Elevate your cookie game with Grasshopper Cake Mix Cookies. With a chocolate cake mix cookie base, topped by a refreshing minty frosting and decadent chocolate ganache, these indulgent treats are perfect for any occasion.
Easy Mint Chocolate Cookies
Chocolate and mint is my all-time favorite flavor duo (I’ll choose mint chocolate chip ice cream without fail, every time). These Grasshopper Cake Mix Cookies take that beloved pairing to a new level of indulgence. Basic chocolate cake mix cookies undergo a decadent transformation with a velvety homemade mint buttercream and an indulgently rich chocolate ganache. While these cookies are a delightful treat any time of year, their playful green frosting makes them especially fitting for St. Patrick’s Day celebrations.
Ingredients for the Grasshopper Chocolate Mint Cookies
- Chocolate cake mix – Provides the cookies’ base, adding a rich chocolate flavor. I used Duncan Hines Devil’s Food Cake mix.
- Canola or vegetable oil – Adds moisture to achieve a soft and chewy cookie.
- Eggs – Act as a binding agent, enhancing the structure and richness of the cookie dough.
- Unsalted butter – Contributes a buttery richness to the homemade mint buttercream.
- Powdered sugar – Sweetens and thickens the mint buttercream, creating a smooth texture.
- Mint extract – Infuses the cookies with a mint flavor to complement the chocolate.
- Salt – Balances the sweetness and enhances the overall flavor.
- Green food coloring – Incorporates the signature green associated with mint.
- Heavy whipping cream – Serves two purposes. First, it helps thin the buttercream to a spreadable consistency. Secondly, paired with chocolate, creates a velvety ganache topping for the cookies.
- Semi-sweet chocolate – Combines with heavy cream to form a chocolate ganache topping.
Making the Ultimate Grasshopper Cookies
- Preparation – Preheat your oven to 350 degrees F. Line two cookie sheets with parchment paper and set them aside for later use.
- Mix the cookie dough – In a large bowl, thoroughly mix the chocolate cake mix, oil, and eggs until well combined. Using a medium cookie scoop (approximately 2 tablespoons), drop portions of the cookie dough onto the prepared sheets, maintaining a minimum 2-inch space between each dough ball.
- Bake the cookies – Bake the cookies for 10-12 minutes or until the edges are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to complete the cooling process.
- Prepare the mint frosting – Beat the unsalted butter in a large mixing bowl with a stand or hand mixer until smooth. Add the powdered sugar, 2 tablespoons of heavy cream, mint extract, salt, and 4-5 drops of green food coloring. Continue beating until achieving a smooth consistency. Adjust the texture and color by adding cream (1 teaspoon at a time) and additional food coloring as needed.
- Frost the cookies – Apply a layer of the green mint frosting onto each cookie using an offset spatula or butter knife.
- Make the chocolate ganache – Place chocolate chips in a microwave proof bowl. Pour 1/3 cup of heavy cream over the chocolate chips and microwave for 45 seconds. Allow the bowl to rest for 1 minute before whisking the chocolate and cream together to form the ganache.
- Apply the ganache – Set the ganache aside to cool for 10-15 minutes before spreading a heaped spoonful on each cookie.
- Allow to set – Allow the ganache to set before serving or storing the cookies.
Variations and substitutions
Frosting alternative – For convenient, time-saving options, you can use a tub of white frosting and add mint extract and green food coloring.
Additional toppings – Sprinkle chopped Andes mint pieces on top of the ganache for an extra burst of minty flavor and added texture.
Extract alternative – While mint extract is the classic choice to complement chocolate in a grasshopper, peppermint extract can be substituted if mint extract is unavailable.
Gluten-free option – Choose a gluten-free chocolate cake mix for a gluten-free version of the cookies. Ensure other ingredients are gluten-free, and adjust the ganache accordingly.
Tips for success
- Adjust oil amount – If using a 13.25-ounce box of Betty Crocker cake mix, reduce the oil to ⅓ cup for optimal consistency.
- Uniform cookie size – For best results, utilize a cookie scoop to ensure consistent cookie sizes, promoting even baking.
- Cool completely – Ensure the cookies have cooled entirely before applying the frosting. Frosting warm cookies may result in melting and sliding off.
How to store the grasshopper mint cookies
Store leftovers in an airtight container for up to two days or in the refrigerator for up to four days.
Freeze the cookies in an airtight container for up to three months. Place a sheet of parchment paper between layers to prevent the cookies from sticking together. Thaw the cookies at room temperature before enjoying them.
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Looking for more chocolate cookie recipes?
Check out these cake mix cookies.
- Strawberry White Chocolate Cake Mix Cookies
- Chocolate Covered Cherry Cookies
- M&M Chocolate Cake Mix Cookies
Did you love this grasshopper cookie recipe? Let us know your thoughts in the comments below.
Grasshopper Cake Mix Cookies
Ingredients
- 15.25 ounce box of chocolate cake mix
- ½ cup canola oil
- 2 large eggs
- ½ cup unsalted butter room temperature
- 2 cups powdered sugar
- 1 teaspoon mint extract
- ¼ teaspoon salt
- green food coloring
- 1/3 cup + 2-4 tablespoons heavy cream
- 1 cup semi-sweet chocolate chip
Instructions
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside.
- Mix cake mix, oil, and eggs in a large bowl until well combined. Drop the cookie dough onto the prepared cookie sheets using a medium cook scoop (about 2 tablespoons), leaving at least 2 inches between each cookie.
- Bake for 10-12 minutes or until the edges of the cookies are set. Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to finish cooling.
- Beat the butter in a large mixing bowl with an electric mixer until smooth. Add the powdered sugar, 2 tablespoons of milk, peppermint extract, salt, and 4-5 drops of food coloring and beat until smooth. Add additional milk 1 teaspoon at a time, and a few drops of food coloring until the desired consistency and color is reached.
- Spread a layer of the green frosting over the cookies with an offset spatula or butter knife.
- Add chocolate chips to a small microwave safe bowl. Pour 1/3 cup of heavy cream over the chocolate chips and microwave for 45 seconds. Allow the bowl to rest for 1 minute before whisking the chocolate and cream to form the ganache.
- Set the the ganache aside to cool for 10-15 before spreading a heaped spoonful on each cookie.
- Allow the ganache to set before serving or storing the cookies.
Notes
- Store leftovers in an airtight container for up to three days or in the refrigerator for up to five days.
- Freeze the cookies in an airtight container for up to three months. Place a sheet of parchment paper between layers to prevent the cookies from sticking together. Thaw the cookies at room temperature before enjoying them.
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