Grasshopper Cake Mix Cookies

Oh My Lanta were these goooood. Mint and chocolate were just made for each other. As much as I've tried to be good in the treat department, I could not say no to these addicting little bites. A chewy cake mix cookie base (oh the ease!), followed by fluffy refreshingly minty frosting, and topped off with milk chocolate ganache and I'm sold. Be sure to check your will power at the door and give yourself permission to enjoy every single bite down to the last crumb. A true winner and keeper of a recipe.

Grasshopper Cake Mix Cookies

{Recipe from Six Sisters Stuff . com}

Cookie Base:

1 devil's food cake mix

1/2 cup oil

2 eggs

Mix all ingredients in mixer. Drop spoonfuls of dough onto baking sheet. Bake at 350 for 6-9 minutes (I found mine to be right around the 7 1/2 min. range). Do not overcook, you want them to be chewy once cooled, so take them out when you still think they're underdone. They will continue to cook on the cookie sheet and firm up as they cool.

Peppermint Frosting:

1/2 cup butter, softened

2 T milk

2+ cups powdered sugar

1 1/2 t peppermint extract

Green food coloring

Whip together butter, sugar, milk, and peppermint extract. Add more sugar or milk depending on desired consistency. Mix in about 8 drops of green food coloring and generously frost tops of each cooled cookie.

Chocolate Ganache: (My version)

Milk chocolate chips (about a cup?)

Couple tablespoons of heavy cream

Melt chips and cream together in microwave in 30 second intervals, stirring each time until chocolate is fully melted and blended with cream. Spread a spoonful of ganache on top of each mint frosted cookie and ideally (read: if you can actually make yourself wait that long) let chocolate set-up before eating.

OR Chocolate Topping: (from Original Recipe)

2 1/4 cups semi sweet chips

3/4 cups butter

Melt together chips and butter in microwave, stir until smooth. Top each frosted cookie with some of the melted chocolate.

Yields: 2 dozen more or less