Frosted Grasshopper Cookies - Crowd pleaser, mint dark chocolate cookies with a oreo mint buttercream frosting. Covered in Oreo crumbs, and chocolate swirls. it's perfect for this time of year!
Imagine a bowl of Andes Mints, turned into a chewy cookie base, with a Oreo Cream Cheese frosting, and a chocolate drip on top. Now go and bake my new frosted grasshopper mint cookies and turn your imagination into reality.
Mint recipes are a divisive topic. People either love mint flavor or they think it tastes like toothpaste. These mint chocolate cookies are the perfect gateway minty dessert. The melted chocolate and oreo frosting help balance out the mint flavor and just leave a nice hint of the mint. For my mint lovers, a mint frosting would be the obvious choice, but we are trying to play it safe here. What makes these the ultimate grasshopper cookies is that they are not just tasty, but the texture is out of this world. Without the mint flavor, they would be incredible chewy chocolate cookies, but with the minty goodness, these cookies transcend reality as we know it.
So break out your cooling rack and prepare your stand mixer, because its time to make my famous Frost Grasshopper cookies.
For more chocolate cookie recipes, here are some below!
- Levain Copycat Caramel Coconut Chocolate Chip Cookie
- Chocolate Salted Caramel Cookie With Frosting
- Easy Chewy Double Chocolate Peppermint Cookies
Why you need to make this
Meanwhile, as if what I just said was not enticing enough, here are 5 reasons why you should make these cookies.
- St. Patrick's Day - I feel like no one knows how to celebrate St. Patrick's Day, so let these grasshopper chocolate mint cookies be your new tradition!
- The Mint Flavor- I'll be honest, I love mint. Everything from Thin Mints to Andes Mints. I love it all, and you should too.
- Party Food- This grasshopper cookie recipe is the perfect cookie for a cookie exchange. They are always a big hit.
- The Perfect Transition Dessert- March is hard for baking. You are not in Spring flavors yet, and you are leaving Winter behind, so this cookie is the perfect transition from Winter to Spring.
- Oreo- Did I mention that these cookies have an Oreo buttercream on top? Dang, I am good.
Ingredients - Frosted Grasshopper Cookies
Here is a list of the most important wet ingredients and dry ingredients to make these Frosted Grasshopper Cookies! For full list, check out my recipe card below!
- Chocolate Chips- Instead, you could use chocolate melts. You are going to melt chocolate chips regardless. I would suggest using a dark chocolate.
- Cocoa Powder- I always prefer an unsweetened Cocoa Powder. I love King Arthur's Cocoa powder
- Powdered Sugar- Make sure you sift it for a smooth buttercream.
- Unsalted Butter- As always, make sure it is room temperature before you start baking.
- Vanilla Extract- I prefer (LINK).
- Heavy Cream- This is not a green smoothie. We are not being healthy. So get the full fat and show yourself some love.
- Cream Cheese- Like the butter, make sure these are room temperature.
Step By Step - Frosted Grasshopper Cookies
Next, I have made a shorten version of what you can expect to do to make these cookies! For the full list, head on over to the recipe card below!
- Preparation: Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Make the dough: In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add egg and egg yolk, followed by vanilla and peppermint extracts.
- Combine Dry Ingredients: Sift together all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the mixture, mixing until combined.
- Scoop: Use a 4-tablespoon cookie scoop to portion the dough into 8 equal-sized balls. Place them on the prepared baking sheets and gently flatten them to about ½ inch in thickness.
- Bake: Transfer the baking sheets to the oven and bake for 10-12 minutes, or until the cookies are set. Allow them to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool.
- Make The Frosting: Start by pulverizing two regular Oreos into fine crumbs using a food processor or blender.
- Beat and Cream: In a medium-sized bowl, combine softened cream cheese and butter. Cream together using a hand mixer until smooth and creamy. Gradually add powdered sugar, heavy whipping cream, and a pinch of salt, beating until well combined. Optionally, add green food coloring.
- Fold Oreo Crumbs: Gently fold the Oreo cookie crumbs into the frosting until evenly distributed, creating a speckled appearance.
- Assembly: Once the cookies have cooled completely, spread or pipe the Oreo cream cheese frosting onto each cookie. Drizzle melted chocolate glaze on top and swirl it using the tip of a small offset spatula.
- (to melt the chocolate, use a microwave proof bowl, and melt the chocolate in 30 second increments, stirring after each increment)
Expert Baking Tips
- Read the Recipe: Read through the recipe to understand the steps and ingredients.
- Gather Supplies: Collect all ingredients and equipment before starting.
- Prepare Ingredients: Bring butter, eggs, and cream cheese to room temperature.
- Preheat Oven: Ensure the oven is preheated to the correct temperature.
- Measure Accurately: Use measuring tools for precise ingredient amounts.
- Sift Dry Ingredients: Sift flour, cocoa powder, baking soda, and salt for smoother dough.
- Use Quality Ingredients: Opt for high-quality cocoa powder and vanilla extract.
- Mix On Low: Mix dough until just combined to prevent tough cookies.
- Cool Completely: Let cookies cool fully on a wire rack after baking.
Tools I Used To Make This Recipe
- Stand Mixer or Hand Mixer: To cream together the butter and sugar and mix the dough and frosting.
- Measuring Cups and Spoons: For accurately measuring ingredients like flour, sugar, and cocoa powder.
- Sifter: To sift dry ingredients like flour and cocoa powder to ensure a smooth texture.
- Cookie Scoop: For portioning out the cookie dough onto baking sheets.
- Baking Sheets: To bake the cookies in the oven.
- Parchment Paper: To line the baking sheets and prevent sticking.
- Wire Cooling Rack: For cooling the cookies after baking.
- Food Processor or Blender: To pulse the Oreos into fine crumbs for the frosting.
- Rubber Spatula: For folding ingredients together and spreading frosting onto the cookies.
- Offset Spatula (optional): For swirling melted chocolate on top of the frosted cookies.
- Plastic Bag and Rolling Pin (optional): An alternative method for crushing the Oreos if a food processor or blender is not available.
- Mixing Bowls: For combining ingredients like the cookie dough and frosting.
Frequently Asked Questions
Can I omit the peppermint extract?
Yes, you can omit the peppermint extract if you prefer. It's added for flavor, so feel free to customize the recipe to your taste preferences.
Can I use regular cocoa powder instead of Dutch-processed cocoa powder?
While you can use regular cocoa powder as a substitute, the flavor and appearance of the cookies may be slightly different.
How do I know when the cookies are done baking?
The cookies are done baking when they are set around the edges and slightly soft in the center. They will continue to firm up as they cool on the baking sheet.
How can I prevent the cookies from spreading too much while baking?
Chilling the cookie dough in the refrigerator for about 30 minutes before baking can help prevent excessive spreading. Additionally, ensure that your oven is fully preheated before baking.
Storing And Freezing - Frosted Grasshopper Cookies
To store these Frosted Grasshopper Cookies place them in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate them for up to 7 days. Make sure the container is tightly sealed to preserve the freshness and texture of the cookies.
Freezing - Frosted Grasshopper Cookies
To freeze Frosted Grasshopper Cookies, let them cool completely, then arrange them in a single layer on a baking sheet and freeze until firm. Transfer the frozen cookies to a freezer-safe container or bag with parchment paper between layers to prevent sticking. Freeze for up to 2-3 months. Thaw in the refrigerator overnight or at room temperature before serving.
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Recipe
Frosted Grasshopper Cookies
Ingredients
- ½ cup butter softened
- ¾ cup granulated sugar
- 1 large egg cold or room temperature
- 1 egg yolk cold or room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoons peppermint extract
- 1 & ½ cups all-purpose flour spooned and leveled
- ½ cup Dutch-processed cocoa powder King Arthur recommended
- ½ teaspoon baking soda
- ½ teaspoon salt
For The Cream Cheese Frosting
- 2 Regular oreo's pulverized into a fine crumb
- 3 ounces cream cheese softened
- ¾ cup unsalted butter softened
- 1 tablespoon heavy whipping cream
- 3 cups powder sugar
- Pinch of salt
- Optional: green food coloring
- Optional: ¼ cup melted chocolate for the top
Instructions
For the cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a bowl of a stand mixer fitted with the paddle attachment or using an electric hand mixer, cream together the butter and granulated sugar until light and creamy (about 2-3 minutes).
- Scrape the bottom and sides of the bowl. Add the cold egg, mix on medium speed for 20 seconds, then add the egg yolk. Scrape down the sides, add vanilla extract, and peppermint extract. Mix on low until combined.
- Sift in the flour, Dutch-processed cocoa powder, baking soda, and salt. Mix just until the dry mixture disappears. Scrape the bottom and the sides to make sure the butter is evenly combined.
- Use a 4-tablespoon cookie scoop to form 8 equally sized cookie dough balls. Place them on the prepared baking sheets and gently flatten to about a little over ½ inch in thickness.
- Bake in the preheated oven for 10-12 minutes. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a cooling rack. While the cookies are cooling, make the Oreo frosting.
For the Cream Cheese Frosting:
- Place the Oreo cookies in a food processor or blender and pulse until the Oreos are finely ground. You can also do this in a plastic bag and use a rolling pin.
- In a medium-sized bowl using a hand electric mixer, combine the butter and cream cheese. Cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
- With the mixer on low speed, add the powdered sugar, followed by the heavy whipping cream, and salt. Beat on low just until mixed. Then turn the mixer to medium-high speed and beat the mixture for 2-3 minutes until smooth and creamy. If adding the food coloring, add it now.
- With a rubber spatula, gently stir in the cookie crumbs until you start seeing gray streaks.
Assembly:
- Once the cookies are completely cooled, spread or pipe the cream cheese frosting onto the cookies.
- If adding the swirl of melted chocolate on top, use the tip of a small offset rubber spatula and gently swirl it on the top.
- Sprinkle extra crumbs on top and serve at room temperature or cold.
- These cookies can be served at room temperature for up to 3-4 days, or refrigerated for up to 7 days in an airtight container to maintain freshness.
Cvoelkel says
These cookies were so good! They were super soft and minty. Everyone who tried these loved them even my nephew who hates mint. Thank you!
Molly Murphy says
Thank you!!!! This makes my day!