These Grasshopper Mint Chocolate Cake Mix Cookies are a 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.
Love Chocolate Cake?! Don’t miss out on this Copycat Chili’s Molten Lava Cake Recipe!
How to make Mint Grasshopper Chocolate Cookies:
- 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).
- 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.
- 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.
- 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.
- Let the chocolate harden, then serve.
Looking for more EASY Christmas Cookies?! Try these 50 Easy Christmas Cookie Recipes with Few Ingredients!
Our newest cookbook
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!
Related Recipe: If you love this mint chocolate combo as much as we do you’ll want to try these Chocolate Thin Mint Brownies!
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.
This cookbook 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!
Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
Make Mint Chocolate 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 of our Grasshopper Mint Chocolate Cake Cookies:
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 Cake Mix Recipes You will Love:
- Cake Mix Blueberry Muffins
- Cinnamon Rolls with a Cake Mix Shortcut
- Strawberry Lemonade Cake Mix Bars
- Double Chocolate Pound Cake
- Cake Mix Peanut Butter Bars
Grasshopper Mint Chocolate Cake Mix Cookies Recipe
Ingredients
Cookie Bottom
- 15.25 ounces Devil's Food Cake Mix, 1 box ( I like the ones with pudding in the mix the best. )
- ½ cup vegetable oil
- 2 eggs
Peppermint Frosting
- ½ cup butter, softened
- 2 Tablespoons milk
- 2 cups powdered sugar
- 1½ teaspoons peppermint extract
- 6 drops green food coloring
Chocolate Topping
- 1¼ cups semi sweet chocolate chips
- ⅓ cup butter
Instructions
- Preheat oven to 350 degrees.
- Mix cake mix, oil, and eggs together (do not follow the directions on the back of the cake mix- disregard them completely).
- 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.
Frosting
- 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.
Chocolate Topping
- 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).
- 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.
- 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.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Usually I’m not the biggest chocolate girl (I’m obviously genetically defective, I know) but I’m really having a mint and chocolate craving and these look like they could easily do the trick 🙂
These look awesome! I make something similar using a brownie as the base. Delish!
Yummmm yummm! These look fantastic!!! And I love the bright green color:-)
These look SO good ! I will be attempting them ! mmm thanks 🙂
We’re not huge mint folks at the K Compound, but I’m thinking you could substitute your favorite extract…mmmm, almond extract. Will have to give these a try soon, too! Thanks for the recipe! 🙂
Those look so yummy!!
oooo mmy ooo my… they look so so goooood…
folowing you 🙂
i have to say EVERYThING you guys post is AMAZING! i have tried a few of your recipes and can’t wait to try this one! So thanks for the posts!!!
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!
I love this recipe. I hope you will stop by and link up to my St. Patty’s Day Project Parade.
Wow! Those look amazing! You always have the best stuff!
These were so good!!! Just made some for friends and family for St. Pat. Day. YUMMY!
These look similar to brownies that I recently made. I’m going to make these this St. Patrick’s day. Visiting agian from TT&J.
Those look so good. I love mint and chocolate together!
You are invited to share this with my blog hop:
To die for! I love mint!
These look amazing! Wanted to let you know I mentioned this recipe in today’s “Sunday’s Latest” over at The Latest Find under the recipes section!Hope you are having a great weekend!! =)
Does anyone know how many cookies this makes? I want to make some for my daughter’s class, as well has have some left over.
How perfect for St. patrick’s Day!! Thanks for sharing at oopsey daisy!
These are faaaaabulous!!! Thank you for sharing. I just shared it on my blog!
I usually get 24-30 cookies out of one batch. It really all depends on how big you make your cookies!
These look amazing! Grasshopper cookies are one of my absolute faves, and I’m betting these would be twice as good. That picture is making my mouth water. 🙂
These look great! I love mint and chocolate. Thank you.
I wonder if you could make these in a 9×13 pan like a bar cookie????
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! 🙂
I got thirty one when I made them. 🙂
My daughter loves them.But we used red instead of green.?
Man, I wish I would have read your comment before I made them…Yes, Waaaay to much chocolate topping! Im kinda bummed out that I wasted all those chocolate chips and butter!
The key is to stick them in the freezer for 15-20 minutes after you put on the peppermint frosting … then the two layers won’t bleed together!
Oh, good idea! Thanks! 🙂
Oh, good idea! Thanks! 🙂
These look amazing I will be makeing these and I think thy would ba awesome with orange frosting too!!
Those look so amazing!!!!
I made these for a luncheon yesterday! Not a one left. Just posted them and referred to your blog. I like these tons more than mint brownies which were always one of my favorites. Thanks a ton!
I wonder if there’s a way to make the cookie calorie-wise…. the skip the frosting…. OR make a light cream cheese frosting.
What kind of oil did you use? Vegetable oil? Olive Oil? (I’m assuming vegetable oil??)
Yep! Vegetable oil. 🙂
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!
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.
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!
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.
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!
I love minty flavored desserts. These look so good!
My favourite combination… Just finished making theses and I think I should hide them, they are incredible and so easy to make !!
How many cookies does this recipe make?
I was wondering the same thing … I think I’m gonna try it. 🙂 Nothing to loose.
Hi,
Just wanted to let you know I am sharing your wonderful post tomorrow in my “100 Something Green St. Patricks Day RoundUp” with a link back to your original post plus pinned to my St. Patricks Day Board! Have a terrific weekend!
Cathy from
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.
If I’m not mistaken I do a lot of chocolate dipping and I’d guess you could cool that chocolate topping, store it on the shelf (or fridge) in an air tight container and use it again…just heat it up.
It should be fine storing the leftovers in an airtight container and reheating for later.
These cookies are great! And so easy to make. We added them to our Christmas cookie lineup a year ago and they became a favorite. One word of advise…do not make the cookie dough ahead of time. It will separate and will not reincorporate.
Can Brownie mix be used instead of cake mix?
Brownies are a lot more dense than cake. So the outcome would definitely be different. But where we are all trying to use what ingredients we have on hand, this post about adapting a brownie mix to a cake mix might help. https://cooking.stackexchange.com/questions/66275/how-to-turn-a-brownie-mix-into-a-cake
Absolutely delicious! Everyone loved them!