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 Girl Scout Cookie Recipes



Admit it - you can't get enough Girl Scout Cookies! You love them so much, you want to put them on everything. Well how about in ravioli? Or cooked with chicken? We asked Seattle food bloggers to think outside of the cookie box and below are some of the creative culinary creations they came up with featuring Girl Scout Cookies!  Try a new take on your favorite Girl Scout Cookie today! 
 
 
 
 
Samoas Coconut Cream Filled Croissant Donut
From A Half Cup

Ingredients:
1 package prepared crescent roll dough
1 package Girl Scout Samoas cookies, crumbled into pea-sized bits
1 cup sweetened coconut flakes
1 pint heavy whipping cream
1 can unsweetened coconut cream or milk
1 cup powdered sugar
1 tsp granulated sugar
2 tsp vanilla extract
 
Directions:
  1. Pre-heat your oven to 350F
  2. Put a metal mixing bowl in the freezer
  3. Line your baking sheet with parchment paper
  4. Toast the coconut flakes until crisp by on an ungreased baking sheet in the oven for 10 minutes, rotating halfway through.
  5. Roll out the crescent roll dough.
  6. Pulse half a box of Samoas in the food processor (or smash in a Ziploc bag with rolling pin) until crumbled and throw them in the freezer for 10 minutes.
  7. Use a donut cutter (or you can always use a pint glass and a shot glass) to cut circles into the dough.
  8. Create layers of dough and cookie bits. Use a rolling pin to press the bits into the dough and layer the dough up so you have  stack of 4 layers.
  9. Pop in the oven and keep your eye on them for the next 12-15 minutes depending on your oven.
  10. Blend together the heavy whipping cream with 1 tsp of sugar and 1 tsp of vanilla, for whipping cream.
  11. Get those peaks developed and then you’ll fold in some more Samoas cookie bits and the coconut cream gently till combined into a luscious Samoas Coconut Cream filling.
  12. Whisk up the powdered sugar and water, adding 1 tbsp at a time until it’s a thin glaze.
  13. Cut a small slit in the side of each croissant donut and use a Ziploc bag full of cream filling to gently transfer the filling into the croissant donuts. I like to use a chopstick first to create a channel for the cream filling to flow through.
  14. First glaze the tops, add Samoa crumbles, glaze again and then dunk face down in the toasted coconut flakes.
 
Trefoil Pinwheels
From Left Overs Lady

Ingredients:
Pie Crust:
1 cup flour
¼ cup oat bran
1/8 cup wheat germ
1/8 cup wheat bran
1/2 tsp.apple cider vinegar
3 tsp. water
1 egg yolk
½ tsp. Salt
zest of 1 small lemon
¾ cup butter
Filling:
3/4 cup walnuts
1/2 cup almonds
1 roll of cookies
1 tsp. Cardamom
2 tsp. Cinnamon
1 egg white
1/3 cup honey
pan: 1.5 TBL butter, melted
drizzle with ¼ cup honey

Directions:
  1. Preheat oven to 400 degrees F.
  2. Pie Crust:  Mix together in an electric mixer or food processor beginning with flour and butter, then gradually adding other ingredients until it forms a ball of dough: flour, oat bran,  wheat germ, wheat bran (Side note: this can be made with 1 1/2 cups flour, if you want to skip the above added ingredients.  With pure flour, this is a more smooth and lighter colored pinwheel), apple cider vinegar, egg yolk, salt, zest of lemon, butter, water
  3. Filling: mix ingredients together in a bowl: walnuts, roughly chopped into small chunks, almonds pureed in food processor until very small, Trefoil Cookies pulsed in food processor until broken up into even sized small bites, Cardamom, Cinnamon, egg white, honey
  4. Using a large glass baking dish, put 11/2 TBLS butter into pan and place in hot oven for 5 minutes.
  5. Remove from oven and tilt back and forth to evenly distribute butter along the bottom of the pan.
  6. Set aside.
  7. Roll out the pie crust with a rolling pin as thin as you can get it. Spread the filling onto the crust evenly. Roll the whole thing up.
  8. Using hands, evenly roll this out a bit, as a tube and close the ends together.
  9. Using a sharp chef’s knife, slice this cookie roll into 1/2 inch thick pieces.
  10. Place pinwheel cookie roll-ups into the prepared pan with melted butter.
  11. Leave space between each circle, they should not be touching (I used my largest baking dish, the 11X15 inch size).
  12. Generously drizzle with honey, about another 1/4 cup total.
  13. Bake for 20 minutes in the middle of the oven, at 400 degrees F.
  14. Remove from oven.
  15. Let cool for 5 minutes.
  16. Remove from baking dish and place on a plate or platter or into a lidded container.
  17. Serve with another drizzle of honey and a helping of Trefoil cookie crumbs sprinkled over the top.

Samoas No-Bake Cheesecake
From the Country Cleaver

Ingredients:
1 box Samoas Girl Scout Cookies, Chilled
2 Tbsp Butter, melted and cooled
1 1/2 cup Heavy Whipping Cream
1 8-oz. brick Cream Cheese, softened or room temperature
½ tsp Coconut Extract
½ tsp Vanilla Extract
1/3 cup Sugar
½ cup Caramel, for garnish

Directions:
  1. In a food processor, pulse the chilled Samoas cookies until finely crumbled.
  2. Pour butter over the crumbled cookies and stir to combine.
  3. Divide the crumbles into dishes and press into the bottom.
  4. In a stand mixer with a whip attachment, whip the heavy cream until stiff peaks form.
  5. Scrape into a separate bowl and set aside, ensure to reserve 1 cup of whipped cream for the topping of the cheesecakes.
  6. In the same bowl the whipping cream was whipped with, beat the cream cheese until smooth. Mix in the sugar, vanilla and coconut extracts and mix until dissolved. Fold the whipped cream into cream cheese mixture until smooth and evenly mixed.
  7. Spoon the cheesecake mixture into the dishes and smooth the tops.
  8. Let the cheesecakes chill for 2 hours. Top with reserved whipped cream, and additional caramel.
  9. Serve immediately.


Trefoil Cookie Butter
From the Geeky Hostess 

Ingredients:
1 Sleeve of Trefoils (approx. 20 cookies)
2 TBS light brown sugar
1/2 tsp vanilla
Dash of cinnamon
3 TBS vegetable oil
2 TBS milk

Directions:

  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.
  3. Mix thoroughly.
  4. Add oil and milk, one TBS at a time, mixing thoroughly in between each turn.
  5. Mix until you receive a peanut butter-like consistency.
  6. Enjoy! Place the cookie butter into a sealable container and keep refrigerated.


Trefoil Raspberry Streusel Bars
From The Frustrated Baker

Ingredients:
1 box of Girl Scout Trefoils cookies
1/2 cup butter
1/4 cup brown sugar
1/2 cup oats
1/2 cup sliced/chopped almonds
3/4-1 cup raspberry jam
1/2 cup fresh or frozen raspberries

Directions:
  1. Start by placing one and a quarter sleeves of the Trefoils cookies in a small food processor until ground to a fine crumb. 
  2. Add in 4 Tbsp. of the butter and mix until completely incorporated. 
  3. Pour mixture out into a square baking pan and press until evenly spread over the bottom being sure to cover all the way to the corners of the pan. 
  4. Bake the bottom crust for 12-15 minutes or until the edges are slightly browned.
  5. While that is baking, place the remaining cookies into the small food processor and run until about the same consistency as before. 
  6. Pulse in 2 of the remaining Tbsp. of butter until mixed.  Place the cookie crumbs, the oats, brown sugar and almonds into a mixing bowl and stir until combined. 
  7. Add in the last two Tbsp. of butter and mix with a fork until combined, leaving some larger chunks for the streusel topping. 
  8. Combine the raspberry jam and raspberries in a separate bowl for the filling.
  9. When the bottom crust is done baking, spread the raspberry filling in a nice even layer and then top with the streusel topping, being sure to spread it evenly and leave some chunks to help the topping stay. 
  10. Bake for an additional 18-20 minutes until the top is golden brown. 
  11. Allow to cool slightly then cut into 9-12 squares and enjoy.

 
Savannah Smiles Lemon Blueberry Mini Tarts
From Today's Every Mom

Ingredients:
1 Sleeve of Trefoils (approx. 20 cookies)
2 TBS light brown sugar
1/2 tsp vanilla
Dash of cinnamon
3 TBS vegetable oil
2 TBS milk

Directions:
 
  1. Place the cookies in a food processor, slightly breaking them up as you put them in.
  2. Grind until the cookies are fine, even crumbs.
  3. Add brown sugar, vanilla, and cinnamon into the food processor.
  4. Mix thoroughly.
  5. Add oil and milk, one TBS at a time, mixing thoroughly in between each turn.
  6. Mix until you receive a peanut butter-like consistency.
  7. Enjoy! Place the cookie butter into a sealable container and keep refrigerated.
 
 
Samoa Baked Doughnuts
From Love Big, Bake Often

Ingredients:
​3/4 cup AP Flour
3 TB Unsweetened Cocoa
1/2 cup Sugar
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1 TBSP Coconut Extract
1/4 cup Milk
1 Egg
3 TBSP Canola Oil
1/4 cup Hot Water

Directions:
 
  1. Preheat your oven to 350 deg.  Gather your ingredients.
  2. Mix your dry ingredients in a large mixing bowl.
  3. In a large-ish measuring cup, whisk together the milk, egg, oil and coconut extract.  Pour into the dry ingredients and whisk all together until there are no traces of flour.  Mixture will be thick.  Add 1/4 cup of hot water. Whisk together slowly as to not splash.
  4. Pour batter into prepared (spray with baking spray) doughnut pans.  Fill wells about 1/2 way full. Makes approx 9-10 doughnuts depending on your pan size.
  5. Bake the doughnuts for about 9-10 minutes.  Should be springy when touched. Gently remove from the pan and onto a rack to cool.
  6. While the doughnuts are cooling mix together the following for the chocolate glaze: 1/4 cup Melted Butter, 1 1/2 cups Powdered/Confectioners Sugar, 2 TB Unsweetened Cocoa, 2 tsp Coconut Extract, 1-2 TB Hot Water
  7. Mix all ingredients together, except the water.  Add water one tablespoon at a time until desired consistency is reached.
  8. Take about 4 tablespoons of the delicious Coconut Jam and put in a microwavable dish. Microwave the jam for about 15 seconds until slightly melted.  (You can find this jam in most Asian markets.)
  9. Be sure to chop up about 4-5 Girl Scout Samoa cookies too.  And have a few tablespoons of shredded coconut out too.
  10. Gently dip the doughnut into the glaze – put back on to the rack so the glaze can do it’s thing and drip down the sides.  Work on two at a time so that the glaze stays wet enough for toppings to stick. 
  11. Sprinkle the glaze with a bit of shredded coconut, and chopped Samoa.  Work on two at a time until all have toppings.
  12. Drizzle all the topped doughnuts with the melted Coconut Jam.
     
     
Get more recipes from the 2014 Cookie Recipe Contest here.
Find recipes from some of our 2013 contest winners here. (Coming Soon)
Find recipes from some of our 2012 contest winners here.