March 12, 2014

Ultimate Grasshopper Cookies

1 box Devil's Food Cake mix
2 eggs
1/2 cup butter, melted
1 tsp. vanilla
2 TBS brown sugar

Mint Frosting:
3/4 cup butter, softened
1-1/2 tsp. peppermint extract
2-3 cups powdered sugar
milk, if needed
green food dye, if desired

Chocolate Glaze:
1-1/2 cups chocolate chips or melts
4 TBS butter
Andes Mint Candies, roughly chopped

1. Preheat oven to 350℉ and line cookie sheets with parchment paper or a Silpat.
2. Combine cake mix, eggs, butter (make sure you let it cool a little so it doesn't 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. Microwave for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
7. To assemble: pipe on frosting, smooth over with a knife, spoon on your glaze and top with Andes mints.

From Your Cup of Cake and Annette

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