Girl Scout Cookie Recipes
Girl Scout Cookies are great right out of the box, but there's some really fun things you can make with them! Check out some of the tried and true recipes listed below, or
download some exciting new recipes, like Samoa Sweet Potato,Mint Brownies, Peanut Thai Chicken, Cheesecake Cups and Tagalong Milkshakes!
Savannah Smiles Frozen Lemonade Tarts
• 9 ounces Savannah Smiles Girl Scout Cookies (1 1/2 packages)
• 1 stick of butter
• 1 handful fresh basil leaves
• 3/4 sugar
• 1/4 cup cornstarch
• Dash of salt
• 3/4 cup heavy cream
• 1/2 cup milk
• 3 egg yolks
• Juice and rind of 2 medium lemons
• 1/4 cup softened butter
• 1 six ounce container Yoplait Boston Cream Pie Yogurt (or plain vanilla yogurt)
• Whipped cream (heavy whipping cream and powdered sugar)
• 21 Savannah Smiles cookies
• 8 adorable red-striped
paper straws (cut into thirds to make mini straws)
Directions for crust:
Toss Savannah Smiles into food processor and turn onto lowest setting to crumble cookies.
Melt stick of butter and drizzle over crushed cookies. Using pulse setting, mix until all the lemony cookies are covered in butter. Press Savannah Smiles crust into mini tart pan. Bake in a preheated oven at 350F for about 8-9 minutes. When done, set aside to cool.
To make filling, place sugar, cornstarch and salt in medium saucepan. Measure cream, milk and eggs and set aside. Using a microplane grater, zest lemon rind into a bowl. Add lemon juice to bowl as well. Set aside. Whisk cream, milk, eggs and lemon juice into sugar, cornstarch & salt. Whisk together very well. Add butter. Continue to whisk while cooking on medium-low heat. When it begins to boil, remove from heat. Whisk until thick (happens quickly after it starts to boil). Set aside and allow to cool. You can place in fridge to speed the cooling process along. After lemon filling has cooled, whisk the yogurt into the filling until well mixed. Place a scant 1/4 cup of filling into each tart pan. Smooth tops just a bit. Freeze for about 1 1/2 hours. Remove tarts from pan and remove metal piece from the bottom of each tart.
Make fresh whipped cream and place into a decorating bag with a large border tip. Swirl whipped cream on top of each tart. For fun, you can add a Savannah Smiles cookie on the top and cut paper straws into thirds and serve in matching cupcake liners.
Cookie Magic Pie Crust
1 box of Girl Scout Cookies (crushed)
2 tbsp. sugar
¼ cup melted butter
Mix crushed cookies, sugar and butter together, then line the side and bottom of a 9 inch pie plate with mixture.
Bake at 400 for approximately 5 minutes.
NOTE: This recipe can be made with Trefoils or Do-Si-Dos.
Magician's Lo-Cal Favorite
8 oz. low calorie cream cheese
8 oz. plain yogurt
½ tsp. vanilla
6 tbsp. sugar or substitute equivalency
8 oz. juice packed crushed pineapple
1 envelope unflavored gelatin
pinch of salt.
NOTE: Save pineapple juice for gelatin. Make one Trefoil pie crust using Cookie Magic Pie Crust recipe.
Combine cream cheese, yogurt, vanilla and sweetener in blender. Drain pineapple. Sprinkle gelatin over ¼ cup pineapple juice. Heat until dissolved. Add to blender mixture. Fold in pineapple. Pour into pie crust. Chill. Serves 8, has 147 calories per serving if sugar substitute is used.
1-3 ounce package orange gelatin
½ cup sugar
2/3 cup hot water
½ cup hot orange juice
1 cup evaporated milk
2 tbsp. lemon juice
1 package Thin Mint Cookies
Crush Thin Mint cookies finely and press into 9 in pan. Dissolve the gelatin and sugar in the hot water and orange juice. Chill until the consistency is that of unbeaten egg whites. Chill the evaporated milk in a refrigerator tray for 15 to 20 minutes or until soft ice crystals form around edges of tray. Whip for 1 minute or until stiff, then add the lemon juice and whip for about 2 minutes longer. Fold into the chilled gelatin mixture. Spoon into the crushed Thin Mint crust and chill for about 2 hours or until firm. If desired, garnish with orange wedges.
Tagalong Pudding Float
1 large package vanilla instant pudding
1 package of Tagalongs
Place Tagalongs on bottom of casserole dish. Prepare pudding mix according to directions and pour over cookies. Tagalongs will float to the top. Use meringue topping if desired.
1 package milk chocolate drops (11 ½ oz size)
1 box Samoa cookies, coarsely chopped
1 cup salted cashews, or your favorite nuts
1 cup mini marshmallows
24 caramel squares cut in fourths
Melt chocolate drops in large double boiler over hot but not boiling water. Stir until smooth and creamy. Remove from heat. Gradually add remaining ingredients; mix well. Drop by teaspoonfuls on cookie sheet covered with wax paper. Chill until firm in freezer section of refrigerator (about 20 minutes). Remove from cookie sheet. Store in air-tight container in a cool place. Makes 36 cookies.
1-6 ounce can frozen lemonade concentrate
1 pint vanilla ice cream, softened
3 ½ cups thawed whipped topping
½ package Trefoil cookies (finely crushed)
Yellow food coloring, optional
Place lemonade concentrate in large mixing bowl and beat about 30 seconds. Gradually spoon in ice cream and blend. Fold in whipped topping, and add food coloring (if desired) and whip mixture until smooth. Freeze, if necessary, until mixture will mound. Line pan with finely crushed Trefoils and spoon in mixture on top and freeze until firm, at least 4 hours. Store in freezer.
Mini Cheese Cakes
1 package of Trefoils
2 packages of cream cheese (8 oz size)
¾ cups sugar
2 large eggs
1 tsp vanilla
1 can pie filling (any flavor)
Mix cream cheese, sugar, eggs and vanilla until smooth. Using a cupcake pan with liners put one Trefoil cookie in the bottom of each cup. Pour cream cheese mixture over cookies, filling cups about ½ way full. Bake at 375 degrees for 20 minutes…cool and top with pie filling.
NOTE: While cooking, cupcake will drop down into cups, allowing room for the filling. Can be frozen when completed.
Presto Peanut Butter Pie
1 cup crushed Do-Si-Do cookies
¼ cup melted butter
¼ cup sugar
1 package vanilla instant pudding mix (6 oz size)
1 ½ cups milk
¼ cup peanut butter
Mix the crushed cookies with the melted butter and sugar, then pat into a 9 inch pan. Bake at 350 for 8 minutes. Prepare pudding mix according to package directions using 1 ½ cups of milk. Stir in the peanut butter. Let cookie mixture cool in pan, then pour pudding mixture over it. Garnish with whipped topping and serve.
½ cup plain flour
1 stick margarine (melted)
1 box Samoa cookies (cut into pieces)
Mix together. Pat in bottom of casserole dish. Bake 25 minutes at 325. Cool.
1 cup powdered sugar
1-8 oz package cream cheese
½ cup whipped topping
Mix and spread over cooled crust.
1-6 oz package instant chocolate pudding mix
2 ½ cups milk
Mix according to directions and spread over 2nd layer.
Spread ½ cup whipped topping over 3rd layer and refrigerate for 30 minutes to one hour.
Magical Mint Ice Cream
1 gallon vanilla ice cream
1 package Thin Mint cookies
1 large tub whipped topping
Soften ice cream. Chop cookies in small chunks and fold into whipped topping and ice cream. Freeze until firm. NOTE: Can also be made with Tagalongs or Samoas.
Easy Trail Mix
6 cups finely chopped Do-Si-Dos
1 cup shredded coconut
1 cup wheat germ
½ cup sunflower seeds, shelled
¾ cup cashew halves
1 cup raisins
½ cup cooking oil
½ cup honey
1/3 cup water
1 ½ tsp salt
1 ½ tsp. vanilla
Combine Do-Si-Dos, coconut, wheat germ, sunflower seeds, and cashews. Mix together oil, honey, water, salt and vanilla. Pour over Do-si-do mixture. Stir well. Spread on 2 greased baking sheets. Bake at 350 for 30 minutes, stirring frequently. Cook thoroughly. Add raisins. Serve as a snack, cereal or as a topping for ice cream or pudding.
½ cup chunky peanut butter
1 cup sifted powdered sugar
1 cup shredded coconut
1 cup raisins
1-2 tbsp. milk
1-1 ½ cups crushed Do-Si-Dos
Blend well peanut butter, powdered sugar, coconut and raisins. Add enough milk to make a firm mixture. Form into thin fingers and roll each in cookie crumbs. Chill.
1 ½ cups Trefoils (crushed into crumbs)
2 tbsp. sugar
¼ cup melted butter
2-3 ounce packages orange gelatin
1-6 ounce can crushed pineapple with juice
1-11 ounce can drained Mandarin oranges
1 ½ cup shredded coconut
1-12 ounce can evaporated milk
¼ cup lemon juice
Mix Trefoil crumbs, sugar and butter and press into an oblong baking pan. Place gelatin in a large mixing bowl. Place the pineapple in a saucepan and bring to a boil. Add to gelatin and stir until dissolved. Chill until thickened. Add oranges and 1 cup coconut and mix well. Freeze the evaporated milk until icy. Add the lemon juice and whip until stiff. Fold into pineapple mixture and spoon into crumb crust. Sprinkle with toasted coconut. Chill 3 to 4 hours.
1 box cake mix (any flavor)
1 package Tagalongs
1 can frosting (any flavor)
Prepare cake mix according to directions. Place 9 cookies on top of cake mix before baking. After baking, frost cake and place 9 more cookies on top and serve.
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