It’s no secret that everyone loves the classic tastes of Girl Scout cookies! But if you’re caught with a surplus you don’t know what to do with…look no further! Try out one of these awesome cookie recipes from ABC Bakers!
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!