These Grasshopper Chocolate Mint Cookies are rich, soft chocolate cookies topped with creamy mint buttercream and a smooth chocolate glaze. They're the ultimate chocolate mint cookie—decadent, fudgy, and packed with that classic chocolate-and-mint combination.
You might also like my 2-ingredient homemade thin mint cookies or chocolate thin mint cups!
If you've never had a grasshopper cookie before, think of these as a cookie version of the classic chocolate-mint combination. The chocolate cookie is soft and chewy, the mint frosting adds a cool, creamy layer, and the chocolate glaze finishes everything off. They're definitely an over-the-top cookie, but that's what makes them so good!
Why You'll Love This Recipe
- Three delicious layers. You get a soft chocolate cookie, creamy mint buttercream, and a layer of chocolate glaze in every bite.
- Rich chocolate and mint flavor. The combination of chocolate and mint is bold without being overwhelming.
- Soft and chewy cookies. The chocolate cookie base stays soft in the center rather than turning crisp.
- The mint frosting is just right. I tested this frosting carefully because mint can go from delicious to toothpaste-tasting very quickly. This one has enough peppermint to give you that cool mint flavor without overpowering the chocolate.
- They look bakery-worthy. The green mint buttercream and shiny chocolate glaze make these cookies look much more complicated than they actually are.
- You can serve them chilled or at room temperature. I actually love these cold from the refrigerator, but they're delicious either way.
What Others Are Saying
These cookies are insane! Especially love the mint buttercream.---Shondra on Pinterest
Second time making these, will definitely make again. One of our favorites!---Kristen on FB
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Tips and Tricks
- Don't skip chilling the cookie dough. The dough is soft because it starts with melted butter, so chilling it helps the cookies hold their shape while baking.
- Don't overbake the cookies. You want the centers to stay soft and chewy. They'll continue cooking slightly as they cool on the baking sheet.
- Let the cookies cool completely before frosting. If the cookies are warm, the mint buttercream will melt.
- Chill the frosted cookies before adding the glaze. This is important. The cold frosting gives you a stable surface for the warm chocolate glaze and keeps the layers from blending together.
- Don't make the mint frosting too strong. Start with the recommended amount of peppermint extract. You want a clear mint flavor, but not one that tastes like toothpaste.
- Make the glaze thin enough to spread. If the chocolate glaze is too thick, add a tiny bit more milk until it reaches a spoonable consistency.
Ingredients
- Butter: Melted butter gives the chocolate cookies a rich flavor and soft texture. You'll also need softened butter for the mint buttercream and chocolate glaze.
- Unsweetened cocoa powder: Gives the cookie base its rich chocolate flavor.
- Brown sugar and white sugar: The combination adds sweetness while helping create a soft, chewy cookie.
- Vanilla extract: Rounds out the chocolate flavor in the cookie dough.
- Eggs: Bind the cookie dough together and help give the cookies their chewy texture.
- Baking soda: Helps the cookies spread and gives them a tender texture.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- All-purpose flour: The base of the chocolate cookie dough.
- Powdered sugar: Creates a smooth, creamy buttercream frosting.
- Milk: Used in both the mint buttercream and chocolate glaze to create the right consistency.
- Peppermint extract: Gives the frosting its cool mint flavor. Use peppermint extract rather than peppermint oil unless you adjust the amount accordingly.
- Green food coloring: Gives the mint buttercream its classic grasshopper-cookie color.
- Semi-sweet chocolate chips: Form the base of the smooth chocolate glaze.
- Honey or corn syrup: Gives the chocolate glaze a smooth, glossy finish.
See the recipe card for full information on ingredients and quantities.
How to Make Grasshopper Chocolate Mint Cookies
Step 1: Make the chocolate cookie dough. Mix the melted butter and cocoa powder together until smooth. Add the brown sugar and white sugar and mix until combined. Add the eggs and vanilla, then mix in the baking soda, salt, and flour.
Step 2: Chill the dough. Cover the dough and refrigerate for 45 minutes to an hour. Chilling helps keep the cookies from spreading too much in the oven.
Step 3: Scoop and bake the cookies. Preheat the oven to 350°F. Use a 2-tablespoon cookie scoop to portion the dough onto parchment-lined baking sheets. Bake until the cookies are set around the edges but still soft in the centers.
Step 4: Cool completely. Let the cookies sit on the baking sheet for a few minutes before transferring them to a cooling rack. They need to be completely cool before adding the frosting.
Step 5: Make the mint buttercream. Beat the softened butter and powdered sugar together. Add the milk and peppermint extract and beat until smooth and creamy. Add a few drops of green food coloring and mix until you reach the color you like.
Step 6: Frost the cookies. Spread a layer of mint buttercream over each cooled chocolate cookie.
Step 7: Chill the frosted cookies. Refrigerate the cookies for 15-20 minutes. This firms up the frosting so the warm chocolate glaze can be added without melting it.
Step 8: Make the chocolate glaze. Combine the chocolate chips, butter, milk, and honey or corn syrup in a microwave-safe bowl. Heat in short intervals, stirring well between each one, until smooth and creamy.
Step 9: Add the chocolate glaze. Spoon the chocolate glaze over the chilled mint frosting and carefully spread it across the top of each cookie.
Step 10: Let the glaze set. Refrigerate or freeze the cookies for 15-20 minutes, or until the chocolate glaze has set.
FAQs
Grasshopper cookies are chocolate cookies topped with mint frosting and chocolate. The name comes from the Grasshopper cocktail, a classic New Orleans drink made with crème de menthe and crème de cacao.
Over time, the term "grasshopper" became associated with desserts featuring the same chocolate-and-mint combination, including cookies, brownies, cakes, and pies. These cookies are my take on that classic flavor combination: a soft chocolate cookie topped with peppermint buttercream and chocolate glaze.
They're very similar, and the names are often used interchangeably. "Chocolate mint cookies" is a broad description, while "grasshopper cookies" usually refers to a chocolate cookie with a distinct mint layer and chocolate topping. These cookies fit the classic grasshopper-cookie style because they have all three layers: chocolate cookie, mint frosting, and chocolate glaze.
Absolutely. The food coloring is only for appearance and doesn't affect the flavor. You can leave it out if you prefer a white mint frosting.
The cookies will still have plenty of peppermint flavor.
Yes. Mint extract will work, though the flavor can vary slightly by brand. I prefer peppermint extract because it gives these cookies the classic cool peppermint flavor I was looking for.
Yes. You can bake the chocolate cookies a day ahead and keep them in an airtight container until you're ready to frost them.
You can also make the finished cookies ahead of time and keep them refrigerated until you're ready to serve them.
Yes. These cookies freeze well. Once the chocolate glaze has set completely, place the cookies in an airtight freezer-safe container with parchment paper between layers.
Thaw them in the refrigerator or at room temperature before serving.
Store the cookies in an airtight container. They'll keep for about 3-5 days.
Because of the buttercream and chocolate topping, I like to keep them refrigerated, especially if my kitchen is warm. They're also delicious served cold!
More Chocolate Cookie Recipes
If you love peppermint, don't miss my Peppermint Treats and Desserts roundup for more festive Christmas cookies, candies, desserts, and treats.
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Grasshopper Chocolate Mint Cookies
Ingredients
Cookies
- 1 cup melted butter 2 sticks
- ½ cup unsweetened cocoa powder
- 1 cup brown sugar
- ½ cup white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups all-purpose flour
Mint Frosting
- ½ cup butter softened
- 3 cups powdered sugar
- 3-4 Tbsp. milk
- 1 ¼ 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).
Deb says
Can these be frozen?
Brandy says
Yes
Annette says
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!
Brandy says
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. 🙂
Cindy says
What size cookie scoop do you use for these? 1 T? 2 T?
Brandy says
2 Tbsp.