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Ultimate Grasshopper Cookies

Festive fudge brownie cookies topped with peppermint buttercream frosting, chocolate ganache and Andes mints!
Course: Dessert
Cuisine: American
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.