If you love the classic combination of rich chocolate and cool, creamy mint, these Chocolate Mint Cookies, often called Grasshopper Cookies, are a bakery-style dream. Each cookie starts with a soft, cocoa-rich chocolate cookie base. Then, it is topped with fluffy peppermint filling and finished with a smooth layer of chocolate ganache. (They are based on my Buckeye Cookies.) For another chocolate-mint favorite, check out my Chocolate Peppermint Crinkle Cookies next.
Ingredients & Substitutions
- Butter (for the cookies): You’ll need 2 sticks of unsalted butter, softened to room temperature. Butter is what gives these cookies their soft, tender, bakery-style texture. If you only have salted butter, simply reduce the added kosher salt a little.
- Sugar: This recipe uses both granulated sugar and packed light brown sugar. The brown sugar adds a bit of chewiness and moisture, while the granulated sugar helps balance sweetness.
- Eggs: Two large eggs are used to help bind the dough together. Make sure the eggs are at room temperature.
- Flour: All-purpose flour gives the cookies structure. For the best results, spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can lead to dense cookies.
- Cocoa Powder: Unsweetened cocoa powder gives these cookies their deep chocolate flavor. You can use Dutch-processed cocoa if you prefer a slightly darker color and a smoother chocolate taste.
- Baking Soda & Baking Powder: A small amount of both baking soda and baking powder helps the cookies rise just enough while keeping the centers soft and tender.
- Mint Filling: The filling is made with softened butter, confectioners’ sugar (also called powdered or icing sugar), peppermint extract, kosher salt, and a little green gel food coloring.
- Green Gel Food Coloring: I used green gel food coloring because it creates a vibrant mint color without thinning the filling the way liquid food coloring can. Add the coloring one drop at a time, mixing well after each addition, until you reach your desired shade of minty green.
- Chocolate Ganache: For the topping, I used my butter chocolate ganache made with semi-sweet chocolate chips and butter. If you want a slightly sweeter finish, you could use my milk chocolate ganache.
FAQs
Can I make chocolate mint cookies ahead of time?
Yes! You can bake the chocolate cookies a day in advance. Once completely cooled, store them in an airtight container at room temperature and add the mint filling and ganache when you are ready to serve for the freshest texture.
Why use peppermint extract instead of mint extract?
Peppermint extract gives these cookies the classic chocolate-mint flavor associated with grasshopper-style desserts. Mint extract can sometimes taste more herbal or earthy, while peppermint keeps the flavor bright and familiar.
What should I do if my chocolate ganache seizes while melting?
If your chocolate ganache becomes thick, grainy, or starts to seize, it usually means moisture got into the chocolate or it was heated too quickly. Try stirring in about 1 teaspoon of softened butter or a small splash of warm cream while whisking gently over low heat to help restore a smooth, glossy texture. If it doesn’t smooth out, it may be best to start again with fresh chocolate melted slowly over gentle heat.
Can I make the cookies larger or smaller?
Yes. Use a larger or smaller cookie scoop depending on your preference. Adjust baking time slightly; larger cookies will need a few extra minutes, while smaller cookies may bake a little faster. Bake until the edges are set, but the centers still look slightly soft, and leave enough space between cookies on the baking sheet.
How to Store Chocolate Mint Cookies
Room Temperature: These cookies are best stored in an airtight container in a cool, dry place for up to 2 days if they are fully assembled.
Refrigerator: For longer storage, keep the cookies in an airtight container in the refrigerator for up to 5 days. Let the cookies sit at room temperature for about 10 to 15 minutes before serving so the mint filling softens slightly.
Can I Freeze Chocolate Mint Cookies?
Yes, you can freeze both baked cookies and unbaked dough.
Freeze Baked Cookies: Fully assembled cookies can be frozen for up to 2 months. Arrange them in a single layer on a parchment-lined baking sheet and freeze until solid before transferring to a freezer-safe container. Thaw in the refrigerator or at room temperature before serving.
Freeze Unbaked Dough: Scoop and shape the cookie dough into balls, place them on a parchment-lined tray, and freeze until firm. Transfer the frozen dough balls to a freezer bag and freeze for up to 3 months. Bake from frozen, adding 1 to 2 extra minutes to the bake time.
Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Chocolate Mint Cookies
Ingredients
Cookies
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 cup (85 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
Mint Filling
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 4 cups (480 g) confectioners’ sugar
- 2 teaspoons pure peppermint extract
- ½ teaspoon kosher salt
- 2-3 drops green gel food coloring, adjust as needed to reach your desired shade of minty green
Chocolate Ganache
- 1 ⅓ cups (8 ounces / 243 g) semi-sweet chocolate chips
- ½ cup (1 stick / 113 g) unsalted butter
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), beat butter, granulated sugar, and light brown sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until fully combined.
- In a separate medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Using a 1-tablespoon cookie scoop, drop the dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 8 to 10 minutes, until the edges are set but the centers still look slightly soft.
- Remove from the oven. Let the cookies cool completely on the baking sheets, about 20 to 30 minutes.
Mint Filling
- In a medium bowl, using a hand mixer, beat butter until smooth.
- Add confectioners’ sugar, peppermint extract, and kosher salt. Mix until creamy and fluffy.
- Add green gel food coloring one drop at a time, mixing until you reach your desired minty green shade.
- Using a 1-tablespoon scoop, place a ball of mint filling in the center of each cooled cookie. Gently press and spread the filling slightly, leaving a small border around the edges.
Chocolate Ganache
- Fill a pot about halfway with water and bring to a simmer over low heat. Place a heat-safe bowl (glass or stainless steel) over the pot, making sure the bottom of the bowl does not touch the water.
- Add chocolate chips and butter to the bowl. Stir continuously with a rubber spatula until melted and smooth, about 5 minutes.
- Remove the bowl from heat once the ganache is smooth.
- Spoon a small amount of ganache over each mint filling center, just enough to cover it.
- Let the cookies sit at room temperature until the ganache is set, or refrigerate briefly if you want to speed up the setting process.
Did you make this recipe?
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