Frost the cookies – Apply a layer of the green mint frosting onto each cookie using an offset spatula or butter knife.
6. Make the chocolate ganache – Place chocolate chips in a microwave proof bowl. Pour 1/3 cup of heavy cream over the chocolate chips and microwave for 45 seconds. Allow the bowl to rest for 1 minute before whisking the chocolate and cream together to form the ganache.
7. Apply the ganache – Set the ganache aside to cool for 10-15 minutes before spreading a heaped spoonful on each cookie.
8. Allow to set – Allow the ganache to set before serving or storing the cookies.

9. Variations and substitutions

   Frosting alternative – For convenient, time-saving options, you can use a tub of white frosting and add mint extract and green food coloring.

   Additional toppings – Sprinkle chopped Andes mint pieces on top of the ganache for an extra burst of minty flavor and added texture.

   Extract alternative – While mint extract is the classic choice to complement chocolate in a grasshopper, peppermint extract can be substituted if mint extract is unavailable.

   Gluten-free option – Choose a gluten-free chocolate cake mix for a gluten-free version of the cookies. Ensure other ingredients are gluten-free, and adjust the ganache accordingly.

10. Ingredients

      

    • 15.25 ounce box of chocolate cake mix
    • ½ cup canola oil
    • 2 large eggs
    • ½ cup unsalted butter room temperature
    • 2 cups powdered sugar
    • 1 teaspoon mint extract
    • ¼ teaspoon salt
    • green food coloring
    • 1/3 cup + 2-4 tablespoons heavy cream
    • 1 cup semi-sweet chocolate chip

    Instructions

     

    • Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside.
    • Mix cake mix, oil, and eggs in a large bowl until well combined. Drop the cookie dough onto the prepared cookie sheets using a medium cook scoop (about 2 tablespoons), leaving at least 2 inches between each cookie.
    • Bake for 10-12 minutes or until the edges of the cookies are set. Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to finish cooling.
    • Beat the butter in a large mixing bowl with an electric mixer until smooth. Add the powdered sugar, 2 tablespoons of milk, peppermint extract, salt, and 4-5 drops of food coloring and beat until smooth. Add additional milk 1 teaspoon at a time, and a few drops of food coloring until the desired consistency and color is reached.
    • Spread a layer of the green frosting over the cookies with an offset spatula or butter knife.
    • Add chocolate chips to a small microwave safe bowl. Pour 1/3 cup of heavy cream over the chocolate chips and microwave for 45 seconds. Allow the bowl to rest for 1 minute before whisking the chocolate and cream to form the ganache.
    • Set the the ganache aside to cool for 10-15 before spreading a heaped spoonful on each cookie.
    • Allow the ganache to set before serving or storing the cookies.

    Notes

    • Store leftovers in an airtight container for up to three days or in the refrigerator for up to five days.
    • Freeze the cookies in an airtight container for up to three months. Place a sheet of parchment paper between layers to prevent the cookies from sticking together. Thaw the cookies at room temperature before enjoying them.