Hello! Today's recipe is from the blog Six Sister's Stuff (here). Aaron is a huge fan of mint chocolate cookies (i.e. Thin Mints) and I couldn't resist giving these a try, especially since the main ingredient is chocolate cake mix! The cookies are soft and the frostings are creamy and delicious but, a little on the rich side (which isn't a bad thing, right?!). Make sure you have a tall glass of milk to wash these down with!
*Note: I did find that I had way too much mint and chocolate frosting left over at the end of the baking process (I know, what a shame!). I think cutting the original recipe for the frostings in half or baking two batches of cookies would solve the problem. But so would a bowl and a spoon...
Grasshopper Mint Cookies
- 1 box Devil's Food cake mix
- 1/2 cup oil
- 2 eggs
2. Combine all ingredients in medium bowl. Drop dough by tablespoonful onto prepared cookie sheet. Bake for 7-10 minutes.
- 1/2 cup butter, softened
- 2 tbsp milk
- 2 cup powdered sugar (I ended up using an additional cup)
- 1 tsp peppermint extract
- Green food coloring (optional)
2. Spread on cookies
- 2 1/4 cup semi-sweet chocolate chips
- 3/4 cup butter
1. Melt chocolate chips and butter together in microwave or over double-boiler.
2. Spread melted chocolate over cookies. Let frosting harden for about a hour before serving. Enjoy!