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!

GIRL SCOUT CARAMEL DELITES WAFFLES WITH COCONUT CARAMEL SAUCE

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: domesticfits.com

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!


PUDDING PEANUT BUTTER PATTIES COOKIES

Yield: 3 dozen cookies

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

Ingredients:

• 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

Directions:

• 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

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!

CHOCOLATE COOKIE PUDDING

Ingredients

• 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

Directions

• 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

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 marketing@gsiowa.org.


LEMON SHORTBREAD CHEESECAKE 

Ingredients

• 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

Preparation

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: www.MyRecipes.com

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 marketing@gsiowa.org! 


THIN MINTS® PIZZA SUPREME 

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 

Ingredients

• 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

Directions

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

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 marketing@gsiowa.org!
 


PEANUT BUTTER AND JELLY ICE CREAM SUNDAE PIE
Serves 8

Ingredients

• 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

Instructions

• 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: http://www.abcsmartcookies.com/peanut-butter-and-jelly-ice-cream-sundae-pie 

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!


SHORTBREAD SANDWICHES

Ingredients

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

Directions

• 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: http://www.abcsmartcookies.com/shortbread-sandwiches

Girl Scout Cookies: Recipes (Thin Mint Brownies)

Here is a recipe using the famous and favorite Thin Mints!  These are deliciously minty and very pretty as well.  Enjoy!

THE ULTIMATE THIN MINT BROWNIES

Brownies:

• 1 whole batch of your favorite brownie recipe (9x13 pan size), unbaked
• 1 sleeve Thin Mints cookies

Mint Icing Swirl:

• 8 Tablespoons butter, softened
• 2 Cups powdered sugar
• 2 Tablespoons milk
• 1/2 teaspoon peppermint extract
• 3-4 drops green food coloring (as desired)

Blend brownie batter and crushed cookies.  Stir until just combined.  Pour into greased baking pan.  To prepare icing, combine butter, sugar, 1 Tablespoon milk and peppermint extract.  Add additional milk as needed to achieve the proper texture.  The icing should be spreadable but not too thick.  Spoon strips of icing across brownie batter and use a warm knife to marble.

Bake at 350°F for slightly less than the length of time directed on your recipe.  Watch closely near the end of baking since the icing sugar may overflow (and nobody wants burnt sugar on the bottom of their oven!).  Brownies are done when the edges begin to pull away from the side of the pan and the center no longer appears liquid - it will still be dark and fudgy from the melted sugar.  Remove brownies from the oven and allow to cool for about 10 minutes.  Run knife around the edges of the pan to loosen.  Allow to cool in pan.  Use any remaining icing to decorate, and garnish with crushed Thin Mints - if you haven't eaten them all already!


Recipe source: http://travelingspoonblog.blogspot.com/2012/03/ultimate-thin-mint-brownies.html

Girl Scout Cookies: Recipes (Lemonade Trifle)

Want to use some Lemonades that you have left?  Christina Luther, staff member for Girl Scouts of Greater Iowa, came up with this deliciously light and summery dessert.  Enjoy! 

LEMONADE COOKIE TRIFLE

Ingredients

• 1 yellow cake mix (prepare as directed)
• 1 packages of instant cheesecake jello pudding mix (prepared with milk as directed)
• 1 package of whipped topping
• 1 box of Lemonades Girl Scout Cookies (crushed but leave 1-2 for garnish)
• 1 pint of blueberries (optional)

Baking Directions

• Bake cake in cake pan as directed on package. Cool
• Cut cake in 1 inch squares
• Prepare instant cheesecake jello pudding mix as directed on package.
• Crush cookies, leaving three for garnish

Layering Directions

• Use trifle bowl and layer 1 inch cake in bottom of bowl.
• Spread an inch layer of pudding over the cake.
• Then sprinkle a layer of cookies
• Spread a layer of whipped topping
• Sprinkle some blueberries next
• Repeat process until last layer is whipped topping.
• Garnish with your remaining Lemonades Cookies and any remaining blueberries 
• Chill for at least one hour before serving 

Recipe source: Christina Luther, Sioux City, Staff Member for Girl Scouts of Greater Iowa

Girl Scout Cookies: Recipes (Caramel Delight)

We all know that Girl Scout cookies keep and freeze really well.  If you are interested in using them now and looking for something fun to do with those yummy cookies, we have some great recipes to share with you!  Stay tuned for the next two weeks as we bring you one recipe per day - and feel free to submit some to us for posting at marketing@gsiowa.org!  


GIRL SCOUT CARAMEL DELIGHT
Yield: 9-12 squares, depending on how big you cut them.

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

Directions

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.


Recipe source: www.framedcooks.com