Delicious Grasshopper Cookies with Andes Mints Recipe Today

Published: November 22, 2025

Updated: November 29, 2025

Ah, the cozy charm of homemade cookies! It’s a feeling I look forward to when the weather begins to turn crisp, and there’s a hint of chocolate in the air. I remember a rainy Sunday afternoon when I decided to whip up a batch of Grasshopper Cookies with Andes Mints. The smell of mint mixed with chocolate filling my kitchen felt like a warm hug. These cookies quickly became a family favorite, bridging generations and bringing smiles to even the grumpiest faces. What started as a simple craving turned into an enduring tradition that adds a sprinkle of magic to both ordinary days and special gatherings.

Why You’ll Love This Recipe

Let’s be honest—who can resist a cookie that’s as rich as a creamy chocolate mint joyride? These Grasshopper Cookies not only taste incredible with their perfectly balanced mint and chocolate flavor, but they’re also super easy to make. They come together quickly, making them a fantastic choice for those busy weeknights when you need a sweet pick-me-up or for lazy weekends when you could use a touch of homemade goodness. Plus, they have that delightful twist of being unassuming but elegant enough to impress friends and family alike. They could very well dethrone your go-to chocolate chip cookies!

What It Tastes Like

Imagine biting into a warm, soft cookie bursting with chocolate chips, only to be welcomed by a refreshing minty burst from the Andes Mints. The combination is like a delightful dance on your taste buds, where velvety chocolate meets the coolness of mint. The texture is a perfect balance; the joy of sinking your teeth into that tender cookie contrasts beautifully with the occasional crunch of a melted Andes Mint sitting atop. It’s like the first slice of cake at a birthday party—rich, exhilarating, and a moment worth savoring.

Ingredients You’ll Need

1 cup unsalted butter, softened: This adds that creamy texture, essential for the cookie base.
1 cup granulated sugar: It sweetens the deal, ensuring each cookie has that lovely sugary crunch at the edges.
1 cup brown sugar, packed: For depth and moisture; this keeps them chewy and delicious.
2 large eggs: They bind it all together, bringing everything into a delightful dough.
2 teaspoons vanilla extract: A hint of vanilla gives these cookies a warm, aromatic backbone.
3 cups all-purpose flour: The building block—this gives the cookies structure while also being soft enough to melt in your mouth.
1 teaspoon baking soda: This little gem makes sure the cookies rise just right, creating that perfect texture.
1 teaspoon salt: Just a pinch elevates the sweetness and balances the flavors beautifully.
1 cup chocolate chips: Because who doesn’t want more chocolate? It’s the heart of these cookies.
1 cup chopped Andes Mints: The star of the show—the minty surprise that takes these cookies from ordinary to extraordinary.

Optional Additions

1/2 cup chopped nuts: If you love a bit of crunch in your cookies.
1 teaspoon peppermint extract: For those who want to amp up the mint experience.

Special Garnishes

Extra Andes Mints: A few chopped pieces on top for presentation!
Chocolate drizzle: Because everything is better with a drizzle of chocolate!

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). It’s like waking up the kitchen for a day of fun!
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. Trust me; take your time with this step—it’s where the magic happens!
Add in the eggs, one at a time, followed by the vanilla extract, mixing well after each addition.
In another bowl, whisk together the flour, baking soda, and salt. Gradually incorporate this dry mixture into your wet ingredients until just combined. Feel free to use a spatula to scrape down the sides of the bowl—don’t want any stray flour hanging around!
Fold in the chocolate chips and chopped Andes Mints. This is where the fun begins; can you visualize all that chocolate goodness? Taste a chip if you’d like, I won’t tell anyone!
Drop heaping tablespoons of the cookie dough onto ungreased baking sheets, giving them enough space to spread while baking. (About 2 inches apart is perfect.)
Bake for 10-12 minutes, or until the cookies are lightly golden around the edges. The center will look a bit underbaked, but they’ll firm up as they cool. Resist that urge to open the oven door too soon; let them do their thing!
Once out of the oven, let them sit on the baking sheet for a few minutes before transferring to wire racks to cool completely. Try not to eat them all right away—though I can’t blame you if you do!

Recipe Variations

If you want to switch things up, consider adding a sprinkle of sea salt atop the hot cookies for that sweet-and-salty combo. Or, swap the peppermint flavor altogether: use orange oil for a hints-of-citrus twist, or perhaps a dash of almond extract for a completely different profile. The possibilities are as endless as your imagination!

Serving & Storage Tips

These cookies are best enjoyed fresh out of the oven, paired with a cup of hot cocoa or a nice glass of cold milk. If you’re lucky enough to have leftovers, store them in an airtight container at room temperature for up to a week. You can also freeze them in a zip-top bag for up to three months. Just pop them in the microwave for a few seconds when you’re ready for that taste of comfort anytime!

Helpful Tips

A common mistake is overbaking these cookies, thinking they need that extra minute for firmness. They’re meant to be soft! And let’s talk about chilling the dough—if you can manage to resist the urge to bake them right away, chilling the dough in the fridge for about 30 minutes can enhance the flavor and texture of your cookies. You’ll thank yourself later!

Special Equipment

Here’s a little secret: using a stand mixer can really help you achieve that light and fluffy texture. It also gives your arms a break, which we highly appreciate during those marathon baking sessions. If you have a cookie scoop, use it! They help to ensure uniform cookie sizes, which means even baking and pretty presentation.

Frequently Asked Questions

Can I use different types of chocolate for this recipe?

Absolutely! If you prefer dark chocolate, feel free to swap the chocolate chips. You can also try white chocolate for a fun variation!

How do I know when my cookies are done baking?

Look for the edges to turn golden brown while the center appears slightly underbaked. They will set as they cool, offering that wonderful soft texture inside!

Can I make these cookies gluten-free?

Yes! You can substitute all-purpose flour with a gluten-free blend. Just ensure that your baking soda is gluten-free as well!

What should I do if my dough is too sticky?

If your dough feels sticky, don’t fret! Just add a tablespoon of flour at a time until it reaches a workable consistency. Sometimes, the humidity in the air can affect the dough.

Conclusion

These Grasshopper Cookies with Andes Mints have become a cherished part of my baking repertoire, a perfect blend of nostalgia and indulgence. They’re not just cookies—they’re memories waiting to happen, bringing family and friends together over stories and laughter. I can’t wait for you to try this recipe and make it your own, whether it’s with a twist or just as-is. Please share your version or your own cookie memories in the comments below—I’d love to hear how these sweet little bites find their place in your heart and kitchen!