Monday, May 20, 2013

Girl Scout Cookies: Recipes (Caramel deLite Waffles)

Take your Girl Scout cookies to a new level by introducing them at breakfast!  This recipe will be sure to get your taste buds going for the day!


Caramel Sauce Ingredients:
  • 1 cup sugar
  • 1/4 cup light corn syrup 
  • 2 tbs butter
  • 1/2 cup coconut milk
Caramel Sauce Directions:
  • In a pot over high heat, melt the sugar and corn syrup. 
  • Stir until melted, then stop stirring, allowing to boil untouched. You will start to see the edges of the sauce turn a dark amber, while the center is still clear. 
  • Swirl the pan, without stirring, to redistribute the sugar so the edges don’t cook faster than the middle. 
  • Once the entire pot is an amber color and you can smell the caramel flavors, remove the pan from the heat (about 8-10 minutes). 
  • Stir in the butter, the sauce will bubble up furiously. 
  • Add the coconut milk and stir until well combined. 
  • Allow to cool to room temperature before serving. Store in the fridge in an air tight container.

Waffle Ingredients:
  • 6 Girl Scout Caramel deLites Cookies
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbs sugar
  • 3 eggs, divided into whites and yolks
  • 1 3/4 cup milk
  • 1 tbs vegetable oil
  • 1 tsp vanilla extract
  • Butter flavored cooking spray
Waffle Directions:
  • Preheat waffle iron.
  • Roughly chop the cookies and put them in a food processor, processing until mostly crumbs are left. A few larger pieces are fine.
You’ll need three bowls.
  • On one bowl, put the cookies crumbs, flour, baking powder, salt and sugar. Stir until combined.
  • in the second bowl, put the egg yolks, milk, vanilla and oil, whisk until combined.
  • In the third bowl, add the egg whites and beat with a hand mixer until frothy and very light, about 4 minutes.
  • Make a well in the dry ingredients and add the milk mixture, stirring until just combined. Don’t over mix.
  • Gently fold in the egg whites.
  • Spray the inside of the waffle iron with butter flavored spray. Cook the waffles according to waffle iron specifications. 
Top with caramel sauce, and additional Caramel deLites crumbs if you wanna get craaaazy.
Recipe Source:

Friday, May 17, 2013

Girl Scout Cookies: Recipes (Pudding Peanut Butter Patties Cookies)

Make your cookies into... cookies!  These peanut butter cookies have a great Girl Scout surprise wrapped up inside. Try these out for a new twist!


Yield: 3 dozen cookies

Prep Time: 5 minutes
Cook Time: 12-14 minutes


  • 2 1/4 cups flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup butter
  • 1/2 cup creamy peanut butter
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 1 package (3.4-ounce) instant vanilla pudding mix
  • 1 tsp. vanilla
  • 2 cups Peanut Butter Patties Girl Scout Cookies, broken into pieces


  • Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or a Silpat liner.
  • In a medium bowl, mix the flour, baking powder and salt together. Set aside.
  • In the bowl of a mixer, cream the butter, peanut butter and the sugars together. Add eggs, pudding mix and vanilla and mix until well-combined. Slowly add the dry ingredients and mix until fully incorporated.
  • Stir in the cookie pieces by hand. Scoop tablespoon-sized dough balls onto the prepared baking sheets. Using the bottom of a glass cup, lightly flatten each cookie. They can be fairly close together; they will not spread during baking.
  • Bake in the preheated oven for 12-14 minutes. The cookies will be lightly set on the outside while still soft in the middle. Cool on the baking sheet for 2-4 minutes and finish cooling on a wire rack.
Chef's Notes:
  • You can use any mix-in or other kind of Girl Scout cookie you have on hand.
  • If you prefer to leave out the peanut butter, this recipe can be easily adapted by replacing the 1/2 cup peanut butter with butter (use 1 cup butter total.)

Recipe Source: Bake Your Day

Adapted from All Recipes

Thursday, May 16, 2013

Girl Scout Cookies: Recipes (Chocolate Cookie Pudding)

This recipe is so easy and delicious - so, grab the kids to help you make a quick after school or summer snack.  You could also substitute any kind of cookie and pudding to suit your own tastes and make different creations.  Enjoy!



  • 1 (5.9-ounce) package chocolate instant pudding mix
  • 2 cups milk
  • 1/4 cup creamy peanut butter* 
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 16 peanut butter patties cookies, crushed (about 2 cups)
  • 3/4 cup dry roasted peanuts**
*if using other cookies substitute 1 (3-ounce) package cream cheese, softened
**if using other cookies substitute 3/4 cup toasted pecans


  • Whisk together chocolate instant pudding mix and 2 cups milk for 2 minutes. Cover pudding, and chill 5 minutes.
  • Stir together peanut butter or cream cheese and whipped topping, blending well.
  • Place 1 cup crushed cookies evenly on bottom of an 8-cup bowl. Spread half of peanut butter or cream cheese mixture over crushed cookies; sprinkle with half of nuts. Spread all of pudding evenly over top; spread remaining cream cheese mixture evenly over pudding. Sprinkle with remaining cookies and pecans. Chill until ready to serve.
Recipe source: Southern Living

Wednesday, May 15, 2013

Girl Scout Cookies: Recipes (Lemon Shortbread Cheesecake)

Use Shortbread cookies to make this delicious and delectable dessert! 

Do you have a recipe to share with us?  Please let us know by emailing



  • 7 ounces shortbread cookies
  • 2 tablespoons plus 1 tsp. finely grated fresh lemon zest (from about 3 lemons), divided
  • 1 cup sugar, divided
  • 12 ounces fresh, mild goat cheese (such as Haystack Boulder Chèvre) - or substitute
  • 10 ounce cream cheese
  • 1 1/2 tablespoons fresh lemon juice, divided
  • 1 teaspoon finely grated fresh orange zest
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 2 eggs $
  • 8 to 10 medium strawberries, stemmed


  1. Preheat oven to 325°. Crumble cookies into a food processor and pulse until finely ground. In a medium bowl, toss 2 tbsp. lemon zest with 1 1/2 tbsp. sugar. Add cookie crumbs and mix well. Butter sides of an 8-in. pan with removable rim and press cookie mixture into bottom; bake 15 minutes. Remove from oven and let cool in pan.
  2. Lower temperature to 275°. In standing mixer fitted with paddle attachment, beat goat cheese and cream cheese until light and fluffy. Add remaining lemon zest, 1 tbsp. lemon juice, the orange zest, 3/4 cup sugar, the sour cream, and the vanilla; beat well. Scrape bowl and add eggs; beat well.
  3. Pour batter onto crust and bake about 1 hour, or until set on the sides but still quite jiggly in the center and only slightly sticky. Turn oven off, crack oven door, and let cake cool in oven 2 hours. Remove and let cool completely; then chill, covered, at least 2 hours and up to overnight.
  4. Run a thin knife between cake and rim of pan and remove rim. Thinly slice strawberries, then toss with remaining 2 1/2 tbsp. sugar and lemon juice. Arrange on cake.
  5. Note: Nutritional analysis is per serving.
Recipe source:

Monday, May 13, 2013

Girl Scout Cookies: Recipes (Thin Mints Pizza Supreme)

This recipe using Thin Mints is so easy and tastes so good.  Feel free to make variations - add a scoop of ice cream, use chocolate chunk cookie dough - why not double the recipe and bring some to your neighbor!  Enjoy!

Do you have a recipe that you'd like to share with us?  Please email us at


Devour half the box of Thin Mints—then make this recipe in honor of the Girl Scout Cookie.
Makes: 8 servings
Prep: 10 mins
Bake: 20 mins 

  • 1 18 ounce package refrigerated chocolate chip cookie dough
  • 1/2 box Girl Scout Thin Mints cookies (about 20 cookies)
  • 1/2 cup white chocolate chips (6 ounces)
  • 2 tablespoons heavy cream or half-and-half
  1. Preheat the oven to 350 degrees. Line a 12-inch pizza pan or a 9-by-13-inch baking dish with parchment paper. Using your fingers, press the cookie dough to fit the pan. Break the Thin Mints into quarters and gently press them into the dough. Bake until golden brown, 15 to 20 minutes. Let cool.
  2. Meanwhile, in a double boiler, whisk together the white chocolate chips and cream until the chocolate melts. Remove from the heat. Using a fork, drizzle the topping over the cooled pizza. Cut into slices.
Recipe Source: Rachel Ray Magazine

Friday, May 10, 2013

Girl Scout Cookies: Recipes (PB & J Pie)

Peanut Butter Sandwiches can be transformed into this delicious dessert that will please all the snackers in your house.  And, you can't beat the combination of PB & J!

Do you have a recipe that you'd like to share with us?  Please email us at!

Serves 8

  • 1 pkg. Peanut Butter Sandwich Girl Scout cookies
  • 5 tbs. butter or margarine, melted
  • 1 qt. vanilla ice cream, softened
  • 2/3 c. strawberry topping
  • 1/3 c. peanuts, chopped
  • Chocolate fudge topping, optional


  • Place cookies in food processor or blender; process until they make fine crumbs.
  • To make crust, combine cookie crumbs and butter.
  • Set aside 1/2 cup of crumb mixture and press remaining crumbs into bottom and sides of an ungreased 9-inch pie pan.
  • Freeze until firm.
  • Spread 2 cups of ice cream in an even layer over cookie crust.
  • Drizzle with 1/3 cup of strawberry topping and sprinkle with π cup of reserved crumb mixture.
  • Top with remaining 2 cups of ice cream; spread in an even layer.
  • Drizzle with remaining 1/3 cup of strawberry topping.
  • Sprinkle with remaining π cup of crumb topping and chopped peanuts.
  • Freeze until firm.
  • To serve, cut into 8 wedges. If desired, top each serving with chocolate fudge topping.
Recipe source: 

Thursday, May 9, 2013

Girl Scout Cookies: Recipes (Shortbread Sandwiches)

These tasty treats using Shortbread Cookies are sure to get you in the mood for summer.  Using two simple ingredients and a juice can, you can create as many "sandwiches" as you would like!

  • 1 qt. sherbet, frozen yogurt, or ice cream, softened
  • Shortbread Girl Scout cookies (2 per sandwich)
  • 1 empty 6-oz. juice can

  • Fill juice can with softened sherbet, frozen yogurt, or ice cream and refreeze.
  • Remove the end of the juice can. Push frozen sherbet, yogurt, or ice cream out and slice into ¼-inch rounds.
  • Sandwich each slice between two Shortbread Girl Scout cookies.
  • Store in freezer.

Recipe Source: