These mint grasshopper cookies aka thin mint cookies are perfect any time of year but the green mint drizzles make these ideal for St. Patrick's day! You'll love these bite sized crunchy chocolate cookies dipped in dark chocolate! They are the perfect flavor combination of chocolate and mint!
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Why You'll Love This Recipe
- If you love thin mints or those Keebler grasshopper cookies you'll love these!
- These indulgent cookies are bite sized! About the size of a quarter!
- They're a big hit for St. Patrick's day!
Ingredient Notes and Substitutions
- Black Cocoa - Black cocoa availability and prices vary. Special dark cocoa powder and regular cocoa powder can be substituted.
- Powdered Sugar - This recipe calls for powdered sugar. DO NOT substitute granulated sugar.
- Butter - I used unsalted butter. If using unsalted butter increase the amount of salt called for by ½ tsp. ALSO, I accidently show 2 sticks of butter in the ingredients picture. This recipe calls for just 1 stick of butter.
- Mint Extract - This is called crème de menthe extract as well. It's made from spearmint rather than peppermint.
- Flour - All purpose flour.
- Dark Chocolate - Dark chocolate sets up much more solid and in a thinner layer than milk chocolate. I prefer the Ghirardelli brand. Semi sweet chocolate chips can be substituted.
- Green Mint Chips - If you can't find these you can sprinkle chopped up andes mints on the top of the cookies instead.
Couple Things You'll Need
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Step by Step Instructions
- Preheat the oven to 350 degrees.
- Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a dough hook, cream the ½ cup butter and black cocoa powder at a low speed so the cocoa doesn't fluff out.
- Mix in the powdered sugar, salt and mint extract.
- Mix in the flour.
- It will take a little time for all the flour to mix in. Just let the mixer run at a medium speed until the dough comes together in a non sticky mass.
- NOTE - This dough feels and looks different that typical cookie dough. It's soft and mailable much like cloud dough.
- Place the cookie dough ball on a lightly floured surface.
- Roll and pat the dough out to ¼ inch thick.
- NOTE - This dough is a little difficult to just roll out. Roll out as much as possible and pat out the rest of the way. Pat any cracks back together. You can sprinkle with a little flour if needed but add as little as possible.
- To cut out the cookies you'll need something approximately 1 inch in diameter. I used the open bottom of a large frosting tip. If the circles stuck in the cutter a bit a toothpick could be poked through the top to loosen the circle of dough.
- Flour the end of the frosting tip to keep the dough from sticking and cut out circles of cookie dough and place them on a prepared baking sheet.
- Use the floured bottom of a glass to flatten the cookies to ⅛ inch flat.
- Bake at 350 for 6 minutes.
- Cool the chocolate wafers on a wire rack.
- Melt chocolate chips or chocolate wafers in a chocolate melting pot or double boiler. See Here for tips on How to Melt Chocolate.
- Whisk ½ tsp of mint extract into the melted chocolate.
- Dip each cooled cookie into the melted chocolate allowing the excess to drip off.
- Place on a sheet of wax paper to set up.
- Melt the green mint chips and scoop into a disposable frosting bag.
- Snip the end of the bag and drizzle across the top of each cookie.
- Allow the chocolate and drizzle to harden completely.
- Store between layers of wax paper in an airtight container at room temperature or in the fridge.
Recipe FAQs
It's a highly processed cocoa powder. It's been heavily dutched or alkalised to reduce the acidity making it smooth and super dark. For more on black cocoa see here.
It's typically a crispy mint chocolate cookie dipped in mint chocolate.
Grasshopper is spearmint or crème de menthe flavor.
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Grasshopper Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 6 minutes
- Total Time: 51 minutes
- Yield: 90 Cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These mint grasshopper cookies aka thin mint cookies are perfect any time of the year but the green mint drizzles make these ideal for St. Patrick's day! You'll love these bite sized crunchy chocolate cookies dipped in dark chocolate!
Ingredients
- ½ cup Butter
- ¼ cup Black Cocoa
- ¾ cup Powdered Sugar
- ⅛ tsp Salt
- 1 ½ tsp Mint Extract
- ¾ cup Flour
- 1 (5 oz) Bag Dark Chocolate Melting Wafers
- ½ cup Green Mint Chips
Instructions
- Preheat the oven to 350 degrees.
- Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a dough hook, cream the ½ cup butter and black cocoa powder at a low speed so the cocoa doesn't fluff out.
- Mix in the powdered sugar, salt and mint extract.
- Mix in the flour.
- It will take a little time for all the flour to mix in. Just let the mixer run at a medium speed until the dough comes together in a non sticky mass.
- NOTE - This dough feels and looks different that typical cookie dough. It's soft and mailable much like cloud dough.
- Place the cookie dough ball on a lightly floured surface.
- Roll and pat the dough out to ¼ inch thick.
- NOTE - This dough is a little difficult to just roll out. Roll out as much as possible and pat out the rest of the way. Pat any cracks back together. You can sprinkle with a little flour if needed but add as little as possible.
- To cut out the cookies you'll need something approximately 1 inch in diameter. I used the open bottom of a large frosting tip. If the circles stuck in the cutter a bit a toothpick could be poked through the top to loosen the circle of dough.
- Flour the end of the frosting tip to keep the dough from sticking and cut out circles of cookie dough and place them on a prepared baking sheet.
- Use the floured bottom of a glass to flatten the cookies to ⅛ inch flat.
- Bake at 350 for 6 minutes.
- Cool the chocolate wafers on a wire rack.
- Melt chocolate chips or chocolate wafers in a chocolate melting pot or double boiler.
- Whisk ½ tsp of mint extract into the melted chocolate.
- Dip each cooled cookie into the melted chocolate allowing the excess to drip off.
- Place on a sheet of wax paper to set up.
- Melt the green mint chips and scoop into a disposable frosting bag.
- Snip the end of the bag and drizzle across the top of each cookie.
- Allow the chocolate and drizzle to harden completely.
- Store between layers of wax paper in an airtight container at room temperature or in the fridge.
Notes
- I made these cookies to end up to be about the size of a quarter. I used the open bottom of a large frosting tip, 1 inch in diameter, to cut out the cookies.
Keywords: grasshopper cookies, grasshopper mint cookies, thin mint cookies, thin mint recipe
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Jess
I love these all throughout the year but St. Patty's day is the perfect excuse to make them! Who am I kidding?! I don't need an excuse to make these!
★★★★★
Cara
One of my favourite flavor combos - loved this! Will definitely be making them again!
★★★★★
Toni
My kids really loved it! They couldn't stop eating it! Thanks for the recipe!
★★★★★
Andrea
I'm a big fan of these mint cookies. They are so easy to make and perfect for St. Patrick's Day.
★★★★★
Michelle
These grasshopper cookies look amazing -- my kids will definitely have a fun time making them with me!
★★★★★