Grasshopper Pie Cookie Cups – These cookies are Grasshopper Pie in cookie form, chocolate cookie cups filled with mint frosting and topped with an Andes mint!
One of my all time favorite pies that my mom ever made is the Grasshopper Pie. And of course, with my luck, she hardly ever made it.
But when she did make it, oh my lord, it was absolutely amazing.
I know the name makes it sound weird though. Grasshopper Pie. Grasshopper Pie Cookie Cups. Anything with the name of a bug in it sounds weird and makes you think about what’s in it.
But I promise, there’s no actual grasshoppers in it. And honestly, I think the only reason it’s called grasshopper is because it’s green.
Let’s get on with the recipe!
Grasshopper Pie Cookie Cups
The ingredients you’ll need for the cookies are :
- 1 1/3 cups of all-purpose flour
- 1/2 cup of cocoa powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of softened unsalted butter (1 stick)
- 1/2 cup of tightly packed brown sugar
- 3/4 cup of granulated sugar
- 1 large egg
- 2 teaspoons of vanilla (or measure with your heart, which is what I do)
The ingredients you’ll need for the frosting are :
- 1/2 cup of softened unsalted butter (1 stick)
- 1 1/4 cups of powdered sugar
- 1-2 tablespoons of heavy cream
- 1/4-1/2 teaspoons of mint extract
- 2-3 drops of green food dye
- 1/2 cup of roughly chopped andes mints
How to make the cookie cups:
The first thing you’ll do is preheat the oven to 350 degrees.
In a stand mixer or large bowl using a handheld mixer, beat the softened butter and sugars together. Add in the egg and vanilla and beat for about 1 minute.
In a separate bowl, whisk the flour, cocoa, baking soda, and salt together.
Slowly add the dry ingredients to the wet ingredients and combine.
Grease a regular cupcake pan or line it with cupcake liners. Roll 12 evenly-sized dough balls (about 2 1/2 tablespoons) and place them into each cupcake cup.
Use a small enough measuring cup to flatten the dough ball into the cupcake cup then a spoon (or a knuckle like I did) to press the middle of the dough down so the dough will make a cup.
Place in the oven and bake for 12-14 minutes then let cool for 10 minutes in the pan before moving it to a cooling rack to finish cooling completely.
How to make the frosting:
Change the mixer attachment to the whisker attachment and whip the softened butter and powdered sugar together for 5 minutes on the highest speed until light and fluffy.
Add in the heavy cream, mint extract, and food dye then whip again until completely combined.
Pipe into the cookie cups, or if you’re out of Ziploc baggies like I am, carefully plop the frosting into the cups with a spoon.
Now roughly chop up about a 1/2 cup of andes mints and sprinkle them on top and you’ve got yourself so Grasshopper Pie Cookie Cups!
Grasshopper Pie Cookie Cups
Ingredients
- For the cookie cups :
- 1 1/3 cups of all-purpose flour
- 1/2 cup of cocoa powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of softened unsalted butter (1 stick)
- 1/2 cup of tightly packed brown sugar
- 3/4 cup of granulated sugar
- 1 large egg
- 2 teaspoons of vanilla (or measure with your heart, which is what I do)
- For the frosting :
- 1/2 cup of softened unsalted butter (1 stick)
- 1 1/4 cups of powdered sugar
- 1-2 tablespoons of heavy cream
- 1/4-1/2 teaspoons of mint extract
- 2-3 drops of green food dye
- 1/2 cup roughly chopped andes mints
Instructions
- Using a stand or handheld mixer, cream the butter and sugars together. Add in the egg and vanilla.
- In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Slowly add this mixture to the butter-sugar mixture.
- Roll 12 evenly-sized dough balls (about 2 1/2 tablespoons each) and put them in the greased/lined cupcake cups. Use a measuring cup to flatten them then use a spoon to press dough the middle of the doguh forming a cup.
- Bake at 350 for 12-14 minutes, then let cool in the pan for 10 minutes before moving to a cooling rack to finish cooling.
- For the frosting, whip the softened butter and powdered sugar together for 5 minutes on the highest speed. Add in the heavy cream, mint extract, and green food dye then whip again until fully combined.
- Pipe or carefully spoon the frosting into the cookie cups then top with the roughly chopped andes mints. Serve and enjoy!
More like this
These Black Forest Cookie Cups are a soft baked chocolate cookie filled with chocolate mousse and cherry pie filling. All topped with fresh whipped cream and chocolate shavings.
Rehoboth says
Excellent recipe
Thanks
Susan Yakus says
I was wondering if this could be put in the mini cupcake pans, to make a larger quantity for a party? Bite size?
Karen Aromatorio says
Sure! That would be a great idea. Just adjust your cooking time since they shouldn’t take as long.