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Sunday, March 7, 2021

Taste-bud Journey: Mint Oreo Cookie Cake in Microwave vs Oven or as a Crunchy Cookie

During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my adapted recipe for a Mint Oreo Cookie Cake. I originally tried this as a Microwave Mug Cake. Only the top third of the cake cooked right. The next day, I remade this but cooked it in the oven instead. To my way of thinking, that is the best way to make this recipe. It was inspired by the many mug cake recipes you can find all over the web and in many Kindle Unlimited books.

FYI - This is not the recipe you will find all over TikTok that only requires 2 ingredients. This is a full-fledged recipe that includes egg, flour, milk, etc.

By the way, although the flavor was really good with the recipe I used for version #1 and #2, I found the texture slightly off-putting. 

So, in interest of science, I decided to try the no-egg recipe included in the video I posted below made by Cookies Cupcakes and Cardio made for one of their Backpack Baking recipes. I posted their recipe below their video. 

 Conclusion: I liked their recipe the best. Given that I used a thin 5" in diameter silicone cake pan and I probably baked this 2 or 3 minutes longer than I perhaps should have, the intended muffin top turned into a crunchy cookie with a soft center. I must admit that it didn't take me long to gobble up both large cookies. I also have come to the conclusion that this could pretty easily become slightly addictive if I make this too often or even doubled or tripled the recipe.



My Recipe for Version #1 and #2

  • 4 crushed-up Thin Mint Oreo Cookies (You could use any flavor of Oreos you desire.)
  • 1 Egg or 1/4 cup Egg Beaters
  • 3 tbsp milk or 2 tbsp powdered milk combined with 3 tbsp water
  • 3 tbsp unflavored cooking oil such as Coconut Oil
  • 5 tbsp all-purpose flour
  • 4 tbsp granulated sugar
  • 1/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla extract

Please note: The microwave version of this is to mix all ingredients together in a mug. Then, microwave for 90 seconds or longer, depending on the wattage of your microwave. When, I did this, I found that only the top third of the cake cooked in an edible fashion. The bottom third, even though I tried microwaving it for another 20 seconds, was not appealing enough to eat.

Please also note: The following day, I gathered all the ingredients again and applied it to the following much-more successful procedure.



  • Step 1: Preheat the oven to 350 degrees Fahrenheit. 

  • Step 2: Crush up two regular-size Oreo cookies or four thin-size Oreo cookies.

  • Step 3: Mix together all other ingredients.

  • Step 4: Add in the crushed Oreos.

  • Step 5: Grease two Muffin top tins or four cupcake tins.

  • Step 6: Pour the batter evenly distributed to the tins.

  • Step 7: Bake for 25 minutes or longer until a toothpick comes out clean. My cake was done at 27 minutes. Please note: When I put my oven rack back in after making something else, I must have put it in uneven. That is why the cake cooked somewhat on a slant. It was still quite yummy!

  • Step 8: You could certainly serve this cake with whipped cream or ice cream. I enjoyed it just as it was!

Please note: As for recipe source, I am not certain. At one time, I collected recipes from all different places. I did not often keep a record of where the recipe came from as, at the time, I never thought to make a blog out of my cooking experiments.


Please also note: The evening before writing this blog, I spent a couple of hours Googling recipes to see if I could find one that matched the one I had. Unfortunately, I could not find one that matched across the board. Some recipes had more flour. Some had less. Some had one egg. Some had none. Only one recipe suggested adding salt, but I know that salt often brings out the flavor of sweet desserts. Also, some had larger amounts of some ingredients; whereas, some had less. I also checked multiple Kindle Unlimited books to see whether one or more of them could be listed as the source for this recipe. Once again, none of them matched exactly. 

FYI - Not one of them used Mint Oreo Cookies. I guess that was my own variation since that is my personal favorite type of Oreo Cookie. Most of them called their cake a 'Cookies and Cream Cake.'

In any case, I did find a fun video you might enjoy where the bakers used three different kinds of Oreos to make three different cakes. Their ingredients differed somewhat from mine. Nevertheless, I thought I would include this video below for your enjoyment. 


Their Recipe for Version #3

  • 5 tbsp all-purpose flour
  • ½ tsp baking powder
  • 2 tbsp sugar
  • ¼ cup milk
  • 1.5 tbsp cooking oil
  • ¼ tsp vanilla extract
  • 4 thin-mint Oreo cookies crushed-up

Cooking Sites that have inspired me:

Books written by Debbie Dunn:

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