If you love the classic combination of rich chocolate and cool, creamy mint, these Chocolate Mint Cookies, often called Grasshopper Cookies, are a bakery-style dream.Each cookie starts with a soft, cocoa-rich chocolate cookie base.Then, it is topped with fluffy peppermint filling and finished with a smooth layer of chocolate ganache.

(They are based on my Buckeye Cookies.) For another chocolate-mint favorite, check out my Chocolate Peppermint Crinkle Cookies next.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter (for the cookies): You’ll need 2 sticks of unsalted butter, softened to room temperature.Butter is what gives these cookies their soft, tender, bakery-style texture.

If you only have salted butter, simply reduce the added kosher salt a little.Sugar: This recipe uses both granulated sugar and packed light brown sugar.The brown sugar adds a bit of chewiness and moisture, while the granulated sugar helps balance sweetness.

Eggs: Two large eggs are used to help bind the dough together.Make sure the eggs are at room temperature.Flour: All-purpose flour gives the cookies structure.

For the best results, spoon the flour into your measuring cup and level it off with a knife.Scooping directly from the bag can lead to dense cookies.Cocoa Powder: Unsweetened cocoa powder gives these cookies their deep chocolat

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