Admit it - you can't get enough Girl Scout cookies! You love them so much, you want to put them on everything. Well how about brownies? Or Angel Food cake? Or how about crumbled in a pudding parfait?
Below, you can find a variety of recipes that feature Girl Scout cookies. Make one, or make them all.
But be sure and save a few boxes - they're equally delicious on their own!
On this page, you'll find recipes for the following cookies:
Do Si Do Recipes
Scavenger Delight
1 – 6 ounce package instant chocolate pudding
1 cup milk
1 package Do-Si-Dos
2 sticks butter, melted
6 ounces prepared whipped topping
1 – 4 ounce package cream cheese
Mix cookie crumbs and melted butter. Pour into 9" x 13" pan. Mix pudding with 1 cup of milk until thick. Spread pudding over crust. Mix whipped topping and cream cheese and spread over pudding. Chill to thicken.
Samoa Recipes
Samoa Kiss Brownies
1 box Devil’s Food Cake Mix
1/3 cup evaporated milk
¾ cup melted butter
Mini Chocolate Kisses
¾ cup caramels, melted
½ package Samoas
Coconut
Mix cake mix, evaporated milk and butter. Pour half of mixture into a 9" x 13" pan. Bake at 350° for six minutes. Sprinkle one cup Kisses on top. Spread melted caramel over Kisses. Add ½ box crushed Samoas and one tablespoon toasted coconut. Pour remaining cake batter on top and bake 10 minutes. Drizzle with melted Kisses and sprinkle with coconut.
Tagalong Recipes
Chocolate Peanut Butter Parfait
Filling:
6 individual Soufflé dishes, buttered and lined with wax paper on all sides
8 ounces semi-sweet chocolate
4 tablespoons butter, softened
¼ cup sugar
½ teaspoon vanilla
2 boxes Tagalong cookies
2 ½ cups whipping cream
2 tablespoons confectioner’s sugar
½ cup smooth peanut butter
chocolate shavings for garnish
Melt chocolate with two tablespoons of the butter on top of a double boiler. While chocolate in melting, prepare crust for parfait.
Crust:
1-½ boxes of Tagalongs
Finely grind cookies. Divide mixture evenly between the six prepared molds. Gently pat down cookie mixture to form bottom crust of parfait. Whip 1 cup whipping cream with ¼ cup sugar and vanilla until slightly thickened. Add cream mixture to melted chocolate and fold together. Divide chocolate mixture evenly between molds and tap down lightly.
Whip 1 ½ cups whipping cream with confectioner’s sugar until soft peaks form. Mix peanut butter with two tablespoons butter until smooth and creamy. Fold the two mixtures together and divide evenly between the molds. Smooth tops and tap lightly. Refrigerate at least four hours.
Remove from refrigerator at least 30 minutes before serving. Place parfait on plate and remove mold. Gently peel away wax paper. Garnish with remaining cookies that have been coarsely chopped and shaved chocolate.
Southern Peanut Butter Pie
1 package Tagalongs
1- 3 1/2 ounce package vanilla pudding
1 ½ cups milk
1/3 cup peanut butter
Cool Whip
Peanuts, crushed (optional)
Grind cookies in blender or food processor and press into 9-inch pie plate. Prepare pudding mix using 1 ½ cups milk. Stir in peanut butter. Pour into pie shell. Refrigerate until ready to serve. Garnish with whipped topping and crushed peanuts.
Thin Mint Recipes
Mint Delight
2- 8 ounce packages instant chocolate pudding
3 tablespoons butter or margarine, melted
1- 8 ounce package softened cream cheese
1 package Thin Mints, crushed
4 cups whipped topping
3 cups milk
Reserve ¼ cup of cookies for topping and set aside. Combine remaining cookies with melted butter or margarine. Press cookie mixture on bottom of 9" x 13" pan. Chill. Combine cream cheese with 1 cup whipped topping. Spread over cookie mixture. Chill 15 – 20 minutes. Prepare pudding and pour over cream cheese mixture. Chill one hour. Top with remaining whipped topping and Think Mint cookie crumbs.
Rich and Famous Brownies
1 cup evaporated milk
2 cups miniature marshmallows
1 cup semisweet chocolate chips
1/3 cup sugar
1/8 teaspoon salt
1 tablespoon vanilla extract
1 tablespoons butter
3 cups Thin Mint cookies, crushed into crumbs
½ cup nuts, chopped
Mix together milk, marshmallows, chocolate chips, sugar and salt in microwaveable bowl. Bring to a boil in microwave. Stir well and cook in microwave an additional two minutes at medium high heat. Remove from microwave. Add butter, vanilla, and chopped nuts. Break Thin Mint cookies into crumbs and add to mixture. Pack into a 9-inch square pan. Refrigerate until hard. Cut into two-inch squares.
Trefoil Recipes
First Girl Scout Cookie Recipe - Original Shortbread
1 cup butter
1 cup sugar plus extra for topping (optional)
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt and baking powder. Refrigerate for at least one hour. Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired. Bake at 375° for approximately 8 to 10 minutes or until the edges begin to brown.
Strawberry Angel Surprise
1 box Angel Food Cake Mix
2 cups whipping cream
½ cup powdered sugar
10 fresh whole strawberries
2 cups thawed, unsweetened strawberries (chopped)
1 tube of Trefoils (reserve 10 whole cookies – break the rest into small pieces)
Bake cake according to directions. Cool. Whip cream and powdered sugar. Mix in strawberries. Reserve 2 ½ cups of the whipped cream and mix with the broken cookies. Split cake into thirds. Spread half of the cookie/cream mixture onto bottom layer. Add next cake layer and spread remaining cookie/cream mixture on top. Place third cake layer on top. Spread top of cake and sides with remaining whipped cream. Cut five of the whole cookies in half, and alternate cookies and strawberries at bottom of the cake and on sides. Crush remaining cookies and sprinkle on top.
Nutty Chocolate Delight
First Layer:
1 tube Trefoils, crushed
¾ cups peanuts
¼ cup melted butter or margarine
Mix cookies, peanuts and butter or margarine. Spread into lightly sprayed 8" x 10" pan. Bake at 350° for five minutes. Cool.
Second Layer:
6 ounces cream cheese (room temperature)
½ cup peanut butter
1 cup powdered sugar
1 cup Cool Whip
Mix cream cheese and peanut butter until smooth. Mix in powdered sugar and Cool Whip. Spread onto cooled crust.
Third Layer:
2 large boxes instant chocolate pudding
3 cups cold milk
Mix together pudding and milk for two minutes. Spread on second layer.
Fourth Layer:
1/2 cup peanuts
Chocolate syrup, for garnish
Cool Whip
Spread remaining Cool Whip on top and sprinkle with the peanuts. Drizzle chocolate syrup on top. Chill four hours.