If you do your grocery shopping on weekends like me then you’ve most likely encountered a Girl Scout cookie booth in the last few weeks.
So far, I’ve shown remarkable self-restraint– buying only one box of Thin Mints. I don’t usually like mint flavored desserts but there’s something about these crunchy chocolate mint cookies I find really addicting. It never takes me long to finish an entire box.
Before I devoured them all, I wanted to make a Thin Mints mug cake. The cake itself is chocolate and mint. I also added in actual mashed Thin Mints.
The cake looked a little plain so I added a sprig of fresh chocolate mint on top and another Thin Mint cookie for decoration. I recently went to Home Depot and went a little crazy buying herbs. I can’t wait to use them all!
If you’re looking for other ideas to use Thin Mints, check out my Fried Thin Mints recipe.
Thin Mints Mug Cake
- 1/4 cup semisweet chocolate chips
- 3 tbsp fat free milk
- 2 tbsp all purpose flour
- 1/4 tsp baking powder
- 1/2 tbsp vegetable oil
- 1/4 tsp mint extract
- 2 Thin Mints crushed through food processor
- Combine chocolate chips and milk in an oversized microwave-safe mug. Microwave for about 40 seconds. Mix with a small whisk until chocolate is completely melted.
- Add flour, baking powder, oil and mint extract, and whisk until batter is smooth. Stir in crushed Thin Mints crumbs.
- Cook in microwave for about 1 minute. Let cake cool a few minutes before eating. Cake is best consumed while still warm or within a few hours of it being cooked.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.