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Recipes:
More recipes can be found at the ABC Smart Cookie website (http://www.abcsmartcookies.com/cookies_recipes.asp)
An Early Recipe to Make Girl
Scout Cookies
(http://www.girlscouts.org/about/cookie_hist.html)
This is the first published recipe for Girl Scout cookies. It was printed in July, 1922. 1 cup butter, or substitute
1 cup sugar
2 tablespoons of milk
2 eggs
1 teaspoon of vanilla
2 cups of flour
2 teaspoons of baking powder Cream butter and sugar together, add well beaten eggs, then milk, flavoring, flour and
baking powder. Roll thin and bake in quick oven (375°) for approximately 8 to 10 minutes or until the edges begin to brown. Sprinkle sugar on top. Makes six to seven dozen
Chocolate Coconut Carmel Dessert
(http://www.girlscoutcookiesabc.com/atc/recipes/carameldelites.htm)
1 box Girl Scout Caramel deLites
3 tablespoons margarine, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 1/2 cups non-dairy whipped topping, thawed
1 1/4 cups cold milk
1 pkg. (4-serving) instant coconut creme pudding and
pie filling
1/4 cup toasted coconut
3 tablespoons semi-sweet chocolate mini morsels
Non-stick cooking spray
Place cookies in a food processor or blender; process until fine crumbs. Spray bottom of a 9-inch square pan with non-stick cooking spray. Combine cookie crumbs and margarine; press evenly in bottom of prepared pan. Using an electric mixer beat cream cheese with sugar and 2 tablespoons milk until smooth. Blend in 3/4 cup whipped topping. Spread evenly over cookie layer. Pour 1 1/4 cups milk into a bowl. Add pudding mix and beat 1 to 2 minutes or until smooth. Pour over cream cheese layer. Chill several hours or overnight. Spread a thin layer of coconut on a baking sheet and bake in 325 degree oven for 6 to 8 minutes, stirring frequently; cool. Just before serving, spread remaining 3/4 cup whipped topping evenly over top of dessert; sprinkle toasted coconut and mini morsels on top of dessert. To serve, cut into 12 portions.Makes: 12 servings
Chocolate Thin Mint Pizza Supreme
(http://www.girlscoutcookiesabc.com/atc/recipes/thinmints.htm)
1 pkg. (18 oz.) refrigerated chocolate chunk cookie dough
1/2 pkg. (19 cookies) Girl Scout Thin Mints
1/2 cup white chocolate morsels
Vanilla ice cream, optionalPress cookie dough evenly in the bottom of an ungreased 12-inch pizza pan or a 13x9x2-inch baking pan. (Dough will barely cover the pan.) Break Thin Mints into halves or thirds; press cookie pieces into dough, covering evenly. Bake at 350 degrees for 12 to 18 minutes or until golden brown. Place white chocolate morsels into a small self-closing bag. Microwave the bag of morsels on MEDIUM HIGH (70% power) for 40 to 50 seconds or until melted. Snip one corner (about 1/8 inch) off the bottom of the bag. Hold bag tightly at top and drizzle white chocolate stripes over top of pizza. When cool, cut pizza into 8 or 10 wedges. If desired, top each serving with a scoop of ice cream.
Crunchy Caramel Apples
(http://www.mbgsc.org/cookies.html)
12 Do-si-dos (finely chopped)
12 small apples
1 pkg. (16 oz.) caramels
12 wooden sticks Insert sticks into top of apples. Melt caramel in double boiler. Dip apples in caramel using a spoon to spread evenly over whole apple. Allow excess caramel mixture to drip off. Immediately dip bottoms of apples into cookie crumbs. Place cookie side down on waxed paper and let stand about 30 minutes or until firm.
Double Delicious Friendship Ice
Cream Cake
(http://www.girlscoutcookiesabc.com/atc/recipes/friendship.htm)
1 pkg (9 oz.) Girl Scout Friendship Circles™
1 pkg (2 oz.) nut topping (chopped peanuts and
pecans)
2 cups chocolate ice cream, softened
2 cups vanilla ice cream, softened
Chocolate syrup or fudge sauce, optional
Whipped topping, optional Line a 9-inch square pan with heavy duty aluminum foil. Place 16 cookies in a single layer in pan. Place the remaining 4 cookies in a plastic sandwich bag and crush with a rolling pin. Combine with the nut topping; set aside. Spoon chocolate ice cream in an even layer over cookies; sprinkle with half of the cookie-nut mixture. Spoon vanilla ice cream in an even layer on top; sprinkle with the remaining cookie-nut mixture. cover with foil and freeze until firm, at least 2 hours. Hold foil edges and lift out of pan; let sit several minutes or until easy to cut. Cut into 12 or 16 servings. If desired, serve with chocolate syrup and whipped topping. Makes: 12 to 16 servings.
Fudgy Peanut Butter Balls
(http://www.girlscoutcookiesabc.com/atc/recipes/pbpatties.htm)
1 1/2 boxes (24 cookies) Girl Scout Peanut Butter
Patties
3 tablespoons butter or margarine, melted
2/3 cup salted peanuts, finely choppedPlace cookies in food processor or blender; process until fine crumbs. Combine crumbs and butter; mix until well blended. Roll mixture into 1-inch balls. Place peanuts in small narrow bowl. Roll each ball in peanuts, gently pressing peanuts into balls. Store in covered container in refrigerator until ready to serve.Makes: 28
Girl Scout Cookie Pie
(Eve Cunning)
˝ gallon vanilla ice cream
8 oz. tub Cool Whip
10 oz. box Girl Scout Thin Mints
2 Oreo cookie pie shells
14 oz. jar Dove chocolate topping Crush cookies into dime-sized pieces. In a large mixing bowl, mix ice cream and Cool Whip until smooth. Stir in cookie pieces. Fold in chocolate topping. Chill mixture in freezer for 1 hour. Spoon mixture into pie shells. Freeze overnight. Makes 2 pies.
Lemon Crunch Parfait
(http://www.girlscoutcookiesabc.com/atc/recipes/lemon.htm)
12 Girl Scout Reduced Fat Lemon Pastry Cremes
1 quart frozen Reduced Fat or fat free vanilla yogurt
1 jar (15 oz.) scalloped apples
1/2 teaspoon ground cinnamon
Place cookies in a small self-sealing plastic bag. With a rolling pin crumble cookies into small pieces; set aside. Spoon one-half of yogurt into 6 parfait glasses or dessert dishes. In a small bowl combine apples and cinnamon. Layer 2 tablespoons of apple mixture over yogurt in each dessert dish; sprinkle with half of cookie crumbs. Spoon remaining yogurt over cookie crumbs; layer remaining apple mixture on top. Sprinkle with remaining cookie crumbs. (Makes: 6 servings)
Mint Delight
(http://www.mbgsc.org/cookies.html)
1 pkg. of Thin Mint cookies, crushed
3 Tbsp. butter or margarine melted
1 pkg. (8 oz.) softened cream cheese
2 pkgs. (8 oz. size) instant chocolate pudding
3 cups milk
4 cups whipped topping Combine cookies with melted butter or margarine (save 1/4 cup of cookies for topping). Press cookie mixture on bottom of 13" x 9" pan. Chill. Combine cream cheese with 1 cup whipped topping. Spread over cookie mixture. Chill for 15 to 20 minutes. Prepare pudding with 3 cups of milk and pour over cream cheese mixture. Chill for 1 hour or until ready to serve. Top with whipped topping and Thin Mint cookie crumbs. (Makes 10-12 servings.)
Peanut Butter and Jelly Ice Cream
Sundae Pie
(http://www.girlscoutcookiesabc.com/atc/recipes/pbsandwich.htm)
1 box (9 oz.) Girl Scout Peanut Butter Sandwich Cookies
5 tablespoons butter or margarine, melted
1 quart vanilla ice cream, softened
2/3 cup strawberry topping
1/3 cup peanuts, chopped
Chocolate fudge topping, optionalPlace cookies in food processor or blender; process until fine crumbs. To make crust, combine cookie crumbs and butter. Set aside 1/2 cup of crumb mixture and press remaining crumbs into bottom and sides of an ungreased 9-inch pie pan. Freeze until firm. Spread 2 cups ice cream in an even layer over cookie crust. Drizzle with 1/3 cup strawberry topping and sprinkle with 1/4 cup reserved crumb mixture. Top with remaining 2 cups ice cream, spread in an even layer. Drizzle with remaining 1/3 cup strawberry topping. Sprinkle with remaining 1/4 cup crumb topping and chopped peanuts. Freeze until firm. To serve, cut into 8 wedges. If desired, top each serving with chocolate fudge topping.Makes: 8 servings
Safari Cookie Sandwiches
(http://www.girlscoutcookiesabc.com/atc/recipes/animaltreasures.htm)
1 tablespoon prepared vanilla frosting
1 tablespoon creamy peanut butter
2 Girl Scout Animal Treasures cookies (where available)
Chopped peanuts
Mini chocolate chips
In a small bowl stir together frosting and peanut butter. Spoon onto the chocolate side of one Animal Treasures cookie. Spread evenly to edges of cookie. Top with another Animal Treasures cookie, chocolate side down. Squeeze slightly so that frosting comes out to edges. Dip two sides of cookie sandwich into chopped peanuts and the other two sides into chocolate chips.Makes: 1 cookie sandwich Option: Add 1 miniature candy bar, chopped, to frosting mixture. Some suggested flavors are milk chocolate peanut butter cups or chocolate-covered peanut, caramel and nougat candy.
Samoa Fudge
(http://www.justchocolaterecipes.com/fudge/fudg0046.shtml)
1/2 c Samoas Girl Scout cookies, crushed
2 c Sugar
6 oz Heavy cream
12 Regular marshmallows
1/2 c Butter
1 ts Vanilla
6 oz Chocolate chips
Heat and boil together sugar, heavy cream, marshmallows and butter for 5 minutes. Remove from heat and add vanilla and chocolate chips, mixing until the chips have melted. Add crushed Samoas; mix well. Pour into 8-by-8-inch buttered pan and cool.
Samoa Kiss Brownies
(http://www.mbgsc.org/cookies.html)
1 box Devils Food Cake mix
1/3 cup evaporated milk
3/4 cup butter
1 cup mini Hershey's Kisses
3/4 cup melted caramel
1/2 box crushed Girl Scout Samoas
1 T toasted coconutMix together cake mix, milk and butter. Pour 1/2 of mixture in 9x13 pan and bake at 350 degrees for 6 minutes. Sprinkle Kisses over baked cake. Spread caramel over Kisses, then crushed Samoas and coconut. Drop the other 1/2 of the cake batter on top and bake another 10 minutes. Drizzle with melted Kisses and sprinkle with coconut. (Makes 24 bars.)
Shortbread Sandwiches
(http://www.girlscoutcookiesabc.com/atc/recipes/shortbread.htm)
The flat shape and light, delicate taste of Shortbread cookies make them perfect for mini ice cream sandwiches. For the daring, try this recipe with Thin Mints or Samoas!1 quart sherbet, frozen yogurt or ice cream, softened
Girl Scout Shortbread Cookies (2 per sandwich)
1 empty 6 oz. juice canFill juice can with softened sherbet, frozen yogurt or ice cream and refreeze. Remove the end of the juice can and push frozen sherbet, yogurt or ice cream out and slice into 1/4 inch rounds. Sandwich each slice between two Shortbread cookies. Store in freezer.
Southern Peanut Butter Pie
(http://www.mbgsc.org/cookies.html)
1 pkg. Tagalong cookies
1 pkg. (3 1/2 oz.) vanilla pudding
1 1/2 cups milk
1/3 cup peanut butter Grind cookies in blender or food processor and press into a 9" pie plate. Prepare pudding mix according to package directions using only 1 1/2 cups milk. Stir in peanut butter. Pour into pie shell. Refrigerate until ready to serve. Garnish with whipped topping and crushed peanuts.
Thin Mint Cookie Ice Cream
(Jerri Zachary, http://www.texascook.com/jerri/7.html)
1 pkg. Girl Scout thin mint cookies
vanilla ice creamCrush cookies in blender and add to your favorite "vanilla" homemade ice cream. Option: Use Tagalongs with peanut butter ice cream