Mint Grasshopper Cookies
2 1/2 C flour
3/4 C unsweetened cocoa powder
1 tsp baking soda
1 C white sugar
1 C packed brown sugar
1 C unsalted butter, room temp
2 tsp vanilla
2 eggs, room temp
1 package Andres Mint candies
4 C powder sugar
1/2 C unsalted butter, room temp
1 tsp mint extract
4 TBSP whole milk
1 bag chocolate wafers (Ghiradelli)
Preheat oven to 375 degrees. Line the cookie sheet with parchment paper.
Unwrap a third of the Andre mints and chop them into small pieces.
Whisk together flour, cocoa powder, and baking soda together in a bowl. Set aside. Using an electric mixer, beat both sugars and butter in a large bowl until smooth and creamy. Add vanilla and eggs; beating well. Slowly add flour mixture at one tablespoon at a time, stirring well into sugar mixture and egg mixture. Stir in the chopped Andre mint candy pieces.
Next, using a small ice cream scoop measure out each cookie.
Place each unbaked cookie dough onto the lined cookie sheet, about 2 inches apart.
Bake at 375 for 7-10 minutes or until the baked cookie is slightly cracked. Allow the cookies to cool on the cookie sheet for about 2 minutes. Ten transfer cookies to a wire rack to cool completely.
Using a stand mixer, cream 1 1/3 cups sugar with 1/2 cup butter. Slowly add the mint extract, 2 tablespoons milk, and the rest of the powder sugar into the bowl. Blend well. Gradually add one tablespoon of milk at a time until the desired consistency is reached. Spread a thick layer of frosting on each cookie. Set aside.
Chocolate Topping Directions:
Chop the remaining Andre Mint candies in half.
Using a double boiler, stirring constantly, melt the chocolate wafers. Set aside to cool slightly. After the melted chocolate has cooled/thicken slightly using a tablespoon add a dollop on top of each cookie. Top each cookie with the cut halves of the Andre Mint candies.
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