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Black Marble
  • Writer's pictureTammy

Grasshopper Cookies

"This is my favorite ice cream turned into a yummy, chewy cookie that you can eat all year round!"



Grasshopper Cookies

Servings – 24 munchies Prep Time – 20 Minutes Cook Time – 10 Minutes Ingredients:


  • 2 1/4 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup unsalted butter, softened

  • 3/4 cup light brown sugar

  • 3/4 cup white sugar

  • 2 large egg

  • 1 1/2 teaspoons vanilla extract

  • 1/2 teaspoon peppermint extract

  • 20 drops green food coloring

  • 1 cup chocolate chips

  • 1 cup mint chips

  • 1 cup chopped walnuts, or your favorite nuts, optional


Instructions:


Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Mix flour, baking powder, baking soda, and salt together in a bowl.


Cream butter, brown sugar, and white sugar in a large bowl with an electric mixer. Add egg, vanilla extract, mint extract and food coloring, and mix until well combined.


Gradually add flour mixture to the wet ingredient and continue beating until all the green color is uniformly distributed. Mix in about 1 3/4 cup of the chips or candies and chopped nuts. Batter will be stiff.

Scoop tablespoons of dough and roll into balls. Place on the prepared cookie sheets and decorate by gently pressing remaining chips or candies onto the tops of the balls.

Bake in the preheated oven, about 10 minutes.


"Great for a green themed party, summer holidays, or just a date night in. Works as a great breath freshener with a sweet ending!"


CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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