Giant Thin Mint Cookie Cake
Serves 120 mins prep0 mins cook
This thick, super soft, mint chocolate cookie cake is deliciously inspired by Girl Scout Thin Mint cookies...but GIANT! Use my foil pan hack to make this easy cookie cake without a fancy pan!
0 servings
What you need
Instructions
0 Preheat oven to 350℉ degrees. 1 Roughly chop [adjustable]1 cup[/adjustable] of semi-sweet chocolate chips using a knife, rolling pin, or meat mallet (if not using a knife, place chips in a plastic bag while crushing). Set aside. 2 Warm the unsalted butter ([adjustable]½ cup, i.e. 1 stick[/adjustable]) in a microwave-safe bowl or saucepan until it’s just melted. 3 Combine the melted unsalted butter with the light brown sugar ([adjustable]½ cup) and granulated sugar (¼ cup[/adjustable]) in a mixing bowl and use a wooden spoon or spatula to stir them together (*do not use a mixer!). 11 Next, stir in the egg ([adjustable]1 large), vanilla extract (2 teaspoons), and peppermint extract (½ teaspoon[/adjustable]), followed by the baking soda ([adjustable]½ teaspoon) and salt (½ teaspoon[/adjustable]). Mix in unsweetened dark cocoa powder ([adjustable]½ cup[/adjustable]) and all-purpose flour ([adjustable]1 cup[/adjustable]) until well-combined, then stir in chopped chocolate chips. 4 Immediately spread dough into a greased cookie cake pan or DIY foil pan. 6 Bake at 350° degrees with timing dependent on the type of pan (see my DIY foil pan hack in the post above). Bake the center no longer looks super wet. For metal pan: Bake for 12-14 minutes.For foil pan (spray foil with nonstick cooking spray): Bake for 16-18 minutes. 12 Cool completely before spreading on chocolate. To Make Chocolate: 10 Add whole semi-sweet chocolate chips ([adjustable]1 cup) and unsalted butter (¼ cup, i.e. ½ stick[/adjustable]) to a small to medium-sized microwave-safe bowl. Heat on 50% power for 30-second increments until fully melted, stirring in between. Microwaving on 50% power is important to melt the chocolate slowly to prevent the chocolate from seizing or burning. 14 Once melted, add in the peppermint extract ([adjustable]¼ teaspoon[/adjustable]) and stir. Before spreading, set aside about [adjustable]2[/adjustable] tablespoons of chocolate for the drizzle 15 Spread melted chocolate over cooled cookie cake until tops and sides are covered. Place the [adjustable]2 [/adjustable]tablespoons of reserved chocolate in a piping bag or ziploc bag with a tiny corner cut off, then drizzle over top for added presentation. 13 Allow chocolate to harden before cutting, then slice and enjoy!View original recipe