Grasshopper Cake Mix Cookies Recipe

Grasshopper Cake Mix Cookies Recipe

Ingredients

1 (15.25 ounce) box of chocolate cake mix I used Duncan Hines Devil's Food Cake
½ cup vegetable or canola oil
2 large eggs

Buttercream

½ cup unsalted butter softened
2 cups powdered sugar
1 teaspoon mint extract
¼ teaspoon salt
1-3 tablespoons heavy cream
green food coloring

Ganache

3/4 cup semi-sweet chocolate chips
1/4 cup heavy cream

Instructions

Preheat the oven to 350°F. Line two cookie sheets with parchment paper and set aside.
Mix cake mix, oil, and eggs in a large bowl until well combined.
Drop the cookie dough onto the prepared cookie sheets using a 2 tablespoons scoop, leaving at least 2 inches between each cookie.
Bake for 10-12 minutes or until the edges of the cookies are set. Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to finish cooling.
Beat the butter in a large mixing bowl with an electric mixer until smooth. Add the powdered sugar, 2 tablespoons of milk, peppermint extract, salt, and 4-5 drops of food coloring and beat until smooth. Add additional milk 1 teaspoon at a time, and a few drops of food coloring until the desired consistency and color is reached.
Spread a layer of the green frosting over the cookies with an offset spatula or butter knife.
Add chocolate chips to a small microwave safe bowl. Pour 1/4 cup of heavy cream over the chocolate chips and microwave for 40 seconds. Allow the bowl to rest for 1 minute before whisking the chocolate and cream to form the ganache.
Set the the ganache aside to cool for 10-15 before spreading a heaped spoonful on each cookie.
Allow the ganache to set before serving or storing the cookies.

Notes

This recipe was tested with a 15.25-ounce box of Duncan Hines Devil’s Food Cake Mix and 1/2 cup vegetable or canola oil. If using a 13.25-ounce box of cake mix, reduce the oil to 1/3 cup.

If using peppermint extract instead of mint extract, use 1/2 teaspoon. Peppermint extract is stronger than mint extract.
Store leftovers in an airtight container for up to three days or in the refrigerator for up to five days. The ganache will stay softer at room temperature.
Freeze the unfrosted cookies in an airtight container for up to three months. Place a sheet of parchment paper between layers to prevent the cookies from sticking together. Thaw the cookies at room temperature before enjoying them.

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