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Girl Scout Cookie Recipes Girl Scout cookies are delicious by themselves, but you can also use them to make terrific desserts! Here’s some Girl Scout Cookie recipes to try! Email us at cookierecipes@girlscoutssela.org and let us know what you think! We may post your comments! Out of Sight Delight (new) OUT OF SIGHT DELIGHT Crust Ingredients: Lemon Creme Filling: Directions: 2. Bake at 350º 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. 5. Drizzle the preserves over cake, letting it run down the center and sides. Serving Suggestions: For pecan lovers sprinkle chopped pecans over the top. LEMON SORBET CUPS Lemon Cups: Lemon Sorbet: Directions: 2. Hollow out each lemon by using a grapefruit knife (being careful no the puncture the lemon). Remove juice and flesh and put it in your juicer or blender. 3. Make a slight shallow cut on the bottom of each lemon shell (being careful not to cut through to the inside of the lemon). This will make them sit straight and not fall over when placed on a plate. 4. Freeze the shells at least one hour. The frozen shell will prevent the sorbet from melting too quickly when you serve it. 5. In medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minutes. Add the lemon juice, stir well. 6. Remove from heat, cool, and strain. Pour cooled mixture into a shallow container, cover, and place mixture in the freezer. 7. When mixture is semi-solid, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. 8. When ready to serve, layer each frozen lemon shell with cookie crumbles, then sorbet, and repeat. Garnish with one Lemon Chalet Cremes cookie. Serving Suggestions: Can be prepared 3 days in advance. ALL ABOUTS S'MORES Ingredients: Directions (Microwave method) : 2. Place a marshmallow on top of each cookie. 3. Cook in microwave for approximately 15-20 seconds or until marshmallows soften. 4. Place a cookie on top of each marshmallow and press down to create your S’more. Directions (Campfire method): 2. Roast 6 marshmallows over campfire. 3. Place a roasted marshmallow on top of each cookie. 4. Place another All Abouts cookie on top of each marshmallow. VOLCANO CAKE Ingredients: Directions: 2. Bake in a greased Bundt pan until center is done. 3. Cool completely and invert cake onto serving platter 4. Heat the preserves until they become the consistency of syrup. 5. Drizzle the preserves over cake, letting it run down the center and sides. 6. Sprinkle the sliced strawberries and the rest of the cookie crumbles over the preserves and cake. 7. Fold red food coloring into the whipped topping and fill hole in center of cake. Serving Suggestions: Separate whipped topping into thirds. Make red, yellow, and orange whipped topping with food coloring. Make all kinds of swirls to create a more realistic effect. THIN
MINT MILKSHAKE Ingredients: GIRL
SCOUT CHOCOLATE MINT CHEESECAKE Crust
Ingredients: Filling
Ingredients: Topping
Ingredients: Pan: 10-inch springform pan Crust: In a medium-sized bowl, combine the Girl Scout Thin Mint cookie crumbs, sugar, and butter. Blend well with fingers. Press onto the bottom of a well-buttered springform pan. Chill in the freezer or refrigerator for about 30 minutes. Filling: In a large bowl, beat the cream cheese until smooth and whipped. Add sugar. Mix. Add eggs one at a time, beating well after each addition. Add peppermint extract and heavy cream; blend until smooth and creamy. Stir in candies and cookies. Pour mixture into the chilled pan. Place the pan inside a larger pan containing one inch of water and bake in a preheated 325° oven for 1-1/2 hours. Turn oven off, open door, leave cheesecake in oven 1/2 hour. Remove and cool completely (refrigerate overnight). Topping: in a small saucepan, place whipping cream and semi-sweet chocolate pieces. Heat over medium heat until chips are melted. Stir frequently. Remove from heat after it just comes to a boil. Let cool 1/2 hour. Pour over cooled cheesecake. Refrigerate. SUPER
SAMOA SURPRISE Ingredients: To make the crust: Break up the Girl Scout Samoa cookies (14 cookies) into a food processor. Process until the cookies are evenly crumbed. Press into a 10-inch pie plate. Refrigerate for an hour or more. To make the filling: Make the pudding using the directions for pie filling on the box. If it is cooked pudding, let cool until warm instead of hot, stirring every five or 10 minutes to avoid leaving a "skin" on the pudding. When it has cooled sufficiently, pour it into the chilled pie crust. If it is instant pudding, you may pour it directly into the chilled pie after mixing. To make the topping: Heat the oven to 325°. Spread the coconut flakes on a cookie sheet and place in the oven. Stir the coconut every couple minutes until it is evenly browned. This should take about 10 minutes or less. Sprinkle the toasted coconut on top of the filling in the crust and refrigerate while you make the chocolate drizzle. To make the chocolate drizzle: Place the chocolate in a microwave proof dish. Microwave at half power for one minute. Add the butter and microwave, again, at half power for another 30 to 60 seconds, stirring to mix the melted chocolate. Continue microwaving and stirring until the chocolate is completely melted and mixed with the butter. Add the cream and mix well. Drizzle over the toasted coconut or put in a decorating bag and pipe on in any design you wish. Refrigerate for three hours or overnight. LEVITATING LAYERS 1st layer: 2nd layer: 3rd layer: MINT DELIGHT Ingredients: Combine cookies with melted butter or margarine, (save 1/4 cup of cookies for topping). Press cookie mixture on bottom of 13"x9" pan. Chill. Combine cream cheese with 1 cup whipped topping. Spread over cookie mixture. Chill for 15 to 20 minutes. Prepare pudding with 3 cups of milk and pour over cream cheese mixture. Chill for 1 hour or until ready to serve. Top with remaining whipped topping and Thin Mint cookie crumbs. (makes 10-12 servings). CRUNCHY CARAMEL APPLES Ingredients: Insert sticks into top of apples. Melt caramel in double boiler. Dip apples in caramel using a spoon to spread evenly over whole apple. Allow excess caramel mixture to drip off. Immediately dip bottoms of apples into crumbs. Place cookie side down on waxed paper and let stand about 30 minutes or until firm. SOUTHERN PEANUT BUTTER PIE Ingredients: Grind cookies in blender or food processor and press into a 9 inch pie plate. Prepare pudding mix according to package directions using only 1 1/2 cups milk. Stir in peanut butter. Pour into pie shell. Refrigerate until ready to serve. Garnish with whipped topping and crushed peanuts. BAKED ALASKA Ingredients: Line a 9"x9" pan with heavy-duty foil. Place trefoils in lining covering bottom. Arrange ice cream bars to cover cookies. Cover top with another layer of cookies. Place in freezer. Preheat oven to 500°. In a large bowl beat egg whites, cream of tartar, vanilla and salt until soft peaks form. Gradually add sugar about a tablespoon at a time and beat on high speed with electric beater. Make sure meringue is very stiff. Remove pan with cookies and ice cream bars from freezer and lift from pan holding onto foil liner. Place liner on a cookie sheet and fold out sides of foil. Quickly cover with meringue all around. Bake 500° for two or 3 minutes or until meringue is light brown. Quickly return to freezer and freeze no more than five hours before serving. To serve, cut into squares with a sharp knife. SAMOA
KISS BROWNIES Ingredients: Mix together.
Pour 1/2 of mixture in 9x13 pan and bake at 350° for 6 minutes. Sprinkle 1-cup
mini Hershey’s Kisses over baked cake. Spread 3/4 cup melted caramel
over Kisses, then 1/2 box crushed Girl Scout Samoa Cookies and 1 tablespoon
toasted coconut. BRIFIELD
SWEET POTATO COOKIES Ingredients: Directions: In a mixing bowl, stir until all crumbs are moistened. Set aside. Spray cookie sheet with cooking oil. Drop 1 tablespoon of the cookie mix on sheet. Bake for 20-25 minutes in a 350° oven. Enjoy chewy and delicious cookies! BOGIE'S CHOCOLATE DECADENT PIE Ingredients: Preheat oven to 375 degrees. Crust: Filling: TRI-LAYER PEANUT BUTTER MINT BOMBE 2 boxes Tagalongs® Method: 2. To make pudding filling: (you may use instant pudding mix) a. Put 2 cups milk, ¾ cup milk chocolate (cut into medium size chunks), 3T sugar, 1/8 tsp salt, add 1 tsp vanilla extract, into small saucepan bring to a boil while stirring. b. In a separate container, combine ¼ cup milk with 3-1/3 T cornstarch, mix together well. c. Slowly add cornstarch mixture to boiling milk while stirring. Stir until thick and immediately remove from heat. Scrape into medium size mixing bowl and set aside in a cool place. d. Repeat steps a through c using dark semi-sweet chocolate, and milk chocolate. Make sure to keep each batch of pudding in a separate bowl. 3. Add ground Tagalongs® to milk chocolate pudding. Mix well and place in refrigerator for at least 30 minutes. 4. Add ½ ground Thin Mints to dark chocolate pudding, mix together and place in refrigerator for at least 30 minutes. 5. Take ½ ground Trefoils and add 1 cup of vanilla/white chocolate pudding 6. Using two 16 oz. bowls, line inside of bowls with plastic wrap, creating as few wrinkles as possible. 7. In small amounts coat the inside of each bowl with approx. ¼ inch thick layer of Trefoil paste. Make sure layer is even throughout, and goes right up to top of the bowl. Then sprinkle with plain ground Trefoils. 8. Using Tagalongs® milk chocolate pudding, layer approx. 1" thick layer. Only go up to 1 inch of the rim of Trefoil. Then sprinkle inside of layer with ground Thin Mints. 9. Fill in middle with Thin Mint dark chocolate pudding. 10. Sprinkle ground Thin Mints over just Thin Mint pudding. Then coat over with Tagalongs® pudding, just to ½ inch to the rim of Trefoil. 11. Sprinkle top of Tagalongs® pudding with ground Trefoils. Spread out Trefoil paste on plastic round to fit top of bombe using same thickness as rest of Trefoil layer. Place over top and seal bombe. 12. Wrap tightly with plastic and freeze for at least 1 hour. 13. Melt 2 cups dark semi-sweet chocolate. 14. Wrap two plates tightly with plastic wrap. 15. Using small spoon, make a chocolate circle on plastic wrap that matches the size of bottom of the bombe. 16. Carefully pull bombe out of bowl, and remove all plastic wrap and place directly on top of melted chocolate circle. 17. Carefully drizzle melted chocolate over top of bombe until completely coated. Drizzle fast, as chocolate sets quickly. 18. Place bombe back in freezer for about 15 minutes. Remove from freezer, using a paring knife, trim off excess chocolate. 19. Slice bombe in half, present for service using remaining ground cookie for garnish, and/or whole cookie of each to represent each layer. GIRL
SCOUT THIN MINT GRASSHOPPER PIE yields one 9" pie For crust: Mix the ground cookies and the melted chocolate together. Press evenly into a 9" pie plate and refrigerate to set. For the
mousse: Bring the first measurement of cream and mint just to a boil in a small saucepan. Remove from heat; cover. Let steep 15 minutes. Pour the mixture through a fine sieve into a glass measuring cup. Discard the mint, and set cream aside. Beat the remaining cup of cream in a medium bowl until stiff peaks form; cover and refrigerate. Prepare an ice water bath and set aside. Put creme de menthe in medium heat-proof bowl and sprinkle with gelatin. Let stand 5 minutes to soften. Whisk together egg yolks and 1/4 cup sugar in another medium bowl; set aside. Add steeped cream to gelatin mixture, whisking until well combined. Set bowl with cream mixture over pan of simmering water. Cook, whisking constantly, until the gelatin is dissolved and mixture is hot to the touch, about 1 minute. Whisking constantly, pour hot cream mixture in a slow, steady stream into egg yolk mixture. Return mixture to heat-proof bowl; set over pan of simmering water. Cook, whisking constantly, until mixture is slightly thickened and registers 150 degrees on a thermometer, about 10 minutes. Transfer bowl to ice water bath; whisk until mixture thickens to the consistancy of pudding, about 2 minutes. Remove bowl from bath. Add 1/3 of whipped cream and whisk until combined. Gently fold in remaining whipped cream and crumbled cookies, blending thoroughly. Spoon mixture into pie crust; refrigerate until set, about 1 hour. Spoon dollops of whipped cream onto pie if desired and top with chocolate shavings. |
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