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A graphic of various Girl Scout Cookie-inspired desserts next to the words, "Cookie Recipes"

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. 


An image of 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 of fresh basil leaves 
  • 1 tbsp fresh mint leaves plus a pinch of salt


  • 4–6 Girl Scout Samoas Cookies, pulsed into crumbs in a food processor 
  • 2 tbsps panko bread crumbs (or regular, plain bread crumbs)


  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 until 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 constantly stir, THE WHOLE TIME, with a spoon, until it boils. Continue constantly stirring for 2 minutes while boiling. After 2 minutes, turn the heat off, cover with a lid, and remove 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 until 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 caramelly, chocolatey, coconutty surprise. The warm flavors of coconut, curry, and salty chicken are wonderfully balanced by the sweetness of chocolate and mint, and the refreshing basil and yogurt.

Read the full recipe here.


A picture of 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 tbsps whole milk
  • 4 tbsps crumbled applewood smoked bacon
  • 3 tbsps 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 three 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 tbsps). 
  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 its 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 three 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 and 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.


An image of Shrimp and Samoas Wontons
Shrimp & Samoas Wontons
Shrimp & Samoas Wonton Recipe


Shrimp and Samoas filling

  • 2 pounds shrimp
  • 2 eggs
  • 10 Samoas Cookies
  • 1 cup cilantro
  • 1 cup mint
  • 6 cloves garlic
  • 2 tbsps fresh ginger
  • 2 tbsps 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 a time and fry for a few minutes until lightly brown, then flip them over for even browning. They should take about four 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. 
An image of a Shortbread Girl Scout Cookie
Trefoil Hummus Cheesecake Recipe
Chef Kristi Brown
Trefoil Hummus Cheesecake Recipe


  • 2 packs of cream cheese (8 oz 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 degrees.
  2. Whip cream cheese until fluffy, then add eggs one at a time.
  3. Add cream, hot sauce, and salt to the mixture.
  4. Incorporate hummus into the 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 springform pan with non-stick spray.
  7. Press mixture into the bottom of your springform pan.
  8. Pour your cheese and hummus mixture on top.
  9. Bake for 45-60 minutes, until cake feels 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

An image of Girl Scout Samoas Chicken Tenders and Noodle Salad
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

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

For the Dressing

  • 2 tbsps orange juice
  • 1 tbsp lime juice
  • 1 tbsp spicy brown mustard
  • 1 serrano chile, seeded and minced 
  • Pinch of salt
  • 2 tbsps 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 tbsps mint, roughly chopped
  • 2 Samoas, roughly chopped
  • 2 tbsps 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 Samoasalmonds, 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 them 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.



An image of a Girl Scout "Campfire Adventure" Smoked Chocolate Almond Milkshake served in an old-fashioned fountain glass. The milkshake is garnished with an Adventurefuls cookie and honey roated almonds. It is set on a table next to a stack of Adventurefuls cookies. There is a small white plate with Adventurefuls cookies on it..
Girl Scout "Campfire Adventure" Smoked Chocolate Almond Milkshake

Brittany Bardeleben
Hot Cakes

Girl Scout "Campfire Adventure" Smoked Chocolate Almond Milkshake

Makes 2 milkshakes

To make your own campfire adventure milkshake, you will need the following ingredients:

  • 1 pint of your favorite vanilla ice cream (we love Bluebird Vanilla Bean Ice Cream!)
  • 1 jar of Hot Cakes Dark Chocolate Sauce, warmed slightly
  • 1 jar of Hot Cakes Pacific Coast Sea Salt Caramel Sauce, warmed slightly
  • 1 recipe smoked chocolate magic shell, warmed until melted (see recipe below)
  • 1 recipe honey roasted almonds (see recipe below)
  • 1 box Girl Scout Adventurefuls cookies

Prepare and cool the honey roasted almonds. Set aside 2 tablespoons, then combine the rest with ½ box of Adventurefuls cookies in the bowl of a food processor and pulse until the mixture has turned into coarse crumbs. Melt your dark chocolate sauce and caramel sauce slightly in the microwave or in a bowl of very hot water. You will have plenty of extra sauce. Refrigerate the leftovers for another use. We recommend hot chocolate and ice cream sundaes! 

In a blender or milkshake canister, combine the pint of vanilla ice cream and ¼ cup of the dark chocolate sauce. Blend until the chocolate sauce and vanilla ice cream have thoroughly mixed. Add 2 tablespoons of the melted smoked chocolate magic shell (you can add more or less to your taste), and blend briefly until the magic shell has broken up into chunks.

Pour 1 tablespoon of Pacific Coast Sea Salt Caramel into the bottom of 2 chilled glasses. Top with 2 tablespoons of the Adventureful almond crumble. Pour in 1/8th of the prepared milkshake, then top with another teaspoon of caramel sauce. Continue to layer the milkshake, caramel sauce, and the Adventureful almond crumble. Top with a dollop of whipped cream if desired, honey roasted almonds, and a whole Adventureful cookie. 

Alternatively, you can make an ice cream sundae instead of a milkshake. Drizzle the chocolate sauce, caramel sauce, and cookie crumble between layers of ice cream. Top with the smoked chocolate magic shell, which will harden upon hitting the cold ice cream. Garnish with honey roasted almonds and an Adventureful cookie. 

Honey Roasted Almonds

  • 2 tablespoons butter
  • 1 oz honey
  • 1 teaspoon kosher salt
  • 2 cups whole, skin-on almonds

Melt butter and honey together in the microwave. Add salt and pour over the almonds. Toss to coat.

Place on a sheet pan and roast at 350 degrees for 20-30 minutes, stirring frequently, until golden. 

Smoked Chocolate Magic Shell

  • 1 jar Hot Cakes smoked chocolate chips
  • 2 tablespoons coconut oil

Melt together in the microwave and stir until emulsified and smooth.


An image of a Thin Mint Parfait surrounded by boxes of Thin Mints
A Thin Mint Parfait:
Perfection in a glass
Girl Scout Aly Gustavson
Thin Mint Parfait
New Day NW: Thin Mint Parfait with Girl Scout Aly G.

Lynnwood Girl Scout Aly Gustavson shares with New Day NW another reason to LOVE Thin Mints Girl Scout Cookies, the most popular Girl Scout cookie around.


An image of Caramel Corn & Samoas Cookie with Whole Roasted Peanuts
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 tsp kosher salt
  • 2 tbsps molasses or maple syrup
  • 2 tbsps 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 clean up) 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 Instagram page, mix the cookie dough. 

Cookie Dough

In a large bowl, combine: 

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp 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 tsp 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 degrees 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, eat some cookies, and feel happy that you've made a yummy cookie that supports Girl Scouts in your community and my daughter, Goldie.


An image of Chocolate Peanut Butter Tag-A-Dos Cheesecake cupcakes
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 tsps vanilla extract 


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



  1. Preheat 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 the 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 the 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.


An image of a Chocolate Samoa Desset Lasagna in a white serving dish. One slice has been cut out and placed on a stack of square white plates next to a stack of white napkins and forks.
Chocolate Samoa Dessert Lasagna
Savor the Best
Chocolate Samoa Dessert Lasagna



  • 8 oz cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 2 oz semisweet chocolate, melted
  • 1 ½ tsps instant coffee granules
  • ½ tsp vanilla extract
  • 15 sheets of phyllo dough, thawed
  • 4 tbsps butter, melted
  • 1 package Samoas cookies, crumbled
  • ½ cup sweetened coconut flakes, toasted


  • 1 cup heavy whipping cream
  • 2 tbsps 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 degrees. 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 2–3 minutes, stopping the mixer halfway through to scrape down the sides and incorporate all the ingredients.
  3. Cut the Phyllo sheets to an 8” x 8” square. Place one sheet on the bottom of the dish. Lightly brush the sheet with butter, then repeat with four 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 Samoas cookies.
  5. Top the Samoas cookies with five 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 Samoas cookie crumbs.
  6. Top with five more sheets of phyllo dough that have been brushed with butter. Place the dish in the oven and bake for 25–28 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.


An image of a Girl Scout Cookie Donut. The donut is cut crosswise, revealing a chocolate center. The donut is topped with a chocolat glaze and cookie pieces.
Girl Scout Cookie Donuts
Girl Scout Cookie Donuts Recipe


Samoas Cookie Ball Batter

  • 7 oz Samoas cookies
  • 4 oz cream cheese

Thin Mints Cookie Ball Batter

  • 7 oz Thin Mints cookies
  • 4 oz cream cheese


  • 2 (8-count) rolls of Pillsbury Grands! Original Flaky Layers Biscuits
  • 1 batch Samoas cookie ball batter
  • 1 batch Thin Mints cookie ball batter
  • 3 cups canola oil

Chocolate Glaze

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

Optional Toppings

  • For Samoas: caramel sauce and toasted coconut
  • For Thin Mints: Andes Mint Pieces


For the cookie ball batter:
You will do this for both the Thin Mints 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 and then flip the top layer back over the 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, four at a time. Fry 2–3 minutes per side or until golden brown. Remove and place on a paper towel-lined plate.
  6. Allow the donuts to cool for five minutes, then dip them in the glaze. If using the garnishes, add them at this time.
  7. Repeat these steps for the remaining donuts.

Read the full recipe here.


An image of seven Lemon Ups cookies, topped with lemon curd, whipped topping, and blueberries served on a white plate.
Lemon Ups Cheesecake Tartlets
Lemon Ups Cheesecake Tartlets Recipe

Lemon Ups Cheesecake Tartlets


  • 1 box Lemon Ups Cookies 


  • 1 package (8 oz) cream cheese, softened 
  • 1 jar (10 oz) lemon curd 
  • 1 container (8 oz) frozen whipped topping, thawed 
  • Fresh blueberries to top 


  1. In a large bowl, beat cream cheese with 1/4 cup of the lemon curd. Fold in the whipped topping. 

  2. Spoon the desired amount of cheesecake mixture on top of each cookie, and top with ½–1 teaspoon lemon curd. Top with blueberries and serve immediately, or cover and keep refrigerated overnight to have a more cake-like tartlet. 


Lemon Ups Layered Pudding Dessert
Lemon Ups Layered Pudding Dessert Recipe

Lemon Ups Pudding Bars


  • 15 Lemon Ups Cookies, finely ground (will yield approximately 1 ¾ cup)
  • 6 tbsps butter, melted
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 carton (8 oz) frozen whipped topping, thawed, divided
  • 3 cups cold whole milk
  • 2 packages (3.4 oz each) instant lemon pudding mix


  1. Preheat oven to 350 degrees. Pulse cookies in a blender until finely ground. Pour into an ungreased 13x9-inch. baking dish, and add melted butter. Combine cookie crumbs with a fork, and then press into pan. Bake 15 minutes. Cool on a wire rack. 
  2. Meanwhile, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust. 
  3. Beat milk and pudding mix on low speed for 2 minutes. Spread over cream cheese layer, then top with remaining whipped topping. If you’ve got any cookie crumbs left, sprinkle on top for even more Lemon Ups flavor! Refrigerate for at least 1 hour.
Samoas Brownie Parfait with Salted Caramel Sauce
Country Cleaver
Samoas Brownie Parfait with Salted Caramel Sauce Recipe


Samoa Brownies

  • 8 oz semisweet chocolate, chopped and melted
  • 8 tbsps butter, cut into cubes
  • 3 tbsps cocoa powder
  • 3 eggs
  • 3/4 cup sugar
  • 2 tsps 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 tbsps 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 Samoas Cookies for garnish, some chopped/some whole
  • Extra toasted coconut for garnish



Samoas Brownies

  1. Adjust the oven rack to the lower-middle position and turn oven to 250 degrees. Line a 9x9-inch baking sheet with two pieces of aluminum foil to form a sling for easy removal of brownies. Spray foil with nonstick spray. 
  2. Melt chopped semisweet 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 the 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 toothpick 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 of 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 saucepan 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 slowly 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 Samoas cookie.
  2. Drizzle with salted caramel sauce. Repeat the process again until parfait reaches the top of the dish. 
  3. Top with extra toasted coconut and one whole Samoas 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 tsps 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 tsps 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 350 degrees F.
  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 three 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 a third 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 third 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 a 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 five 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 oz semisweet 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 Samoas 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 tbsps corn syrup
  • 2 tbsps water
  • 7 oz heavy cream
  • ½ tsp salt
  • 7 oz 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
  • Prepared a 9" x 13” pan
  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 Cremieux

  • 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 cremieux 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 cremieux. 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.