ULTIMATE GRASSHOPPER COOKIES

Ultimate Grasshopper Cookies

Outside the snow is falling and friends are calling my name....inside it's the perfect time for a little Ultimate Grasshopper Cookie!  Chewy, fudgy homemade brownie cookies made fresh from scratch.  These are good enough to eat alone – but truly decadent frosted with Mint Buttercream Frosting and glazed or drizzled with Dark Chocolate Ganache and sprinkled with sweet chunks of Andes Mints.  Perfect for Christmas or St. Patrick’s Day!

This is the cookie-version of our family-favorite Mint Brownies (often fondly referred to as "Starbucks Brownies"), a very special treat usually made only for Christmas and St. Patrick's Day! 

Ultimate Grasshopper Cookies

ARE THESE COOKIES HARD TO MAKE?

These cookies take a little bit of time, but they are so worth it for a special occasion!  They get some serious attention whenever I put them out!  ​SO MINTY GOOD!

FOUR EASY STEPS TO MAKING PERFECT GRASSHOPPER COOKIES:

1. Start with a fudgy and chewy brownie cookie base - and this is the "brownie cookie" that I use as a base for many of my chocolate cookie favorites.  It always turns out so good, and is fabulous all by itself.  I've tried other shortcut recipes that use cake mix for the cookie bottom, and they just don't compare to the rich flavor and chewy texture of homemade brownies!  You don't want a wimpy cookie bottom! 
2. Next, spread with a silky Mint Buttercream Frosting.  Minty green?  Yes, please!  You can add a touch of minty green food color and extra mint flavor if you'd like!  And while we're talking about "mint", make sure that you use PEPPERMINT extract and not SPEARMINT flavor!
3. A drizzle of decadant Chocolate Ganache is next!  You can drizzle in a lazy swirl, or spoon silky chocolate ganache for an even richer chocolate flavor!
4. Top with chopped Andes Mint Candies for a sweet and special finish!  You can use either regular Andes Mints or  Andes Peppermint Bark Mints for a festive touch.  Now we're talking serious minty-brownie-cookie-heaven!

RECIPE VARIATIONS:

UPSIDE DOWN GRASSHOPPER COOKIES:  If you want to shake things up, you can also spread the brownie cookie base with the Chocolate Ganache, and then drizzle the Mint Chocolate Buttercream on top of that, but it's all good! 

CANDY CANE GRASSHOPPER COOKIES:  If you have a taste for a candy cane cookie, you can leave the Mint Buttercream a snowy white (or tint it pink) and top with Andes' Peppermint Crunch Thins or sprinkle with crushed candy canes.  Isn't it nice to have so many choices?

CHOCOLATE CHERRY GRASSHOPPER COOKIES:  Just try these for a sweet change!  Flavor your buttercream frosting with almond extract or cherry emulsion flavor, and tint a soft pink.  Top with a sprinkle of mini chocolate chips and a sweet maraschino cherry!  

ULTIMATE GRASSHOPPER BROWNIE BARS:  Bake the brownie cookie base in a single 9x13-inch pan (350 degrees for about 26 minutes), top with the buttercream frosting, drizzle with chocolate ganache and top with chopped Andes Mints.   

Ultimate Grasshopper Cookies

ULTIMATE GRASSHOPPER COOKIES with MINT BUTTERCREAM & CHOCOLATE GANACHE

Chewy, fudgy homemade brownie cookies made fresh from scratch.  These are good enough to eat alone – but truly decadent frosted with Mint Buttercream Frosting and glazed or drizzled with Dark Chocolate Ganache and decorated with Andes Mints.  Perfect for Christmas or St. Patrick’s Day!
​

Ultimate Grasshopper Cookies

INGREDIENTS:
COOKIE:
1-2/3 cups all-purpose flour (spooned & leveled to measure)
1 cup unsweetened cocoa powder
1 teaspoon baking soda
¾ teaspoon salt
1 cup unsalted butter (softened)
1-1/4 cups granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon peppermint extract (optional)
 
MINT BUTTERCREAM FROSTING:
5 Tablespoons butter (softened)
1 Tablespoon light corn syrup
2⅓ cup powdered sugar
½ teaspoon peppermint extract
2-3 drops green food coloring
dash of salt
3 Tablespoons half & half or heavy cream
 
CHOCOLATE GANACHE (Glaze or Drizzle):
6 oz. dark chocolate bar, chopped fine (I use Ghirardelli dark)
½ cup heavy cream
 
DECORATE WITH:  Individual Andes Mints Candies (unwrapped)
 
HOW WE MAKE THESE:

1. Prepare Cookies:  In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt; set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and brown sugar until well combined. Add in eggs, one at a time, blending after each addition.  Add vanilla extract and peppermint extract and blend.
3. Add half of the flour mixture at a time, blending just until combined; add remaining half of flour mixture and again blend just until combined.  Cover dough and refrigerate at least 4 hours (or preferably overnight).
4. Remove cookie dough from refrigerator 10 minutes before you want to start baking.  Preheat oven to 350 degrees and line baking pans with parchment paper or silpat.
5. Roll dough into 1-inch balls and place 2-inches apart on baking sheets.  Bake one sheet at a time for about 9-11 minutes or until edges are set – cookies will appear to be slightly under-baked.  DO NOT OVERBAKE!
6. Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to an airtight container to cool completely to room temperature.
7. Prepare Mint Frosting:  In a stand mixer or with an electric hand mixer, beat butter until light and fluffy (3 minutes). Add mint extract, food coloring, corn syrup, salt and half of powdered sugar.  Blend until powdered sugar is incorporated, then add remaining powdered sugar.  Slowly add half & half (or heavy cream), mixing until the consistency is a little thinner than cake frosting, beat for 2 to 3 minutes until smooth and fluffy.  Taste, and add additional mint extract or food coloring if desired. 
8. Spread mint icing over cookies. Place cookies in the freezer for a short time to stiffen the icing.
9. Prepare Chocolate Ganache:  While frosted cookies are in the freezer, heat heavy cream in a small heavy saucepan.  As soon as you see small bubbles around the entire edge of the pan, remove from heat and immediately pour over chopped chocolate.  Let sit for 3 minutes, then blend with a whisk until combined, shiny and smooth. 
10. Remove cookies from the freezer and carefully pour layer of chocolate ganache over top, smoothing with an offset spatula gently to spread without disturbing the Mint Frosting layer.  If you prefer, you can drizzle the chocolate ganache on top of the Mint Frosting.  Sprinkle roughly-chopped Andes candies on top of chocolate ganache.
11. Store the cookies in an airtight container in the refrigerator. 

RECIPE VARIATIONS:
​
UPSIDE DOWN GRASSHOPPER COOKIES:  If you want to shake things up, you can also spread the brownie cookie base with the Chocolate Ganache, and then drizzle the Mint Chocolate Buttercream on top of that, but it's all good! 

CANDY CANE GRASSHOPPER COOKIES:  If you have a taste for a candy cane cookie, you can leave the Mint Buttercream a snowy white (or tint it pink) and top with Andes' Peppermint Crunch Thins or sprinkle with crushed candy canes.  Isn't it nice to have so many choices?

CHOCOLATE CHERRY GRASSHOPPER COOKIES:  Just try these for a sweet change!  Flavor your buttercream frosting with almond extract or cherry emulsion flavor, and tint a soft pink.  Top with a sprinkle of mini chocolate chips and a sweet maraschino cherry!  

ULTIMATE GRASSHOPPER BROWNIE BARS:  Bake the brownie cookie base in a single 9x13-inch pan (350 degrees for about 26 minutes), top with the buttercream frosting, drizzle with chocolate ganache and top with chopped Andes Mints.   

YIELD:  36 cookies

Originally published December 2017; revised and reposted December 2021.

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