Grasshopper Cookies Recipe

5 from 5 votes

These mint grasshopper cookies, aka thin mint cookies, are perfect any time of the year, but the green mint drizzles make them ideal for St. Patrick's Day! You'll love these bite-sized crunchy chocolate cookies dipped in dark chocolate!

Prep Time45

Cook Time6

Total Time51

Course: Dessert

Cuisine: American

Keyword: grasshopper cookies, grasshopper mint cookies, thin mint cookies, thin mint recipe

Servings: serving

Calories: 27kcal

Author: Mindee

Cost: 15

Ingredients

½ Cup Butter
¼ Cup Black Cocoa
¾ Cup Powdered Sugar
⅛ teaspoon Salt
1 ½ teaspoon Mint Extract
¾ Cup Flour
5 oz Dark Chocolate Melting Wafers 5 oz Bag
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 from 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 just to 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, 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 teaspoon 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 being 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.

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