Andes Mint Cookie aka Grasshopper Cookies

 If you love chocolate and mint .. then this is a Christmas and St. Patrick's Day must !
These little goodies were created by Kaitlyn on our first sister bake-off.

Description:

These Andes mint cookies are the ultimate chocolate and mint combination – soft and chewy cookies with a delicious chocolate/mint topping, and chopped Andes mints sprinkled on top!

Ingredients:

Cookie Mixture

1 Box Devil's Food Cake mix
2 eggs
1/2 cup butter, melted
1 tsp vanilla extract
2 Tbsp brown sugar

Mint Frosting:

3/4 cup butter, softened
1 1/2 tsp peppermint extract
2-3 cups powdered sugar
1-2 Tbsp milk, if needed
green food dye, *optional

Chocolate Glaze:

1 1/2 cups semi-sweet chocolate chips
4 Tbsp butter
1/2 cup Andes Mint baking bits

Instructions:

Make the cookies: Preheat oven to 350 degrees and line cookie sheets with parchment paper. In a large bowl beat together the cake mix, eggs, butter, vanilla and sugar. Make dough balls a little large than a Tablespoon and place on prepared cookie sheets. Bake for 7-9 minutes or until cookies are just set and let cool 5 minutes on the baking sheet before transferring to cooling racks to cool completely. Make the mint frosting: Beat butter until creamy. Add peppermint extract and slowly add the powdered sugar until you reach your desired consistency. You may need to add 1-2 Tablespoons milk if the frosting gets too thick. If desired, add a few drops of green food coloring and beat until color is uniform throughout. Spread on the cooled cookies.

Make the chocolate glaze: Combine the chocolate chips and butter in a microwave safe bowl. Microwave at 50% power in 30 second increments, stirring until smooth. Spoon over the top of the mint frosting and top with andes candies.

Perfer your cookies thee ol fashion way and not from a cake mix? Try these Grasshopper Mint Chocolate Cookies

Adapted From:: https://www.yourcupofcake.com