From cupcakes to milkshakes, here’s a roundup of treats inspired by classic Girl Scout cookies.
Thin Mint cupcakes recipe
These Thin Mint cupcakes have a classic chocolate base made from a chocolate cake mix. The sky-high frosting is chocolate-mint flavored with peppermint extract, crushed Thin Mints and chocolate pudding as the memorable ingredients.
- 1 box Devil’s Food cake mix and the ingredients called for (1/4 cup plus 2 tablespoons butter, softened)
- 6 tablespoons chocolate pudding mix, dry
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 2-3/4 cups powdered sugar
- 5 to 6 tablespoons 2 percent or whole milk
- 1 box Thin Mint cookies, separated
- Prepare the cupcakes according to package directions to make 24 cupcakes. Bake and set aside to cool completely.
- In a large bowl, beat together the softened butter (do not melt the butter, or this frosting will not come together) and the dry pudding mix, vanilla extract and peppermint extract. Stir in the powdered sugar, and then slowly add in the milk until you reach the desired consistency.
- Grind up half the box of the Thin Mints into a fine powder. Sift the Thin Mints, and add to the frosting. Stir. Fill a frosting bag fitted with a star tip, and pipe onto the cupcakes.
- Garnish with half a Thin Mint cookie (optional).
Samoas-inspired pretzel snacks recipe
These snacks come together quickly and have all the flavors you know and love from Samoas cookies, including caramel, toasted coconut and chocolate. They are sweet and salty thanks to the chocolate topping and pretzel base.
- 32 miniature twist pretzels
- 12 caramels, unwrapped
- 2 teaspoons heavy cream
- 1/3 cup sweetened coconut flakes
- 1/4 cup milk chocolate chips
- 1/2 teaspoon vegetable oil
- Combine the unwrapped caramels with the heavy cream (add more if needed), and melt in the microwave.
- Meanwhile, in a small saucepan over medium heat, place some coconut flakes. Stir until lightly toasted. Remove and allow them to cool.
- Dip each pretzel into the caramel mixture until completely coated. Shake off the excess, and then lay out each pretzel (so they aren’t touching) on a large sheet of parchment paper.
- Immediately sprinkle about 1/2 a teaspoon of toasted coconut onto each caramel-covered pretzel.
- In a small bowl, combine the chocolate chips and vegetable oil, and then microwave for 30 seconds, stir, and return to the microwave for 15 to 20 seconds.
- Place the melted chocolate in a frosting bag fitted with a #2 tip. Pipe chocolate over the coconut.
Simple Tagalong cookie copycats recipe
Tagalongs have vanilla cookies layered with peanut butter and then surrounded in a milk chocolate coating. These copycat cookies are made simple with golden Oreo cookies, a peanut butter and powdered sugar combination and a milk chocolate exterior. The cookies take minutes to make and seconds to eat.
- 9 golden Oreo cookies, separated and cream centers removed
- 3/4 cup creamy peanut butter (do not use natural versions)
- 1/4 cup plus 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 pound milk chocolate candy coating
- 1 teaspoon shortening
- Separate all the Oreo cookies, and remove the cream centers.
- Combine the peanut butter, powdered sugar and vanilla extract to create a thick peanut butter dough.
- Separate the dough to make 18 balls about the size of the Oreo cookies.
- Press each peanut butter ball of dough onto an Oreo cookie. They should stick enough to be coated in chocolate, but if not, then add a bit more peanut butter to connect the two.
- In a microwave-safe bowl, combine the chocolate with the shortening.
- Microwave in 30-second increments (stirring in between) until melted. Add more shortening if needed.
- Dip the peanut butter cookies into the chocolate. Shake off any excess chocolate, and place the cookies onto a sheet of parchment paper.
- Allow to dry completely.
Do-si-dos-inspired milkshake recipe
This milkshake is bursting with peanut butter flavor. Traditional Do-si-dos are crunchy oatmeal sandwich cookies with a peanut butter filling. This milkshake is peanut butter flavored, filled with oatmeal cookies and blended to perfection.
- 2 cups vanilla ice cream
- 1/2 cup 2 percent or whole milk
- 1/2 medium-size banana
- 3 iced oatmeal cookies
- 1/2 teaspoon vanilla extract
- 2 tablespoons creamy peanut butter
- Pinch of cinnamon
- Optional garnish: a small handful of oats and sprinkle of cinnamon
- Combine all the ingredients in a large blender.
- Pulse until smooth.
- Pour into a large glass, and optionally garnish with a small handful of oats and a sprinkle of cinnamon.
Thank U Berry Munch-inspired granola recipe
This granola is simple to make and good as a healthy snack or even for breakfast. The flavors replicate Thank U Berry Munch Girl Scout cookies with the white fudge chips and dried cranberries found in the cookies. The granola is crunchy, and the sweetness comes from the chocolate chips and cranberries.
- 2 cups old-fashioned oats, dry
- 1/3 cup very ripe banana
- 1/3 cup creamy peanut butter
- 1/4 teaspoon cinnamon (more if you want a more distinct flavor)
- 1 tablespoon very hot water
- 1/2 teaspoon vanilla
- 2 tablespoons brown sugar, lightly packed
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
- Preheat the oven to 300 degrees F.
- In a blender or food processor, combine the banana, peanut butter, cinnamon, hot water, vanilla, brown sugar and salt (if desired). Blend until completely smooth. Pour in the oats, and stir together by hand.
- Pour the mixture onto a baking tray, and place the tray in the oven for 25 to 30 minutes, making sure to stir and flip the granola every 7 to 8 minutes. Be careful to not let it overbake (it hardens more once it has been removed from the oven).
- Once the granola has been removed, let it cool, and then stir in the dried cranberries and white chocolate chips.