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If you’re a mint chocolate chip fan you’re going to be in mint chocolate heaven with this Mint Chocolate Chip Cookie Cake!
I’ve always been a fan of cookie cakes, but this one surpasses them all! This chocolate cookie is rich and moist with a hint of mint flavor thanks to the Andes Mint candy chunks. Plus, a little added texture from the chocolate chips.
Cookie Cake Tips
- Spray your baking pan with nonstick baking spray and line with parchment paper for easy cookie release.
- Use clean damp hands to press the cookie dough into the cake pan.
- Make sure your cookie cake has completely cooled in the pan before removing. This should be at least 2 hours.
Frosting Tips
- Mint extract is super strong. Start with 1/8 teaspoon and taste before adding more.
- Use gel food color to dye frosting. Gel food color helps keep the frosting consistent.
- Add a small amount of gel food color to the frosting at first. Gel colors are highly pigmented. A little goes a long way.
- Colored frosting gets deeper in color as it sits.
- For this Mint Chocolate Chip Cookie Cake I used mostly AmeriColor’s Leaf Green with a hint of AmeriColor’s Robin’s Egg.
Decorating Tools and Garnishes
- AmeriColor Leaf Green gel color
- Americolor Robin’s Egg gel color
- Piping bag
- Wilton piping tip #1M
- Chocolate sprinkles
Baking Schedule
- Day 1: AM – Bake cookie cake. PM – Prepare frosting, decorate and serve.
Storage
- Assembled cookie cake can be stored in an airtight container at room temperature for up to 3 days.
- Cookie cake dough can be stored in the refrigerator, covered for up to 3 days. Break up the chilled dough and press into the cake pan and bake.
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Suggested Recipes
Adapted from Simply Beautiful Homemade Cakes by Lindsay Conchar
Mint Chocolate Chip Cookie Cake
Yield:
8
Rich and moist Mint Chocolate Chip Cookie Cake filled with chocolate chips and Andes Mint chunks, garnished with mint frosting and chocolate sprinkles.
Ingredients
SPECIAL TOOLS
- 1 9-inch round cake pan
- Parchment paper
- Stand mixer or hand mixer
- AmeriColor Leaf Green gel color
- Americolor Robin’s Egg gel color
- Piping bag
- Wilton piping tip #1M
- Chocolate sprinkles
COOKIE CAKE
- ¾ cup (5.25 ounces/168 grams) unsalted butter, at room temperature
- ½ cup (3.5 ounces/72 grams) light brown sugar, loosely packed
- ½ cup (3.5 ounces/72 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cup (6.25 ounces/163 grams) all-purpose flour
- ½ cup (1.5 ounces/57 grams) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon table salt
- 1 cup Andes Mints, chopped or Andes Baking Chips, plus extra for garnish
- ½ cup semisweet chocolate chips, plus extra for garnish
- Chocolate sprinkles, for garnish
FROSTING
- ¼ cup (2 ounces/57 grams) unsalted butter, at room temperature
- ¼ cup (2 ounces/57 grams) vegetable shortening
- 2 cups (8 ounces/113 grams) powdered sugar, sifted, divided
- 1/8 teaspoon mint extract
- ½ teaspoon vanilla extract
- 3-4 tablespoons water
- Leaf Green gel food color
- Robin’s Egg gel food color
Instructions
COOKIE
- Adjust an oven rack to the center position and heat oven to 350 degrees. Spray a 9-inch round cake pan with nonstick baking spray and line with parchment paper and set aside.
- In a large bowl, combine the butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 3 to 4 minutes. Add the egg and vanilla extract and mix until combined.
- Whisk together the flour, cocoa powder, baking soda and salt in a large bowl. Add the butter mixture to the dry ingredients and mix with a wooden spoon until combined. Stir in the Andes mints and chocolate chips. Dough will be thick.
- Spread dough evenly in the prepared cake pan, then sprinkle and press a few extra chocolate chips and Andes mints on top. Bake for 18 to 20 minutes or until the edges are done.
- Remove cookie cake from the oven and let cool in the pan for at least 2 hours before removing the cookie cake. Once the cookie cake has cooled, invert the the cookie cake onto a plate, then invert onto a serving platter.
FROSTING
- In a large bowl beat the butter and shortening until smooth on medium-high speed. Add sifted powdered sugar and beat until combined. Add the extracts and water and beat until smooth. Continue to beat on medium-high speed until light and fluffy, about 4 minutes.
- Color frosting with Leaf Green gel food color, with a touch of Robin’s Egg gel food color. Place frosting in a piping bag fitted with Wilton piping tip #1M. Pipe swirls on the outer edge of the cookie cake and sprinkle with chocolate sprinkles and chopped Andes mint candy and serve.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 371Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 80mgSodium: 317mgCarbohydrates: 66gFiber: 1gSugar: 36gProtein: 5g
*Nutrition information is an estimate and will vary.*