These Grasshopper Sandwich Cookies are a delightful treat that combines rich, minty flavors with a satisfying crunch and creamy filling. In just 33 minutes, you can create these indulgent bites that balance the coolness of mint with the decadence of chocolate. Perfect for any occasion, they’re a nostalgic nod to classic flavors with a modern twist.
Each bite offers a harmonious blend of textures—crisp cookies sandwiching a velvety, mint-infused center. With 343 calories per serving, they’re a guilt-free indulgence that feels luxurious. Whether you’re sharing them with friends or savoring solo, these cookies are sure to bring a smile and a touch of sweetness to your day.
Ingredients for Grasshopper Sandwich Cookies

- Cookies:
- ▢ 15.25 ounces Devil’s Food cake mix
- ▢ 2 large eggs
- ▢ ¾ cup vegetable shortening, butter, or regular shortening (your choice)
- Frosting:
- ▢ ½ cup butter (softened to room temperature)
- ▢ 2 tablespoons milk
- ▢ 2 cups powdered sugar
- ▢ 1 ½ teaspoons peppermint extract
- ▢ 3-8 drops green food coloring (adjust for desired shade)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking.
- Make the cookie dough: In a mixing bowl, combine the Devil’s Food cake mix, eggs, and shortening (or butter). Mix until well combined. The dough will be thick but smooth.
- Shape the cookies: Roll the dough into 1-inch balls, ensuring they are all similar in size for even baking.
- Bake the cookies: Place the dough balls onto an ungreased cookie sheet, spacing them about 2 inches apart. Bake for 8 minutes. The cookies will be soft but will firm up as they cool.
- Cool the cookies: Immediately transfer the baked cookies to a cooling rack to cool completely before frosting.
- Prepare the frosting: In a separate bowl, mix together the softened butter, milk, powdered sugar, peppermint extract, and green food coloring until smooth and creamy. Adjust the food coloring to achieve your desired shade of green.
- Assemble the cookies: Once the cookies are completely cooled, spread a generous amount of frosting onto the flat side of one cookie and sandwich it with another. Repeat until all cookies are paired.
- Serve and enjoy: These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Creative Frosting Variations
While the classic peppermint frosting is a crowd-pleaser, you can easily switch things up! Try using mint chocolate chip frosting by adding mini chocolate chips to the mix. For a richer flavor, swap peppermint extract for mint chocolate extract. If you’re feeling adventurous, a cream cheese frosting with a hint of peppermint can add a tangy twist.
Perfect Pairings for Serving
These Grasshopper Sandwich Cookies are delightful on their own, but they shine even brighter with a glass of cold milk or a warm cup of peppermint hot chocolate. For a festive touch, serve them alongside a scoop of mint chocolate chip ice cream or a drizzle of melted dark chocolate.
Storage Tips for Freshness
To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week or freeze them for up to 2 months. If freezing, separate layers with parchment paper to prevent sticking.
Time-Saving Hacks
Short on time? Use a cookie scoop to portion the dough evenly and quickly. You can also prepare the frosting ahead of time and store it in the fridge for up to 2 days. Just give it a quick stir before spreading it onto the cookies.
Common Questions Answered
Can I use butter instead of shortening? Absolutely! Butter works just as well and adds a rich flavor. What if I don’t have peppermint extract? You can substitute it with mint extract or even a splash of crème de menthe for an adult twist. Just adjust the amount to taste!

Grasshopper Sandwich Cookies
Ingredients
Cookies
- 15.25 ounces Devils Food cake mix
- 2 eggs
- ¾ cup vegetable shortening, butter or regular
Frosting
- ½ cup butter, (softened to room temp)
- 2 Tablespoons milk
- 2 cups powdered sugar
- 1 ½ teaspoon peppermint extract
- 3 drops green food coloring
Instructions
- Preheat oven to 350 ℉.
- 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.