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7 Girl Scout Cookie Recipes for Bake for Family Fun Month


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February is Bake For Family Fun month, and what better way to celebrate than adding some recipes using Girl Scout cookies to your recipe book. We have compiled a list of recipes using each of the varieties of Girl Scout Cookies available for purchase during the 2022 Girl Scout Cookie Program…. with one exception, the brand new cookies, Adventurefuls!

Have fun trying these delicious dessert recipes, and if you’re feeling extra creative, try your hand and creating your own recipe using Adventurefuls. 

 

Thin Mint Truffle Pops

 

Ingredients:

1 box Thin Mint Cookies

4 oz cream cheese, softened (use block cream cheese, not tub)

18 oz chocolate candy coating (Ghirardelli makes milk, white & dark chocolate that work with these, or Wilton works as well)

 

Instructions: 

1. Using a food processor, process cookies into fine crumbs. If a food processor is unavailable, cookies can be placed in a ziploc style freezer bag, then roll over the cookies, in the bag, with a rolling pin.

2. Once cookies are in fine crumbs, add softened cream cheese to the food processor and pulse until the mixture forms into a ball. If you do not have a food processor, the mixture can be stirred and worked together by hand (it will take some work). Roll into balls approximately 1" in diameter. Place balls into refrigerator to chill for approximately 30 minutes.

3. Prepare chocolate candy coating by following directions listed on package. Remove balls from fridge and dip a lollipop stick about 1/2 an inch into chocolate candy coating, the gently insert the stick into a ball. Repeat with remaining balls and lollipop sticks.

4. Then starting back with the first ball, where chocolate coating has had time to set up, dip the entire truffle ball into the candy coating (or spoon coating over it). Allow excess chocolate to drip off, then place in a holder to stand pops up (florist foam and even some strainers will work to hold up the sticks) or place onto a baking sheet lined with parchment or wax paper. Store in refrigerator.

5. If desired, additional candy coating in colors such as green or white can be melted and drizzled over pops for decoration.

 

Shortbread Cookie Butter

 

Ingredients: 

1 Sleeve of Trefoils/Shortbreads (approx. 20 cookies)

2 TBS light brown sugar

½ tsp vanilla

Dash of cinnamon

3 TBS vegetable oil

2 TBS milk

 

Instructions:

1. Place the cookies in a food processor, slightly breaking them up as you put them in. Grind until the cookies are fine, even crumbs.

2. Add brown sugar, vanilla, and cinnamon into the food processor. Mix thoroughly.

3. Add oil and milk, one TBS at a time, mixing thoroughly in between each turn. Mix until you receive a peanut butter-like consistency.

4. Enjoy! Place the cookie butter into a sealable container and keep refrigerated.

 

No-Bake Lemonades Pie

 

Ingredients: 

1 package Girl Scout Lemonades cookies

1/3 cup melted butter

16 oz softened cream cheese

2 cups powdered sugar

Lemon juice, to taste

Small tub Cool Whip

 

Instructions:

1. Crush 1 package Girl Scout Lemonade Cookies (set back 2 or 3 if you want them on top)

2. Mix cookies with melted butter

3. Press in a 8 by 8 pan

4. Mix with a mixer the softened cream cheese, powdered sugar and lemon Juice to taste

5. Fold in a small tub of cool whip, pour over crust.

6. Chill for 2-3 hours, then garnish with the cookies that you set aside

 

Peanut Butter Chocolate Brookies (Peanut Butter Patties)

 

Ingredients:

For the cookie layer:

4 tablespoons unsalted butter

1/2 cup creamy peanut butter

1/2 cup light brown sugar

1 large egg

3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

2 Peanut Butter Patties cookies

 

For the brownie layer:

1/2 cup unsalted butter

1 cup semi-sweet chocolate chips

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

 1/4 cup all-purpose flour

1/2 cup cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking powder

 

Instructions: 

For the cookie layer:

1. Preheat the oven to 350 degrees F.

2. Spray a 12-cup muffin pan generously with nonstick cooking spray.

3. Combine the butter, peanut butter, and brown sugar in a mixing bowl. Beat to combine. Add in the egg, and beat to incorporate. Add the flour, baking soda, and baking powder. Beat to incorporate. Divide the cookie batter evenly among the 12 muffin cups. Place a Tagalong cookie on top of each cookie dough layer.   

For the brownie layer:

1. Melt the butter and chocolate chips over a double-boiler, stir in sugar. Once melted, transfer the chocolate to a mixing bowl. Add the eggs and vanilla extract, and stir to combine. Whisk together the flour, cocoa powder, salt, and baking powder. Stir the flour mixture into the chocolate batter. Top off each muffin tin with the brownie batter, being sure to fill in any gaps around the cookie.

2. Bake for 25 to 30 minutes. Let cool for about 45 minutes before serving. 

 

Toast-Yay Smores Candy

 

Ingredients:

1 cup white chocolate

1 teaspoon vanilla

A splash of milk

8-9 Toast Yay Girl Scout Cookies, crumbled

1 & ½ cups semi sweet chocolate chips

1 cup sweetened condensed milk

2 cups miniature marshmallows

 

Instructions:

1. Break Toast Yay cookies into bite sized pieces and mix in a large bowl with mini marshmallows. Set aside. Prepare a 9x13 baking dish with parchment paper, butter or lightly spray parchment.

2. In a large microwavable bowl, combine chocolate chips and sweetened condensed milk. Stir well. Microwave for 1 minute and stir. If not smooth and mixed well, microwave on regular power in 30 second increments (not exceeding 2 minutes total so 2 rounds of 30 seconds) stirring just until smooth and creamy.

3. Pour over cookies and marshmallows and stir well to combine. Gently spread mixture in prepared 9x13 pan.. Refrigerate for 1 hour until set. Remove from fridge and prepare to drizzle.

4. In a microwavable container, mix white chocolate with a splash of milk and microwave for 1 minute. Proceed the same way as with the chocolate chips, heating in 30 second increments not to exceed 2 total minutes stirring each time to mix until smooth. add vanilla and mix well.

5. Cut candy pieces into squares and use a fork to drizzle with white chocolate. Allow to set at room temperature and enjoy!

 

Bridging Bars (Peanut Butter Sandwiches)

 

Ingredients:

1 1/2 cups chunky peanut butter

1/4 cup canola oil

14 ounces milk chocolate, melted

1 package Girl Scout Do-si-does/Peanut Butter Sandwiches, coarsely crushed

2 1/2 cups heavy whipping cream

12 ounces semisweet chocolate, melted and cooled slightly

1 tablespoon baking cocoa

 

Instructions:

1. Line a 13x9-inch pan with parchment paper, letting ends extend up sides.

2. In a large bowl, beat peanut butter and oil until blended. Add melted milk chocolate and crushed Do-si-dos/Peanut Butter Sandwiches. Spread into prepared pan. Refrigerate until set, about 30 minutes.

3. In a large bowl, beat cream until soft peaks form. Whisk a third of the whipped cream into melted semisweet chocolate until smooth and shiny; fold mixture into remaining whipped cream. Spread over cookie layer. Refrigerate, covered, at least 4 hours or overnight.

4. Just before serving, dust with baking cocoa. Lifting with parchment paper, remove from pan. Cut into bars.

 

Caramel DeLites Caramel Delight

 

Ingredients:

1 box Caramel deLite Girl Scout Cookies

3 tablespoons melted butter

1 eight ounce package cream cheese, room temperature

1/4 cup sugar

2 tablespoons milk

1 1/2 cups Cool Whip, thawed

1 1/4 cups milk

1 four-serving package instant vanilla pudding

1/2 cup caramel sauce (usually found near the ice cream cones)

1/4 cup mini chocolate chips

 

Instructions:

1. Line a 9 inch square baking pan with foil, letting the edges of the foil extend past the sides. Spray with cooking spray

2. Put the whole package of cookies (yes, the whole thing!) in a food processor and process until the cookies are fine crumbs. Mix with melted butter and press evenly into the bottom of the prepared pan.

3. Beat together the cream cheese, sugar and two tablespoons of milk until fully combined. Stir in 3/4 cups Cool Whip and carefully spread over the cookie crumbs.

4. Whip the instant pudding mix with 1 1/4 cups milk for two minutes, and carefully pour over cream cheese layer, spreading to edges as needed. Freeze for several hours.

5. Remove from freezer and carefully remove from the pan by lifting up with the edges of the foil. Peel the foil away and place the uncut dessert on a cutting surface.

6. Spread the remaining Cool Whip over the top of the dessert. Drizzle the caramel sauce on top and sprinkle with chocolate chips. Carefully cut into squares.

7. You can either serve right away or let it come to room temperature (squares will be a little softer this way). Store any leftovers (ha!) in either the refrigerator or freezer, depending on how firm you like them.