Ultimate Grasshopper Cookies

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 1/2 cup Chocolate chips
  • 1 Box Devil's food cake mix
  • 1 1/2 tsp Peppermint extract
  • 2 cup Powdered sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 1/2 cup Butter
  • 1 Milk

• Other

  • green food dye, if desired

Found on yourcupofcake.com

Ingredients

• 1 Box Devils Food Cake mix
• 2 eggs
• 1/2 C. butter, melted
• 1 tsp. vanilla extract
• 2 Tbsp. brown sugar
• 3/4 C. butter, softened
• 1 1/2 tsp. peppermint extract
• 2-3 C. powdered sugar
• milk, if needed
• green food dye, if desired
• 1 1/2 C. chocolate chips (I like to use chocolate melts)
• 4 Tbsp. butter

Directions

• 1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
• 2. Combine cake mix, eggs, butter (make sure you let it cool a little so it doesnt cook the eggs), vanilla and sugar. That batter will be stiff.
• 3. Make dough balls a little large than a Tablespoon and place on cookie sheets to bake. (You may want to pat each dough ball down a little bit because cake mix cookies tend to bake up tall.)
• 4. Bake for 7-9 minutes and let cool on cooling racks.
• 5. Mint Frosting: Beat butter for 2 minutes. Add peppermint extract and slowly add it powdered sugar until you reach your desired consistency. Add 1-2 Tablespoons milk if it gets too thick. Add green dye for color if desired.
• 6. Chocolate Glaze: Melt chocolate chips and butter together in a microwave proof bowl. Zap for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
• 7. To assemble (see photos). Pipe on frosting, smooth over with a knife, spoon on your glaze and top with peppermint candies.