Grasshopper Mint Chocolate Cake Mix Cookies

An easy cake mix cookie bottom, topped with creamy mint frosting and covered with a perfect chocolate ganache.

There’s nothing better than the delicious combination of mint and chocolate – and the color makes it perfect for celebrating St. Patrick’s Day (or even Christmas). But we really love them anytime of the year.
These cookies may look complicated, but they are fairly simple to throw together. A chocolatey bottom, topped with creamy mint frosting and the ultimate ganache. Want to know our secret for making them so simple? Using a cake mix!
Using a cake mix to make the cookie bottom cuts the time in half, and makes a delicious, chewy cookie every time.

How to make Grasshopper Chocolate Cookies

  1. Mix cake mix, oil, and eggs together (do not follow the directions on the back of the cake mix- disregard them completely. You’re only using the powder mixture from the box).
  2. Drop spoonfuls of the dough onto baking sheet. Bake at 350 degrees for 6-9 minutes (don’t cook any longer than that! You don’t want them to be overdone!). Let cookies cool completely.
  3. Mix together all the ingredients for the frosting. You can add more or less powdered sugar until you get the consistency you like. Spread on top of each cooled cookie.
  4. To make the ganache, melt chocolate chips and butter together in a double boiler OR in a microwave. If you’re using a microwave, melt in 30-second intervals, stirring between each one, until the chocolate is completely melted. Spread melted chocolate on each cookie. I have found that it works best to use the back of a spoon to spread the chocolate around.
  5. Let the chocolate harden, then serve.

Cookie bottom from scratch:

If you don’t want to use a cake mix bottom, you can try this recipe for a delicious chocolate cookie bottom that’s made from scratch (you can leave out the chocolate chips).

Other Variations

Not a fan of peppermint? These combinations would be good, too:

  • Orange frosting and flavoring for a “chocolate orange” cookie
  • Raspberry frosting and pink coloring (like the filling from these brownies)
  • Cream cheese frosting (like this recipe)
  • Vanilla flavoring in the frosting (instead of peppermint)

More delicious recipes

Have you heard about our newest cookbook,Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

Thiscookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!

To store:

Store in an airtight container for up to a week (or freeze them in a freezer-safe container for up to 60 days).

More Cake Mix Recipes

Serves: 24

Grasshopper Mint Chocolate Cake Mix Cookies

An easy cake mix cookie bottom, topped with creamy mint frosting and topped with a perfect chocolate ganache.

15 minPrep Time

9 minCook Time

24 minTotal Time

Save RecipeSave Recipe

Ingredients

    Cookie bottom:
  • 1 (15.25 ounce) Devil's Food Cake Mix (I like the ones with pudding in the mix the best)
  • 1/2 cup vegetable oil
  • 2 eggs
  • Peppermint Frosting:
  • 1/2 cup butter (softened)
  • 2 Tablespoons milk
  • 2 cups powdered sugar
  • 1 1/2 teaspoons peppermint extract
  • 6 drops green food coloring
  • Chocolate Topping:
  • 1 1/4 cups semi-sweet chocolate chips
  • 1/3 cup butter

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix cake mix, oil, and eggs together (do not follow the directions on the back of the cake mix- disregard them completely).
  3. Drop spoonfuls of dough onto baking sheet. Bake for 6-9 minutes (don't cook any longer than that! You don't want them to be overdone). Let cookies cool completely.
  4. Frosting:
  5. Mix together all the ingredients (add more or less powdered sugar until you get the consistency you like). Spread on top of each cooled cookie.
  6. Chocolate Topping:
  7. Melt chocolate chips and butter together in a double boiler OR in a microwave (I usually microwave for 30-second intervals, then stir and repeat until the chips are fully melted).
  8. Spread melted chocolate on each cookie- I have found that it works best to use the back of a spoon to spread the chocolate around.
  9. Let chocolate set up and then serve.

Notes

These little cookies are super rich! I think that if you didn't want them to be so rich, use a milk chocolate cake mix and milk chocolate chips.

Tags

Courses
Dessert
Cooking
Baking
Allergy
seafood free
sesame free
mustard free
7.8.1.2
1994
https://media.sixsistersstuff.com/recipe/grasshopper-mint-chocolate-cake-mix/


Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube

Did you know we have a YouTube Channel?
See how to make another cake mix cookie recipe below:

Print Friendly, PDF & Email

Comment on this Recipe

51 Responses to “Grasshopper Mint Chocolate Cake Mix Cookies”

  1. Shaunna
    These were amazing and surprisingly quick for such a special cookie. Thanks for the recipe. The only thing I would say is there was waaaaaaay too much chocolate topping, I would cut in half what the recipe calls for and still have enough. Thx again!
  2. I just finished making these. :). Mine didn't turn out nearly as pretty, as my mint frosting and chocolate topping ending up blending into each other, and there was a lot more chocolate topping than I needed! However, they taste delicious, and remind me of the old mint Girl Guide cookies. Thanks for the recipe! :)
  3. Mackenzie Clapper
    I would recommend making the mint icing first and putting it on the cookies and REFRIGERATING them for a while to harden the mint icing. I didn't do this and I had to pipe on the chocolate icing on top and had way too much icing on my cookies!
  4. Maureen
    Making these today and I'm glad I read the hints about refrigerating after applying the mint frosting. I'm making mine an "adult" version by adding creme de menthe in place of the peppermint extract and adding some creme de cacao to the chocolate ganache. Here's hoping they turn out alright.
  5. Valerie Shreffler
    Soooo good! Who would've thought that cake mix could double as cookie batter?!? However, the mint flavor in the frosting was a bit too strong for my taste, so maybe just use 1 tsp. mint extract. Also, I did not have the time or patience to make another frosting so instead of chocolate topping, I dipped the mint-frosted cookies into mini chocolate chips and choco sprinkles. Much less work and they came out prettier than they would with the topping!
  6. I made these yesterday, and they are delicious!! Thankfully I read the comments before making them because there definitely would have been too much chocolate topping if I followed the directions. half of the chocolate topping ingredients is perfect.
  7. Thank you so much for this recipe. I'm a big fan of grasshopper things! Could you please give recipes without pre-fab mixes, because a whole lot of your fans abroad can not buy those. Could you explain how I can 'make' this mix? I would be ever so grateful!
  8. Woot, this is my kind of cookie! Super delish. Thanks for sharing, I made these for a work event and they're going over really well. I had the same experience with others that there was about 2x as much chocolate topping as I needed, and it was important to refrigerate the icing since it was so soft after being applied.

Leave a Reply to Alison @ Oopsey Daisy

Click here to cancel reply.