side menu icon

Cookie Recipes

Girl Scout Cookies are the perfect dessert, but did you know they can also be the main ingredient for a variety of sweet and savory recipes? Check out some of our favorite Girl Scout Cookie recipes below!


Recipe adapted from Peabody Sweet Recipeas. 


Samoas Curry Arancini
Samoas Curry Arancini
Siiri Sampson
Samoas Curry Arancini Recipe


  • 1 Cup White Rice (sticky rice like Niko Niko) 
  • 1 Cup Coconut Milk 
  • 1 Cup Water 
  • 1/2 Tbsp. Yellow Curry Powder 
  • 1/2 tsp. Salt (plus more for dusting the arancini after frying) 
  • 1/2 Cup boiled then chopped chicken 
  • 1 box Girl Scout Samoas Cookies 
  • 1 Cup Greek Yogurt 
  • 1 handful fresh basil leaves 
  • 1 Tbsp fresh mint leaves plus a pinch of salt 
  • 1 handful fresh basil leaves 


  • 4-6 Samoas cookies, pulsed into crumbs in a food processor 
  • 2 Tbsp panko bread crumbs (or regular bread crumbs – plain)


  1. First, get your rice and chicken prepared, this can be done at the same time. Get a small pot of water boiling and add your chicken breast (I use a frozen one). Boil till cooked through (about 15 minutes). 
  2. While that’s boiling, get another small saucepan for the rice. Combine the coconut milk, water, curry powder, 1/2 tsp. salt and rice in a saucepan. Put on medium heat and stir constantly, THE WHOLE TIME, with a spoon, till it boils. Continue stirring constantly for 2 minutes while boiling. After 2 minutes, turn the heat off, cover with a lid and remove completely from heat. Set a timer for 20 minutes and do NOT remove the lid. 
  3. Meanwhile, prep your coating of Samoas crumbs and bread crumbs (I like panko bread crumbs – which are Japanese, but can be bought at any old grocery store). I put this mixture in a bowl and keep it in the freezer till I’m ready to roll the arancini and fry them. This prevents the chocolate from burning in the hot oil. 
  4. Take 4-5 Samoas and chop each into 4-6 chunks, set aside. You’ll stuff a chunk of Samoas into the middle of each arancini. 
  5. When your rice and chicken are done, stir them together and refrigerate until chilled completely. Once chilled, use a tablespoon to create evenly sized arancini balls (“arancini” means “orange” in Italian). As you create each ball, stuff a Samoas chunk into the middle and then roll in the crumb mixture. I like to pop the whole batch in the freezer for a few minutes, to chill them down before frying (again to keep the chocolate cold). 
  6. To prepare your dipping sauce, just toss the greek yogurt, basil, mint, and pinch of salt into the blender. Puree it and stick it in the fridge until you’re ready to serve. 
  7. When guests arrive, get a small saucepan ready with 1-2 inches of canola oil hot on medium high heat (I set it around 7-8). To test your oil, drop a tiny bit of your rice mixture in and see how long it takes to form a crispy outer crust (this should be no more than 1 minute). To fry, drop the arancini (up to 3 at a time) into the oil and let fry for 1-minute max – this will create a brown, crispy crust (that’s right, it’s a SAMOAS CRUST). 
  8. Plate them up with a saucer full of your basil, mint yogurt sauce, and serve hot. When you bite into the arancini, you’ll get the added surprise of a warm, melted center! As the arancini fry to a golden crisp, that Samoas chunk you stuffed into the center is liquefying into a caramely, chocolatey, coconutty surprise. The warm flavors of coconut, curry and salty chicken are wonderfully balanced by the sweetness of chocolate and mint, and refreshing basil and yogurt.

Read the full recipe here.


Savory Petticoat Tails
Savory Petticoat Tails
Lindsay Ismailova
Leftovers Lady

Savory Petticoat Tails Recipe



  • 1/2 cup Trefoils cookie crumbs
  • 1/2 cup Darigold butter
  • 1 1/4 cup flour
  • 1/4 tsp. salt
  • 1/2 cup granulated white sugar
  • 3/4 tsp. cracked black pepper
  • 4 Tbl whole milk
  • 4 Tbl crumbled applewood smoked bacon
  • 3 Tbl caramelized onion


  • Darigold sour cream
  • 1/4 cup butter
  • 1/2 tsp. cracked black pepper
  • 1/2 cup Trefoils cookie crumbs


  1. Begin by cutting raw bacon into 1/2 inch bits and cook until crunchy.  Transfer to a folded paper towel to soak some of the fat off.  Cool.
  2. Caramelize onion.  It takes forever!  Okay, about 90 minutes.  I used 1/4 cup of Darigold butter to cook 3 medium onions, on low heat.
  3. Now make some shortbread.
  4. In a large bowl mix sugar, flour, butter, and salt. 
  5. Next, crush some Trefoils in a food processor and add 1/2 cup to the shortbread. 
  6. Add the crunched up cooled bacon and chopped cooled caramelized onion. Add freshly cracked black pepper. Add milk by the tablespoon, until dough is workable (I needed 4 Tbls). 
  7. Using a spatula or your bare hands, form dough into a mound. Sprinkle a small amount of flour and use a rolling pin to roll this out to about 1/4 inch thickness. 
  8. Prick with a fork and slice before baking on a lightly buttered cookie sheet.
  9. Bake at 325 degrees F for 27 minutes, until edges begin to brown slightly.
  10. Remove from oven and allow to cool.  Separate wedges.
  11. Historically when shortbread is cut into pizza or pie-shaped wedges, they are called “petticoat tails”.
  12. Next, I made brown butter. That is done by heating butter until it’s water evaporates and the protein bits turn brown it tastes nutty.  I made a small amount, so it didn’t take long only a few minutes.
  13. I took the other 1/2 cup of Trefoils cookie crumbs, plus more freshly cracked black pepper,  and I sauteed them in brown butter for 3 minutes, stirring each minute.
  14. To serve this sweet and savory treat, I added a dollop of Darigold sour cream to the top of each petticoat tail, then I finished it off with a sprinkle of the brown butter & cookie topping. (I also made some with the topping mixed into the sour cream, for a thicker spread.)
  15. Serve with apples, cheese, and wine if you choose, or enjoy as is.  The flavor is rich, delicious, and balanced.


Shrimp & Samoas Wontons
Shrimp & Samoas Wonton Recipe


Shrimp and Samoas filling

  • 2 pound shrimp
  • 2 eggs
  • 10 Samoa Cookies
  • 1 cup cilantro
  • 1 cup mint
  • 6 cloves garlic
  • 2 tablespoons fresh ginger
  • 2 tablespoons fresh lemongrass
  • 30 wonton wrappers

Yogurt sauce

  • 2 cups plain Greek yogurt
  • ½ cup mint
  • Yield: 30 wontons

Equipment: Food processor, deep fryer (optional)

  1. Finely chop the cilantro, mint, garlic, ginger, and lemongrass. Combine and set aside.
  2. Scrape the chocolate off the bottoms of the cookies and put aside to snack on later. Chop the cookies into breadcrumb-sized pieces.
  3. Put the shrimp and eggs in a food processor and pulse to chop. Add the herbs and cookies and pulse a few more times until well mixed.
  4. Working with six at a time, lay out the wonton wrappers. Add a small scoop of the filling to each, making sure not to overstuff them. Dab the edges of the wontons with water and fold over into a triangle.
  5. When the wontons are filled, heat up your deep fryer, or some oil in a pot on the stove, to about 350°. Drop in a few at time and fry for a few minutes until lightly brown, then flip them over for even browning. They should take about 4 minutes. If you’re serving them at once, keep each batch in a warm oven while the rest of them cook.
  6. While the wontons fry, finely chop the rest of the mint and fold it into the yogurt. Serve on the side as a dipping sauce. 
Trefoil Hummus Cheesecake Recipe
Chef Kristi Brown
Trefoil Hummus Cheescake Recipe


  • 2 packs of cream cheese (8oz each) softened
  • ½ cup whipping cream
  • 4 eggs
  • 16 oz of That Brown Girl Cooks Hummus*
  • ¼ cup Frank’s hot sauce
  • 1 tsp Salt


  • 1 ½ cups Trefoils Girl Scout Cookies
  • ¼ cup of melted butter
  • ½ tsp Crushed red peppers

Caramelized bacon

  • 2 cups chopped bacon ends
  • ½ cup balsamic vinegar
  • 1 cup brown sugar
  • 1 tbsp red pepper flakes


  1. Pre-heat oven to 350
  2. Whip cream cheese until fluffy then add eggs one at a time
  3. Add cream, hot sauce, and salt to mixture
  4. Incorporate hummus into mixture, set to the side
  5. Crumble cookies in a food processor then transfer to a bowl and add the melted butter to crumbled cookies
  6. Spray your spring form pan with non-stick spray
  7. Press mixture into the bottom of your spring form pan
  8. Pour your cheese and hummus mixture on top
  9. Bake for 45-60 mins, cake should feel firm to the touch
  10. While cheesecake is baking, chop up your bacon
  11. Cook bacon until crisp, drain and set aside
  12. Cook down your balsamic vinegar, brown sugar and crushed red pepper flakes until you reach a syrup-like consistency
  13. Add bacon to mixture and pour over cheesecake after taking out of the oven
  14. Cool down

Read the full recipe here.

*Find out where to purchase the hummus here.


Main Dishes

Girl Scout Lemon Cookie Shrimp Ravioli
Girl Scout Lemon Cookie & Shrimp Ravioli
Janelle Maiocco
Talk of Tomatoes 
Girl Scout Lemon Cookie & Shrimp Ravioli Recipe


Egg Pasta 

  • 1 cup flour 
  • 2 T semolina flour 
  • 1 tsp olive oil S&P 
  • 2 eggs, room temp

Shrimp & Lemon Cookie Filling

  • 2 cup cooked shrimp (roughly chopped) 
  • 1 egg 
  • Pinch of cayenne 
  • Pinch of coarse salt and coarse white pepper 
  • 1/4 cup goat cheese 
  • 1/4 cup ricotta 
  • 1/3 cup bread crumbs 
  • 3 T lemon Girl Scout Cookies 
  • 1/4 cup parsley 
  • 2 T chives zest 
  • Juice of one lemon 
  • Optional garnishes: extra parsley, chives, and parmesan cheese

Lemon Cream Sauce

  • 3 garlic cloves, minced
  • 1 small shallot, minced
  • Olive oil 
  • Fresh ground Salt and Pepper 
  • 1 lemon, zest and juice 
  • 1 cup chicken stock 
  • 1 1/2 cups cream


Egg Pasta

  1. Pour flour into a pile on counter---like a mountain. 
  2. Next, make a hole in the middle---like a volcano. 
  3. Crack the eggs, add the oil, S&P into the hole---like lava. Use your finger or a fork to mix up eggs really well. 
  4. Slowly incorporate flour until a dough forms. When you have a glob of sticky dough, dust it in flour and knead it for a few minutes. If it is still a bit sticky, add a bit more flour. 
  5. Put on a counter under a bowl, so you cover the dough, to let it rest 10 min. 
  6. Put flour on board and roll your dough OR roll it using a pasta maker. Ravioli should be rolled to a #5 setting on your pasta maker. Nice and thin, but still enough thickness to wrap around a filling (and not fall apart in boiling water).

Shrimp and Lemon Cookie Filling

  1. In a bowl, combine everything. Blend. 
  2. Roll out the dough, place rounded tsp 2 inches apart on a long piece of rolled out dough. Wet edges---in between filling as well as along the long edges. 
  3. Place a second long piece of dough on top, pressing near filling so you don't have air pockets. 
  4. Trim into ravioli squares, using either a knife or pasta roller. 
  5. Cook in just-boiling salted water for a few minutes, then remove with a slotted spoon. 
  6. Add to the cream sauce (recipe below), toss, plate, sprinkle with additional parsley and/or chives and serve.

Lemon Cream Sauce

  1. Saute cloves and shallot in olive oil over [just below] medium heat 5-7 minutes, until they start to caramelize. 
  2. Add salt, pepper, lemon zest and stir to blend. 
  3. Add stock and let simmer 1 or so minutes, until it reduces by half. 
  4. Add cream and let simmer for 15-20 minutes, until it begins to thicken. 
  5. Squeeze in juice from half a lemon and stir to blend. 
  6. Add hot ravioli to mixture and toss to coat. 
  7. Plate and serve.

Read the full recipe here.


Girl Scout Samoas Chicken Tenders & Noodle Salad
Anna Berman
Food Stylist 
and Recipe Developer 
Girl Scout Samoas Chicken Tenders & Noodle Salad Recipe


For the Chicken

  • Samoas
  • 1/4 cup almonds
  • 1/2 cup Panko bread crumbs
  • 1 teaspoon ground Szechuan pepper
  • 1/4 teaspoon ground Cayenne pepper
  • Pinch of salt
  • 1/3 cup spicy brown mustard
  • 1 pound chicken tenderloins

For the Dressing

  • 2 tablespoons orange juice
  • 1 tablespoon lime juice
  • 1 tablespoon spicy brown mustard
  • 1 Serrano chile, seeded and minced 
  • Pinch of salt
  • 2 tablespoons vegetable oil

For the Salad

  • 8 ounces rice stick noodles
  • 1 cup red bell pepper, julienned
  • 1 cup jicama, julienned
  • 1 orange, cut into segments
  • 1/2 cup cilantro, roughly chopped
  • 2 tablespoons mint, roughly chopped
  • Samoas, roughly chopped
  • 2 tablespoons toasted almonds, roughly chopped


  1. Preheat oven to 375 degrees.  Line a baking sheet with aluminum foil; set a cooling rack on top of the baking sheet.
  2. Pulse Samoas and almonds in a food processor (separately), until coarsely ground.  Combine Samoas, almonds, bread crumbs, pepper and salt in a bowl.  This is the coating for the chicken tenders.
  3. Brush chicken tenders with spicy brown mustard.  Press the tenders into the Samoas coating and place on top of a cooling rack.
  4. Bake the chicken tenders for 30 minutes, flipping halfway through.
  5. While the chicken tenders are baking, cook the rice noodles according to the package directions.
  6. In a large bowl, whisk together the dressing ingredients.  Once cooked, rinsed, and drained, add the noodles to the dressing and toss to combine.
  7. Add the remaining salad ingredients to the noodles.
  8. Serve the Samoas chicken tenders on top of the salad.

Read the full recipe here.


Lamb Mole and Savannah Smiles Corn Poon
Chef Kristi Brown
Lamb Mole and Savannah Smiles Corn Poon Recipe
  • 1/2 cup cornmeal (finely ground)
  • 2 1/2 cups chicken stock (divided)
  • 1 (3-inch) red pepper flakes
  • Salt & pepper to taste
  1. Add cornmeal to a bowl. Pour in 1/2 cup water and let soak for 5 minutes.
    \While the cornmeal is soaking, add the remaining 2 cups of water to a sauce pot along with the red pepper flakes. Cover and bring to a boil.
  2. Pour in soaked cornmeal as well as any liquid in the bowl, to the boiling water. Lower the heat to simmer and whisk to avoid lumps.
  3. Cook covered for 15 - 20 minutes. Remove the pot from the heat, season with salt and pepper to taste, stirring until fully incorporated.

Mole Negro

  • 20 Chilhuacles Negos
  • 10 Chiles Pasillas
  • 3 Mulatos
  • 15 Chiles Guajillos
  • 1 cup water
  • 3 cloves, crushed
  • 3 whole allspice
  • 6 fresh thyme sprigs
  • 6 marjoram sprigs
  • 2 tbsp Oaxacan oregano leaves
  • ¾ cup oil
  • ¼ cup sesame seeds
  • ¼ shelled peanuts
  • 10 almonds
  • ¼ cup raisins
  • 1 small onion
  • 12 small garlic cloves
  • 1 very thick 3 inch cinnamon stick, slivered
  • 1 ripe plantain, peeled and cut into thick slices
  • Girl Scout Thin Mint Cookies
  • 2 crisp-fried corn tortillas
  • 1 oz Mexican drinking chocolate, broken into small pieces
  • ½ pound tomatoes, roasted until browned
  • Sea salt to taste
  1. Remove the stems from the dried chiles and remove the seeds, veins.
  2. Toast whole Chilhuacles, Pasillas, Mulatos and Guajillos chiles in a dry pan over medium heat, stirring constantly, until charred, about 3 minutes.
  3. Rinse the chiles off with cold water, then soak for 30 minutes in hot water.
  4. Strain chiles & Transfer to the blender with chicken broth. Set blender with chiles and broth to the side.
  5. Heat 2 cups chicken broth in a saucepan until it begins to simmer. Let simmer 5 minutes.
  6. Transfer broth to the blender with chiles. Set to the side.
  7. Crumble the cookies and toast tortillas in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes.
  8. Transfer to the blender with chicken broth, herb, and chiles.
  9. Allow the chiles and cookies and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes.
  10. Blend the mixture until smooth, set to the side.
  11. Roast tomatoes under broiler until blackened, 3 to 4 minutes per side.
  12. Place tomatoes in the blender with the chile puree. Set to the side.
  13. Melt lard in a large skillet over medium heat. Stir in: sesame seeds, onion, garlic, peanuts, raisins, almonds, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes.
  14. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
  15. Pour chile puree into a large saucepan over medium heat. Stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.
  16. Bring mixture to a simmer;
  17. When done the mole should just coat the back of a wooden spoon.
  18. Note that it can be held in the freezer for months!

Lamb Skewers

  • 1 pound 2 ounces quality lamb, trimmed, cut into 1-inch cubes.
  • Salt for at least 6 hours and up to 24 hours (1 teaspoon salt per pound).

How to:

  1. Apply salt evenly over surface, wrap tightly with plastic wrap, and let rest in refrigerator.
  2. Soak skewers sticks (to keep from burning).
  3. Divide and thread pieces of meat onto the skewers.
  4. Allow skewered meat to sit in Mole for at least 30 mins to 2 hours.
  5. Grill, griddle or barbecue for around 5 minutes, or until nicely charred on the outside with a juicy pink inside. Allow to rest for a few minutes before serving – that is, if you can stop yourself eating them straight away!
  6. Served on top of Corn Poon, drizzle more sauce on top!!

Read the full recipe here.



Hello Robin Cookies
Caramel Corn & Samoas Cookie with Whole Roasted Peanuts
Robin Wehl Martin
Hello Robin
Caramel Corn + Samoas Cookie with Whole Roasted Peanuts Recipe

Caramel Corn*

  • 1/3 cup butter
  • 3/4 cup firmly packed brown sugar
  • 1/4 teaspoon kosher salt
  • 2 tablespoons molasses or maple syrup
  • 2 tablespoons corn syrup
  • 7 cups of plain popped popcorn  (please, not microwaved, although bagged is fine!!!) 
  • 1/4 cup toasted coconut 

In a large saucepan over medium-high heat, combine the first five ingredients. Boil for 5-7 minutes and pour over the popcorn. Toss to coat the popcorn and coconut and evenly and spread on a rimmed sheet pan (if you line it with foil or parchment you will have less cleanup) and bake at 250 degrees for an hour. Toss on a whim or every 20 minutes. Make sure it’s nice and golden.

While the caramel corn bakes, and after you've checked your Facebook and posted pictures of this to your Instgram page, mix the cookie dough. 

Cookie Dough

  • In a large bowl, combine: 
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • In the bowl of your stand mixer with the paddle attachment, combine: 
  • 1 cup butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar

After the butter and sugars have been mixed for three minutes, add the following and mix for another two minutes.

  • 1 teaspoon vanilla extract
  • 2 large eggs

Now is a good time to taste and verify it tastes like cookie dough

After you have "verified," gradually beat in flour mixture until combined, then add:

  • 1/2 cup dry roasted peanuts (optional but very, very delicious!)
  • 8-10 Girl Scout Samoas Cookies (chopped into small pieces)
  • 2 cups caramel corn

Stir with a wooden spoon until combined, making sure the popcorn and cookies are identifiable. Bake at 375 for 9-11 minutes. Should be brown, but not overbaked (we hate overbaked). If you are feeling naughty (like my children), sprinkle the baked cookie with a little extra sea salt and don't mention this step to your friend the nephrologist. He will become cranky.   

*Bonus-- all the extra caramel corn is yours to snack on or give as gifts. You all can thank me later. Now go pour yourself a glass of milk and eat some cookies, and feel happy that you've made a yummy cookie which supports girls in your community and my daughter, Goldie.


Tag a Dos
Chocolate Peanut Butter Tag-A-Dos Cheesecakes
Dawn Klinghoffer
Chocolate Peanut Butter Tag-A-Dos Cheesecakes Recipe



  • 20 Do-si-dos (1 box) 
  • 1/2 cup butter, melted, divided 
  • 1/2 cup of cocoa 
  • 3 (8 oz.) packages cream cheese 
  • 14 oz. sweetened condensed milk 
  • 3 eggs, lighted combined 
  • 2 teaspoons vanilla extract 


  • 6 ounces cream cheese 
  • 1/3 cup confectioners’ sugar 
  • 1/2 teaspoon salt 
  • 1 cup creamy peanut butter (not natural) 
  • 1/2 teaspoon vanilla extract 
  • 1/2 cup heavy cream 
  • 12 Tagalongs cookies, cut in half



  1. Pre-heat the oven to 300 degrees F. Line standard muffin tins with cupcake liners. 
  2. Place Do-si-dos in a food processor and blend until the mixture resembles fine crumbs. Mix with 1/4 cup of melted butter to make a crust. 
  3. Press 1 scant tablespoon of crumbs into the bottom of each cup. Press down using the back of a wooden spoon. 
  4. Bake for 6-8 minutes, or until lightly browned. Let cool. Stir together the cocoa and rest of the melted butter (1/4 cup). Beat cream cheese until fluffy. Add the cocoa and butter mixture. Gradually mix in the sweetened condensed milk. Lightly mix the egg and vanilla, then add to the cream cheese mixture until combined well. Spoon into the cups (about 3/4 full). 
  5. Bake 30 – 35 minutes, or until set. Cool. 


  1. Beat cream cheese and confectioners’ sugar with a mixer on medium speed. Add salt, then peanut butter, then vanilla. Add the cream and blend well. 
  2. Chill the mixture in the refrigerator for about an hour. Once the cheesecakes are completely cooled, pipe the ganache onto the cheesecakes, leaving a nice border around the edge. 
  3. Place a Tagalongs cookie (that has been cut in half) in the center. 
  4. Keep the cheesecakes chilled until ready to serve. Makes 24 standard cupcake sized cheesecakes

Read the full recipe here.


Chocolate Samoa Dessert Lasagna
Savor the Best
Chocolate Samoa Dessert Lasagna



  • 8 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 2 ounces semi-sweet chocolate, melted
  • 1 ½ teaspoons instant coffee granules
  • ½ teaspoon vanilla extract
  • 15 sheets of phyllo dough, thawed
  • 4 tablespoons butter, melted
  • 1 package Samoa cookies, crumbled
  • ½ cup sweetened coconut flakes, toasted


  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ cup sweetened coconut flakes, toasted
  • ¼ cup caramel sauce, store-bought or homemade
  • ¼ cup chocolate sauce, store-bought or homemade



  1. Preheat oven to 350°. Spray an 8” x 8” baking dish with nonstick cooking spray.
  2. In a large mixing bowl, beat the cream cheese and sugar on medium-high speed until creamy. Add the egg and blend until just combined. Add the melted chocolate, coffee granules, and vanilla then mix on medium speed for 2 to 3 minutes, stopping the mixer halfway through to scrape down the sides and incorporate all the ingredients.
  3. Cut the Phyllo sheets to and 8” x 8” square. Place one sheet on the bottom of the dish. Lightly brush the sheet with butter then repeat with 4 more sheets of phyllo dough. Keep the rest of the Phyllo sheets covered with a damp paper towel until ready to use again.
  4. Spread half of the cream cheese mixture over the Phyllo sheets. Sprinkle with ¼ cup of toasted coconut then half of the crumbled Samoa cookies.
  5. Top the Samoa cookies with 5 more sheets of Phyllo dough that have been brushed with butter. Spread the rest of the cream cheese mixture over the second layer of Phyllo dough and top with ¼ cup of toasted coconut and the rest of the Samoa cookie crumbs.
  6. Top with 5 more sheets of Phyllo dough that have been brushed with butter. Place the dish in the oven and bake for 25 to 28 minutes or until golden brown on top.
  7. Remove from the oven and allow to cool down completely.


  1. Place the cream and the powdered sugar in a mixing bowl. Whisk on medium high speed until the cream reaches stiff peaks.
  2. Spread the cream on top of the dessert then sprinkle the ½ cup of toasted coconut and drizzle the chocolate and caramel syrup over that.

Read the full recipe here.


Girl Scout Cookie Donuts
Girl Scout Cookie Donuts Recipe


Samoa’s Cookie Ball Batter

  • 7 oz. Samoa’s cookies
  • 4 oz. cream cheese

Thin Mint Cookie Ball Batter

  • 7 oz. Thin Mint cookies
  • 4 oz. cream cheese


  • 2 (8 count) roll of Pillsbury Grands! Original Flaky Layers Biscuits
  • 1 batch Samoa’s cookie ball batter
  • 1 batch Thin Mint cookie ball batter
  • 3 cups canola oil

Chocolate Glaze

  • 4 oz. semisweet chocolate chips
  • 4 oz. heavy whipping cream
  • 2 TBSP light corn syrup

Optional Toppings

  • For Samoa’s: caramel sauce and toasted coconut
  • For Thin Mints: Andes Mint Pieces


For the cookie ball batter:
You will do this for both the Thin Mint and Samaos' batter. Be sure to clean the bowl after the first batch.

  1. Using a stand mixer with a paddle attachment, beat together the cookies and cream cheese until the cookie pieces are very tiny and the batter is somewhat smooth.
  2. Roll into balls about the size of a ping pong ball and slightly flatter.
  3. Place on a baking sheet with parchment paper and flatten slightly.
  4. Freeze for at least an hour.

For the Glaze:

  1. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
  2. Place chocolate chips in a heat safe bowl.
  3. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes.
  4. Whisk the heavy whipping cream and chocolate until smooth and thoroughly combined.
  5. Whisk in the corn syrup.

For the donuts:

  1. Heat the oil in a deep skillet until the temperature of the oil reaches 375 degrees. We have a deep fryer but I realize most people don’t have one.
  2. While the oil is heating, lay out a sheet of waxed paper. Separate the 16 biscuits and lay them out on the waxed paper.
  3. Take one of the biscuits and find a layer near the middle and peel back. Add a cookie ball to the center & then flip the top layer back over top.
  4. Gently press the dough along the edges to seal in the cookie. Set aside. Repeat this for the biscuits.
  5. Once your oil is heated, place the biscuits in the oil 4 at a time. Fry 2-3 minutes per side or until golden brown. Remove & place on a paper towel lined plate.
  6. Allow the donuts to cool for 5 minutes then dip them in the glaze. If using the garnishes add at this time.
  7. Repeat this for the remaining donuts.

Read the full recipe here.


Frozen Lemon Tarts
Savannah Smiles Frozen Lemonade Tarts
Deanna Morausk
Savannah Smiles Frozen Lemonade Tarts Recipe


The Crust

  • 9 ounces Savannah Smiles Girl Scout Cookies (1 1/2 packages) 
  • 1 stick of butter The Filling 
  • 3/4 sugar 
  • 1/4 cup cornstarch 
  • Dash of salt
  • 3/4 cup heavy cream 
  • 1/2 cup milk 
  • 3 egg yolks
  • Juice and rind of 2 medium lemons 
  • 1/4 cup softened butter 
  • 1 six ounce container Yoplait Boston Cream Pie Yogurt (or plain vanilla yogurt) 

The Topping

  • Whipped cream (heavy whipping cream and powdered sugar) 
  • 21 Savannah Smiles cookies 
  • 8 adorable red-striped paper straws (cut into thirds to make mini straws)


The Crust

  1. Toss Savannah Smiles into food processor and turn onto lowest setting to crumble cookies. Melt stick of butter and drizzle over crushed cookies. Using pulse setting, mix until all the lemony cookies are covered in butter. 
  2. Press Savannah Smiles crust into mini tart pan. 
  3. Bake in a preheated oven at 350F for about 8-9 minutes. When done, set aside to cool. 

The Filling

  1. To make filling, place sugar, cornstarch and salt in medium saucepan. Measure cream, milk and eggs and set aside. 
  2. Using a microplane grater, zest lemon rind into a bowl. Add lemon juice to bowl as well. Set aside. Mise en Place (MEEZ-ahn-plahs). In plain English this means to have your ingredients ready to go – you know, like a good Girl Scout. 
  3. Whisk cream, milk, eggs and lemon juice into sugar, cornstarch & salt. Whisk together very well. Add butter. Continue to whisk while cooking on medium-low heat. When it begins to boil, remove from heat. Whisk until thick (happens quickly after it starts to boil). Set aside and allow to cool. You can place in fridge to speed the cooling process along. 
  4. After lemon filling has cooled, whisk the yogurt into the filling until well mixed. Place a scant 1/4 cup of filling into each tart pan. Smooth tops just a bit. Freeze for about 1 -1/2 hours. Remove tarts from pan and remove metal piece from the bottom of each tart. 

The Topping

  1. Make fresh whipped cream and place into a decorating bag with a large border tip. Swirl whipped cream on top of each tart. 
  2. For fun, you can add a Savannah Smiles cookie on the top and cut paper straws into thirds and serve in matching cupcake liners.

Read the full recipe here.


Lavender Lemo Gooey Bars
Savannah Smiles Lavender Lemon Gooey Bars
Savannah Smiles Lavender Lemon Gooey Bars Recipe


The Crust

  • 1 1/2 boxes Savannah Smiles (the full box of cookies should be crushed finely, the 1/2 box crushed into larger crumbs) 
  • 1 tablespoon flour 
  • 2 1/2 tablespoons butter, melted 

The Lemon Curd

  • 5 egg yolks 
  • 1 cup sugar 
  • 4 lemons, zested and juiced 
  • 1 stick butter, cut into pats and chilled 

The Whipped Cream: 

  • 1 tablespoon dried lavender buds 
  • 1 cup heavy cream 
  • 1 tablespoon sugar 
  • 1 teaspoon vanilla extract red and blue food coloring, if desired


  1. Heat the heavy cream and lavender buds in a small saucepan over low heat, and bring to a simmer. 
  2. Remove from heat and cover. Let cream steep for one hour. 
  3. Strain cream, and chill for at least 2 hours, or until completely cold. 
  4. When ready to bake, preheat oven to 350 degrees F. 
  5. Chop the dried lavender buds into fine, small pieces. Mix together the fine cookie crumbs (reserving the remaining 1/2 box for later), flour, melted butter, and lavender. 
  6. Press into the bottom of an 8-inch square baking dish. Bake for 10 minutes. 
  7. While crust is baking, fill a medium saucepan with one inch of water. Bring water to a simmer over medium-high heat. 
  8. While water is heating, whisk egg yolks and sugar together in a bowl (choose one large enough to fit over the saucepan, without touching the water). Whisk until smooth, about 1 minute. Add the lemon zest and juice. (Lemon juice should equal about 1/3 cup – if you don’t have enough just add cold water.) Whisk until smooth. 
  9. Once the water has begun to simmer, reduce heat to low. Place bowl on top of saucepan, and whisk mixture until it’s thickened, light yellow in color and could coat the back of a spoon. This should take about 8 minutes. 
  10. Remove from heat. Add the butter piece by piece, whisking each pat in so that it’s melted before adding the next one. Pour curd onto crust and bake for another 20-25 minutes, or until curd is set and turning golden brown on the edges. 
  11. Remove bars from oven and immediately sprinkle remaining cookie crumbs on top (these should be chopped a little rougher than the first). Press crumbs down slightly if needed. Let bars cool and set. 
  12. While bars are cooling, add vanilla and a few drops of food coloring (if desired) to heavy cream, and whip until soft peaks form. Add sugar and whip until peaks are stiff. (Note: Make sure cream is thoroughly chilled, or it won’t whip correctly.) 
  13. Serve the lavender whipped cream with bars, and enjoy!

Read the full recipe here.
Samoas Brownie Parfait with Salted Caramel Sauce
Country Cleaver
Samoas Brownie Parfait with Salted Caramel Sauce Recipe


Samoa Brownies

  • 8 ounces Semi-Sweet Chocolate, chopped and melted
  • 8 Tbsp Butter, cut into cubes
  • 3 Tbsp Cocoa Powder
  • 3 Eggs
  • 3/4 cup Sugar
  • 2 tsp Vanilla Extract
  • 1 cup Flour
  • 1 cup Samoas Cookies, chopped
  • 1/3 cup Toasted Coconut Flakes

Coconut Whipped Cream

  • 1 cup Heavy Whipping Cream
  • 2 Tbsp Sugar
  • 1/4 tsp Coconut Extract
  • Salted Caramel Sauce
  • 1 cup Sugar
  • 1/4 cup Water
  • 1 Tbsp Corn Syrup
  • 1/2 cup heavy Whipping Cream
  • 2 Tbsp Butter
  • 1 tsp Sea Salt


  • 8-10 Samoa Cookies for garnish, some chopped/some whole
  • Extra toasted coconut for garnish



Samoas Brownies

  1. Adjust oven rack to the lower middle position and turn oven to 250 degrees. Line a 9x9 baking sheet with two pieces of aluminum foil to form a sling for easy removal of brownies. Spray foil with non-stick spray. 
  2. Melt chopped semi-sweet chocolate and cubed butter until smooth. Set aside.
  3. Whisk the eggs, sugar, vanilla and salt together. Whisk in warm chocolate into the egg mixture until just combined. Using a spoon, pour in flour and combine batter. 
  4. Add in toasted coconut and chopped Samoas cookies, stir to combine. Pour into the prepared baking dish and spread out evenly. 
  5. Bake for 35 minutes or until a tooth pick inserted into the brownies comes out nearly clean, with just a few crumbs hanging on. 
  6. Allow to cool on a wire rack for at least 90 minutes before removing and cutting into 1" cubes for parfaits. There will be leftover brownies from this recipe.

Coconut Whipped Cream

  1. Place 1 cup heavy whipping cream into a large bowl or stand mixer bowl. Beat on medium until cream turns frothy. Beat continuously until the cream starts to thicken, slowly whip in sugar and coconut extract. At the very end just before stiff peaks form, add in additional coconut flakes if desired.
  2. Set aside or chill until you are ready to assemble parfaits.

Salted Caramel Sauce

  1. Stir together sugar, water and corn syrup in a medium sauce pan over medium-high heat. Bring mixture to a boil, gently stirring to ensure all the sugar has melted. Boil until the mixture turns a dark golden brown, About 8-10 minutes. 
  2. Remove from heat and VERY carefully and very slow stir the cream into the mixture, being sure to stir constantly. BE VERY CAREFUL, the sauce will sputter and expand - but keep stirring. 
  3. Once combined, add the salt and butter and continue stirring until both are completely melted and combined. Cool to room temperature.

To Assemble

  1. In bowls, ramekins or stemless wine glasses, dollop a bit of whipped cream into the bottom. Top with cut brownies and bits of chopped Samoa cookie.
  2. Drizzle with salted caramel sauce. Repeat process again until parfait reaches the top of the dish. 
  3. Top with extra toasted coconut and one whole Samoa cookie. Serve immediately or chill until ready to serve.

Read the full recipe here.


Samoas Mascarpone Filled Layered Cake
Samoas Mascarpone Filled Layered Cake Recipe
  • 1 recipe butter cake (recipe follows)
  • 1 recipe Samoas Mascarpone filling (recipe follows)
  • 1 recipe coconut buttercream (recipe follows)
  • 1 recipe ganache (recipe follows)
  • 1 cup caramel sauce (store bought or homemade)
  • 1 cup toasted sweetened coconut


Butter Cake

  • 2 ¾ cups cake flour
  • 2 ½ tsp. baking powder
  • ½ tsp. salt
  • ¾ cup unsalted butter, at room temperature
  • ¼ cup browned butter, cooled and refrigerated, brown bits strained out
  • 1 ¾ cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 tsp. vanilla extract
  • 1 tsp. butter baking emulsion
  • 1 ½ cups whole milk (yes whole)

Mascarpone Samoas Filling

  • 1 ½ cups chilled heavy whipping cream
  • ½ cup mascarpone cheese, at room temperature
  • 1 box Samaos (20 cookies), smashed into pieces
  • 1 tsp. vanilla extract
  • ½ cup powdered sugar

Coconut Buttercream

  • 1 cup unsalted butter, at room temperature (I used Plugra)
  • Pinch of salt
  • 1/3 cup coconut milk (the solid part on top that is super thick)
  • ¼ cup heavy cream
  • 3 cups powdered sugar

Chocolate Ganache

  • ½ cup mini semisweet chocolate chips
  • ½ cup heavy cream
  • ¼ cup corn syrup


Butter Cake

  1. Preheat oven to 350F.
  2. Spray two 8 or 9 inch cake pans or I used three 4 ½ inch Springform pans (I like the look for photography reasons otherwise I would make a standard cake size) with nonstick baking spray and line the bottom of the pans with parchment circles. Don’t skip the parchment as your cake will most likely stick to the bottom without out it…cakes are mean like that.
  3. Using a stand mixer with a paddle attachment cream together the butter and sugar until light and fluffy, about 3 minutes.
  4. Add the eggs one at a time and scrape down the mixer after each addition.
  5. Beat in the vanilla and butter emulsion. If you don’t have the butter emulsion just use all vanilla extract.
  6. Mix the flour, baking soda, and salt in a medium bowl.
  7. Add 1/3 of the flour mixture to the batter and mix on low until just incorporated.
  8. Add half the milk to the batter and mix on low until just incorporated.
  9. Add another 1/3 of the flour mixture.
  10. Add the remaining milk and mix.
  11. And finally add the last of the flour mixture. Mix until all the ingredients are fully combined.
  12. Evenly divide the cake among the prepared pans spreading the batter with a spatula to make it smooth on top.
  13. For 8 and 9-inch pans bake for about 25 minutes or until tops spring back when lightly touched in center and a wooden skewer comes out clean. For the smaller cake you will actually need more baking time because they are thicker. Mine baked for 33 minutes, but each oven will differ.
  14. Let cakes cool for 10 minutes and then remove from pans.
  15. Let cool completely once out of pans.
  16. Wrap in plastic and chill for several hours or overnight. This helps the cake stay together when making the layer cake.

Samoas Mascarpone Filling

  1. Using a cold mixer bowl with the whisk attachment beat the heavy cream until soft peaks form.
  2. Add the mascarpone, vanilla, and powdered sugar and beat until it forms stiff peaks.
  3. Fold in the Samoas cookie pieces.
  4. Put in a separate bowl and cover with plastic wrap. Refrigerate until ready to assemble cake.


  1. Using a stand mixer with a paddle attachment beat together the butter and coconut milk.
  2. Add one cup of the powdered sugar on low at first (to avoid it flying everywhere).
  3. Add the heavy cream and beat until combined.
  4. Add the remaining powdered sugar and beat until fully combined.
  5. If it’s too thin add a little more powdered sugar. If too thick thin with heavy cream.


  • Place the chocolate chips and corn syrup in medium bowl.
  • In a small saucepan bring the cream to a boil.
  • Pour the cream over the chocolate chips and corn syrup.
  • Let sit for 5 minutes.
  • Whisk the cream into the chocolate, it should combine easily. Whisk until smooth and glossy.

Cake Assembly

  • If you used 8 or 9-inch cake sizes, then split the cakes in half horizontally. If you make the smaller cakes just trim off any dome top to make the cake top flat for layering.
  • Spread the Samoas mascarpone filling between the layers. If making the 8 or 9-in cakes you will have thinner layers, if using the 4 ½ inch cake size you will have thick layers.
  • Place the cake in the fridge for an hour.
  • Frost with the coconut buttercream. You can do a crumb coat if you like. But you don’t want super thick layers of frosting as this is being covered in caramel and chocolate.
  • Spoon the caramel on top to the edges so it drips down the sides.
  • Spoon the ganache on top of the caramel again to the edges so that it drips down the sides.
  • Add toasted coconut and an extra cookie (if you have any left) for garnish.

Read the full recipe here.


S'Mores Shake
Girl Scout S'mores Shake
Julie Wendell Events


Girl Scout S'mores Shake Recipe


  • 1 sleeve of graham crackers (8 full crackers)
  • 1 cup of marshmallow creme
  • 2 cups ice cream
  • 1/2 cup mini chocolate chips
  • Milk
  • 1 Hershey Bar
  • 4 marshmallows
  • 2 S’mores Cookies (or 1 one additional graham cracker)
  • And if you want to make this a boozy treat, a 1/4 cup of Bailey’s


  1. The first step is to prepare your serving vessel. I decided to use a mason jar because the wide mouth is perfect for holding all the toppings. I used a knife to “paint” the rim of the glass with marshmallow creme. Then, I crushed up six of the graham crackers using a rolling pin and a zip-top bag. I poured the graham crackers into a shallow bowl with the mini chocolate chips. Much like salting the rim of a glass, I dipped the mason jar into the bowl to coat the marshmallow creme.
  2. I popped the mason jar into the fridge to allow the rim to set while I mixed the shake in my blender. And I actually didn’t take any pictures blending the shake, so you’ll have to use your imagination on these steps 
  3. I first popped in the remaining graham cracker crumb/chocolate chip mixture, then 3/4 cup of marshmallow creme, and the two cups of ice cream. I blended this, then added the milk until I got the thickness I prefer. This would also be the point you’d add the Baileys if you want the shake to be boozy!
  4. The final step was to loosely break apart the two remaining graham crackers and add in the final 1/4 cup of marshmallow creme and do a few pulses with the blender. I find that this final step really amps up the s’more flavor by adding in those last two ingredients and only blending them a little bit so there are s’more “chunks” inside. I like a shake filled with chunks, so if you prefer a smoother shake, you can skip that final step and just blend it all at once.
  5. Then, I poured the shake into the serving vessel, topped with a s’more cookie, pieces of Hershey bar, marshmallows, and a straw and served!

Read the full recipe here.

samoas truffles
Samoas Truffles with Dark Chocolate, Toasted Coconut, and Bacon
Samoas Truffles Recipe


  • 14 Samoas Girl Scout Cookies (one box minus one cookie) 
  • 1/2 cup unsweetened shredded coconut 
  • 1/3 cup coconut milk cream (the thick cream on the top of a can of coconut milk) 
  • 3 strips smoked bacon 
  • 8 ounces semi-sweet or dark chocolate


  1. Heat a medium skillet over medium heat and add the shredded coconut. Toast, stirring frequently, until golden brown—this will take about five minutes. Coconut can burn quickly and easily, so keep an eye on it. Once toasted, pour the coconut in a bowl to cool and return the pan to the heat and add the bacon. 
  2. Cook the bacon until browned and crispy. Place the crisped bacon on a paper towel to drain and let cool. Once the bacon is cool to the touch, crumble into small pieces and set aside. 
  3. While the bacon cooks, add the cookies to the bowl of a food processor and pulse until the cookies are finely chopped. Add the coconut milk and 1/3 cup of the toasted coconut to the bowl and pulse until fully combined. 
  4. Using a 1 1/2-inch cookie scoop (or a large melon-baller) portion the truffle filling onto a parchment-lined baking tray and once all the filling has been scooped, refrigerate for at least 30 minutes. 
  5. Once the truffle filling has firmed-up, remove from the refrigerator and prepare the chocolate. Place the chocolate in a heat-proof bowl and microwave on high in one-minute increments until almost fully melted, and then stir until smooth.
  6. To coat the truffles, take one ball and roll lightly between your palms to smooth any rough edges, then place in the chocolate and quickly roll to coat with a small fork. Using the fork or a toothpick, pick up the truffle and briefly let any excess drip back into the bowl, then place on a piece of parchment. Sprinkle with the reserved toasted coconut and place a couple bacon pieces on the top.
  7. Repeat the chocolate coating and garnishing for all remaining truffles. You will likely have leftover chocolate, so scrape the remaining chocolate onto an open spot of the parchment you are using and top with the remaining coconut and bacon for a bonus treat (also add crumbled bits of the extra Samoa cookie if it’s still available, wink wink). 
  8. Chill the finished truffles to set and serve as soon as the chocolate has hardened. 

Read the full recipe here.


Nanaimo Bars
Thin Mint Nanaimo Bars
Brittany Bardeleben
Pastry Chef
Dahlia Pastry Kitchen
Tom Douglas Restaurants
Thin Mint Nanaimo Bars Recipe

Prepare Your Pan

Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; the first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of the pan. Push foil into corners and up sides of the pan, smoothing foil flush to pan.

Ganache for Crust & Glaze

  • ¼ cup of sugar
  • 2 TB corn syrup
  • 2 TB water
  • 7 fluid oz heavy cream
  • ½ tsp salt
  • 7oz chopped dark chocolate
  1. Melt chocolate over a double boiler. Set aside.
  2. Warm cream in microwave or on a stove – should be just warmer than body temperature.
  3. Combine sugar, corn syrup, and water to the pot. Stir to dissolve then cook until pale caramel.
  4. Slowly whisk in warm cream. Continue to cook until sugar is completely dissolved into the cream.
  5. Pour mixture over melted chocolate in 3 additions, whisking the entire time until smooth. Measure out 6 fluid ounces of the ganache and set the rest aside for glazing the top of the bars.

Thin Mint Cookie Crust

  • 3 sleeves thin mints
  • 1 ½ tsp salt
  • 6 oz ganache glaze
  • Prepare a 9 x 13” pan by linin
  1. In the bowl of a food processor, pulse up the cookies until they are mostly pulverized (a few large chunks of the cookie is okay – and even makes for a better texture). This can also be done by placing the cookies in a large ziplock bag and crushing them with a rolling pin. 
  2. Dump the crushed cookies in a bowl and add the salt and warm ganache. Mix until the crumbs are thoroughly coated with the chocolate. 
  3. Press mixture into the bottom of prepared 9” x 13” pan. Freeze until solid.

Cold Press Coffee Cremeux

  • 1 cup coffee beans crushed
  • 3 sheets gelatin, softened
  • 4 cups heavy cream
  • ¼ cup corn syrup
  • 18 oz white chocolate, chopped
  • 1/4 tsp peppermint extract (optional)
  • 1 tsp vanilla extract
  1. Bring the heavy cream to a gentle simmer. Add beans and let steep for at least 30 minutes.
  2. Melt white chocolate over a double boiler.
  3. Strain the coffee beans out of the cream and reheat until simmering. Add the softened gelatin and stir until dissolved. 
  4. Pour the hot cream, a couple tablespoons at a time, into the melted white chocolate – whisking constantly, until the mixture is smooth. Add extracts and let cool, stirring occasionally, until body temperature. 
  5. Pour cooled cremeux over cookie crust. 
  6. Freeze for at least 3 hours, or overnight.

To Finish:

  1. Re-warm reserved ganache in the microwave, or over a double boiler – stirring regularly until smooth and fluid. Pour over set cremeux. Refrigerate again until ganache is set.
  2. Carefully lift the final product out of the pan and onto a cutting board using the overhanging foil.
  3. Cut into desired size/shape, store bars refrigerated or frozen.