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.
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
- melted butter
- unsweetened cocoa powder
- brown sugar
- white sugar
- vanilla extract
- large eggs
- baking soda
- 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
- powdered sugar
- 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 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.
- semi-sweet chocolate chips
- 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 up to 3 days.
Grasshopper Chocolate Mint Cookies Recipe
Grasshopper Chocolate Mint Cookies
- 1 cup melted butter (2 sticks)
- 1/2 cup cocoa powder
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups flour
- 1/2 cup butter softened (1 stick)
- 4 cups powdered sugar
- 3 Tablespoons milk
- 1 1/4 teaspoons peppermint extract
- green food coloring
- 8 oz. semisweet chocolate chips
- 3 Tablespoons butter
- 4 teaspoons milk
- 4 teaspoons honey (or corn syrup)
- Melt two sticks of butter (1 cup) in the microwave. Combine melted butter and cocoa powder in a large mixing bowl or bowl of a stand mixer. Stir until smooth.
- Mix brown sugar and white sugar with the butter/cocoa mixture.
- Add eggs and vanilla.
- Mix in salt, baking soda, and flour.
- Cover bowl with plastic and chill dough for 45 minutes- 1 hour. Preheat oven to 350 degrees.
- Scoop dough onto parchment paper lined cookie sheets using a medium cookie scoop (2 Tbsp. size).
- Bake cookies for 9 minutes. Let cool on cookie sheet for a few minutes then transfer to a wire rack to cool completely.Once cookies have cooled, return cookies to cookie sheet, packing in as many as you can (this helps save space in the refrigerator because we are going to chill the frosted cookies).
- Mix butter, powdered sugar, milk, and peppermint extract with an electric mixer. Beat until smooth. Add a few drops of green food coloring and mix thoroughly.Spread frosting over cooled cookies. Chill cookies for 20 minutes.
- Heat glaze ingredients in a microwave-safe bowl for 30 seconds. Stir. Heat an additional 20-30 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. It’s easier to not overheat the chocolate in a double boiler. Spoon glaze over cookies and spread. Allow glaze to set up (placing cookies back into the refrigerator for 15-20 minutes will speed this up).Cookies can be enjoyed chilled or at room temperature.