These soft, mint-chocolate cookies combine the richness of chocolate cake mix with cool mint frosting and a delicate chocolate drizzle, creating a bakery-style treat that feels both nostalgic and indulgent.
Why You’ll Love This Recipe
These cookies are incredibly simple to make thanks to the cake-mix shortcut, yet they turn out impressively soft and flavorful. The mint frosting adds a refreshing contrast to the fudgy cookie base, and the chocolate drizzle gives them a polished, dessert-shop look. They’re perfect for gatherings, gifting, or anytime you need a crowd-pleasing sweet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cookie Dough
1 box chocolate cake mix
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon mint extract
Green Frosting
1 cup unsalted butter, softened
2 cups powdered sugar
1–2 tablespoons heavy cream or milk
1/2 teaspoon mint extract
Green food coloring, a few drops until desired shade is reached
Topping
1/2 cup chocolate chips
1 teaspoon vegetable or coconut oil
Mini chocolate chips for garnish
Directions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a mixing bowl, combine the chocolate cake mix, vegetable oil, eggs, and mint extract. Stir until a thick dough forms.
Scoop the dough into balls measuring about 2 tablespoons each and place them 2 inches apart on the prepared baking sheets.
Bake for 9–11 minutes, or until the edges are set while the centers remain slightly soft.
Allow cookies to cool completely before adding any frosting.
To make the frosting, beat the softened butter until creamy. Gradually mix in the powdered sugar.
Add the mint extract, 1 tablespoon of heavy cream or milk, and a few drops of green food coloring. Beat until smooth and fluffy, adding a little more cream if needed for a softer texture.
Spread or pipe the frosting on the cooled cookies.
Melt the chocolate chips with the oil in the microwave in 20–30-second intervals, stirring until smooth.
Drizzle the melted chocolate over the cookies and immediately sprinkle mini chocolate chips on top.
Servings and timing
This recipe makes approximately 22–24 cookies.
Prep time: about 15 minutes
Bake time: 9–11 minutes per batch
Total time: around 30 minutes
Variations
Swap the mint extract for vanilla if you prefer a classic chocolate-vanilla flavor.
Add a few drops of green gel coloring to deepen the frosting shade for a more vibrant presentation.
Use white chocolate drizzle instead of dark for a different visual contrast.
Add 1/2 cup mini chocolate chips directly into the dough for extra chocolate flavor.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 3 days.
Refrigeration extends freshness up to 1 week.
To freeze, place unfrosted or frosted cookies in a single layer, freeze until firm, then store in a freezer-safe container for up to 2 months.
Allow frozen cookies to thaw at room temperature before serving.
FAQs
How do I keep the cookies soft?
Store them in an airtight container and avoid overbaking to maintain a soft texture.
Can I use peppermint extract instead of mint?
Mint extract is recommended for an Andes-mint flavor; peppermint is stronger and sharper, but can be used in smaller amounts.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 24 hours before baking.
Can I freeze the cookie dough?
Yes, scoop the dough into balls and freeze; bake from frozen with an additional 1–2 minutes.
Do I need to chill the dough?
It is not required, but chilling for 20 minutes can help create slightly thicker cookies.
Can I make these cookies without food coloring?
Absolutely, the frosting will be white but still taste minty.
What can I use instead of heavy cream?
Milk works well; add gradually to reach the desired frosting consistency.
Why did my frosting turn out too soft?
Add a little more powdered sugar and beat again to thicken it.
Why are my cookies spreading too much?
Ensure the dough isn’t overly warm; a brief chill can help reduce spreading.
Can I double the recipe?
Yes, simply double all ingredients and bake in batches as needed.
Conclusion
Grasshopper Cake Mix Cookies are an easy yet impressive dessert that combines chocolate richness with refreshing mint. With minimal ingredients and quick prep, they’re perfect for holidays, parties, or anytime you want a beautiful, flavorful treat. Enjoy the soft texture, cool mint frosting, and indulgent chocolate drizzle in every bite.
Soft, fudgy Grasshopper Cake Mix Cookies combine a rich chocolate base with cool mint frosting and a chocolate drizzle. Quick to make with a cake mix shortcut, these bakery-style treats are perfect for holidays, parties, or gifting.
Ingredients
Cookie Dough:
1 box chocolate cake mix
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon mint extract
Green Frosting:
1 cup unsalted butter, softened
2 cups powdered sugar
1–2 tablespoons heavy cream or milk
1/2 teaspoon mint extract
Green food coloring, a few drops
Topping:
1/2 cup chocolate chips
1 teaspoon vegetable or coconut oil
Mini chocolate chips, for garnish
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a bowl, mix chocolate cake mix, vegetable oil, eggs, and mint extract until a thick dough forms.
Scoop dough into 2-tablespoon balls and place 2 inches apart on baking sheets.
Bake for 9–11 minutes until edges are set but centers remain soft. Cool completely.
Make the frosting: Beat butter until creamy. Add powdered sugar gradually, then mint extract, green food coloring, and 1 tablespoon cream or milk. Add more cream if needed. Beat until smooth and fluffy.
Spread or pipe frosting onto cooled cookies.
Melt chocolate chips with oil in 20–30 second intervals in the microwave, stirring until smooth.
Drizzle melted chocolate over frosted cookies and sprinkle with mini chocolate chips. Let set before serving.
Notes
Chill dough for thicker cookies if desired.
Use peppermint extract in smaller amounts if mint extract isn’t available.
Frosting can be tinted to desired shade with food coloring or left white.
Freeze cookies (frosted or unfrosted) in a single layer before storing to preserve shape.
