Frosted Grasshopper Cookies – Mint-dark chocolate cookies finished with an Oreo cream cheese frosting, Oreo crumb coating, and chocolate swirls. A crowd-pleasing treat perfect for the season.
Think Andes mints folded into a chewy dark-chocolate cookie, topped with a creamy Oreo–cream cheese frosting and finished with a chocolate drizzle. These Frosted Grasshopper Cookies give you that bright mint note without overpowering the chocolate — a balanced, irresistible cookie that turns imagination into reality.
Mint divides opinions: some love it, others compare it to toothpaste. These cookies are an ideal compromise. The rich melted chocolate and the Oreo-speckled frosting temper the peppermint so you get a pleasant hint of mint rather than an intense punch. For true mint lovers, you could swap in a mint-flavored frosting, but the Oreo cream cheese version here keeps things familiar while still festive. Texture is another highlight — these cookies are tender, slightly chewy, and indulgent. Remove the mint and you still have a stellar chocolate cookie; with the mint they become something special.
Grab your cooling rack and mixer — it’s time to bake these famous Frosted Grasshopper Cookies.
If you love chocolate-cookie recipes, try some of these other favorites listed below.
- Levain Copycat Caramel Coconut Chocolate Chip Cookie
- Chocolate Salted Caramel Cookie With Frosting
- Easy Chewy Double Chocolate Peppermint Cookies
Why you need to make this
Here are five good reasons to bake these cookies.
- St. Patrick’s Day – A festive, minty option that works well as a seasonal tradition.
- The Mint Flavor – A pleasant, balanced peppermint note that pairs beautifully with dark chocolate.
- Party Food – These cookies are ideal for cookie exchanges and parties — they’re consistently popular.
- The Perfect Transition Dessert – They bridge the gap between winter and spring flavors, making them ideal for March baking.
- Oreo – The Oreo-speckled cream cheese frosting adds texture, flavor, and visual appeal.
Ingredients – Frosted Grasshopper Cookies
Below are the main ingredients you’ll need. Check the recipe card for exact measurements and the full ingredient list.
- Chocolate Chips – Use dark chocolate for best flavor; you can substitute chocolate melts if preferred.
- Cocoa Powder – Unsweetened Dutch-processed cocoa gives a deep, smooth chocolate flavor.
- Powdered Sugar – Sift for a smooth, lump-free frosting.
- Unsalted Butter – Bring to room temperature for easier creaming.
- Vanilla Extract – Use a good-quality pure vanilla for the best aroma.
- Heavy Cream – Use full-fat heavy whipping cream for a rich, creamy frosting.
- Cream Cheese – Also room temperature so it blends smoothly into the frosting.
Step By Step – Frosted Grasshopper Cookies
This is a concise overview of the process. Refer to the full recipe card below for detailed measurements and notes.
- Preparation: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Make the dough: Cream softened butter and granulated sugar until light. Add egg, egg yolk, vanilla, and peppermint extract, mixing to combine.
- Combine Dry Ingredients: Sift together all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt. Add to the butter mixture and mix until just combined.
- Scoop: Portion dough with a 4-tablespoon scoop into eight balls. Place on baking sheets and flatten slightly to about ½ inch thickness.
- Bake: Bake 10–12 minutes, until set at the edges. Cool on the baking sheet 10 minutes, then transfer to a wire rack.
- Make The Frosting: Pulse two Oreos into fine crumbs. Beat softened cream cheese and butter until smooth, then add powdered sugar, heavy cream, and a pinch of salt. Add optional green food coloring.
- Fold Oreo Crumbs: Gently stir crumbs into the frosting for a speckled look.
- Assembly: Spread or pipe the frosting onto cooled cookies, drizzle melted chocolate on top, and swirl with a small offset spatula. (Melt chocolate in a microwave-safe bowl in 30-second increments, stirring between intervals.)
Expert Baking Tips
- Read the Recipe: Review the steps and ingredients before starting.
- Gather Supplies: Have all ingredients and tools ready for a smooth workflow.
- Prepare Ingredients: Bring butter, eggs, and cream cheese to room temperature for even mixing.
- Preheat Oven: Make sure the oven reaches the correct temperature before baking.
- Measure Accurately: Use proper measuring tools for precise results.
- Sift Dry Ingredients: Sifting prevents lumps and helps create an even dough.
- Use Quality Ingredients: Good cocoa and vanilla noticeably improve flavor.
- Mix On Low: Combine until just incorporated to keep cookies tender.
- Cool Completely: Allow cookies to cool fully before frosting to prevent melting.
Tools I Used To Make This Recipe
- Stand Mixer or Hand Mixer: For creaming butter and sugar and finishing the frosting.
- Measuring Cups and Spoons: For accurate ingredient amounts.
- Sifter: To aerate flour and cocoa for a smooth dough.
- Cookie Scoop: For evenly portioned cookies.
- Baking Sheets: For baking the cookies evenly.
- Parchment Paper: Prevents sticking and promotes even browning.
- Wire Cooling Rack: For cooling cookies completely before frosting.
- Food Processor or Blender: To pulverize Oreos into fine crumbs for the frosting.
- Rubber Spatula: For folding crumbs into the frosting and spreading it on the cookies.
- Offset Spatula (optional): Handy for swirling melted chocolate on top.
- Plastic Bag and Rolling Pin (optional): An alternative way to crush Oreos if you don’t have a processor.
- Mixing Bowls: For combining dough and frosting ingredients.
Frequently Asked Questions
Can I omit the peppermint extract?
Yes. If you prefer no mint, leave out the peppermint extract. The cookies will still be delicious as chocolate cookies with Oreo frosting.
Can I use regular cocoa powder instead of Dutch-processed?
You can substitute natural cocoa, but flavor and color may differ slightly. Dutch-processed gives a smoother, darker profile.
How do I know when the cookies are done?
Cookies are done when the edges are set and the centers are still slightly soft. They will firm up as they cool.
How can I prevent excessive spreading?
Chill the dough for 30 minutes before baking and ensure the oven is fully preheated. That helps control spreading.
Storing And Freezing – Frosted Grasshopper Cookies
Store cookies in an airtight container at room temperature for 3–4 days. For longer storage, refrigerate for up to 7 days. Seal tightly to preserve freshness and texture.
Freezing – Frosted Grasshopper Cookies
To freeze, cool cookies completely, arrange in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe container or bag with parchment between layers. Freeze up to 2–3 months. Thaw in the refrigerator overnight or at room temperature before serving.
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Recipe
Frosted Grasshopper Cookies
Molly Murphy
Pin Recipe
Ingredients
- ½ cup butter, softened
- ¾ cup granulated sugar
- 1 large egg, cold or room temperature
- 1 egg yolk, cold or room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoons peppermint extract
- 1 & ½ cups all-purpose flour, spooned and leveled
- ½ cup Dutch-processed cocoa powder (King Arthur recommended)
- ½ teaspoon baking soda
- ½ teaspoon salt
For The Cream Cheese Frosting
- 2 regular Oreos, pulverized into fine crumbs
- 3 ounces cream cheese, softened
- ¾ cup unsalted butter, softened
- 1 tablespoon heavy whipping cream
- 3 cups powdered sugar
- Pinch of salt
- Optional: green food coloring
- Optional: ¼ cup melted chocolate for the top
Instructions
For the cookies
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Preheat oven to 350°F. Line two baking sheets with parchment paper.
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Cream butter and granulated sugar in a mixer until light and creamy, about 2–3 minutes.
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Scrape the bowl. Add the cold egg and mix briefly, then add the egg yolk. Add vanilla and peppermint extracts and mix on low to combine.
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Sift in flour, Dutch-processed cocoa, baking soda, and salt. Mix until the dry ingredients are incorporated, scraping the bowl as needed.
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Use a 4-tablespoon scoop to make eight even dough balls. Place on baking sheets and flatten slightly to a little over ½ inch thick.
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Bake 10–12 minutes. Cool on the baking sheet 10 minutes, then transfer to a cooling rack. While cooling, prepare the Oreo frosting.
For the Cream Cheese Frosting:
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Pulse Oreos in a food processor or blender until finely ground, or crush in a bag with a rolling pin.
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Beat butter and cream cheese on medium until smooth, scraping the bowl. Beat another 2 minutes for a creamy texture.
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On low speed add powdered sugar, then heavy cream and salt. Increase to medium-high and beat 2–3 minutes until smooth. Add coloring if using.
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Fold in the Oreo crumbs until the frosting shows gray streaks.
Assembly:
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When cookies are completely cooled, spread or pipe the frosting onto each cookie.
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If desired, drizzle melted chocolate and swirl gently with an offset spatula.
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Sprinkle extra Oreo crumbs on top and serve at room temperature or chilled.
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Store at room temperature for 3–4 days, or refrigerate up to 7 days in an airtight container.