Thick and fudgy cookie cake loaded with Thin Mints and topped with Thin Mint Buttercream!
I’ve said it before but I’ll say it again, one of the reasons I’ve loved blogging so much (and probably why I’ve stuck with it for almost five years) is that I’ve made some great friends. Not only have I established relationships with people who live near me, but I also have wonderful friends spread out all over the country. Today we are celebrating my friend Madison! We’ve been virtual friends for years and I was lucky enough to meet her in person as well. In case you were wondering, she is just as sweet (and pretty!) in real life as she seems on the blog.
Madison’s shower is truly special because I know how badly she wanted a baby and she has been through so much along the way. We don’t know yet if she is having a boy or girl (it’s a secret), but I do know that baby will be LOVED. I’m just so happy for her and Joey. And Madison, from experience, it might be hard to believe, but being a mom is even better than you think it will be!
For Madison’s shower we are serving all things sweet (like her!) and of course I wanted to bring something rich and chocolatey. Plus, it’s Girl Scouts’ season and given the fact that we still had Thin Mints from last year (I cut myself off after I ate an entire sleeve in one sitting), I thought it was time I finally baked with them. This cookie cake was the perfect choice. It’s rich and fudgy (almost brownie like) with crunchy chunks of Thin Mints throughout. Oh yeah, and the Thin Mint buttercream is something to get excited about as well. The extra frosting in my freezer is calling my name…
- 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)
- Pre-heat oven to 350 degrees; grease or use non-stick cooking spray to prepare an 11-inch tart pan; set aside
- Place semi-sweet and unsweetened chocolate with butter in a microwave-safe bowl
- 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
- Whisk together dry ingredients (flour, baking powder and salt) and set aside
- 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
- Reduce the speed of your mixer and add in melted chocolate and butter
- When that is well-combined, stir in flour mixture but do not over-mix; fold in chopped thin mints
- Spread dough evenly into prepared tart pan
- Bake cookie cake for ~30 minutes or until a knife comes out clean from center (do not overbake)
- Remove from oven and allow to cool completely before removing from pan
- Once cookie cake is completely cooled, carefully remove from tart pan; pipe frosting as desired
- To make the buttercream:
- 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
- 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
- Stir in Thin Mint crumbs until evenly distributed
Cookie cake can be wrapped in seran and frozen up to one month
Be sure to check out all of the other sweets for Madison’s shower!
Thin Mint Cookie Cake from Keep It Sweet Desserts
Mini Orange Creamsicle Cupcakes from Greens & Chocolate
Gingered Pear Coffee Cake from Food Loves Writing
Peanut Butter Chocolate Chippers from Urban Wife Diaries
Lemon meringue pie cupcakes from Heather’s Dish
Chocolate Malt Milkshakes from The Avid Appetite
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
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Mint Cookies and Cream Buttercream Cups
I soooo can’t wait to get my hands on a ridiculous number of packages of Thin Mints! This cake looks incredible…perfect for a baby shower! :)
Thanks, Taylor! And I love your cupcakes… for some reason I couldn’t leave a comment on your post:-(
Congratulations Madison! This cookie cake looks great. I have yet to find any girl scout cookies this year. I must soon!
Thin mints are definitely addicting! Thank you for putting this together for Madison – you’re the sweetest friend! :)
I don’t know what I’m more excited for…Madison or THIS CAKE! It’s a tough call. Thin mints are the loves of my life, so I pretty much need this.
I wish I could post the heart-eyes emoji all over this comment box…this sounds AMAZING!!! I haven’t loved mint a whole lot this pregnancy, but I’d totally devour this in seconds!
My husband has been asking me if girl scout cookies are available yet because he LOVES thin mints…i have to make this for him!
This looks BEAUTIFUL!!! Such a fun recipe. xox
xo thank you so much!
Your cookies are amazing.got to try
awww how wonderful! yay for madison!
and this cake is THE most unbelievable thing! I love thin mints and this cake is just SOOO deliciouuuus looking