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Thin Mints are arguably the best-known Girl Scout cookie. The confections are crunchy, chocolatey and minty fresh — and it’s hard not to eat a whole sleeve of them.
Here, we’re turning them into cake form and using the actual cookies in the frosting. If you can’t find Thin Mints at the moment, you can use other mint chocolate treats, like mint-flavored Oreos or even Andes Mints.
For the cake:
- 1 devil’s food cake mix
- 3 eggs
- ½ cup butter, melted
- 1 cup milk
- ½ cup sour cream
- 2 teaspoon vanilla extract
For the Thin Mint frosting:
- 1 cup butter
- 1 tsp vanilla extract
- 1 teaspoon peppermint extract
- 1 tablespoon milk
- 2 cups powdered sugar
- green food dye
- 12 crushed Thin Mints
- chocolate sauce, for topping
- Blend the cake mix, eggs, butter, milk, sour cream and vanilla extract with a hand mixer until smooth.
- Grease three round cake pans and fill with batter.
- Bake at 350° F for 20 minutes.
- For the frosting, in a large bowl, add the butter and beat with a hand mixer until smooth.
- Add the vanilla extract, the peppermint extract, milk, powdered sugar and green food dye. Mix until smooth.
- Add in the crushed Thin Mints and fold with a spoon until the Thin Mints are evenly coated.
- Cut the top of one cake layer in order to make it even for stacking, and repeat with other cake layers as needed.
- Frost and stack the top of each cake layer on top and frost the sides as well.
- Drizzle chocolate sauce on top and garnish with extra Thin Mints.
If you enjoyed this recipe, you may also want to learn how to make the perfect chocolate chip cookie according to your preferences.
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