Just in time for St. Patrick's Day...or really any day that you have a craving for chocolate + mint! Grasshopper Cookies!
*this recipe was created in partnership with Imperial Sugar
I took a batch of these to some 5th and 6th graders last week; they were a huge hit! "Miss Bridget, you should make these more often!" was one (very earnest) comment!
Our mint flavors come from these:
Andes Creme de Menthe baking chips, Andes Mints, and mint extract. Here's my word of warning in making these cookies. You might be tempted to use more mint extract than is called for. DON'T. Mint is powerful, potent stuff.
More chocolate + mint recipes to love:
Let's Make Grasshopper Cookies!
First up, make the cookies. The dough comes together in a flash. The key here is what happens after they come out of the oven.
Immediately upon removing from the oven, press the back of a melon baller or tablespoon to the cookies to create a divot.
When the cookies are spread with the buttercream, the divot is filled, creating a little pocket of goodness.
Next, we'll make that buttercream. This makes just enough to cover the cookies. You'll need just 8 ounces of Imperial Sugar Confectioners Powdered Sugar. (This is the kitchen scale that I love.)
Again, here is your warning to not add more mint extract. We're making buttercream, not toothpaste, people.
Add just a smidge of green gel paste food coloring. I use a toothpick to add just a bit to tint the buttercream pale green. If you'd rather have SHOCKING green...go for it. ;)
Spread this onto the cookies.
Next, let's make chocolate mint ganache. You'll start with a mix of dark chocolate chips and Andes mint chips.
Cover with cream that's been heated until steaming. Let sit, then stir until smooth and glossy.
Spoon this over the cookies. IT. IS. GORGEOUS.
You'll have extra ganache. Pop it in the fridge, then heat and pour over ice cream. OH. MY.
Top it off with an Andes Mint Thin. It'll nestle right down into that divot we made in the cookies. Voila!
Grasshopper Cookies
YIELD: 20 cookies
PREP TIME: 1.25 hour
BAKE TIME: 12 minutes per batch
For the cookies:
2 1/2 cups unbleached, all-purpose flour
1/2 cup Dutch-process cocoa
1 tablespoon cornstarch
2 teaspoons baking powder
1 cup salted butter, cold and cut into chunks
1 cup Imperial Sugar Extra Fine Granulated Sugar
1 egg
1 1/2 teaspoon vanilla extract
For the mint buttercream:
3 tablespoons unsalted butter, room temperature
1/2 pound Imperial Sugar Confectioners Powdered Sugar
1/2 teaspoon vanilla extract
1/4 teaspoon mint extract
3 tablespoons cream or milk
Green gel/paste food coloring
For the mint ganache:
1/2 cup dark or bittersweet chocolate chips
1/2 cup Andes® Creme De Menthe Baking Chips
1/2 cup heavy cream
Andes® Creme de Menthe Thins for topping, optional
Make the cookies. Preheat oven to 350. Line cookie sheets with parchment.
Whisk the flour, cocoa, cornstarch, and baking powder together. Set aside.
With an electric mixer, cream the butter and sugar together for several minutes until combined and fluffy. Add egg to the bowl and beat until mixed. Mix in vanilla. Scrape down sides and bottom of the bowl.
In three additions, add the flour mixture on low speed. Scrape bottom and sides of the bowl. The mixture will appear dry; continue scraping and mixing on low until the dough comes together and pulls away from sides of the bowl.
Use a #24 cookie scoop (about 2 1/2 tablespoons) to portion dough onto prepared sheets. Bake for 12 minutes. Immediately after removing from oven, use a melon baller or back of a tablespoon to press a divot into the cookies. Let sit on the cookie sheet for 2 minutes before removing to a cooling rack to cool completely.
Make the buttercream. Cream butter until smooth and fluffy. Add powdered sugar, vanilla, and mint extracts. Mix on low until combined. Add cream or milk. Increase speed to medium and mix until smooth and fluffy. Use a toothpick to add a bit of green food coloring to the buttercream. Mix until incorporated.
Spoon a dollop of buttercream over each cookie, filling the divot and spreading a little on top — about 1 rounded teaspoon per cookie.
Make the ganache. Place chocolate chips and mint chips in a bowl. Heat cream over medium-low until steaming, but not bubbling. Pour over chocolate. Let sit 5 minutes, then stir gently until the chocolate melts and is smooth.
Spoon a bit over each cookie (you’ll have extra to use as a sauce for ice cream). Press an Andes® Creme de Menthe Thin into each one, if desired.
Chill in refrigerator to set and for storage.
I created this recipe for my friends at Imperial Sugar. You can also find it on their website today!
