This article is written by a student writer from the Her Campus at South Carolina chapter.
It’s the sweetest and most tempting time of the year: Girl Scouts Cookie season is once again upon us! As you walk past their cookie booths or see them walking through your neighborhood, show your local Girl Scouts some love by picking up a box (or three) of cookies. Even if you’re not in the mood for cookies — or if you manage to not eat a whole package in a single sitting and end up with leftovers — there are plenty of ways to transform these tasty snacks into a brand-new dessert. Experiment with these recipes to find the perfect way to indulge in the deliciousness of cookie season while supporting your Girl Scout troops.
Ingredients:
- 1 box of Trefoils (or Shortbread) cookies
- Instant cheesecake pudding mix
- 12 ounces of softened cream cheese
Directions:
- Mix cream cheese and cheesecake pudding in a large bowl until smooth.
- Crush half a box of Trefoils
- Layer the crushed cookies and cheesecake base in a cup.
- Garnish as desired (the recipe suggests adding strawberries, chocolate syrup, or extra cookies!)
Ingredients:
- 1 sleeve of Thin Mints cookies
- 1 box of preferred brownie mix
Directions:
- Combine brownie mix into a batter.
- Crush Thin Mints and combine with brownie batter.
- Bake at 325℉ for 30 minutes.
Ingredients:
- 1 box of Samoa (or Caramel deLites) cookies
- 2 bars of dark chocolate
- 1 package of pretzels
Directions:
- Melt dark chocolate bars.
- Cover a baking sheet in aluminum foil.
- Crush Samoas and pretzels until broken into pieces.
- Pour half the melted dark chocolate onto the baking sheet.
- Sprinkle broken cookies on top of dark chocolate.
- Pour remaining chocolate over pieces until covered.
- Freeze for 20 minutes.
Ingredients:
- 6 Tagalong (or Peanut Butter Patties) cookies
- 2 milk chocolate bars
- 6 caramel candies
- 30 pecan halves
Directions:
- Preheat oven to 250℉.
- Break each chocolate bar into four pieces.
- Place each piece two inches apart on a baking sheet lined with parchment paper.
- Top each piece with caramel candy.
- Bake for 5-7 minutes or until the caramel starts to soften.
- Immediately press one pecan half on one side of the caramel to make the turtle’s head.
- Press four pecan halves onto each corner of the caramel to make the turtle’s legs.
- Press one Tagalong cookie on top of each candy to make the turtle’s shell.
- Let sit for several minutes to set.
Ingredients:
- 12 Lemon-Up (or Lemonades) cookies
- 4 tablespoons of butter
- 10 ounces of mini marshmallows
- 1 tablespoon of lemon zest
- 1 tablespoon of lemon juice
- ½ teaspoon of vanilla
- 6 cups of crisp rice cereal
- ½ cup of white chocolate chips
Directions:
- Line a 9-by-13-inch baking dish with aluminum foil and coat with cooking spray.
- Melt butter in a large pot on low heat and stir in marshmallows until melted and smooth.
- Stir in lemon zest, lemon juice, and vanilla.
- Remove from heat and stir in rice cereal, Lemon-Ups, and white chocolate chips.
- Press mixture into the baking dish and let set.
- Cut into pieces to serve.