Thin Mint Cookie Cake

Posted on February 16, 2015  |  Print Recipe

Thick and fudgy cookie cake loaded with Thin Mints and topped with Thin Mint Buttercream!

Thin Mint Cookie Cake!!! Time to find some girl scouts

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.

Thin Mint Cookie Cake

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…

Thin Mint Cookie Cake!!! omg!!

Thin Mint Cookie Cake
Thick and fudgy cookie cake loaded with Thin Mints and topped with Thin Mint Buttercream!
Makes: 12-16 servings

  • 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

Thin Mint Cookie Cake!!! So fudgy, love!

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.

You might also like:*

Thin Mint Ice Cream

Thin Mint Ice Cream

Mint Cookies and Cream Buttercream Cups

Mint Cookies and Cream Buttercream Cups

You Might Also Like...
Comments (13)
Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: