Thin Mint Gooey Butter Cake

Submitted by lmt425

"Recipe by Aaron Baggett of EdgeWild Restaurant & Winery that was posted on feaststl.com. It was developed for the Dessert First Girl Scout fundraiser in St. Louis. Time does not include time necessary for cooling of the gooey butter cake."

 

• Ready In: 1hr
• Ingredients: 13
• Yields: 1 pan
• Serves: 24

ingredients

• 14 thin mint cookies (one sleeve)
• 236.59 ml all-purpose flour
• 236.59 ml sugar
• 9.85 ml baking powder
• 1.23 ml kosher salt
• 1 large egg
• 118.32 ml unsalted butter, melted
• 29.58 ml milk
• 226.79 g cream cheese, by weight, softened
• 2 large eggs, beaten
• 118.32 ml unsalted butter, melted
• 453.59 g confectioners' sugar, by weight, sifted
• 4.92 ml pure vanilla extract

directions

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.