Mint Chocolate Chip and Cookies Cake

Jan 26

Rich, dark chocolate cake layers, with Thin Mint cookies, mini chocolate chips and mint buttercream.
Calling all mint lovers! Are you out there? This cake is for you!
Aside from one peppermint cake, I haven’t done much with this flavor. In fact, it wasn’t even on my radar until I got an order of my Mint Chocolate Ideal Fit Protein Powder. I opened up my box and saw a scoop of mint chocolate chip on the cover and it hit me – I need to do a mint chocolate chip cake!
How had I not done this flavor yet? Preposterous, right?
I knew I wanted to mimic the classic ice cream flavor but then had the idea to incorporate Girl Scout Thin Mint Cookies for an extra crunch and pop of flavor. How can you go wrong with Girl Scout cookies, and this cake is just in time for you to order extra cookies from the Girl Scouts knocking on your door. If you missed the Girl Scouts or don’t have any in your area, don’t fret! There’s also knock off Thin Mint cookies by Keeblers you can use as well.
I think this cake is best served right away because the cookies will be nice and crunchy. If you are making this ahead of time, freeze the cake in an airtight container. On the day you want to serve the cake, take the cake out of the freezer to thaw on the counter 6 to 8 hours before you want to serve it.
Hope you love this cake!

Mint Chocolate Chip and Cookies Cake

Yield One 4-layer, 6-inch cake

Rich, dark chocolate cake layers, with Thin Mint cookies, mini chocolate chips and mint buttercream.


For the Chocolate Cake

  • 1 3/4 cups, plus 2 tablespoons all-purpose flour
  • 2 cups, minus 2 tablespoons granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 cup buttermilk, room temperature 
  • 3 eggs, room temperature (I use large or extra large)
  • 1/2 cup vegetable oil
  • 1 cup hot water (or hot coffee)
  • 1 teaspoon pure vanilla extract 

For the Mint Frosting

  • 2 cups unsalted butter, room temperature
  • 6 cups powdered sugar, sifted
  • 6-8 teaspoons pure mint extract (start with 6, you may want more depending on how much you love mint)
  • 3 tablespoons heavy cream
  • Pinch of salt 
  • Green food coloring (optional) 

For the Filling

  • 2 cups mint frosting
  • 1/2 cup mini chocolate chips
  • 10 Thin Mint Girl Scout Cookies, chopped or broken up but not crushed


For the Chocolate Cake

  1. Preheat your oven to 360 degrees F. Spray three 8-inch or four 6-inch pans with nonstick spray, line the bottom of the pans with parchment paper and spray again. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder and salt. Stir to combine.
  3. In a separate bowl, combine the buttermilk, vegetable oil, eggs, water and vanilla. Stir until combined.
  4. With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Mix for about 30 seconds and then scrape down the sides of the bowl Mix again for 10-20 seconds until the ingredient are combined.
  5. Evenly distribute the batter among the pans. For three 8-inch pans, I usually get about 15-16 ounces in each pan.
  6. Bake for 16-18 minutes (mine take 17 minutes in my oven).
  7. Let cool in the pans for about 10 minutes before inverting onto cooling racks to cool completely.
  8. Once cooled completely, the cakes can be individually wrapped in plastic wrap and stored in the freezer for a few days. If you want to store the cakes for longer, wrap each in foil as well. With the foil, the cake layers will be good for about a month. 

For the Mint Frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for about 2 minutes.
  2. Turn the mixer to low and gradually add the sifted powdered sugar.
  3. Once the powdered sugar has been mixed in, add the mint extract, cream, salt and food coloring (if using). Turn the mixer to medium-high speed and beat for about 5 minutes.
  4. Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles. 

For the Filling

  1. Add two cups of the frosting, the mini chocolate chips, and Thin Mint cookies in a bowl. Mix to combine. 


  1. Place the first cake layer on a cake board or cake plate. For the 8-inch cake rounds, spread half of the filling on the first cake layer. For the 6-inch cake rounds, divide the filling into thirds.
  2. Place the second cake layer on top and spread the remainder of the filling. For the final cake layer, place it bottom side up.
  3. Apply a thin layer of mint frosting as the crumb coat. Freeze the cake for about 10 minutes to set the crumb coat and lock in those pesky chocolate crumbs.
  4. Continue to frost the cake with the remainder of the frosting. Use extra cookies and chocolate chip to decorate.

4 thoughts on “Mint Chocolate Chip and Cookies Cake

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  1. Which brand of mint extract do you use? I used Watkins pure mint extract and it had more of a spearmint taste than I liked. Wondering if there is a better option.

  2. Made this yesterday and I was wondering if 6-8 teaspoons of mint extract was incorrect? It seemed like a lot to me so I did 3t and it was way too much! The frosting tasted almost like toothpaste it was too strong. Since I’ve loved every cake I’ve ever made from you I was concerned this was a mistake or maybe different extracts are stronger than others? Honestly I’d do 1-2t max next time. (I used McCormicks) *side note when I made the Grasshopper Pie cake that frosting was amazing and only had one teaspoon mint extract.