Grasshopper Mint Cookies (Print Version)
Quick and easy chocolate cake mix cookies stacked with mint frosting and ganache—a perfect creamy-chocolate combo!
# Ingredients:
→ Cookie Base
01 -
1 pack of chocolate cake mix (15.25 ounces)
02 -
Half a cup of canola oil
03 -
2 eggs, large size
→ Mint Buttercream
04 -
Half a cup of unsalted butter, softened
05 -
2 cups of powdered sugar
06 -
1 teaspoon of mint extract
07 -
A pinch of salt (about 1/4 teaspoon)
08 -
Drops of green food coloring
09 -
2 to 4 tablespoons of heavy whipping cream
→ Chocolate Ganache
10 -
1 cup of semi-sweet chocolate chips
11 -
A third of a cup of heavy cream
# Steps:
01 -
Heat your oven to 350°F. Lay parchment paper on baking sheets.
02 -
Stir together the cake mix, oil, and eggs until everything is combined.
03 -
Scoop out 2-tablespoon portions, spacing them 2 inches apart. Bake for 10 to 12 minutes, until the edges firm up. Cool for 5 minutes on the baking sheet before moving to a rack.
04 -
Whip the butter till it's creamy. Toss in powdered sugar, mint flavor, salt, and food coloring, and add cream slowly until the texture and shade suit you.
05 -
Microwave heavy cream and chocolate chips for 45 seconds. Let it sit for a minute, then stir till smooth. Set aside for 10-15 minutes to cool.
06 -
Slather the cooled cookies with mint frosting, then pour on the ganache. Give it time to set before serving.
# Helpful Notes:
01 -
Keep at room temp for 3 days
02 -
Store in the fridge for up to 5 days
03 -
Freeze for as long as 3 months