Grasshopper Cake Mix Cookies
Soft, chewy Grasshopper Cake Mix Cookies featuring rich chocolate flavor, cool mint buttercream frosting, and a drizzle of decadent chocolate ganache. Easy to make with a simple cake mix base!
Ingredients
- For the Cookies:
- 1 box chocolate cake mix Devil’s Food works best
- 2 large eggs
- ½ cup vegetable oil
- For the Mint Frosting:
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 2 tbsp milk
- ½ tsp peppermint extract
- Green food coloring optional
- For the Chocolate Ganache:
- ½ cup semi-sweet chocolate chips
- 2 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix cake mix, eggs, and oil until fully combined. The dough will be thick.
- Roll dough into 1-inch balls and place on the baking sheet.
- Bake for 8-10 minutes until the edges are set but the centers are soft. Let cool completely.
- For the frosting, beat butter, powdered sugar, milk, and peppermint extract until smooth. Add food coloring if desired.
- Spread frosting on cooled cookies.
- To make ganache, melt chocolate chips with heavy cream and drizzle over frosted cookies.
- Let the ganache set before serving.
Notes
✔ Chill the dough for 15 minutes if it’s too soft.
✔ Store in an airtight container for 3-4 days or freeze for up to 3 months.
✔ For extra minty flavor, add crushed Andes Mints into the dough.
✔ Store in an airtight container for 3-4 days or freeze for up to 3 months.
✔ For extra minty flavor, add crushed Andes Mints into the dough.