Girl Scout Goodies!

What do you do with all those boxes of Girl Scout Cookie?

Shortbread Fudge Tiramisu

2 egg yolks

¼ cup sugar

3 tsps vanilla bean paste

1 carton (8 ounces) mascarpone cheese, this is an Italian cheese that you are going to be hard pressed to find in town.  Reasor’s is your best bet for finding this treat.  However, you can make a substitute for it by blending 16 oz cream cheese, 1/3 cup sour cream and ¼ cup heavy whipping cream until smooth.  It won’t be exactly the same, but it will be close enough no one will know the difference. 

2/3 cup heavy whipping cream

27 Girl Scout Thanks-A-Lot® cookies, these cookies are the shortbreads with a chocolate fudge bottom.  You can use the regular shortbread cookies if you can’t get the Thanks-A-Lot® from your local Scouts.  If you still want the chocolate, you can either dip them in chocolate yourself or just put a layer of chocolate pudding or hot fudge in your tiramisu. 

1 cup brewed espresso or strong coffee or use Kahlua, a coffee flavored liqueur

2 Tbsps baking cocoa

In top of a double boiler or metal bowl over simmering water, combine egg yolks and sugar and whisk constantly until mixture is thick, holds a ribbon and a thermometer reads 160°. Remove from heat and stir in vanilla. Cool completely.  Gently stir mascarpone cheese into egg yolk mixture. In a small bowl, beat cream until soft peaks form and gently fold into cheese mixture.  Quickly dip nine Thanks-A-Lot® cookies into coffee (about 5 seconds), allowing excess to drip off. Arrange in a single layer in an 8 inch square dish. Spread with ¾ cup cheese mixture; sprinkle with baking cocoa. Repeat layers twice. Refrigerate, covered, at least 8 hours or overnight. 

Recipe adapted from


Samoas® Pie

2 packages Samoas® Cookies, broken into pieces

1 refrigerated pie crust

½ cup unsalted sweet cream butter, melted

½ cup sugar

1 Tbsp cornmeal (or almond flour, or flour)

1 Tbsp vinegar

1 tsp vanilla bean paste

3 eggs

Preheat oven to 350°F.  Gently unroll refrigerated pie crust into a 9-inch pie dish.  This will be easier if you set it on the counter for about 5-10 minutes.  Fill the pie crust with the broken cookie pieces.  Whisk together the butter, sugar, cornmeal, vinegar, and vanilla. Mix in the eggs (add them last so that the other ingredients bring down the temperature of the melted butter first-- no one wants scrambled eggs in their pie) until smooth and creamy looking.  Pour the mixture over the cookie pieces. Gently prod the pieces with a spatula to ensure that all of the cookie pieces have been coated in the filling mixture.  Bake for 35-45 minutes (37 minutes usually does it for me). Everything should look firm around the edges and SLIGHTLY jiggly in the middle.  Let cool before serving (otherwise you won't be able to make clean cuts-- but if you don't mind that, dig right in!). Cover in plastic wrap and store at room temperature for up to a week.

Recipe adapted from


Thin Mints® Shamrock Shake

This is also a great recipe for celebrating St Patrick’s Day!

4-5 scoops mint chocolate chip ice cream

½ cup milk (more if needed)

6-8 Thin Mints® cookies

A few drops green food coloring (optional)

Blend ice cream, milk, cookies and the food coloring in a blender until smooth. Enjoy immediately!

Recipe from


Tagalongs® Trifles

8oz cream cheese, softened

1 cup creamy peanut butter

1 cup powdered sugar

½ tsp vanilla bean paste

1/4 cup heavy cream

20 Tagalong cookies, chopped (There may be only about 15 cookies in a box, so you can use less cookies and use one box or just buy a couple of boxes and eat the others!)

Hot Fudge Sauce (warmed slightly so that it is easier to spoon)

Cool Whip

In a large bowl, beat cream cheese, peanut butter, powdered sugar, vanilla and heavy cream until thoroughly combined and fluffy, about 3 minutes.  Layer the bottom of parfait cup with chopped cookies.  How much you use will depend on the size of the container you use and how much of a cookie base you want.  Then spoon a layer of peanut butter mixture on top of the cookies.  Add a layer of hot fudge sauce and then a layer of whipped cream on top of the hot fudge sauce.  Repeat each layer to fill your container and top with chopped cookies.  

Recipe adapted from


Do-si-dos® Peanut Butter Tart

For the crust:

1 ¼ cup Do-si-dos® cookies, crushed

5 Tbsps unsalted sweet cream butter, melted

3 Tbsps sugar


For the pie:

8oz cream cheese, at room temperature

¾ cup confectioners’ sugar, plus 2 Tbsps divided

¾ cup creamy peanut butter

1 cup heavy whipping cream

1 tsp vanilla bean paste

¼ cup fudge sauce

Preheat the oven to 350°F.  Combine the cookie crumbs, melted butter, and sugar in a bowl. Mix to combine. Then, press the cookie mixture evenly into a 9-inch pie pan.  Bake until firm, about 5 minutes. Set aside while you make the filling.  Combine the cream cheese, ¾ cup confectioners’ sugar, and creamy peanut butter in a bowl. Beat until light and fluffy, about 5 minutes. Whip the cream with the remaining confectioners’ sugar and vanilla extract to stiff peaks. Fold the whipped cream into the peanut butter and cream cheese mixture. Spread evenly in the cooled pie shell, and freeze for at least 4 hours. Drizzle chocolate fudge sauce over the pie before slicing and serving.

Recipe adapted from


Lemon Surprise Cheesecake


1 ½ cups crushed Lemonades™ Girl Scout Cookies

2 Tbsps sugar

¼ cup butter, melted


2/3 cup plus 2 Tbsps sugar

5 Tbsps cornstarch

1 cup water

2 egg yolks, lightly beaten

1/3 cup lemon juice

2 Tbsps butter

1 tsp grated lemon peel


1 envelope unflavored gelatin

½ cup lemon juice

3 8oz packages cream cheese, softened

¾ cup sugar

1 cup heavy whipping cream, whipped

2 tsps grated lemon peel

Combine the cookie crumbs and sugar; stir in butter. Press onto the bottom of a lightly greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8–10 minutes or until crust just begins to brown. Cool pan on a wire rack.  In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, and peel. Cool to room temperature without stirring.  In a small saucepan, sprinkle gelatin over lemon juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is dissolved. Remove from the heat.  In a large bowl, beat cream cheese and sugar. Gradually beat in gelatin mixture until combined. Fold in the whipped cream and lemon peel. Spoon three-fourths of cheesecake mixture into crust; build up edges slightly. Chill for 5 minutes.  Spoon lemon filling over cheesecake layer to within 1/2 in. of edges. Top with remaining cheesecake mixture. Cover and refrigerate overnight.  Carefully run a knife around edge of pan; remove sides of pan. Refrigerate leftovers. 


Recipe from