Thin Mint Cookie Cake
Makes: 12-16 servings
Thick and fudgy cookie cake loaded with Thin Mints and topped with Thin Mint Buttercream!
  • 113g (1/2 cup) unsalted butter
  • 170g semisweet chocolate, roughly chopped
  • 198g unsweetened chocolate, roughly chopped
  • 159g (~1 ¼ cups) all-purpose flour
  • 4g (3/4 teaspoon) baking powder
  • 3g (1/2 teaspoon salt)
  • 200g (~4 large) eggs at room temperature
  • 213g (~1 cup) granulated sugar
  • 234g (~1 cup, packed) light brown sugar
  • 10 milliliters / 2 teaspoons vanilla
  • 130g (~1 ½ cups) roughly chopped thin mints (~16 cookies)
  • Thin Mint Buttercream
  • 170g (3/4 cup) unsalted butter, softened at room temperature
  • 114gregular or light cream cheese
  • 320g (~2 cups) powdered sugar
  • 5 milliliters / 1 teaspoon vanilla extract
  • 40g (~1/3 cup) finely ground Thin Mint crumbs (~5 cookies)
  1. Pre-heat oven to 350 degrees; grease or use non-stick cooking spray to prepare an 11-inch tart pan; set aside
  2. Place semi-sweet and unsweetened chocolate with butter in a microwave-safe bowl
  3. Microwave the ingredients for a minute and stir; microwave again for 30-second increments until everything is almost melted; stir the remaining lumps until smooth; set aside
  4. Whisk together dry ingredients (flour, baking powder and salt) and set aside
  5. In the large bowl of a stand mixer with paddle attachment, combine eggs, sugars and vanilla; beat on high speed for about 5 minutes or until mixture is light and fluffy
  6. Reduce the speed of your mixer and add in melted chocolate and butter
  7. When that is well-combined, stir in flour mixture but do not over-mix; fold in chopped thin mints
  8. Spread dough evenly into prepared tart pan
  9. Bake cookie cake for ~30 minutes or until a knife comes out clean from center (do not overbake)
  10. Remove from oven and allow to cool completely before removing from pan
  11. Once cookie cake is completely cooled, carefully remove from tart pan; pipe frosting as desired
  12. To make the buttercream:
  13. Beat butter and cream cheese in the bowl of an electric mixer with the paddle attachment on high speed for several minutes until butter is light and creamy
  14. Add 1 cup of powdered sugar and mix on low speed until combined; add remaining powdered sugar and vanilla and increase speed of mixer to high and beat until frosting is light and fluffy
  15. Stir in Thin Mint crumbs until evenly distributed
Best enjoyed within two days (cover carefully with seran wrap)
Cookie cake can be wrapped in seran and frozen up to one month
Recipe by Keep It Sweet Desserts at