Creamy mint frosting and chocolate ganache
on a cookie
that is so light you don't need to chew. These cookies
literally melt in your mouth.
I wanted to try something new from all of my Pinterest
for a luncheon I was going to
and so I was perusing my board
on Pinterest called
The beautiful chocolate and mint caught my eye and
I had all of the ingredients.
These elegant and luscious cookies by
start with a chocolate cake mix. I love Betty Crocker's
Triple Chocolate Fudge Cake Mix.
They are then topped with
a creamy mint frosting and topped with the chocolate ganache.
Mint brownies have always been one of my favorites but
these are even better.
Grasshopper Cookies Recipe
(slightly altered from Six Sisters recipe)
1 chocolate cake mix (I used Betty Crocker's
Triple Chocolate Fudge)
1/2 C. almost melted butter (they used oil)
Heat oven to 350 and line pans with parchment paper.
Lightly spray parchment paper with Pam (they stuck a little
Mix the above in your mixer until well blended. If your butter was warm
let the dough cool a minute until you can make balls out of it.
Make about 18 golf ball sized balls and flatten slightly
on pan. Bake for 7-8 minutes, just until they look dry.
Let them cool on the pans. The cookies are so soft and delicate
that I popped them in the fridge to firm them up before frosting
Mint Frosting Recipe
1/2 C. soft butter
2 C. powdered sugar
2 T. water (they used milk - I like water
when working with mint flavoring)
1/2 tsp. Lorann oil, creme de menthe
or 5-6 drops peppermint oil
(They used peppermint extract. I like the smoothness
of the creme de menthe oil if you can find it. I think
it has a softer peppermint flavor.)
2-3 drops green food coloring
Whip the above in your mixer. Add a little more water if the
frosting is too stiff. You want a soft frosting so you don't tear
your delicate cookies. If your frosting is too soft, add a little
more powdered sugar.
When the cookies are cool, frost each cookie. I placed them
back in the fridge again
so that it would be easier to spread the chocolate
1 1/8 C. semisweet chocolate chips
3/8 C. butter
Place the above in a microwave safe bowl and heat
at 30 second intervals, stirring in between so that
the chocolate doesn't scorch. Let the ganache cool
about 10 minutes after it is all melted so it doesn't melt
the frosting as you spoon it on.
Spoon it on and swirl it with the back of your spoon.
I popped them in the fridge one more time.
(I halved their ganache recipe and still had quite a bit
left. I guess I will have to make another batch.)
After the lunch I asked my daughter if she wanted to take home
the leftover cookies to her children.
She said, "What leftovers, they are all gone!"
Definitely a keeper.
Thank you Six Sisters. Visit their blog. They have such
delicious looking recipes.