Ultimate Grasshopper Cookies
Festive fudge brownie cookies topped with peppermint buttercream frosting, chocolate ganache and Andes mints!
Servings: 30 cookies
Ingredients
COOKIES:
- 1 (15.25 oz.) box chocolate fudge cake mix
- 2 lg. eggs room temperature
- 1/2 c. butter melted and cooled
- 1 tsp. vanilla extract
- 2 T. light brown sugar
PEPPERMINT BUTTERCREAM FROSTING:
- 3/4 c. butter softened
- 1 1/2 tsp. peppermint extract
- 2 c. confectioners’ sugar
- 1 splash milk
- Wilton’s green leaf gel food coloring if desired
CHOCOLATE GANACHE:
- 1 1/2 c. chocolate chips
- 4 T. butter
GARNISH:
- Andes Mint Candies roughly chopped
Instructions
- Preheat oven to 350 degrees and line 3 baking sheets with parchment paper.
- COOKIES: In a large bowl, beat cake mix, eggs, butter, vanilla, and sugar together (batter will be stiff).
- Roll tablespoon-size dough balls and place on prepared baking sheets. (Using the palm of your hand, gently press each dough ball down a bit.)
- Bake for 9-11 minutes. Cool on the baking sheet over a wire rack.
- PEPPERMINT BUTTERCREAM FROSTING: In a medium bowl, beat butter for 2 minutes. Add peppermint extract and slowly add confectioners’ sugar until you reach your desired consistency. Add 1-2 tablespoons milk if it gets too thick. Add green food coloring if desired.
- CHOCOLATE GANAUCHE: Melt chocolate chips and butter together in a microwave proof bowl. Microwave for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
- TO ASSEMBLE: Pipe frosting on cooled cookies, smooth over with a knife, spoon on your glaze and top with mint candies.
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