Hop to this sweet take on a Big Easy favorite!

Named after the dessert cocktail made famous in the French Quarter of New Orleans, these grasshopper sandwich cookies are chock full of cool minty goodness. Between two fudgy chocolate rounds, you'll find fluffy buttercream tinted green with alcohol-free crème de menthe syrup. Drizzle and top each cookie sandwich with melted chocolate and chopped candies and you've got yourself a treat that the whole family can enjoy!

To make the cookies

1. Preheat oven to 375F.
2. Combine the chocolate chips and butter, and microwave for around 40-60 seconds, stirring every 20 seconds until melted and smooth.
3. Add the sugar and egg, and mix until well blended.
4. Stir in the flour until just incorporated.
5. Scoop rounded tablespoons of dough onto a parchment lined cookie sheet, 1" apart (will make about 20-24 cookies total).
6. Bake at 375F for 9-11 minutes, or until the edges are just set.

To make the filling

1. While cookies bake, prepare filling. In a medium bowl, combine softened butter, confectioners' sugar and crème de menthe syrup.
2. Blend until smooth using a spoon.

To assemble the sandwiches

1. Once the cookies have cooled, begin frosting half of the cookie bottoms with the crème de menthe filling.
2. Immediately top each frosted cookie with an unfrosted cookie to create a cookie sandwich.
3. Microwave the garnish chocolate chips for around 40-60 seconds, stirring every 20 seconds until melted and smooth.
4. Pour the melted chocolate into a resealable plastic bag, then create a DIY piping bag by cutting off a small corner of the bag.
5. Drizzle chocolate liberally over the tops of your cookie sandwiches.
6. Sprinkle with chopped chocolate mint candies to garnish.

Nellie's Notes

Want an even easier spin on this grasshopper goodness? Substitute the crème de menthe filling for a chocolate peppermint patty. Just add to the cookie sandwich while it's still warm!