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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 Crust Cheesecake Slices
In celebration of the 40th birthday of the Samoas Cookie, PEMCO created a special Samoas birthday page, and their Belltown Regional Fare Uber-Foodies used  their creative culinary skills to whip up this Samoas recipe!

Pie Crust:
1 package Samoas
1 tablespoon sugar
1/4 cup melted butter 
1/2 cup whipping cream
1/3 cup sugar
2 tablespoons lemon juice
8 ounces cream cheese, softened


3 tablespoons shredded, sweetened coconut
  1. Mix together crust ingredients and then press into the bottom of a buttered glass pan.
  2. Bake in the oven for 5 minutes at 350 degrees.
  3. Let it sit to cool. 
  4. Cream the sugar, lemon and cream cheese until soft and fluffy, then fold in the whipped cream.
  5. Smooth the mixture over the completely cooled crust. 
  6. Lightly toast the coconut and sprinkle on top of the cream cheese filling.
  7. Chill for at least 2 hours, and then cut into squares.

Samoas Coconut Cream Filled Croissant Donut
From A Half Cup

1 package prepared crescent roll dough
1 box Samoas, 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 teaspoon granulated sugar
2 teaspoons vanilla extract
  1. Pre-heat your oven to 350 F. Put a metal mixing bowl in the freezer, and line your baking sheet with parchment paper.
  2. Toast the coconut flakes until crisp, on an ungreased baking sheet for 10 minutes, rotating halfway through.
  3. Roll out the crescent roll dough.
  4. Pulse half a box of Samoas in a food processor (or smash in a Ziploc bag with rolling pin) until crumbled and throw them in the freezer for 10 minutes.
  5. Use a donut cutter (or a pint or shot glass) to cut circles into the dough. Create layers of dough and cookie bits. Use a rolling pin to press the bits into the dough and layer the dough so you have four layers. Place in the oven for 12-15 minutes.
  6. Blend the heavy whipping cream with 1 teaspoon of sugar and 1 teaspoon of vanilla, and beat until peaks form. whipping cream. Fold in Samoas cookie bits.
  7. Whisk the powdered sugar with water, adding 1 tablespoon at a time until a thin glaze develops.
  8. Cut a small slit in the side of each croissant donut, and use a chopstick to create a channel for the cream filling to flow through. Use a Ziploc bag or a piping bag full of cream filling into the donuts. First glaze the tops of the donuts, add the Samoa crumbles, glaze once more, and then dunk face down in the toasted coconut flakes.
Trefoil Pinwheels
From Left Overs Lady

Pie Crust:
1 cup flour
¼ cup oat bran
1/8 cup wheat germ
1/8 cup wheat bran
½ teaspoonapple cider vinegar
3 teaspoon water
1 egg yolk
½ teaspoon salt
zest of 1 small lemon
¾ cup butter

¾ cup walnuts
½ cup almonds
1 roll of cookies
1 teaspoon cardamom
2 teaspoon cinnamon
1 egg white
1/3 cup honey
1.5 tablespoon butter, melted
drizzle with ¼ cup honey
  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 ½ 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 1 ½ tablespoons 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 ½ 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 ¼ 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

1 box Samoas, chilled
2 tablespoons butter, melted and cooled
1 ½ cup heavy whipping cream
8-oz. brick cream cheese, softened or room temperature
½ taespoon coconut extract
½ teaspoon vanilla extract
1/3 cup sugar
½ cup caramel, for garnish

  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 

1 Sleeve of Trefoils (approx. 20 cookies)
2 tablespoon light brown sugar
½ teaspoon vanilla
Dash of cinnamon
3 tablespoons vegetable oil
2 tablespoons milk


  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 tablespoon at a time, mixing thoroughly in between each turn.
  5. Mix until you receive a peanut butter-like consistency.
  6. Place the cookie butter into a sealable container and keep refrigerated.

Trefoil Raspberry Streusel Bars
From The Frustrated Baker

1 box of Girl Scout Trefoils cookies
½ cup butter
¼ cup brown sugar
½ cup oats
½ cup sliced/chopped almonds
3/4-1 cup raspberry jam
½ cup fresh or frozen raspberries

  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 tablespoons 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 tablespoons 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 tablspoons 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

20 Savannah Smiles
¼ cup melted butter
2 eggs
3 tablespoons vanilla instant pudding
2 tablespoons fresh lemon juice
Pinch of Kosher salt
Frozen or fresh blueberries

  1. In a food processor, finely chop up the lemon cookies.
  2. In a bowl, mix together the finely chopped cookies and melted butter.
  3. Scoop crust and place it in a mini muffin pan.
  4. Use your knuckles or try to find a utensil that fits in the mini muffin pan space, and press in to create a crust.
  5. Beat eggs, instant pudding, salt, in a blender on high for about 10 seconds.
  6. Use a teaspoon to spoon in the mixture; adding more if need to.
  7. Fill almost to the top of the crust and then add 3 blueberries.
  8. Place in a 325 degree preheated oven for approximate 15 minutes.
  9. When the crust gets golden brown remove the pastries.
  10. Sprinkle the top with powder sugar.

Samoa Baked Doughnuts
From Love Big, Bake Often

​3/4 cup all purpose flour
3 tablespoons unsweetened cocoa
½ cup sugar
½ teaspoon baking soda
¼ teaspoon baking powder
1 tablespoons coconut extract
¼ cup milk
1 egg
3 tablespoons canola oil

​¼ cup hot water

coconut jam to taste
For glaze:
¼ cup butter, melted
1 ½ cups powdered sugar
2 tablespoons unsweetened cocoa
2 tablespoons coconut extract
1-2 tablespoons hot water

  1. Preheat your oven to 350 F. Mix your dry ingredients in a large mixing bowl.
  2. In a bowl, 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. Add ¼ cup of hot water and whick.
  3. Pour batter into prepared doughnut pans sprayed with baking spray.  Fill wells about ½ way full.
  4. Bake the doughnuts for about 9-10 minutes.  Donuts should be springy when touched. Gently remove from the pan and place on a rack to cool.
  5. Mix together the ingredients for the chocolate glaze.
  6. Adding water one tablespoon at a time until desired consistency is reached.
  7. Take about 4 tablespoons of the delicious coconut jam and microwavable the jamfor about 15 seconds until slightly melted.  (You can find this jam in most Asian markets.)
  8. Be sure to chop up about 4-5 Samoas,  and reserve tablespoons of shredded coconut.
  9. Gently dip the doughnut into the glaze – put back on to the rack so the glaze can drip down the sides.  Work on two at a time so that the glaze stays wet enough for toppings to stick. 
  10. Sprinkle the glaze with a bit of shredded coconut, and chopped Samoa. 
  11. Drizzle with the melted coconut jam.
Get the top ten recipes from the 2014 Cookie Recipe Contest here.
Find recipes from some of our 2013 contest winners here.
Find recipes from some of our 2012 contest winners here.