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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