Grasshopper Cookies

INGREDIENTS

COOKIE INGREDIENTS:

2 ½ cups flour

¾ cups unsweetened cocoa powder

1 tsp baking soda

1 cups white sugar

1 cups packed brown sugar

1 cups unsalted butter, room temp

2 tsp vanilla

2 eggs, room temp

1 package Andres Mint candies

FROSTING INGREDIENTS:

4 cups powder sugar

½ cups unsalted butter, room temp

1 tsp mint extract

4 TBSP whole milk

CHOCOLATE TOPPING:

1 bag chocolate melting wafers (use Ghiradelli for best results)

INSTRUCTIONS

Preheat oven to 375 degrees. While oveN heats, line a cookie sheet with parchment paper and unwrap ⅓ of the Andre Mints and chop into small pieces.

Whisk together flour, cocoa powder, and baking soda. Set aside.

Using an electric mixer, beat both sugars and butter in a large bowl until smooth and creamy. Add vanilla and eggs; beating well. Slowly add flour mixture one tablespoon at a time, stirring well. Stir in the chopped Andre mint candy pieces.

Using a small ice cream scoop measure out dough for each cookie. Place dough onto the lined cookie sheet, about 2 inches apart.

Bake for 7-10 minutes or until cookie is slightly cracked. Allow the cookies to cool on cookie sheet for about 2 minutes before transferring to a wire rack to cool completely.

Using a stand mixer, cream the butter with 1 ⅓ cup powdered sugar. Slowly add the mint extract, 2 tbsp milk, and the rest of the powder sugar into the bowl. Blend well. Gradually add one tablespoon of milk at a time until the desired consistency is reached. Spread a thick layer of frosting on each cookie. Set aside.

Chop the remaining Andre Mints in half. Set aside.

Using a double boiler, stirring constantly, melt the chocolate wafers. Set aside to cool slightly. After the melted chocolate has cooled/thickened slightly place a dollop on top of each cookie using a tablespoon. Top each cookie with the cut halves of the Andre Mint candies.