For the cookies:

• 3/4 cup semi-sweet chocolate chips
• 1/4 cup (1/2 stick) Nellie’s Free Range Unsalted Butter
• 1/2 cup sugar
• 1 large Nellie's Free Range Egg
• 3/4 cup all-purpose flour

For the filling:

• 1/3 cup (5 1/3 tablespoons) Nellie’s Free Range Unsalted Butter, softened
• 3-4 tablespoons green crème de menthe syrup
• 2 cups confectioners’ sugar

For the garnish:

• 1/4 cup semi-sweet chocolate chips
• 4-6 pieces of your favorite chocolate mint candy, roughly chopped

To make the cookies:

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

To make the filling:

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

To assemble the sandwiches:

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