There’s something irresistibly nostalgic about the minty chocolate combination in these Easy Grasshopper Cake Mix Cookies. Inspired by the classic grasshopper cocktail and pie, these cookies deliver that perfect balance of chocolate and mint in every bite. The vibrant green color makes them instantly recognizable and adds a playful touch to your cookie jar or dessert plate.
What makes these cookies truly special is how effortlessly they come together. Starting with a chocolate cake mix means you can skip measuring multiple dry ingredients while still achieving that perfect soft, chewy texture that everyone loves. In just 45 minutes, you’ll have a batch of these mint-chocolate delights ready to enjoy!
Why You’ll Love This
- Uses cake mix as a shortcut base, saving you time and measuring
- Perfect balance of chocolate and mint flavors in every bite
- Vibrant green color makes them festive for holidays or special occasions
- Soft, chewy texture that stays fresh for days
- Kid-friendly recipe that’s easy enough for little helpers to assist with
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- ½ cup canola oil
- 2 large eggs
- ½ cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon mint extract
- ¼ teaspoon salt
- Green food coloring
- 2-4 tablespoons heavy cream
- 1 cup semi-sweet chocolate chips
- ⅓ cup heavy cream
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- Mix cake mix, oil, and eggs until well combined.
- Drop 2-tablespoon portions 2 inches apart. Bake 10-12 minutes until edges set. Cool 5 minutes on sheet, then transfer to rack.
- Beat butter until smooth. Add powdered sugar, milk, mint extract, salt, and food coloring. Adjust consistency and color as needed.
- Heat cream and chocolate chips in microwave 45 seconds. Let rest 1 minute, then whisk until smooth. Cool 10-15 minutes.
- Spread mint frosting on cooled cookies, then top with ganache. Let set before serving.
Tips & Variations
- For a deeper mint flavor, add 1/4 teaspoon of peppermint extract along with the mint extract.
- Try using dark chocolate cake mix for a richer chocolate flavor.
- Make them extra festive by adding seasonal sprinkles to the powdered sugar coating.
- For St. Patrick’s Day, use green chocolate chips instead of white chocolate.
- The dough can be made ahead and refrigerated for up to 2 days before baking.
- If you don’t have Andes mint pieces, chopped after-dinner mints work great too.
Serving Suggestions
These minty cookies pair beautifully with a cold glass of milk or a scoop of vanilla ice cream for an extra special treat. For a cozy winter evening, serve them alongside hot chocolate with a peppermint stick stirrer to complement the mint flavors in the cookies.
They also make a perfect addition to holiday cookie platters or as a unique green dessert option for St. Patrick’s Day celebrations. The bright color and refreshing flavor make them stand out among traditional chocolate chip cookies.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- The cookies are done when the edges are set but the centers still look slightly underbaked – they’ll continue cooking as they cool.
- For the best texture, don’t overmix the dough after adding the cake mix.
- These cookies freeze well for up to 3 months in a freezer-safe container.
FAQs
Can I use a different flavor of cake mix?
Yes! While chocolate provides the classic grasshopper flavor, you could use white or yellow cake mix for a different twist – just increase the green food coloring slightly.
Why did my cookies spread too much?
If your cookies spread too much, try chilling the dough for 30 minutes before baking. Also, make sure your baking sheets are cool between batches.
Can I make these without food coloring?
Absolutely! The food coloring is just for the classic grasshopper look, but it doesn’t affect the flavor at all.
How do I know when the cookies are done?
The cookies are done when the edges are set but the centers still look slightly soft. They’ll continue to firm up as they cool on the baking sheet.
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