Everyone has their favorite classic Girl Scout cookie. Mine are unquestionably the Caramel deLites (or Samoas to some) and Peanut Butter Patties (or Tagalongs), but each year new cookies are introduced, and inevitably become my new favorites. Here is a quick list of all the Girl Scout cookies available this year and how to order yours. (The different names refer to different bakers depending on your location.)
Caramel deLites (Samoas): Donut shaped cookies covered in caramel and coconut and drizzled with chocolate.
Peanut Butter Sandwiches (Do-Si-Dos): A creamy layer of peanut butter sandwiched between two oatmeal cookies.
Peanut Butter Patties (Tagalongs): Cookies spread with peanut butter then smothered in chocolate.
Thank You Berry Munch: Cranberry and white chocolate chip cookies that were just released this year.
Lemonades: Round shortbread cookies with lemon icing.
Dulce de Leche: Mini cookies made with caramel chips.
Lemon Chalet Cremes: A layer of lemon cinnamon ginger cream sandwiched between two vanilla cookies.
Thanks A Lot: A creamy layer of chocolate fudge on a shortbread cookie.
Shortbread (Trefoils): Shortbread cookies shaped like the Girl Scout logo.
Daisy Go Rounds: Cinnamon flavored mini daisy shaped cookies in portion controlled packages.
Thin Mints: Mint flavored cookies coated in dark chocolate.
If you haven't already ordered your Girl Scout cookies, visit www.girlscoutcookies.org to find out where you can find Girl Scouts in your area.
Makes 10 to 12 servings
16 Girl Scout Thin Mint cookies
4 tablespoons unsalted butter, melted
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
8 ounces semi-sweet chocolate chips
1. Preheat oven to 350 degrees F.
2. Crush 12 cookies in a bowl and mix with butter until well coated. Pat cookie crumbs onto the bottom and sides of an 8-inch pie plate. Crush the remaining 4 cookies and set aside.
3. Bake for 10 minutes then let cool while making filling. Reduce oven temperature to 325 degrees F.
4. Beat cream cheese with sugar and vanilla until smooth. Beat in eggs then stir in chocolate chips and reserved crushed cookies.
5. Spoon mixture into prepared crust and bake 40 to 45 minutes or until a toothpick comes out clean from the center. Chill for a few hours before serving.
Makes 12 servings
1/2 cup unsalted butter
1 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup semisweet chocolate chips
1-1/2 cups caramel sauce
One box Caramel deLites, crushed and divided in half
1. Preheat oven to 350 degrees F and coat an 8-inch square pan with cooking spray.
2. Melt butter in a pot. Take pot off of heat and stir in sugar, eggs and vanilla. Beat in cocoa powder, flour, salt, and baking powder until well combined and smooth.
3. Pour half of the batter into prepared pan and sprinkle with half of the chocolate chips, half of the caramel sauce and half of the cookie crumbs. Pour the rest of the batter over top and top with remaining chocolate chips, caramel sauce and cookie crumbs.
4. Bake brownies 25 to 30 minutes or until just cooked through. Let cool before cutting.
Makes 8 to 12 servings
1/2 box Dulce de Leche cookies
1 cup unsalted butter
1 cup dark brown sugar
12 ounces semisweet chocolate chips
1-1/2 cups chopped walnuts
1. Preheat oven to 350 degrees F and cover a baking sheet with aluminum foil.
2. Arrange one layer of cookies on the prepared baking sheet and set aside.
3. In a small pot, heat butter with brown sugar until boiling, stirring for 3 minutes. Pour mixture over cookies spreading to cover.
4. Bake for 5 to 7 minutes or until toffee is bubbly. Sprinkle chocolate chips over toffee. When softened, spread toffee out and then sprinkle with walnuts. Let cool then break toffee into pieces.
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