Girl Scout Cookie Thin Mint Cake Bars

These gooey Thin Mint Cake Bars taste just like the classic Girl Scout Cookie in bar form! Grab your trusty thin mints and start baking!

Thin Mint Cake Bars Recipe

When Amanda and I got together in my kitchen, we created two incredible Girl Scout Cookie Cake Bars you are going to LOVE! I made mine with Thin Mint Cookies and Amanda made hers with the Peanut Butter Tagalongs. Both sooooo good! Take  a look!

Gooey Cake Bar ingredient line up!

How to Make The Best Mint Cake Bars

Let’s start with the cake mix and buttah!

Amanda, my lovely egg cracking model at work 🙂

Mix it all up. I always end up using my hands. Much faster.

In pieces, add the dough to the bottom of your baking dish.

Press dough evenly, does not have to be perfect.

Add some chocolate chips.

Time for some Andes mint pieces. You can always use the whole Andes mints and cut them up if you can’t find the pieces.

Pour over your cake dough.

Ahhhh, time for the Gooey part of the bars 🙂

Love this part. Drizzle time.

Time for those fabulous Thin Mint Girl Scout Cookies. I broke mine into pieces.

Time to bake! Here are both of our bars, mmmm!

Let these babies cool, cut into bars and enjoy!

Image of Girl Scout Cookie Thin Mint Cake Bars

Girl Scout Cookie Thin Mint Cake Bars

These gooey Thin Mint Cake Bars taste just like the classic Girl Scout Cookie in bar form! Grab your trusty thin mints and start baking!
Course: Dessert
Cuisine: American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Calories: 436kcal
Author: Jenny
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  • Oven


  • 1 box yellow cake mix
  • 1 stick softened butter
  • 1 large egg
  • 1 cup chocolate chips
  • 1 cup Andes mint pieces
  • 1 small can sweetened condensed milk
  • 20 Thin Mint Girl Scout Cookies


  • Preheat oven to 350 degrees F. and line a 9x13 inch baking dish with non stick cooking spray.
  • Place cake mix, butter and egg into a large bowl, mix until dough forms. Using hands is easiest to mix together. Press dough into bottom of prepared baking dish. Top evenly with chocolate chips and Andes mints. Drizzle sweet milk over top and top with broken pieces of Thin Mint Cookies. 
  • Bake for 30-35 minutes, until baked through. Immediately after removing from oven, take a plastic knife around edges to loosen. Let cool completely. Cut into squares and serve.


Calories: 436kcal | Carbohydrates: 71g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 16mg | Sodium: 432mg | Potassium: 68mg | Fiber: 2g | Sugar: 47g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 4mg
Keywords: cake bars, cookie bars, cookie bars recipe, dessert bars, dessert bars recipe, mint recipe, thin mints recipe


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74 Responses
  1. Dawn

    So for the bars with the Tagalongs, did you just use extra chocolate chips instead of the Andes Mints? Did you use a whole box of Tagalongs? Can’t wait to make them!

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  3. Avasmama

    Just made these last night but substituted the condensed milk for the Eagle NON FAT condensed milk and just used chocolate and butterscotch chips but they were amazing!!! I brought them to the office because I could NOT have them in my house and everyone keeps coming in and saying how good they are 🙂 Thanks for the recipe!

  4. Sarah

    I made them this weekend for a family gathering and everyone LOVED them! I ended up kinda doubling the chocolate chips and Andes pieces because I didn’t want to have open bags taking up space (you should see how many we’ve accumulated from my mom just buying them on sale or whatever and then not using them) but it didn’t seem to matter. There were plenty of bars left so I plan on bringing them into work later this week. Here’s the link to my post:

  5. Smf5282

    Do u think this recipe could work with samoas? They’re the only cookies I have left!!

  6. Ellen

    Just wanted to thank you for this recipe! We used it to celebrate National Chocolate Cake Day at our cookie booth today. Besides every person LOVING it, my 7yo Brownie was able to make it pretty much independently (she asked that I put it in the oven). We will be sharing the recipe with the rest of our troop and adding it to our collection. Thanks again!

  7. Sue {munchkin munchies}

    I have a box of Thin Mints in my freezer:) Thanks for the recipe! They look amazing!

  8. Liz

    They smell good and look good (just out of the oven) but the ingredients list only says “small” can of Sweetened Condensed Milk. My store only carries one size so I added 14 ounces. How many ounces does your “small” can contain????????

  9. Bella

    OMG, this look delicious! Would you believe I didn’t know Andes made baking chips? Thin mints are my favorite so I’m looking forward to getting Girl Scout cookies to make these wonderful bars! 🙂

  10. Colleen

    I have these in the oven right now, and they smell SO GOOD. I’ve been baking something from this website every week to bring to work, and my coworkers are accusing me of wanting to make them fat. There’s never a crumb left, though, and I can’t imagine these will last long. 🙂

  11. culinaryneophyte

    These look fabulous! I *somehow* have a spare box of Thin Mints, so I will definitely give these a try. Thanks for sharing! 🙂

  12. Michelle

    Thanks so much for the recipe – such a clever idea! I made these last night, but used a chocolate cake mix because that’s what I had, and I thought it would go great with Thin Mints. It was deliciously decadent!

  13. Jannelle

    So..I thought they sounded a little too sweet or minty or chocolatey ( can’t t believe I said too chocolatey) Boy was I wrong!! These are PERFECT!!!!! Thank you. Thank you Thank you.

  14. Laura

    OMG do those look amazing!!!! We were drooling over them here at work. Can’t wait to make them.

  15. Krissy's Creations

    Woah! These bars have so many good things happening in them. I’ve got to try them!

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