This slow cooker 3-ingredient mint chocolate cookie cake is one of those “how is this so good when it’s this easy?” desserts. I first threw it together for a busy holiday weekend when my uncle specifically requested a rich, minty baked treat. I wanted something I could set and forget while juggling work emails and wrapping presents, and this warm, gooey cookie cake totally delivered. It bakes right in the slow cooker into a thick, soft, light-green mint cookie with melty chocolate chips and golden, crisp edges. It disappeared in seconds, and now it’s our little good-luck sweet for parties, potlucks, and game days.
Serve this mint chocolate cookie cake warm, scooped straight from the slow cooker like a cobbler. It’s amazing with a scoop of vanilla or mint chocolate chip ice cream on top so it melts into all the gooey pockets, or just a dollop of whipped cream if you’re keeping it simple. A drizzle of chocolate syrup or hot fudge makes it extra rich for chocolate lovers. For drinks, pair it with hot coffee, peppermint hot cocoa, or a cold glass of milk. If you’re serving a crowd, keep the slow cooker on warm and set out bowls and spoons so everyone can help themselves.
Slow Cooker 3-Ingredient Mint Chocolate Cookie CakeServings: 8
Ingredients
1 box (15.25–18 oz) chocolate cake mix
1 tub (16 oz) prepared mint-flavored frosting, green-tinted
1 1/2 cups semisweet chocolate chips
Directions
Spray the inside of a 4- to 6-quart slow cooker generously with nonstick cooking spray, making sure to coat the bottom and sides so the cookie cake releases easily and the edges can get lightly crisp.
In a large mixing bowl, scoop the entire tub of mint-flavored frosting. Microwave the frosting for 20–30 seconds, just until it is soft and pourable but not hot. Stir until smooth. This will act as your wet ingredient and give the cookie cake its light green tint and mint flavor.
Add the dry chocolate cake mix directly into the bowl with the softened mint frosting. Stir with a sturdy spoon or spatula until a very thick dough forms. It will look more like cookie dough than cake batter and may take a minute or two of mixing to fully combine.
Fold in 1 cup of the chocolate chips, reserving the remaining 1/2 cup for the top. The dough should be thick, sticky, and studded with chocolate chips throughout.
Transfer the dough to the prepared slow cooker and press it evenly into the bottom in an even layer. Use the back of a spoon or slightly damp fingertips to spread it out. Sprinkle the remaining 1/2 cup chocolate chips evenly over the top and gently press them into the surface so they stick.
Cover the slow cooker with its lid. Cook on LOW for 2 1/2 to 3 1/2 hours, or until the edges are set, puffed, and lightly golden while the center is still soft and gooey. The top should look dry and slightly cracked, but if you gently press the center, it should feel soft like a thick cookie, not liquid.
Once it reaches that gooey-but-set stage, turn the slow cooker off. Remove the lid and let the cookie cake stand for 15–20 minutes to firm up slightly while still staying warm and molten in the middle. This rest time helps you get clean scoops with crisp edges and a soft center.
Serve the mint chocolate cookie cake warm, scooped straight from the slow cooker into bowls. Make sure to dig down to get some of the golden edges and the gooey, melty chocolate center in every serving. Store any leftovers covered in the slow cooker insert or an airtight container at room temperature for up to 2 days; rewarm gently before serving.
Variations & Tips
For a darker chocolate flavor, swap in a dark chocolate or devil’s food cake mix. If you like a stronger mint kick, add a few drops of peppermint extract to the softened frosting before mixing in the cake mix. You can also change the chocolate chips: use milk chocolate for a sweeter bite, white chocolate chips for a fun contrast against the green cookie, or a mix of mint chips and chocolate chips for extra minty richness. If you need to make this ahead, you can stir together the dough the night before, press it into the greased slow cooker insert, cover, and refrigerate. When you’re ready to bake, let it sit on the counter while you preheat the slow cooker on LOW for about 15 minutes, then cook as directed, adding a little extra time if needed. For smaller households, halve the recipe and use a smaller slow cooker, checking for doneness earlier. To dress it up for the holidays, sprinkle crushed candy canes or mint candies over the top right after cooking so they soften slightly in the warmth.
