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!

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…

Thin Mint Cookie Cake

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

Author: Lauren Lilling

Makes: 12-16 servings

Ingredients

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)

Instructions

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