Grasshopper Cookies
Grasshopper Cookies combine the rich flavors of chocolate and mint for a delightful treat that stands out. Using brownie mix as the base, these Oreo brownie cookies are both simple to prepare and incredibly satisfying.
Servings: 12 cookies
Calories: 788kcal
Ingredients
Cookies:
- 18.3 oz. chocolate brownie mix
- 2 eggs
- ¼ cup vegetable oi
- 2 TBSP all-purpose flour
- 1 TBSP water
- 12 mint flavored oreos Optional
Mint Frosting
- 1 cup butter room temperature
- 4 cups powdered sugar sifted
- 2 TBSP heavy cream
- ½ tsp peppermint extract
- 3-4 drops green food coloring
Chocolate Glaze
- 1 ½ cup Ghirardelli milk chocolate melts OR 1 ½ cups chocolate chips and 4 Tablespoons butter
Topping
- 6 oz. Andes creme de menthe candy chopped into large pieces
Instructions
- Prep: Preheat the oven to 350 degrees F and then spray two cookie sheets with cooking spray, or line them with parchment paper. Set them aside.
- Cookie dough: In a large mixing bowl, combine the brownie mix, eggs, oil, water, and flour until well mixed.
- Divide the dough into 12 balls and then place an Oreo cookie in the middle of each one and form the dough up and around the cookie until it is well hidden. Place the cookie dough onto the prepared baking sheets and repeat with all 12 cookies.
- Bake: Place the cookies in the preheated oven and bake for 8-9 minutes. Remove them from the oven and let them cool completely before adding the frosting and toppings.
- Mint Frosting: In another large bowl, beat the butter using an electric mixer until it's soft and creamy. Gradually add in the powdered sugar and continue to whip until combined.
- Pour in the heavy cream and peppermint extract, mix again. Add in about 3-4 drops of green food coloring and mix again until evenly distributed. Add in more food coloring if desired.
- Once the cookies have cooled completely, pipe the frosting onto them and spread it around into a thick layer.
- Chocolate Ganache: Place the melting chips and butter into a microwave safe dish and heat for 30 seconds in the microwave. Remove and stir, place the bowl back into the microwave and heat for another 30 seconds and stir again until completely melted and smooth.
- Pour a spoonful of the ganache in the center of the green icing and make sure to smooth it out until it’s a ¼ inch away from the cookie edges. Sprinkle the top of each cookie with the chopped mints pieces. Serve & enjoy!
Notes
Recipe yields 12 large cookies. Dough can be divided in 24 cookies instead. Decrease baking time to 6-7 minutes.
Store leftover cookies in an airtight container on the counter for up to 5 days.
Nutrition
Calories: 788kcal | Carbohydrates: 106g | Protein: 5g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 314mg | Potassium: 112mg | Fiber: 1g | Sugar: 86g | Vitamin A: 549IU | Vitamin C: 0.01mg | Calcium: 31mg | Iron: 4mg