Thin Mint Gooey Butter Cake

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 14 thin mint cookies (one sleeve)
• 1 cup all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1 large egg
• 8 tablespoons unsalted butter, melted
• 2 tablespoons milk
• 8 ounces cream cheese, by weight, softened
• 2 large eggs, beaten
• 8 tablespoons unsalted butter, melted
• 16 ounces confectioners' sugar, by weight, sifted
• 1 teaspoon pure vanilla extract

Recipe

• 1 preheat oven to 350°f spray 9x13-inch pan with nonstick cooking spray.
• 2 in a food processor, pulse thin mints until they are small crumbs.
• 3 in the bowl of a stand mixer fitted with the paddle attachment, combine flour, cookie crumbs, sugar, baking powder and kosher salt.
• 4 add one egg, 8 tbsp melted butter, and milk, then mix to form stiff dough.
• 5 press the dough evenly in the bottom of the cake pan for the bottom layer.
• 6 in a large bowl, use mixer to beat the cream cheese until smooth.
• 7 slowly add the two beaten eggs, vanilla and 8 tbsp melted butter and continue mixing until mixture is smooth and creamy.
• 8 add the sifted powdered sugar and vanilla extract, and beat again until the mixture is smooth and creamy.
• 9 pour this on top of the bottom layer.
• 10 bake for 40 minutes.
• 11 remove from oven and cool completely before cutting.