Get your Irish on with these Grasshopper Chocolate Mint Cookies. They are the perfect way to wear your green.
I am a big chocolate and mint fan. I think it’s a pretty perfect combo. I’m not sure why people started calling the chocolate mint combination grasshopper? I get that grasshoppers are green but they aren’t chocolate, unless you dip them in chocolate which I’ve heard people do!
Wherever the name came from, I love the combo. Whether it is in the form of a Grasshopper Ice Cream Pie or in a cookie, give me all the grasshopper flavored foods! (the chocolate and mint variety that is!!) These Mint Brownies are another favorite mint treat around here.
The base of this cookie is a nice soft chocolate sugar cookie which totally stands on it’s own, no frosting required. But you can make them even better by adding a topping of mint flavored butter cream and a sprinkle of Andes mint candies.
Eat a few of these on St. Patrick’s Day and you won’t have to worry about getting pinched. Just leave a little frosting in the corners of your mouth so they can see you are wearing your green.
For some more fun St. Patrick’s Day treats check out:
Grasshopper Mint Chocolate Cookies
- 1/3 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup butter softened
- 1 3/4 cups packed dark brown sugar
- 2 tsp vanilla extract
- 1/2 teaspoon salt
- 1 large egg plus 1 large yolk
- 1/2 cup butter softened
- 1 1/2 tsp mint
- 2-3 cups powdered sugar
- green food coloring
- 2-3 Tbsp milk
- Andes Mints or Andes Mint Chips
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Place granulated sugar in shallow dish; set aside.
- Combine flour, cocoa, baking soda, and baking powder in bowl.
- In another bowl beat butter, brown sugar and salt together until fluffy.
- Add in eggs and vanilla.
- Mix in flour mixture and mix well.
- Form dough into balls and roll in granulated sugar.
- Place on a parchment lined baking sheet and use hand or the bottom of a glass dipped in sugar to flatten cookie.
- Bake for 10 minutes. Do not overbake.
- Mix together frosting ingredients. Adding enough milk to get a nice spreading consistency.
- Sprinkle with chopped up Andes Mints
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