You see those little pieces of chocolate in the baby bundt above? Those aren’t chocolate chips. They’re pieces of Thin Mint Girl Scout cookies.
Yes. You read that right. These baby bundt cakes are infused with cookies. You see, someone thought it would be okay for me to buy 4 boxes of Girl Scout cookies this year. Rather than just sit and eat cookies by the sleeve, I decided I would take these February treasures and create some sort of baked goods that I could then pawn off onto my family members. That’s how I came up with these decadent cakes.
Although they could use a little work (like the chocolate glaze I spent an hour trying to make happen), these will always be important to me. Why you ask? Because this is the first recipe I have ever made from complete scratch. I didn’t look at anybody else’s recipe and try to adapt it into my own. I just went for what I thought would be delicious.
And oh how it was.
Makes 8 cakes
What You Need:
- 3 cups flour
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup milk
- 1 sleeve Thin Mints (about 16 cookies)
- 1/3 cup chocolate chips
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1 stick butter
- 3 eggs
What To Do:
1. Preheat oven to 350 F
2. Cream together butter, sugars, eggs, and vanilla.
3. Add in flour, salt, and baking soda.
4. Add in milk. Blend until batter is smooth.
5. Crumble cookies and add slowly to the batter.
6. Add in chocolate chips.
7. Spray baby bundt cake pans with cooking oil. Do not skimp on this or the tops won’t come out!
8. Scoop batter into pans and cook for 40 minutes.
9. Serve warm with a glass of milk!!