Try your hand at making some Girl Scout Cookie inspired recipes! What a fun way to bring your friends and family together, re-creating these delicious dishes at home!
Merley Greenidge – Celebrate Sweetly – Judges Choice Savory
Lemon Cookie Crusted Chicken
- 1lb chicken breast
- 1 cup panko breadcrumbs
- 1 cup lemonades cookie crumble
- 1 egg
- 1tsp turmeric
- 1 cup flour
Salt & pepper to taste
Pat dry chicken breast
Combine panko, cookie crumble,turmeric, salt and pepper and set aside
Dip chicken breast in egg wash(egg and water mixture), flour, egg wash then in the crumb mixture
Pan sear in heated oil (3 minutes each side)
Finish baking in the oven till done
Serve with dipping sauces
Alex Montoya – The Cave at the Ventura Wine Club – Judges Choice Sweet
Thin Mint Anti-Griddle Frozen Custard with a Shortbread Macaroon & Peanut Butter Whipped Cream
Thin Mint Custard :
-1 box Thin Mint Girl Scout Cookies
-1/2 gal Heavy Cream
-1/2 cup sugar
(Bring to boil then blend until smooth)
In a bowl whisk & temper-
Thin Mint cream
-12 egg yolks
( once mixed, pour through fine strainer)
Custard is now complete! Pour into shallow 2″-4″ pan and place inside freezer. Whisk every 15-20 minutes until thick then pour into desired container. Let set at least 12 hours or over night in freezer.
Preheat oven to 300 degrees F
-1 3/4 cup powdered sugar
-1 1/2 cup ground & sifted Shortbread Girl Scout Cookies
(Place in bowl and set aside)
In an electric mixer beat-
-3 large egg whites
-1/2 tsp. Cream of tartar
-pinch of salt
Beat until fluffy but before it peaks add-
-2 T. sugar
(End result should be shiny and stiff)
Slowly fold in dry ingredients by hand with spatula and transfer batter into piping bag. Place in refrigerator for 20 minutes. Apply non-stick spray to baking sheet , then proceed to pipe 1″ sized cookies at least 1″ away from another. Let sit for 10-20 minutes depending on humidity until the top of the cookies are no longer sticky to the touch. Place in oven for about 15 minutes, give or take, depending on how chewy you prefer the bite. Place on cooling rack, these will last 3-5 days depending on storage method in a dry cool place.
Peanut Butter Whipped Cream:
-1 box Peanut Butter Sandwich Girl Scout Cookie
Into bowl scrap out the peanut butter middle of the cookie and set aside.
In an electric mixer beat:
-3 cups Heavy Cream
-2 T. Sugar
Beat until fluffy but before it peaks add-
-1 box Peanut butter sandwich middle
Continue beating the cream until it peaks and is nice and whipped but do not over whip or it will fall flat. Place in desired storage container and keep in refrigerator.
Diana Campos – Assisted Home Health – People’s Choice Savory
Cranberry Citrus Stuffed Mushrooms (makes 40)
These cranberry citrus stuffed mushrooms inspired by the Girl Scouts Cranberry Citrus Crisps hold the perfect balance of tang, sweetness and richness. I think they make a wonderful and sophisticated appetizer for your holiday spread this year.
- 2 lbs. or 40 medium button mushrooms, stems removed
- Olive oil to brush the mushrooms and for the pan
- 8 oz. bulk sage breakfast sausage
- 2 tbsp. minced shallots, minced
- 1 tsp. garlic, minced
- 1 tbsp. white wine
- 4 oz. cream cheese
- ¼ cup citrus flavored dried cranberries, chopped
- ¼ tsp. orange zest
- ¼ tsp. lemon zest
- 1 tsp. lemon juice
- 2 T minced parsley, plus additional for serving
- 2 T shredded Parmesan
- ½ tsp. salt and ¼ tsp. pepper, or to taste
- 2 T crushed Girl Scouts Cranberry Citrus Crisps
Preheat oven to 350.
Turn up the heat to med-high and add a little olive oil to coat the pan. Next, add the sausage, garlic, and shallots. Cook and crumble until sausage is fully cooked. Add the white wine, scraping up all the brown bits on the bottom. Turn off heat and add the cream cheese, cranberries, zest, lemon juice, parsley, and Parmesan. Season with salt and pepper. Set aside.
Brush mushrooms with oil olive. Spoon the mixture into the mushrooms and sprinkle with crushed cookies.
Bake in the oven for 20 minutes. Sprinkle with additional parsley and enjoy.
Rob West – Sub Zero Ice Cream
- Sub Zero proprietary cream and mint flavor
- Andes Mints
- Fudge ripple
- Topped with Girl Scout Mint Cookie!
Caramel DeLites Dark Pretzel Bark
- 1 Package Caramel DeLites® Girl Scout Cookies
- 2 bars of dark chocolate
- 1 package pretzels
Double boil dark chocolate bars on stove until fully melted
Cover baking sheet in aluminum foil
Crush Caramel deLites and pretzels until they are broken into pieces.
Pour half of the dark chocolate onto the baking sheet and sprinkle with broken cookies and pretzels. Cover pieces with all remaining melted chocolate.
Place in freezer for 20 minutes to harden, then store in refrigerator.
- 1 box Lemonades® Girl Scout Cookies (reserve some crushed for garnish)
- 6-8 ounces cream cheese
- 1 bag white melting chocolate
Place cookies and 6 ounces of cream cheese into a food processor. Pulse until completely combined.
Test the dough by rolling a small portion in your hand. If the dough sticks together well, then do not add any additional cream cheese. If the dough is crumbly and does not stay together, then add the remaining 2 ounces of cream cheese and pulse again until mixed completely.
Once dough is completely mixed, use a scoop to measure out all of the dough to 1 ¼ inch.
Roll each portion of dough in the palm of your hands to form a ball and place on a cookie sheet lined with parchment paper.
Place in the refrigerator for 10 minutes. While the dough chills, melt chocolate by double boiling or heating in the microwave.
Once dough has cooled, dip each ball into the melted chocolate.
Use a fork to scoop truffle out of the chocolate and drop onto the lined cookie sheet. Top with crushed Lemonades cookies.
Let dry completely and store in an airtight container for up to 5 days.
Thin Mints Ice Cream Sandwiches
- 1 sleeve of Thin Mints® cookies
- 1 pint of mint chocolate chip ice cream
Scoop ice cream while cold and hard and use a knife to flatten on one cookie.
Firmly press together both cookies on the ice cream center and immediately put in freezer to refreeze the ice cream sandwich together.
Girl Scout S’mores Milkshake
- 2 cups vanilla ice cream
- ½ cup whole milk
- 6 Girl Scout S’mores® cookies
- 1 tbsp chocolate syrup (Optional)
Crush the Girl Scout S’mores® into medium crumbles (for ease of blending).
Add Girl Scout S’mores®, milk, and 1 cup of vanilla ice cream into blender and blend until well mixed.
Add the final cup of vanilla ice cream and blend until completely mixed.
Add chocolate syrup drizzle on top.
Lemon Strawberry Shortcake Yogurt Popsicles
- 2 cups sliced strawberries
- 2 cups strawberry-flavored Greek yogurt
- 1 sleeve Shortbread Girl Scout Cookies
- Small paper cups
- Popsicle sticks
- 1 sliced lemon
Crush Shortbread cookies into fine crumbs and press into the bottoms of the paper cups.
Combine the Greek yogurt with the sliced strawberries and add to the cups on top of the Shortbread cookie crumbs.
Place lemon slice on top, then insert a popsicle stick through the lemon slice and into the paper cups.
Place the molds in the freezer for at least 4 hours, until the popsicles are completely frozen.
To remove the popsicles, run the molds under hot water for a few seconds.
- 1-½ cups Thanks-A-Lot® Girl Scout Cookies, crushed
- 3 tbsp. butter, melted
- 14 oz. condensed milk
- 2 packages (8 oz. each) cream cheese, softened
- 3 eggs
- 3 tbsp. flour
- 1 tsp. vanilla extract
- 3 sliced strawberries
Preheat oven to 300 degrees.
Combine Thanks-A-Lot cookies with butter and press into bottom of a 9-inch pan.
In a bowl, beat cream cheese until fluffy and gradually add condensed milk, eggs, flour, and vanilla. Mix well, then pour into crust.
Bake for 55 minutes or until center is almost set. Chill, then add sliced strawberries to the top
Caramel Chocolate Chip Banana Milkshake
- 1 cup Caramel Chocolate Chip cookies (crushed)
- 2 large bananas (sliced)
- 1 tbsp cacao powder
- 1 cup unsweetened almond milk
Combine all ingredients into blender and blend until smooth.
Pour in glass and dust with cacao powder.
Peanut Butter Patties Caramel Turtles
- 2 milk chocolate bars
- 6 caramel candies
- 30 pecan halves
- 6 Girl Scout Peanut Butter Patties® Girl Scout Cookies
Preheat oven to 250 degrees.
Break each chocolate bar into four pieces. Place each piece 2 inches apart on a parchment paper-lined baking sheet. Top each with one piece of caramel candy.
Bake 5 to 7 minutes or until caramel just starts to soften.
Immediately press one pecan half on one side of the caramel for the turtle’s head, then press four pecan halves onto each corner for the turtle’s legs. Place one Peanut Butter Patties Girl Scout Cookie on top of each candy and press down. Let the cookie sit for several minutes to set.
Still looking for cookies to try out one of these recipes? Use our cookie finder or download the app to find a Girl Scout cookie booth near you!