Rich, decadent, and loaded with mint and chocolate flavor. You’ll love our grasshopper chocolate mint cookies! A soft, chewy chocolate cookie topped with mint buttercream and chocolate glaze.
You might also like our Hostess cupcake COOKIES, our shortcut thin mints, Â our Andes mints loaf, or our gourmet s’mores cookies!
Watch our step by step video!
If you’re looking for an over-the-top decadent cookie THESE ARE IT. So rich and delicious, and best of all, EASY to make!
What are Grasshopper Cookies?
The term “grasshopper” comes from a green cocktail drink that contains crème de menthe and white crème de cacao first served in the French Quarter of New Orleans. The term caught on and now many recipes that combine chocolate and mint dub themselves “grasshopper” whether it’s a milkshake, brownie, or cookie.
Mint Chocolate Cookies
Chocolate Cookie Dough
Ingredients
- melted butter
- unsweetened cocoa powder
- brown sugar
- white sugar
- vanilla extract
- large eggs
- baking soda
- salt
- all-purpose flour
A soft, chewy, chocolate cookie topped with mint buttercream and chocolate glaze. Perfection! The chocolate cookie dough is fool-proof and yields perfect cookies every time. I use it as a base for all of my chocolate cookie recipes!
Mint Buttercream Frosting
Ingredients
- butter
- powdered sugar
- milk
- peppermint extract
- green food coloring
Working with mint is a balancing act. You want enough mint flavoring to leave a tingle, but not enough to taste like toothpaste. My mint frosting is perfection. My 5-year-old said it tasted like the mint in mint chocolate chip ice cream, haha. You’ll need 1 1/4 teaspoons of peppermint extract. Not peppermint oil, but peppermint extract. You, of course, can use oil but the measurements would be different because peppermint oil is even more concentrated than extract. If you prefer mint extract to peppermint extract you can use that, but I generally go with peppermint.
Chocolate Glaze
Ingredients
- semi-sweet chocolate chips
- milk
- butter
- honey (or corn syrup)
My glaze is one that I use for donuts, Hostess cupcakes, and s’mores cookies. Perfect for dipping and spooning. I use the microwave to prepare my glaze, but you can do it over the stove (on medium-low heat) or in a double boiler.
How To Make Grasshopper Chocolate Mint Cookies
Prepare your cookie dough and let it chill in the refrigerator for 45 minutes. Scoop cookie dough onto a parchment paper-lined cookie sheet and bake for 9 minutes. Let the cookies sit on the baking sheets for a couple of minutes then transfer cookies to a cooling rack.
Once completely cool go ahead and put the cookies back on the cookie sheet packing as many cookies on there as you can. This will help save space in your refrigerator later when we chill the frosted cookies.
Beat frosting ingredients together. Add a few drops of green food coloring (to your liking) and mix thoroughly. Spread over cookies then refrigerate cookies for 15-20 minutes. This will chill the frosting and keep it stable when you pour the warm chocolate glaze over them.
Melt glaze ingredients together and spoon over cookies, spreading it around carefully. Refrigerate or place in the freezer until cookies are set!
These cookies can be enjoyed at room temperature or chilled. Lightly cover the cookie sheet with plastic wrap. They will stay fresh for 3-5 days.
Grasshopper Chocolate Mint Cookies Recipe
Grasshopper Chocolate Mint Cookies
Ingredients
Cookies
- 1 cup melted butter 2 sticks
- 1/2 cup unsweetened cocoa powder
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
Mint Frosting
- 1/2 cup butter softened
- 3 cups powdered sugar
- 3-4 Tbsp. milk
- 1 1/4 teaspoons peppermint extract
- green food coloring (a few drops)
Chocolate Ganache Glaze
- 8 oz. semi-sweet chocolate chips
- 3 Tbsp. butter
- 4 teaspoons milk
- 4 teaspoons honey or corn syrup
Instructions
- Combine melted butter and cocoa powder in a large bowl and mix. Add sugars and mix until smooth. Add eggs and vanilla. Add dry ingredients.Chill cookie dough in the refrigerator for 45 minutes to an hour.
- Preheat oven to 350 degrees.Scoop cookie dough onto a parchment paper-lined cookie sheet and bake for 10 minutes.Let the cookies sit on the baking sheets for a couple of minutes then transfer the cookies to a cooling rack.
- Once completely cool go ahead and put the cookies back on the cookie sheet packing as many cookies on there as you can. This will help save space in your refrigerator later when we chill the frosted cookies.
- Beat frosting ingredients together. Add a few drops of green food coloring (to your liking) and mix thoroughly. Spread over cookies then refrigerate cookies for 15-20 minutes. This will chill the frosting and keep it stable when you pour the warm chocolate glaze over them.
- Heat glaze ingredients in a microwave-safe bowl for 30 seconds. Stir. Heat for an additional 15-20 seconds. Stir until smooth and creamy. If additional time is needed do it in 10-second increments. Note: You can use a double boiler or small saucepan over the stove to melt the chocolate and glaze instead of a microwave if you want. Spoon glaze over cookies. Allow glaze to set up (placing cookies back into the refrigerator or freezer for 15-20 minutes will speed this up).
Notes
Nutrition
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
What size cookie scoop do you use for these? 1 T? 2 T?
2 Tbsp.
Can these be frozen?
Yes
Is the butter measurement for the ganache glaze 4 tsp or 4 tbsp, in the video it looks like more than 4 tsp to me. Thanks so much!
The milk and butter measurements were flipped. Good catch! 3 Tbsp. butter and 4 teaspoons milk. Although the way it was written works too—-it’s pretty forgiving. 🙂