Grasshopper Cake Mix Cookies
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These Grasshopper Cookies combine my all-time favorite flavor pairing, chocolate and mint, with a chocolate cake mix cookie topped with homemade mint buttercream and chocolate ganache.
What Are Grasshopper Cookies?
Grasshopper Cookies are chocolate mint cookies inspired by the classic grasshopper flavor combination. Chocolate and mint are my all-time favorite duo (my Frosted Mint Brownies are one of my favorite recipes on the blog), and I’ll choose mint chocolate chip ice cream without fail every time.
So I knew I wanted to turn that classic chocolate mint flavor into a cake mix cookie. I make hundreds of cake mix cookies every year, and frosted cake mix cookies are my favorite. These start with a chocolate cake mix cookie, then add homemade mint buttercream and rich chocolate ganache, similar to my Hostess Cupcake Cookies and Chocolate Strawberry Cookies.
Ingredients
- Chocolate cake mix – I use a 15.25-ounce box of Duncan Hines Devil’s Food Cake Mix for these cookies.
- Vegetable or canola oil – Adds moisture and helps give the cookies a soft texture.
- Eggs – Bind the cookie dough and provide structure.
- Unsalted butter – Forms the base of the homemade mint buttercream.
- Powdered sugar – Sweetens and thickens the buttercream.
- Mint extract – Gives the frosting the classic mint flavor used in grasshopper desserts. If using peppermint extract instead, reduce the amount because peppermint is stronger.
- Sea salt – Balances the sweetness in the buttercream.
- Green food coloring – Adds the signature green associated with mint.
- Heavy cream – Thins the buttercream to a spreadable consistency and combines with the chocolate chips to form the ganache.
- Semi-sweet chocolate chips – I prefer semi-sweet chocolate because it balances the sweet mint frosting without adding too much sweetness.
How to Make Grasshopper Cake Mix Cookies
- Prep – Pre-heat the oven to 350°F and line two cookie sheets with parchment paper.
- Mix the cookie dough – Stir the chocolate cake mix, oil, and eggs together until evenly combined.
- Scoop the cookies – Use a 2 tablespoons cookie scoop to portion the dough, leaving at least 2 inches between them on the baking sheets.
- Bake and cool – Bake until the edges are set. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Mix the mint frosting – Beat the butter until smooth, then add the powdered sugar, heavy cream, mint extract, sea salt, and green food coloring. If the frosting is too thick, add more heavy cream 1 teaspoon at a time.
- Frost the cookies – Spread the mint buttercream over the completely cooled cookies.
- Make the ganache – Heat the chocolate chips and heavy cream in the microwave, let the mixture stand for 1 minute, then whisk until smooth.
- Add the ganache – Let the ganache cool for 10–15 minutes before spooning it over the mint frosting so it does not soften the buttercream.
- Let them set – Allow the ganache to firm up before serving or storing the cookies.
Variations and Substitutions
- Peppermint extract – Use 1/2 teaspoon peppermint extract in place of 1 teaspoon mint extract. Peppermint extract is stronger, so a smaller amount works better here.
- Different chocolate – Use 3/4 cup milk chocolate or dark chocolate chips in place of the semi-sweet chocolate chips.
- Store-bought frosting – Use one 16-ounce tub of white frosting in place of the homemade buttercream. Stir in 1 teaspoon mint extract and green food coloring to taste.
- Andes mints – Sprinkle chopped Andes mints over the ganache for an extra chocolate mint topping.
Tips for success
- Check the cake mix size – The standard recipe uses a 15.25-ounce box of cake mix with 1/2 cup oil. If using a 13.25-ounce box, reduce the oil to 1/3 cup.
- Use a cookie scoop – A medium cookie scoop, about 2 tablespoons, helps keep the cookies the same size so they bake evenly.
- Leave enough space – Place the dough at least 2 inches apart on the baking sheets to give the cookies room to spread.
- Cool completely before frosting – Warm cookies can cause the buttercream to soften and slide off.
- Add cream gradually – If the buttercream is too thick, add additional heavy cream 1 teaspoon at a time so the frosting does not become too thin.
- Let the ganache cool – After whisking the ganache smooth, let it cool for 10–15 minutes before adding it over the buttercream so the warm chocolate does not soften the frosting.
- Let the topping set – Give the ganache time to firm up before storing or stacking the cookies.
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More Chocolate Cake Mix Cookies
A box of chocolate cake mix can be used for plenty of cookie variations beyond these grasshopper cookies.
Did you make this grasshopper cookie recipe? Let us know your thoughts in the comments below.
Grasshopper Cake Mix Cookies Recipe
Grasshopper Cookies start with a soft chocolate cake mix cookie topped with homemade mint buttercream and chocolate ganache. They combine the classic chocolate mint flavor with an easy cake mix shortcut.
Ingredients
Cookies
- 1 (15.25 ounce) box of chocolate cake mix I used Duncan Hines Devil's Food Cake
- ½ cup vegetable or canola oil
- 2 large eggs
Buttercream
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon mint extract
- ¼ teaspoon salt
- 1-3 tablespoons heavy cream
- green food coloring
Ganache
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°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 2 tablespoons scoop, 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 1/4 cup of heavy cream over the chocolate chips and microwave for 40 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
- This recipe was tested with a 15.25-ounce box of Duncan Hines Devil’s Food Cake Mix and 1/2 cup vegetable or canola oil. If using a 13.25-ounce box of cake mix, reduce the oil to 1/3 cup.
- If using peppermint extract instead of mint extract, use 1/2 teaspoon. Peppermint extract is stronger than mint extract.
- Store leftovers in an airtight container for up to three days or in the refrigerator for up to five days. The ganache will stay softer at room temperature.
- Freeze the unfrosted 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.
Nutrition
Calories: 317kcalCarbohydrates: 35gProtein: 3gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 38mgSodium: 241mgPotassium: 135mgFiber: 1gSugar: 25gVitamin A: 241IUVitamin C: 0.02mgCalcium: 48mgIron: 2mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
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