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Ultimate Grasshopper Cookies

Chocolate Mint Grasshopper Cookies made with Andes Mints! Easy to make and easy to accidentally eat the whole batch!
5 from 16 votes

Ingredients
  

Cookies:

  • 1 Box Devil's Food Cake mix Pillsbury
  • 2 large eggs room temperature
  • 1/2 Cup butter melted
  • 1 teaspoon vanilla extract
  • 2 Tablespoon brown sugar

Mint Frosting:

  • 3/4 Cup butter softened
  • 1 1/2 teaspoon peppermint extract
  • 2-3 Cup powdered sugar
  • milk if needed
  • green food dye if desired

Chocolate Glaze:

  • 1 1/2 Cup chocolate chips I like to use chocolate "melts"
  • 4 Tablespoon butter

Andes Mint Candies, roughly chopped

Instructions
 

  • 1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
  • 2. Combine cake mix, eggs, butter (make sure you let it cool a little so it doesn't cook the eggs), vanilla and sugar. That batter will be stiff.
  • 3. Make dough balls a little large than a Tablespoon and place on cookie sheets to bake. (You may want to pat each dough ball down a little bit because cake mix cookies tend to bake up tall.)
  • 4. Bake for 7-9 minutes and let cool on cooling racks.
  • 5. Mint Frosting: Beat butter for 2 minutes. Add peppermint extract and slowly add it powdered sugar until you reach your desired consistency. Add 1-2 Tablespoons milk if it gets too thick. Add green dye for color if desired.
  • 6. Chocolate Glaze: Melt chocolate chips and butter together in a microwave proof bowl. Zap for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
  • 7. To assemble (see photos). Pipe on frosting, smooth over with a knife, spoon on your glaze and top with peppermint candies.