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! 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:
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.
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:
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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