Andes Mint Grasshopper Cookie

The Andes Mint grasshopper cookie is a must for anyone that loves Thin Mints and is my favorite Andes Mint recipe. Who doesn’t love Andes Mints? They are truly the perfect amount of chocolate and mint.

Andes Mint Grasshopper Cookie Recipe

Who doesn’t love Andes Mints? They are truly the perfect amount of chocolate and mint.

Their light flavor means that you can easily down a whole bag in one sitting.

Of course, if you want to do something else with these delicious candies, why not make some cookies?

These Andes Mint grasshopper cookies are a must for anyone that loves Thin Mints.

However, you get the same delicious flavor, but at a much more affordable price (and you can make them all year long).

Therefore, if you’re looking for a great snack for National Mint Day, you can’t go wrong with these.

These are perfect for St. Patrick's Day and even a cookie exchange.

Make them for the office party or just for a nice little dessert.

Whatever the reason, everyone will love them and they will be a big hit with your family and friends. 

Andes Grasshopper Cookie

Grasshopper Cookie Ingredients:

• Flour
• Unsweetened cocoa powder
• Baking soda
• White sugar
• Brown sugar
• Unsalted butter, room temp
• Vanilla
• Eggs, room temp
• Andres Mint candies

Andes Mint Cookie Frosting Ingredients:

• Powder sugar
• Unsalted butter, room temp
• Mint extract
• Whole milk

Chocolate topping:

• Chocolate wafers (Ghirardelli)

For exact amounts, please see the recipe card below.

Andes Chocolate Mint Cookie Instructions:

Preheat oven to 375 degrees. Line the cookie sheet with parchment paper.

Unwrap a third of the Andre mints and chop them into small pieces.

Whisk together flour, cocoa powder, and baking soda together in a bowl. Set aside.

Using an electric mixer beat both sugars and butter in a large bowl until smooth and creamy.

Add vanilla and eggs; beating well.

Slowly add flour mixture at one tablespoon at a time, stirring well into sugar mixture and egg mixture.

Stir in the chopped Andre mint candy pieces.

Next, using a small ice cream scoop measure out each cookie.

Place each unbaked cookie dough onto the lined cookie sheet, about 2 inches apart.

Bake at 375 for 7-10 minutes or until the baked cookie is slightly cracked. Allow the cookies to cool on the cookie sheet for about 2 minutes.

Then transfer cookies to a wire rack to cool completely.

Andes Creme De Menthe Chocolate Frosting Directions:

Using a stand mixer, cream 1 ⅓ cups sugar with ½ cup butter.

Slowly add the mint extract, 2 tablespoons milk, and the rest of the powder sugar into the bowl. Blend well.

Gradually add one tablespoon of milk at a time until the desired consistency is reached.

Spread a thick layer of frosting on each cookie.

Set aside.

Chocolate Topping Directions:

Chop the remaining Andre Mint candies in half.

Using a double boiler, stirring constantly melt the chocolate wafers. Set aside to cool slightly.

After the melted chocolate has cooled/thicken slightly using a tablespoon add a dollop on top of each cookie.

Top each cookie with the cut halves of the Andre Mint candies.

Enjoy!

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