Andes Grasshopper Cookie
Cookies! We love them! There are so many different kind. With St. Patrick’s Day approaching, many folks have green (and therefore mint) on the mind. So what better time to make some Andes Grasshopper Cookies! This cookie is a nice combination of a tasty chewy cookie with the distinct taste of mint, along with a colorful pop of green. Here’s the instructions on how to make the cookies.
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- cookie sheets
- parchment paper
- mixing bowls
- electric hand mixer
- stand mixer
- double boiler
- measuring cups– I love adjustable measuring cups because they take up less room in my cabinet.
- measuring spoons – I also love adjustable measuring spoons. No more wondering where that itsy bitsy tiny measuring spoon went!
- cutting board
- small cookie scoop
- wire cooling racks – I have several of these. They’re great for baking, but they’re also great for those moments where you need more trivets or have something really large that doesn’t fit on your trivet.
Hamilton Beach Stand MixerKitchen Aid 5-speed Power Hand MixerCuisinart 15-piece Knife Block SetFarberware Classic Stainless 2-qt Double BoilerPyrex 3-piece Glass Mixing Bowl SetPyrex 3-piece GlassMeasuring Cup SetGood Cook Set of 3 Cookie SheetsBaker’s Secret Essentials Cooling RacksCook’s Pro Adjustable Measuring Spoons SetOXO Good Grips Small Coookie Scoop3-piece Bamboo Cutting Board SetKirkland Nonstick Parchment Paper
- 2 1/2 cups flour
- 3/4 cups unsweetened cocoa powder
- 1 tsp baking soda
- 1 cup white sugar
- 1 cup packed brown sugar
- 1 cup unsalted butter, room temperature
- 2 tsp vanilla
- 2 eggs, room temperature
- 1 package Andes Mint candies
- 4 cups powder sugar
- 1/2 cup unsalted butter, room temperature
- 1 tsp mint extract
- 4 tbsp whole milk
Chocolate topping Ingredients
- 1 bag chocolate wafers
Preheat the oven to 375 f.
Unwrap one third of the Andes mints and chop them into small pieces.
Whisk the flour, cocoa powder, and baking soda together in a bowl. Set aside.
Add in vanilla and eggs; beating well.
Slowly add the flour mixture one tablespoon at a time, stirring well into the sugar and egg mixture.
Stir in the chopped Andes mint candy pieces.
Next, use a small ice cream scoop to measure out the cookies.
Place the unbaked cookie dough onto the lined cookie sheet, about 2 inches apart.
Bake at 375 for 7-10 minutes or until the baked cookie is slightly cracked.
Allow the cookies to cool on the cookie sheet for about 2 minutes, before transferring the cookies to wire cooling racks to cool completely.
Using a stand mixer, cream 1 1/3 cups sugar with 1/2 cup butter.
Slowly add the mint extract, 2 tablespoons milk, and the rest of the powdered sugar into the bowl and blend well.
Gradually add one tablespoon of milk at a time until the desired consistency is reached.
Spread a thick layer of frosting on each cookie and set aside.
Chocolate Topping Instructions
Chop the remaining Andes Mint candies in half.
Use a double boiler to melt the chocolate wafers, stirring constantly.
Set aside to cool slightly.
After the melted chocolate has cooled and thickened slightly, use a tablespoon to add a dollop on top of each cookie.
Top each cookie with the cut halves of the Andes Mint candies.
Serve and enjoy!