Here is the next cookie well, it is a brownie not a cookie.  My daughter loves brownies and both my dad and daughter loves mint. So, a came across a recipe for mint brownie called Grasshopper.  Instead of keeping them as big square brownies I cut them into small bite size pieces. I did that so you did not get too much mint in each bite.  Plus, you could just throw the small piece in your mouth and go.

Ingredients:

• 1 box of brownie mix
• 1 bag of chopped Andes Chocolate
• 1/2 cup butter, softened
• 2 cups powdered sugar
• 1/2 tsp mint extract
• 3 Tbls milk
• green food coloring

 

Mint Buttercream:

• 1/2 cup butter, softened
• 2 cups powdered sugar
• 1/2 tsp mint extract
• 3 Tbls milk
• green food coloring

Direction:

1. Preheat oven to 350 degrees. Line an 8-inch baking dish with foil or parchment paper. Set aside.
2. Bake for 20-25 minutes until a tooth pick comes out mostly clean.
3. Remove from oven and cool completely.
4. Meanwhile, mix together the buttercream.
5. In a bowl, mix together butter, sugar, mint extract and milk until you get the desired consistency. Add more sugar or milk if necessary. Add a few drops of green food coloring, mix until you get the desired color.
6. Frost cooled brownies and add the chopped Andes chocolate.