GIRL SCOUT COOKIE RECIPES
Love Girl Scout Cookies? These recipes make Girl Scout Cookies even more fun - so get in the kitchen and get creative with all of the traditional favorites! Check back weekly for new recipes.
Girl Scout Cookie recipes are also featured in Southern Living! Don’t miss out on the creamy Thin Mints Cheesecake or their make-ahead Samoas Ice-cream Truffles. Click here to view the full article.
THANK U BERRY MUNCH BREAD PUDDING
Ingredients:
• 1 box of Thank U Berry Munch Girl Scout Cookies
• 1/3 cup cranberries (can be fresh/sliced or dried or Craisins)
• 2 eggs, slightly beaten
• 3 tablespoons sugar
• 1 teaspoon vanilla
• 1 teaspoon grated orange peel
• 1/4 teaspoon cinnamon
• 1 cup milk
Vanilla Sauce
• 1 small box of instant vanilla pudding
• 2 1/2 cups milk
Directions:
1. Preheat oven to 350 degrees.
2. Break cookies into 1/2 inch pieces.
3. Grease the bottom and sides of a 1 quart casserole dish.
4. Place the Thank U Berry Munch cookie pieces in the bottom of the casserole dish.
5. Sprinkle the cranberries over the cookie pieces.
6. In a mixing bowl, beat the eggs with a fork, then stir in sugar, vanilla, orange peel and cinnamon.
7. Stir in 1 cup of milk.
8. Pour the mixture over the cookie and cranberry pieces.
9. Bake for 30 minutes until set.
Serve warm bread pudding with warm vanilla sauce.
Vanilla Sauce: Prepare 1 box of instant vanilla pudding as directed on box. Thin with 1/2 cup of milk to make into a sauce.
Yields 6 servings
THANK U BERRY MUNCH GRANOLA
Ingredients:
• 1 box of Thank U Berry Munch Girl Scout Cookies
• 2 cups oatmeal (dry)
• 1/2 cup flaked coconut
• 1/2 cup slivered or sliced almonds (or other nuts)
• 1/2 cup shelled sunflower seeds
• 1/2 cup honey
• 1/3 cup cooking oil
• 1/2 cup dried cranberries or Craisins.
• 1/2 cup white chocolate chips
Directions:
1. Preheat oven to 300 degrees
2. Grease a 15” inch x 10 inch x 1 inch baking pan.
3. Break Thank U Berry Munch cookies into half inch pieces and set aside.
4. In a second bowl, mix together oatmeal, coconut, almonds (or other nuts) and sunflower seeds.
5. In a third bowl, mix together honey and cooking oil.
6. Stir cup of honey/oil mixture into the cookie pieces and set aside.
7. Stir remaining honey/oil mixture into the oatmeal mixture. Spread evenly onto greased pan. Bake 10-12 minutes.
8. Stir cookie pieces into the baked oatmeal mixture. Bake for an additional 10-12 minutes, until lightly brown. Remove from oven and cool.
9. Once cool, stir in cranberries (or Craisins) and white chocolate chips.
SUGAR-FREE CHEESECAKE (as featured on Channel 5’s Talk of the Town)
Ingredients:
Filling:
24 oz cream cheese (room temperature)
4 eggs
1 tablespoon vanilla
freshly squeezed juice from half of a lemon
1 1/3 cup Splenda or other artificial sweetener
1/4 cup sour cream
Crust:
10 sugar-free chocolate chip cookies
1 c biscuit mix
1 egg white
1 1/2 tablespoon warm water
1 tablespoon vanilla
3 tablespoon butter, melted
Instructions:
1. Preheat oven to 350 degrees.
2. Use a blender or food processor to finely chop cookies. Add the biscuit mix and stir well. Set aside.
3. In a separate bowl, mix the egg white, warm water and vanilla. Mix in the butter.
4. Fold the egg white mix into the dry cookie mix until dough is formed. Spread the dough to the edges of a springform pan. The crust will be about 1/4 inch thick. Bake at 350 degrees for 7-10 minutes until slight touches of light brown on edges. Set aside to cool.
5. Turn up the oven to 400 degrees. Put cream cheese in mixing bowl and beat with a mixer until fluffy. Add other ingredients, scraping the bowl and beaters each time. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan over crust.
6. Put the cheesecake on a sheet pan in case of spillage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven. Let cool in springform pan in refrigerator for 2-4 hours.
SAMOAS SWEET POTATOES
Ingredients:
• 1 box of Samoas Girl Scout Cookies
• 3 lbs. sweet potatoes
• 1/3 cup brown sugar
• 1 tsp. cinnamon
• 1 tsp. ginger
• 1 tsp. nutmeg
• 1/3 lb. of butter
• 1/3 cup of heavy cream
• 1 cup of mini marshmallows (optional)
• Salt and pepper to taste
Directions:
1. Bake sweet potatoes at 400 degrees for 1 hour. Cool and peel.
2. Mash potatoes and add rest of ingredients. Season to taste.
3. Place mixture in casserole dish, layer with Samoas, and bake in 350 degree oven until cookies melt. Add mini marshmallows as a topping.
Yields 4 servings
TREFOIL CHEESECAKE CUP
Ingredients:
• 1 box of Trefoils
• Instant cheesecake pudding mix, prepared (check the box for extra ingredients)
• 12 ounces of cream cheese, softened
• Strawberries
• Chocolate syrup
Directions:
1. Crush half box of Trefoils.
2. Mix softened cream cheese and cheesecake pudding until smooth
3. Layer crushed cookies and cheesecake pudding in a cup and repeat layering of ingredients.
4. Garnish with strawberries or your favorite berries and two Trefoil cookies. Drizzle with chocolate syrup.
Yields 8 servings
TAGALONG AND TREFOIL PIE (as featured on WSMV Channel 4’s Better Nashville)
Ingredients:
• 1 box of Tagalongs plus extra for garnish if desired
• 1/2 box of Trefoils
• 20 oz. cream cheese
• 1 cup peanut butter
• 3/4 cup milk
• 1 box instant vanilla pudding (unprepared)
• 3 cups cool whip
• 1/2 cup peanuts (optional for garnish)
• chocolate syrup (optional for garnish)
Directions:
1. Grind Tagalongs and Trefoils in food processor or blender.
2. Press into 8 or 9 inch pie pan and bake for 10 minutes at 375. Set aside to cool.
3. Put cream cheese, peanut butter, milk and vanilla pudding in large mixing bowl. Beat on high with an electric mixer until smooth and fluffy.
4. Spoon cream cheese mixture into pie pan.
5. Cover with cool whip and top with extra Tagalongs, chocolate syrup and peanuts.
6. Let cool in refrigerator or freezer until set.
Yields 10 servings
THIN MINT BROWNIE (as featured in The Tennessean)
Ingredients:
• 1/2 box of crushed Thin Mints Girl Scout Cookies
• 1 box of brownie mix
• 2 eggs (3 eggs for cake-like brownies)
• 1/4 cup of water
• 1/2 cup of vegetable oil
Directions:
1. Crush Thin Mints into medium size chunks.
2. Mix all ingredients into mixing bowl. Do not use electric mixer batter will be stiff.
3. Spread batter evenly in greased baking pan (13 x 9 x 2 inch). Bake in center of oven at 350 degrees for 30 to 35 minutes. Allow to cool before cutting.
Yields 6 servings
THANK U BERRY MUNCH YOGURT PARFAIT (as featured on WSMV Channel 4’s More at Midday)
Ingredients:
• 5 Thank U Berry Munch cookies
• 8 oz. vanilla or plain yogurt
• 1 cup of assorted berries
Directions:
1. Crush cookies in a plastic bag or food processor.
2. Layer yogurt, berries and crumbled cookies in a tall glass or clear bowl.
3. Serve chilled with a few berries on top for a healthy treat or filling breakfast.
Yields 1 serving
LEMON OUT OF SIGHT DELIGHT
Crust Ingredients:
• 1/2 of a box of Lemon Chalet Cremes Girl Scout Cookies, crushed
• 1/2 stick butter, melted
• 1-1/4 cup pecans, chopped
Lemon Creme Filling:
• 2 packages of lemon-flavored instant pudding (plus milk)
• 16 ounces of whipped topping
Directions:
1. Mix crust ingredients and press the mixture into a greased glass baking dish.
2. Bake at 350° for 15 minutes and then let cool.
3. For the next layer prepare the lemon-flavored instant pudding according to package directions.
4. Spread over crust.
5. For the final layer spread the whipped topping over the pudding layer.
Yields 8 servings
TAGALONGS SHAKE
Ingredients:
• 1/2 box of Tagalongs Girl Scout Cookies
• 6 cups vanilla ice cream
• 1 cup of milk
• 1 can of whipped cream
Directions:
1. Mix cookies, ice cream and milk in a blender. Blend until desired thickness.
2. Serve in tall milk shake glass and top with whipped cream. Garnish with crumbled cookies.
Yields 2 servings
