Grasshopper Cookies Recipes

GRASSHOPPER COOKIES

Steps:

• Preheat the oven to 350° and spray a cookie sheet with nonstick cooking spray.
• Combine the brownie mix, eggs, vegetable oil, water, and flour and mix till well combined.
• Divide into 12 balls and place an oreo on each cookie.
• Form the cookie dough around the oreo to completely cover the oreo.
• Place the cookie sheet into the oven and bake for 8 to 9 minutes.
• Remove from the oven and cool completely.
• In a large mixing bowl, or a stand mixer, whip the butter till nice and soft, then gradually add the powdered sugar.
• Add 4 drops of green food coloring and mix.
• Add more food coloring as needed to achieve the right shade of green desired.
• Once the cookies have cooled, you can pipe or just spread the icing over the cookies in a thick layer.
• Place the melting chips or the chocolate chips and butter into a microwave safe dish and heat in the microwave for 30 seconds.
• Remove and stir. Place back in the microwave for 30 seconds, then remove and stir again.
• Once the chocolate is completely melted and there are no longer any lumps, the chocolate is ready to be used.
• Pour a spoon of the ganache in the center of the green icing, making sure to smooth out to a ¼ inch from the edges.
• Sprinkle the tops with the chopped andes mints.

GRASSHOPPER BARS

Steps:

• Heat oven to 350°F. Grease square pan, 8x8x2 inches. In medium bowl, beat granulated sugar, 1/2 cup butter, the vanilla and eggs with electric mixer on medium speed, or stir with spoon. Stir in flour, cocoa, baking powder and salt. Spread in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean; cool 15 minutes. Mix remaining ingredients except chocolate; spread over brownies. Refrigerate 15 minutes.
• In 1-quart saucepan, heat chocolate over low heat until melted; spread evenly over powdered sugar mixture. Refrigerate at least 3 hours. For bars, cut into 5 rows by 5 rows; cut each bar diagonally in half to form triangles.

GRASSHOPPER SANDWICH COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Mix together cake mix, eggs and shortening until well combined. The dough will be pretty thick.
• Roll dough into 1-inch balls, making sure they are all similar in size.
• Place dough onto ungreased cookie sheet and bake for 8 minutes.
• Immediately transfer cookies to a cooking rack.
• To make the frosting, mix together butter, milk, powdered sugar, peppermint extract and as much green food coloring as desired (I used 8 drops) until smooth.
• Spread onto cooled cookies and sandwich together.

EASY GRASSHOPPER BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir all Bar ingredients until soft dough forms. Press into pan; bake 15 minutes. Cool about 10 minutes.
• In large bowl, stir all Frosting ingredients until smooth. Spread over bars.
• In small microwavable bowl, microwave all Glaze ingredients on High 30 seconds; stir until smooth. Drizzle over frosting. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

GRASSHOPPER CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
• Pulse mint sandwich cookies in a food processor until finely chopped. Add butter and 1/4 teaspoon salt, and pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
• Bake in preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
• Combine cream cheese and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high, scraping down sides as necessary, until completely smooth and creamy, 1 to 2 minutes. Add sour cream and beat until combined, about 30 seconds. Add chocolate liqueur, creme de menthe liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
• Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
• Bake until filling is set but still slightly jiggly in center, 60 to 65 minutes. Turn oven off, and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan, and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
• Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer onto a cake stand or serving plate. Chop creme de menthe thins. Top cake with chopped thins and sprig of mint. Slice and serve cold or at room temperature.

GRASSHOPPER COCKTAIL

Steps:

• Combine creme de menthe, creme de cacao, cream, and ice in a cocktail shaker. Cover and shake until chilled. Strain into chilled cocktail glass.

GRASSHOPPER SQUARES

Steps:

• Make brownie layer:
• Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch baking pan and line with 2 crisscrossed sheets of foil, leaving a 2 inch overhang on all sides. Butter foil.
• Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined.
• Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.
• Make mint ganache:
• Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over white chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Stir in crème de menthe and extract and chill, covered, stirring occasionally, until thick, about 1 hour.
• Make chocolate ganache:
• Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.
• Assemble layers:
• Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes.
• Spread chocolate ganache over mint and chill until firm, about 2 hours.
• Lift dessert out of pan using foil overhang. Run a heavy knife under hot water and wipe dry, then trim edges of dessert (1/4 inch off each side). Cut dessert into squares and peel from foil.