Chocolate Thin Mint Bread

 I have another Girl Scout cookie recipe for you today.  Thin Mints were the Girl Scout cookie I remember most as a kid.  My mom loved Thin Mints and she used to order about 6 boxes of them.  No joke we used to plow through them.  With 5 people in the house those 6 boxes never lasted very long.  I really like Thin Mints because I love that combination of mint with the chocolate.  Thin Mints are great for this type of year because the chocolate mint flavor always reminds me of St. Patrick’s Day.
I decided to make some delicious chocolate bread using Thin Mints. I love all kinds of bread, but nothing is better than chocolate bread.  Also the more chocolate chips in the bread the better, yum! I made chocolate chunk bread and added Thin Mints to the bread.  The Thin Mints gave the chocolate bread a slight minty flavor.
This Chocolate Thin Mint Bread was so moist and chocolately with a hint of mint flavor.  The mint added some good flavor to the bread but was not overwhelming. I also added some chocolate chunks to the bread so there was melty chocolate in every bite.  On the top I added a combination of chocolate chips and crushed Thin Mints to add a chocolate mint topping.  This bread is really delicious and my family loved it, we ate it right up.  I hope you enjoy this bread!
Chocolate Thin Mint Bread

Chocolate Thin Mint Bread


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup sour cream
  • 1 cup chocolate chunks
  • 1 1/4 cups Thin Mints, crushed (or use any chocolate mint cookie)
  • 1/4 cup mini chocolate chips


  1. Preheat the oven to 350 degrees.
  2. Beat the butter and sugar until they are creamy. Then beat in the eggs and vanilla.
  3. Combine the baking soda, the flour, and the cocoa powder in a small bowl and slowly beat in the flour mixture to the butter mixture.
  4. Then stir in the sour cream, chocolate chunks, and 1 cup of the crushed Thin Mints until combined.
  5. Pour the mixture into a greased 9x5 pan. Then sprinkle the mini chocolate chips and the additional crushed Thin Mints on top of the batter.
  6. Bake for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Cool for 10-20 minutes in the pan and then remove and continue to cool on a wire cooling rack.

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  1. This sounds so yummy, Alyssa! Thin Mint are my favorite cookies, I know that I would love this bread!

  2. Alyssa, I want a piece of this delicious looking bread right now! I love that you used Thin Mints, what a awesome idea! Pinned :)

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