April 2, 2013

Grasshopper Mint Cookies

     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
1.  Preheat oven to 350.  Line cookie sheets with parchment paper.

2.  Combine all ingredients in medium bowl.  Drop dough by tablespoonful onto prepared cookie sheet.  Bake for 7-10 minutes.

Mint Frosting

  • 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)

1.  Mix together all ingredients.  You may need to add more powdered sugar

2.  Spread on cookies

Chocolate Topping

  • 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!

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