Meet the Cookies - Girl Scout Cookies Meet the Cookies Meet the Cookies Meet the Cookies Do you have a favorite Girl Scout Cookie you crave all year long? Learn more about it, and check out our full assortment of delicious, purpose-filled Girl Scout Cookies below. Who knows—you might even find a new favorite! And did you know that Girl Scout Cookies are SO much more than just a sweet treat? That’s right. Every box you buy helps power unique and amazing experiences for the awesome girls who sell them—it also gives her the opportunity to learn essential life skills , soar in confidence, and quickly discover the leader within. They have a great time doing it, too, and they couldn’t do it without you. Sweet! Want to get involved with Girl Scouts? JOIN VOLUNTEER DONATE Introducing NEW Girl Scout S'mores™ cookies! We’re celebrating 100 years of Girl Scouts selling cookies by introducing new Girl Scout S’mores cookies. That’s right! We’re combining two iconic Girl Scout traditions—s’mores and Girl Scout Cookies! Joining legendary classics like Thin Mints and Caramel deLites/Samoas, the new Girl Scout S’mores cookies will be carried in select markets during the 2017 cookie season.

Girl Scout S'mores™ Our new crispy graham cookie double dipped in yummy crème icing and finished with a scrumptious chocolatey coating (WHOA!) is one more delicious way to support her next adventure! CONTAINS: WHEAT | SOY Why are there two bakers? Girl Scout councils contract with one of two licensed bakers, whose recipes and ingredients may differ slightly. Contact your local Girl Scout council to find out which baker they partner with. Girl Scout S'mores™ Our new crunchy graham sandwich cookies with creamy chocolate and marshmallowy filling (YUM!) are one more delicious way to support her next adventure! CONTAINS: WHEAT | SOY | MILK INGREDIENTS Why are there two bakers? Girl Scout councils contract with one of two licensed bakers, whose recipes and ingredients may differ slightly. Contact your local Girl Scout council to find out which baker they partner with. Thin Mints® Purchasing a box of Thin Mints—our round, mint-flavored cookies with a delicious chocolaty coating—helps a girl learn money management . She handles money, keeps records, even tracks orders—activities that are essential to running a successful business.

CONTAINS: WHEAT | SOY Why are there two bakers? Girl Scout councils contract with one of two licensed bakers, whose recipes and ingredients may differ slightly. Contact your local Girl Scout council to find out which baker they partner with. Caramel deLites® / Samoas® A tasty treat isn't all that's involved with a box of our caramel and toasted coconut-covered cookies. Through interaction with each customer and other Girl Scouts, a girl learns the importance of keeping her word, doing the right thing, and being fair. A girl learns the business ethics that will serve her throughout life. CONTAINS: WHEAT | MILK | SOY | COCONUT Why are there two names? Girl Scout cookies are produced by two bakers. That’s why some of our cookies have two different names! But whether the box says Samoas® or Caramel deLites®, these two cookies are similarly delicious. Peanut Butter Patties®/ Tagalongs® A layer of peanut butter with a rich chocolaty coating? Mouth-watering treats. But did you know that every box a girl sells helps her learn decision making ?

She makes a plan, solves problems on her own, and thinks creatively—skills she needs to be successful, now and in the future. CONTAINS: WHEAT | MILK | SOY | PEANUTS Why are there two names? Girl Scout cookies are produced by two bakers. That’s why some of our cookies have two different names! But whether the box says Peanut Butter Patties® or Tagalongs®, these two cookies are similarly delicious. Shortbread/Trefoils® When a girl hands you a box of these cookies—each one in the shape of our iconic trefoil—she's building important people skills . She's meeting new customers, making eye contact, talking about the cookies, and saying thanks. And that builds her confidence for now and for the future. CONTAINS: WHEAT | MILK | SOY Why are there two names? Girl Scout cookies are produced by two bakers. That’s why some of our cookies have two different names! But whether the box says Shortbread or Trefoils®, these two cookies are similarly delicious. Do-si-dos® / Peanut Butter Sandwich These sandwich cookies give you crisp and crunchy oatmeal on the outside and creamy peanut butter inside.

But they're more than just tasty—they're a lesson in goal setting for the girl who sells them to you. She learns how to organize the cookie sale, set goals, and work hard. All skills she'll need in the future. CONTAINS: WHEAT | MILK | SOY | PEANUTS Why are there two names? Girl Scout cookies are produced by two bakers. That’s why some of our cookies have two different names! But whether the box says Do-si-dis® or Peanut Butter Sandwich, these two cookies are similarly delicious. Lemonades™ With each box of tangy lemon-icing-topped shortbread cookies you buy, you're helping a girl learn about goal setting . She learns how to organize her cookie sale, build a goal, and work hard—skills that help her accomplish all she'll set out to do in life. CONTAINS: WHEAT | SOY Savannah Smiles® When you purchase a box of our zesty, lemon-flavored cookies dusted with powdered sugar, you're helping a girl learn money management . She handles money, keeps records, even tracks orders—activities that are essential to running a successful business.

MAY CONTAIN: TREE NUTS Thanks-A-Lot® Whether the embossed “Thank You” is in English, French, Chinese, Swahili or Spanish, these tasty shortbread cookies with fudge on the bottom are a hit in any language. And they're also how girls learn business ethics . Through interaction with each customer and other Girl Scouts, a girl learns the importance of keeping her word, doing the right thing, and being fair. She learns the importance of doing business right. CONTAINS: WHEAT | SOY Toffee-tastic™ Indulgently rich, buttery cookies with sweet, crunchy golden toffee bits. A gluten-free variety offered only in select Girl Scout council markets for as long as supplies last. CONTAINS: MILK | SOY Trios Chocolate Chips nestled in a gluten free peanut butter oatmeal cookie. Millions of Americans have problems eating food with gluten—and now there is a Girl Scout Cookie just for them! Made with whole grain oats and real peanut butter, the gluten-free Trios variety is offered only in select Girl Scout council markets for as long as supplies last. Just a Taste | Homemade Samoas Cookies Homemade Samoas Cookies 340 Comments Homemade Samoas Girl Scout Cookies.

I don’t think I’ve ever typed sweeter words in my life. Move over Pepperoni Pizza Pull-Apart Bread because mama’s got a new favorite recipe, and it involves the perfect ratio of cookie and coconut to caramel and chocolate. As far as I’m concerned, there are two types of people in the world: Samoas lovers and Thin Mint lovers. You are one or the other. You cannot be both. I picked my side two decades ago during my days as a Daisy and a Brownie. Team Samoas for life. We have Instructables to thank for this recipe. Just imagine a buttery shortbread base piled high with a mix of toasted coconut and caramel that’s dunked and drizzled in dark chocolate. The result is a homemade take on the iconic Girl Scout cookie, ordinarily only available a few months out of the year. So quit hoarding those purple boxes and free up that freezer space by baking up sweet and chewy Samoas from scratch. [rss-cut] Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook , Twitter and Pinterest for all of the latest updates.

YIELD: About 4 dozen (2-inch) cookies Ingredients 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cupsugar 15 ounces store-bought or homemade soft caramels 3 Tablespoonsmilk 8 ouncesdark chocolate (See Kelly's Notes) Directions Make the cookies: Preheat the oven to 350ºF. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. In a separate bowl, whisk together the flour, baking powder and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces. Use your hands to divide the dough in half, pressing it together to compact it into two disks. Wrap the disks securely in plastic wrap and refrigerate them until firm, about 1 hour. Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out as many cookies as possible with a doughnut-shaped cookie cutter.

(See Kelly's Notes for cookie cutter alternatives.) Place the cut-out cookies on a Silpat or parchment paper-lined baking sheet and repeat with remaining dough. Bake the cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale golden brown. Transfer the cookies to a wire wrack to cool completely. Make the coconut topping: Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350ºF oven until toasted, stirring frequently to ensure even browning and so that it does not burn. (See Kelly's Notes.) Remove the toasted coconut from the oven and set it aside. Melt the caramels, milk and salt in a double-boiler by placing the caramels in a medium saucepot set over a large saucepot of simmering water. Cook, stirring, until the caramels are fully melted. Remove the saucepot from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl. Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut mixture.

Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much at any point while pressing it onto the cookies, return it to the double-boiler and warm it until it's spreadable again. Melt the dark chocolate in a double-boiler or in the microwave. Dip the bottoms of the cookies in the chocolate and place them on a wax paper-lined baking sheet. Use a fork to drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully. Kelly's Notes: If you don't have a doughnut-shaped cookie cutter, you can use two cookies cutters (such as a circular 2-inch and a circular 1-inch) to form the ring shape. Alternately, you can use the caps to any dry spices to serve as cookie cutters. If the dough is too firm to roll out after being refrigerated, let it rest at room temperature for 10 minutes before rolling and cutting out the cookies. The shortbread should be very pale golden in color. When in doubt, underbake it! If using dark chocolate chips, 8 ounces is equal to about 1 1/3 cups chocolate chips.

Coconut burns very quickly, so keep an eye on it and stir often! Spreading the cookies with the reserved 1/4 cup of caramel gives the coconut mixture a stickier base to adhere to. Recipe adapted from Instructables . Girl Scout Cookies - Davis - LocalWiki Girl Scout Cookies Since 1917 , the Girl Scouts of the United States of America have been selling cookies to raise funds. Top sellers can earn prizes for their hard work and there are incentives for units as well. You can get the cookies from one of our local girl scouts . A box of cookies in Davis costs $4 as of 2013. In 2013, Scouts were spotted going door-to-door as early as January 12. Those who support rights of transgendered people may wish to buy extra cookies this year . Click here for your Free Wiki Cookie!!! Varieties Offered The GSUSA requires licensed baking companies to offer Thin Mints, Peanut Butter Sandwiches, and Shortbreads each year. Popular favorites such as Caramel Delites or Samoas and Peanut Butter Patties or Tagalongs are usually available each year as well.

Other varieties offered vary from year to year and the exact names and compositions of the cookies differ depending on which baking companies are licensed. You can find ingredients and nutrition information on the Girl Scout Cookies website . Predictably, they're about as loaded with calories and fat as they are delicious. Thin Mints : Chocolate-covered mint-flavored wafers Do-si-dos/Peanut Butter Sandwiches: Oatmeal cookies surrounding peanut butter filling Tagalongs/Peanut Butter Patties: Chocolate-coated vanilla cookies with peanut butter filling Trefoils/Shortbreads: Shortbread cookie in the shape of the GSUSA logo Samoas/Caramel DeLites: Caramel-coated vanilla cookies coated in caramel with chocolate stripes and toasted coconut Lemon Chalet Cremes: Lemon creme filling sandwiched between cinnamon cookies Daisy Go Rounds: Cinnamon cookies in the shape of daisies. Advertised as low fat and come in 100 calorie packs. Only available from ABC Bakers. Lemonades Round: Shortbread cookie with lemon icing. Thanks-a-lot: Shortbread cookies dipped in chocolate and topped with an embossed "thank you" message in one of 5 languages.

Mango Cremes with NutriFusion™: Sandwich of Vanilla or Coconut wafers with Mango-flavored filling (palm oil). It's the "healthy cookie" for this cookie season. There's no actual mango, though—it's all artificial/natural flavors. "Nutri-Fusion" is a vitamin supplement compounded from plant-based "whole food concentrate." The component foods are cranberry, pomegranate, orange, grape, strawberry, shitake mushrooms. This additive puts Vitamins A, B1, B6, C, D, E, and Calcium into the cookie in Nutrition Facts-worthy quantities. All the cookies contain a labeled quantity of Iron because of Enriched Wheat Flour. The following varieties are vegan : Thanks-a-lot, Lemonades, Thin Mints, Peanut Butter Patties. All the Girl Scout cookies are Kosher . They are now offering far fewer varieties than in previous years. Also, the boxes are smaller and some cookies are actually smaller than they used to be! Heresy! Delicious heresy. Where to Buy Samoas | Little Brownie Bakers Little Brownie Bakers Samoas® Chewy and rich!

Crisp cookies, coated in caramel, sprinkled with toasted coconut, and striped with a dark chocolaty coating. To learn more, see the Samoas FAQs. Nutrition Facts Serving size: 2 cookies (29g) Servings Per Container: 7 Iron 4% INGREDIENTS Sugar, vegetable oil (partially hydrogenated palm kernel and/or cottonseed oil, soybean and palm oil), enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate [vitamin B1], riboflavin [vitamin b2], folic acid), corn syrup, coconut, sweetened condensed milk (condensed milk, sugar), contains two percent or less of sorbitol, cocoa, glycerin, invert sugar, cocoa processed with alkali, cornstarch, salt, caramelized sugar, dextrose, soy lecithin, carrageenan, leavening (baking soda, monocalcium phosphate), natural and artificial flavors. ALLERGY INFO CONTAINS WHEAT, COCONUT, MILK, AND SOY INGREDIENTS.

DIET EXCHANGE Diet Exchange: 1 Carbohydrate, 1 1/2 Fats PointsPlus® Values: 4 Cookie Recipes - Girl Scout Cookies Cookie Recipes Cookie Recipes Get Cookin' with Delicious Cookie Recipes! Grab a box—or two, three, or more!—of your favorite Girl Scout Cookies, then try out these easy peasy recipes courtesy of Taste of Home®. You can make your very own Girl Scout Cookie–inspired masterpiece to share with friends and family. Amazingly delicious! Shortbread/Trefoils Cookies Shortbread/Trefoils Toffee and Chocolate Bark with Toasted Almonds Created by: Nancy Mock Shortbread/Trefoils Toffee and Chocolate Bark with Toasted Almonds is the grand prize winner and the Candies category winner of the 2016 National Girl Scout Cookie Recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done! Prep: 15 min. Cook: 10 min.

+ chilling 1 package (9 ounces) Girl Scout Shortbread/Trefoils® cookies 3/4 cup butter 3/4 cup packed light brown sugar 1 package (12 ounces) semisweet chocolate chips 1/2 cup sliced almonds, toasted and coarsely chopped Preheat oven to 350°. Line a greased 15x10-in. rimmed baking pan with parchment paper coated with cooking spray. Arrange Shortbread/Trefoils® cookies in pan. Microwave butter until melted; whisk in brown sugar. Microwave 2 minutes, stirring every 30 seconds, until mixture is a thick caramel sauce. Pour sauce over Shortbread/Trefoils® cookies, covering each completely. Bake until puffed up and bubbly, about 10 minutes (do not allow to burn). Cool on a wire rack. Sprinkle chocolate chips evenly over hot caramel. Let stand 5 minutes; spread chocolate over caramel. Top with almonds. Refrigerate baking pan until chocolate and caramel have hardened, about 1 hour. Break or cut bark.

Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Yield: 2 pounds. Delightful Caramel Bars Created by: Stephanie Salmento Delightful Caramel Bars is the grand prize winner and the Cookies/Brownies/Bars category winner of the 2015 National Girl Scout Cookie Recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done! Prep: 25 min. Bake: 15 min. + cooling 1 package (9 ounces) Girl Scout Shortbread/Trefoils®, divided 1/3 cup butter, melted 1 cup (6 ounces) semisweet chocolate chips 8 Girl Scout Caramel deLites®/Samoas® cookies, coarsely chopped 25 caramels 1/4 cup evaporated milk Preheat oven to 350°. Place 12 Shortbread/Trefoils® in a food processor; pulse until crushed. Reserve for topping.

Place remaining Shortbread/Trefoils® cookies in food processor; pulse until fine crumbs form. Add melted butter; pulse until blended. Press onto bottom of an ungreased 9-inch square baking pan. Layer with chocolate chips and chopped Caramel deLites®/Samoas® cookies. In a large saucepan, combine caramels and milk. Cook and stir over medium-low heat until caramels are melted. Pour over Caramel deLites®/Samoas® cookies; sprinkle with reserved crushed Shortbread/Trefoils® cookies. Bake 15 to 18 minutes or until golden brown. Cool in pan on a wire rack. Cut into bars. Yield: 2 dozen. Lemon Shortbread Cheesecake Created by: Rosalia Roger Lemon Shortbread Cheesecake is the Cakes/Pies/Cupcakes category winner of the 2015 National Girl Scout Cookie Recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done! Prep: 30 min.

+ freezing 1 package (9 ounces) Girl Scout Shortbread/Trefoils® cookies 1/4 cup butter, melted 2 packages (8 1/2 ounces each) Girl Scout Lemonades™ cookies 1 package (8 ounces) cream cheese, softened 1/2 cup sugar 1 cup lemon juice 1/2 cup butter, cubed Place Shortbreads/Trefoils® cookies in a food processor; pulse until fine crumbs form. Add butter; pulse just until blended. Press onto bottom of a greased 9-inch springform pan. Freeze 10 minutes. Place Lemonades™ cookies in a clean food processor; pulse until fine crumbs form. In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Gradually beat in Lemonades™ cookie crumbs. In another bowl, beat cream until soft peaks form; fold into cream cheese mixture. Spread over crust. Freeze, covered, for 1 hour. Meanwhile, in a small heavy saucepan, whisk eggs, sugar, and lemon juice until blended. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°.

Do not allow to boil. Remove from heat immediately. Strain through a fine-mesh strainer into a small bowl; cool. Press plastic wrap onto surface of lemon curd. Refrigerate until cold. Spoon 1 cup lemon curd over cheesecake. Freeze 1 hour longer. Remove rim from pan. Serve with remaining lemon curd. Yield: 12 servings. Caramel Pecan Cheesecake Prep: 30 min. Bake: 1 ¼ hours + chilling 2 cups crushed Shortbread/Trefoil® Girl Scout Cookies 3 tablespoons butter, melted 1/3 cup heavy whipping cream SOUR CREAM TOPPING: 2 cups (8 ounces each) sour cream 1/3 cup sugar In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 8–10 minutes or until set. Cool on a wire rack. Meanwhile, in a small bowl, stir 1/4 cup flour into the caramel topping.

Set aside 1/3 cup caramel mixture and 2 tablespoons pecans for garnish. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans. In a large bowl, beat the cream cheese, sugar vanilla, and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour over crust. Bake at 325° for 65–70 minutes or until center is almost set. In a small bowl, combine sour cream and sugar; carefully spread over warm filling. Bake 10–12 minutes longer or until topping is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill for 8 hours or overnight. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture and sprinkle with reserved pecans. Refrigerate leftovers. Yield: 12 servings.

Chocolate Hazelnut Parfaits 1 cup refrigerated hazelnut nondairy creamer 2 packages (3.9 ounces each) instant chocolate pudding mix 1 cup crushed Shortbread/Trefoil® Girl Scout Cookies 2 cups sliced fresh strawberries Whipped cream, optional In a large bowl, whisk the milk, creamer, and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon 1/4 cup pudding into each of eight parfait glasses; sprinkle each with 1 tablespoon cookie crumbs. Top with strawberries and remaining pudding and crumbs. Refrigerate for 1 hour before serving. Garnish with whipped cream if desired. Yield: 8 servings. Festive White Chocolate Cheesecake Prep: 30 min. Bake: 35 min. + chilling 2 cups crushed Shortbread/Trefoil® Girl Scout Cookies 1/4 cup butter, melted 1 cup whole-berry cranberry sauce 1/2 cup seedless raspberry jam 1/2 teaspoon grated orange peel TOPPING: 2 cups heavy whipping cream 1/4 cup confectioners' sugar In a small bowl, combine cookie crumbs and butter.

Press onto the bottom of a greased 9-in. springform pan; set aside. In a large bowl, beat the cream cheese, chips, sour cream, sugar, orange peel, and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place pan on a baking sheet. Bake at 350° for 35–40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. In a small saucepan, combine sauce ingredients. Cook and stir over medium heat until blended. Cool. Just before serving, remove sides of springform pan. Spoon sauce over cheesecake to within 1 in. of edges. In a small bowl, beat cream and confectioners' sugar until stiff peaks form. Pipe over sauce. Refrigerate leftovers. Yield: 12 servings.

Frozen Raspberry Cheesecakes Nutty Caramel Turtles Created by: Michele Kusma Nutty Caramel Turtles is the Candies category winner of the 2015 National Girl Scout Cookie recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done! Prep: 10 min. Bake: 5 min. + standing 3 milk chocolate candy bars (1.55 ounces each) 12 caramels 60 pecan halves 12 Girl Scout Peanut Butter Patties®/Tagalongs® cookies Preheat oven to 250°. Break each chocolate bar into fourths. Place each piece 2 in. apart on a parchment paper-lined baking sheet. Top with one caramel. Bake 5-7 minutes or until caramel just starts to soften. Immediately press one pecan half on one side for head; press four pecan halves onto each corner for legs. Place one Peanut Butter Patties®/Tagalongs® cookie over the top of each candy, pressing down to secure. Let stand until set. Yield: 1 dozen.

Peanut Butter Trail Mix Fudge Created by: Kim Varner Do-si-dos®/Peanut Butter Sandwich Banana Pudding Created by: Angela Lively 2-1/2 cups cold whole milk, divided 1 package (5.10 ounces) instant banana cream pudding mix 1 can (14 ounces) sweetened condensed milk 1 package (8 ounces) cream cheese, softened 1 carton (8 ounces) frozen whipped topping, thawed 4 to 5 medium bananas, sliced 1-1/2 packages (8 ounces each) Girl Scout Do-si-dos®/Peanut Butter Sandwich cookies, divided Whisk together 2 cups milk and pudding mix. In another bowl, beat sweetened condensed milk and cream cheese until smooth. Fold in whipped topping, then pudding. Crush six Do-si-dos®/Peanut Butter Sandwich cookies; set aside. Dip 24 Do-si-dos®/Peanut Butter Sandwich cookies in remaining milk; place half in a 3-qt. bowl. Top with half the banana slices, then half the pudding mixture. Repeat layers. Cover and refrigerate at least 4 hours.

Top pudding with reserved crushed Do-si-dos®/Peanut Butter Sandwich cookies. Yield: 12 servings. Peanut Caramel Thumbprint No Bake Cookies Created by: Janet Gill Peanut Caramel Thumbprint No Bake Cookies is the Cookies/Brownies/Bars category winner of the 2016 National Girl Scout Cookie Recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done! Prep: 30 min. + chilling 1/3 cup milk chocolate chips 1 teaspoon shortening Line 24 miniature muffin cups with paper liners. Microwave peanut butter chips until melted. Pulse peanuts in a food processor until chopped. Reserve 3/4 cup. Pulse Do-si-dos®/Peanut Butter Sandwich cookies in processor with remaining peanuts until fine crumbs form. Add softened butter, peanut butter and melted peanut butter chips; pulse until mixture is consistency of soft cookie dough. Meanwhile, microwave caramels and cream until smooth. Roll tablespoonfuls of peanut butter mixture into balls; roll in reserved chopped peanuts to cover. Place balls in paper-lined muffin cups.

Press a deep indentation in center of each with your thumb or the end of a wooden spoon handle. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer caramel mixture to bag. Pipe into indentations. Microwave chocolate chips with shortening until smooth. Transfer chocolate mixture to a pastry bag or a food-safe plastic bag with the corner cut; drizzle over cookies. Refrigerate muffin cups at least 30 minutes before removing cookies. Serve at room temperature or chilled. Yield: 2 dozen. Peanut Butter Cookie Crunch Clusters Created by: Fay Moreland Prep: 15 min. + chilling Cook: 10 min. 1 package (12 ounces) miniature semisweet chocolate chips, divided 1 package (10 ounces) peanut butter chips 1 cup chunky peanut butter 1 package (8 ounces) Girl Scout Do-si-dos®/Peanut Butter Sandwich cookies, coarsely chopped 2 cups crispy chow mein noodles In a large saucepan over low heat, stir together 1-1/3 cups chocolate chips, peanut butter chips and peanut butter until melted.

Remove from heat; stir in chopped Do-si-dos®/Peanut Butter Sandwich cookies and chow mein noodles. Drop mixture by tablespoonfuls onto two large baking sheets lined with parchment paper. Sprinkle with remaining chocolate chips. Refrigerate until serving. Yield: 4 dozen. Do-si-dos®/Peanut Butter Sandwich Candy Bars Created by: Kate Jackette Prep: 10 min. Cook: 10 min. + cooling 3/4 teaspoon vanilla extract 1-1/2 cups natural peanut butter 1 package (8 ounces) chopped Girl Scout Do-si-dos®/Peanut Butter Sandwich cookies, divided 3/4 cup plus 2 tablespoons 60% cacao bittersweet chocolate baking chips, divided Line a 13x9-in. pan with parchment paper. Combine vanilla and baking soda. In a large saucepan over high heat, stir together sugar, corn syrup and water until sugar is dissolved. Reduce heat to medium-high; cook until a thermometer reads 285°. Immediately add vanilla mixture.

Meanwhile, microwave peanut butter and all but 1/2 cup chopped Do-si-dos®/Peanut Butter Sandwich cookies until hot, about 2 minutes, stirring once. Quickly pour caramel into peanut butter mixture and stir just to combine. Immediately pour into prepared pan; spread evenly (candy sets quickly). Top with 3/4 cup baking chips, reserving 2 tablespoons; spread to cover. Sprinkle with remaining chopped Do-si-dos®/Peanut Butter Sandwich cookies. Melt reserved baking chips; drizzle over top. When cool, cut into bars. Yield: 3 dozen. Girl Scout Bridging Bars 14 ounces milk chocolate, melted 1 package (8 ounces) Girl Scout Do-si-dos®/Peanut Butter Sandwiches cookies, coarsely crushed 2-1/2 cups heavy whipping cream 12 ounces semisweet chocolate, melted and cooled slightly 1 tablespoon baking cocoa Line a 13x9-in. pan with parchment paper, letting ends extend up sides. In a large bowl, beat peanut butter and oil until blended. Add melted milk chocolate and crushed Do-si-dos®/Peanut Butter Sandwiches cookies.

Spread into prepared pan. Refrigerate until set, about 30 minutes. In a large bowl, beat cream until soft peaks form. Whisk a third of the whipped cream into melted semisweet chocolate until smooth and shiny; fold mixture into remaining whipped cream. Spread over cookie layer. Refrigerate, covered, at least 4 hours or overnight. Just before serving, dust with baking cocoa. Lifting with parchment paper, remove from pan. Cut into bars. Yield: 3 dozen. Peanut Butter Cookie Parfait 3 Do-si-dos®/Peanut Butter Sandwich Girl Scout Cookies, coarsely chopped 2/3 cup vanilla ice cream 3 tablespoons hot fudge ice cream topping, warmed Set aside one large cookie piece. Sprinkle half of the chopped cookies in a parfait glass; top with half of the ice cream and hot fudge topping. Repeat. Garnish with reserved cookie piece. Yield: 1 serving. Peanut Butter Cream Dessert 4 cups heavy whipping cream 1 package (9 ounces) Girl Scout Thin Mints® cookies 1 cup chocolate ice cream topping Stir together half-and-half, sugar, coffee granules and extracts until sugar dissolves.

Stir in heavy cream. Coarsely chop 8 Thin Mints® cookies. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions, adding chopped Thin Mints® cookies during the last 2 minutes of processing. (Refrigerate remaining mixture until ready to freeze.) Remove from ice cream maker; mix in chocolate topping. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 4-6 hours. To make sandwiches, place 1 tablespoon ice cream between two Thin Mints® cookies. Yield: 1 dozen. Thin Mints® Cupcakes Prep: 40 min. Bake: 15 min. + cooling 2 packages (9 ounces each) Girl Scout Thin Mints® cookies, divided 1 package (8 ounces) cream cheese, softened 1 package chocolate cake mix (regular size) GANACHE: 1/2 cup 2% milk 4 to 4-1/2 cups confectioners' sugar Preheat oven to 350°. Reserve six Thin Mints® cookies for garnish.

For truffles, place remaining Thin Mints® cookies in a food processor; process until finely crushed. Add cream cheese; process until blended. Roll into twenty-four 1-1/2-in. balls. Line 24 muffin cups with paper liners. Prepare cake mix batter according to package directions. Drop 1 tablespoon batter into prepared muffin cups. Place one truffle in center of cup. Fill two-thirds full with remaining batter. Bake 14-18 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes or until chocolate is melted. Stir with a whisk until smooth. Stir in peppermint extract. Cool ganache 15 minutes, stirring occasionally. For frosting, in a large bowl, beat butter, shortening, vanilla and salt until creamy. Beat in baking cocoa and milk alternately with enough confectioners' sugar to reach spreading consistency. Frost cupcakes; drizzle with ganache. Garnish with reserved Thin Mints® cookies.

Yield: 2 dozen. Thin Mints® Popcorn 10 cups plain popped popcorn 25 Girl Scout Thin Mints® cookies, coarsely chopped, divided 1-1/2 cups white baking chips 1 teaspoon shortening 1 cup Andes creme de menthe baking chips In a large bowl, combine popcorn and half of the crushed Thin Mints® cookies. In a microwave, melt baking chips with shortening; stir until smooth. Pour over popcorn mixture; toss to coat. Immediately spread onto waxed paper; sprinkle with remaining crushed Thin Mints® cookies. Melt baking chips in microwave; stir until smooth. Drizzle over popcorn; let stand until set. Break into pieces. Store in an airtight container. Yield: 3-1/2 quarts. Thin Mints® White Chocolate Biscotti Created by: Karrie Holland Prep: 40 min. Bake: 40 min. + cooling 1 package (9 ounces) Girl Scout Thin Mints® cookies, divided 1/2 cup butter, softened 1/4 teaspoon salt 2-3/4 cups white baking chips, divided Preheat oven to 350°.

Coarsely chop 16 Thin Mints®; finely crush remaining Thin Mints® cookies, reserving for dipping. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in chopped Thin Mints® cookies and 3/4 cup baking chips. Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool on pan on a wire rack 15 minutes or until firm. Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, bottom side down. Bake 18-20 minutes or until light golden brown. Remove from pans to wire racks to cool completely. In a microwave, melt remaining baking chips; stir until smooth. Place reserved crushed Thin Mints® cookies in a shallow bowl.

Dip each cookie bottom into chocolate; allow excess to drip off. Dip in crushed Thin Mints® cookies. Place on waxed paper; let stand until set. Store between pieces of waxed paper in airtight containers. Yield: 2 dozen. Mile-High Peppermint Pie Prep: 40 min. + freezing; Bake: 5 min. 1 1/2 cups crushed Thin Mints® Girl Scout Cookies (about 24 cookies) 2 tablespoons butter, melted 5 cups peppermint ice cream, softened if necessary CHOCOLATE SAUCE: 5 large egg whites, room temperature 2/3 cup sugar In a small bowl, mix crushed cookies and melted butter. Press onto the bottom and up sides of a 9-in. metal pie pan. Freeze, covered, for 1 hour or until firm. Spread ice cream into crust. Freeze, covered, until firm. To serve, preheat oven to 450°. In a small saucepan, melt chocolate and butter over medium-low heat. Stir in sugar, water, corn syrup, and salt. Bring to a boil, stirring to dissolve sugar.

Reduce heat; simmer, uncovered, 4–5 minutes or until slightly thickened, stirring frequently. Stir in vanilla; keep warm. For meringue, in a small, heavy saucepan, combine egg whites and sugar. Using a hand mixer, beat on low speed 1 minute. Place saucepan over low heat; continue beating on low until a thermometer reads 160°. Transfer mixture to a bowl. Beat on high until stiff glossy peaks form. Spread over frozen pie. Bake 2–3 minutes or until meringue is lightly browned. Serve immediately with warm chocolate sauce. Yield: 8 servings.

Peppermint Chip Cheesecake Prep: 20 min.; Bake: 1 hour + chilling 1 package (10 ounces) Thin Mints® Girl Scout Cookies, crushed 3 tablespoons butter, melted Caramel deLites®/Samoas® Swirl No-Churn Ice Cream Created by: Peggie Brott 2 cups heavy whipping cream 2 cups cream of coconut 12 Girl Scout Caramel deLites®/Samoas® cookies, coarsely chopped 1/2 cup flaked coconut, toasted 1 cup caramel sundae syrup Beat heavy cream until stiff peaks form. Gently fold in cream of coconut, then chopped Caramel deLites®/Samoas® cookies and toasted coconut. Spread evenly over an 8-in. square baking pan. Spoon caramel syrup over cream mixture; swirl with a knife. Freeze, covered, overnight. Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally. Yield: 1-1/2 quarts. Dulce deLites Prep: 10 min.

Bake: 15 min. + cooling 1/2 cup butter, softened 10 Girl Scout Caramel deLites®/Samoas® cookies 1/2 cup coarsely chopped pecans 1/2 cup dulce de leche Preheat oven to 350°. Cream butter and sugar; beat in flour and salt until well mixed (dough will be crumbly). Press evenly onto bottom of an ungreased 8x8-in. pan. Bake until edges are golden brown top is lightly browned, 12-15 minutes. Cool 15 minutes. Chop Caramel deLites®/Samoas® cookies into 1/4-in. pieces; combine with pecans. Microwave dulce de leche on high until spreadable, 15-20 seconds. Spread dulce de leche over cooled crust. Sprinkle chopped Caramel deLites®/Samoas® cookies and pecans evenly over dulce de leche, pressing down firmly. Cool completely, about one hour, before cutting into squares.

Note: This recipe was tested with Nestle La Lechera dulce de leche (caramel flavored sauce); look for it in the international foods section of your grocery store. If using Eagle Brand dulce de leche, thicken according to package directions before using. Yield: 16 servings. Please Pass Me Samoa Toffee, Please! Created by: Teri Rasey 2 cups sugar 1 dash salt Pulse two packages of Caramel deLites®/Samoas® cookies in a food processor until crumbled. Sprinkle one-third on a baking sheet lined with foil. In a large saucepan over medium heat, cook butter, sugar and salt, stirring frequently, until mixture reaches 300°. Remove; carefully pour over crumbled Caramel deLites®/Samoas® cookies, spreading with a spatula to cover. Top with remaining crumbled Caramel deLites®/Samoas® cookies, pressing down slightly. Refrigerate at least 2 hours. When cool, break into pieces. Yield: 10 servings. Sunday Sin Cake Prep: 1 hour + freezing Bake: 25 min.

+ cooling 2 packages chocolate fudge cake mix (regular size) 2 packages (3.90 ounces each) instant chocolate fudge pudding mix 6 large eggs 1 cup flaked coconut, toasted 1 jar (12 ounces) hot caramel ice cream topping 1 jar (11-3/4 ounces) hot fudge ice cream topping 1 package (7 ounces) Girl Scout Caramel deLites®/Samoas® cookies Preheat oven to 350°. Combine first seven ingredients. Stir in two packages of chopped Caramel deLites®/Samoas® cookies. Mix on medium speed until well combined. Divide batter among four greased and floured 9x13-in. pans. Bake two at a time until a toothpick inserted in the center of each comes out clean, 20-24 minutes. Cool 10 minutes. Repeat with remaining pans. While cake layers are warm, poke holes in the surface using the end of a wooden spoon or similar rounded object. Microwave hot fudge sauce until pourable, 1-2 minutes. Pour both jars over all four layers; spread to smooth over top. Let stand until completely cooled.

Prepare filling by mixing pudding and milk; stir in two more packages of chopped Caramel deLites®/Samoas® cookies. Spread one-fourth filling over each layer; freeze layers until pudding is set, about 2 hours. Meanwhile, prepare frosting by beating softened butter on medium speed until light and fluffy. Add cocoa powder; beat until well blended. Reduce speed to low; slowly add confectioners' sugar one cup at a time. Alternate with heavy cream and 2 teaspoons vanilla. Beat until light and fluffy, 1-2 minutes. Remove cake layers from freezer; stack and frost. Line bottom of cake with Caramel deLites®/Samoas® cookie halves. Top with toasted coconut and any remaining Caramel deLites®/Samoas® cookies. Microwave hot fudge sauce 1 minute; stir. Drizzle hot fudge and caramel sauces over cake. Refrigerate; remove 30 minutes before serving. Yield: 40 servings.

Chocolate Coconut Chantilly Pie 1/2 cup flaked coconut, toasted Additional toasted coconut and Girl Scout Caramel deLites®/Samoas® cookies Place flour, 1 tablespoon sugar and salt in a food processor; pulse until blended. Add cream cheese and butter; pulse until butter and cream cheese are the size of peas. While pulsing, add vinegar and just enough ice water to form moist crumbs. Divide dough in half. Shape each half into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight. Preheat oven to 425°. On a lightly floured surface, roll one pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Cut remaining pastry in half.

Roll each portion into an 8-in. circle. Transfer to ungreased baking sheets; sprinkle with remaining sugar. Bake 10-15 minutes or until golden brown. Remove from pans to wire racks to cool completely. For cookie filling, in a small bowl, whisk milk and pudding mix 2 minutes. Stir in crumbled Caramel deLites®/Samoas® cookies. Refrigerate, covered, 15 minutes or until set. For coconut cream filling, in another bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold in coconut. Spread 1/2 cup cookie filling and 1/2 cup coconut cream filling into prepared crust; top with one pastry circle. Repeat layers. Top with remaining cookie filling and coconut cream filling. Garnish with additional coconut and Caramel deLites®/Samoas® cookies. Refrigerate at least 2 hours before serving. Yield: 8 servings. Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

Touch of Coconut Baklava Prep: 1 hour Bake: 45 min. + standing 4 cups finely chopped walnuts 1 package (7 ounces) Girl Scout Caramel deLites®/Samoas® cookies, finely chopped 1 teaspoon ground cinnamon 1/2 cup flaked coconut, toasted 1/4 cup semisweet chocolate chips, melted Preheat oven to 350°. In a large bowl, mix walnuts, chopped Caramel deLites®/Samoas® cookies and cinnamon. Brush a 13x9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan. Layer eight sheets of phyllo in prepared pan, brushing each with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. Spread with half of the walnut mixture. Layer with four more phyllo sheets, brushing each with butter. Spread remaining walnut mixture over phyllo. Top with remaining phyllo sheets, brushing each with butter. Using a sharp knife, cut into 36 rectangles. Bake 45-50 minutes or until golden brown.

Meanwhile, in a large saucepan, combine sugar, water and honey; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Remove from heat; stir in vanilla. Cool slightly. Pour syrup over warm baklava. Sprinkle with coconut; drizzle with chocolate. Cool completely on a wire rack. Let stand, uncovered, several hours or overnight. Yield: 3 dozen. Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally. German Chocolate Ice Cream Cookie Torte Created by: Crystal Schlueter cup brickle toffee bits, divided Caramel or chocolate ice cream topping, optional Preheat oven to 350°. Crush 2 boxes of Toffee-tastic™ cookies in a food processor or blender. Add melted butter; press onto bottom of a greased 9-in. springform pan. Place on a 15x10-in. rimmed pan. Bake 10 minutes; cool on a wire rack. Meanwhile, beat cream cheese until creamy.

Combine sugar and cornstarch; on low speed, gradually beat into cream cheese until smooth. Add eggs, one at a time, blending well after each addition. Beat in whipping cream and vanilla just until combined (do not overbeat). Chop remaining Toffee-tastic™ cookies into bite-size pieces. Fold cookie pieces and 1/2 cup toffee bits into cream cheese mixture. Pour over cooled crust; return springform to rimmed pan. Bake cheesecake until edges are light golden and center is almost set, about 60-70 minutes. Cool on a wire rack 10 minutes. Sprinkle with remaining toffee chips. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top cheesecake with caramel or chocolate topping. Yield: 12 servings. Cookie Toffee Nut Bark 1 cup heavy whipping cream, divided 8 Savannah Smiles® Girl Scout Cookies 2 tangerines, segmented Preheat oven to 350 degrees. Pulse shortbread cookies in food processor until fine crumbs form. Add melted butter; pulse until combined.

Press crumbs onto bottom and up sides of an ungreased 9-inch pie plate. Bake until lightly browned, 10 to 12 minutes. Cool on a wire rack. Meanwhile, sprinkle gelatin over water; let stand until soft, at least ten minutes. Place yolks in top of a double boiler over simmering water. Add 1/3 cup sugar, tangerine peel, and juice; whisk continuously just until mixture reaches 160 degrees and coats the back of a spoon, 8 to 10 minutes. Remove from heat; immediately stir in softened gelatin. Beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold three-fourths into tangerine mixture just until white disappears. Transfer to prepared crust; smooth top. Refrigerate two hours or overnight. Top pie with reserved whipped cream, Savannah Smiles Girl Scout Cookies, and tangerine segments.

Yield: 8 servings Raspberry Lemonades™ Bread Pudding Created by: Kelsey Byrnes Raspberry Lemonades™ Bread Pudding is the Pudding, Ice-cream, Gelatin Desserts category winner of the 2016 National Girl Scout Cookie recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done! Prep: 15 min. Cook: 45 min. 6 cups (about 4-1/2 ounces) French bread 1 package (8-1/2 ounces) crushed Girl Scout Lemonades™ cookies 6 ounces (about 1 cup) fresh raspberries 3/4 cup sugar 1/2 cup heavy whipping cream 1 tablespoon butter 1/4 cup lemon juice Preheat oven to 350°. Place bread cubes into a greased 11x7-in. baking dish; sprinkle Lemonades™ cookies and raspberries on top. Combine next six ingredients; pour mixture over bread cubes. Bake until a knife inserted in the center comes out clean, 35-45 minutes. Remove from oven; keep warm.

Meanwhile, prepare lemon sauce by combining sugar and cornstarch in a small saucepan over medium heat. Whisk in heavy whipping cream and butter. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; cool 15 minutes. Whisk in lemon juice. Serve pudding warm with lemon sauce. Yield: 6 serving. Lemon Blueberry Crunch Cake Prep: 40 min. Bake: 50 min. 4 large eggs Additional crushed Girl Scout Lemonades™ cookies, optional Preheat oven to 350°. Let eggs and buttermilk stand at room temperature 30 minutes. Cream butter and granulated sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon peel. In another bowl, sift together 3 cups flour, baking powder, baking soda and salt. In a separate bowl, combine 3/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixture to batter alternately, beating well after each addition, beginning and ending with flour mixture. Stir in crushed Lemonades™ cookies.

Toss blueberries and remaining flour; fold into batter, taking care not to crush berries. Pour into two greased and floured 8x4-in. loaf pans lined with parchment paper. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes. Stir glaze ingredients together. Remove cakes from pans and place on wire racks. Drizzle glaze over cakes, allowing some to run down sides. Sprinkle with lemon peel and, if desired, additional crushed Lemonades™ cookies. Yield: 16 servings. Molly's Mini Lemon Shortbread Puddings Created by: Deborah Tharrington Prep: 20 min. Cook: 10 min. + chilling 3 egg yolks, lightly beaten 1/4 cup butter, cubed 1 cup (8 ounces) sour cream 8 Girl Scout Lemonades™ cookies, coarsely chopped Whipped cream and additional Girl Scout Lemonades™ cookies In a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil. Remove from heat. Transfer to a small bowl; stir in butter. Gently stir in lemon juice. Press plastic wrap onto surface of pudding; refrigerate until cold. Fold sour cream into pudding. Divide chopped Lemonades™ cookies among eight dessert dishes; spoon pudding over top. Refrigerate until serving. Just before serving, top with whipped cream and additional Lemonades™ cookies. Yield: 8 servings. 1 cup sugar 1 jar (7 ounces) marshmallow creme TOPPING: 1/4 cup crushed Girl Scout Thanks-A-Lot® cookies 2 milk chocolate candy bars (1.55 ounces each) In a 6-qt. stockpot, melt butter over medium heat. Add marshmallows; cook and stir until melted. Remove from heat. Stir in cereal and crushed Girl Scout Thanks-A-Lot® cookies. Fold in chocolate chips. Press into a greased 13x9-in. baking pan. Cool to room temperature. For frosting, in a small bowl, beat butter and confectioners' sugar until smooth.

Beat in marshmallow creme on low speed just until blended. Spread over bars. Sprinkle crushed Girl Scout Thanks-A-Lot® cookies over frosting. Cut into bars. Break each candy bar into 12 pieces; place a piece on each bar. Yield: 2 dozen. S'mores Ice Cream TOTAL TIME: Prep: 40 min. + freezing 1-1/2 cups whole milk 2 cups miniature marshmallows 10 Girl Scout Thanks-A-Lot® cookies, coarsely chopped, divided Preheat broiler. In a large bowl, whisk milk, cream, marshmallow topping and salt until blended. Arrange marshmallows in a single layer in a nonstick foil-lined 15x10x1-in. baking pan. Broil 5-6 in. from heat 20-40 seconds or until golden brown. Cool slightly; freeze while processing ice cream. Meanwhile, fill cylinder of ice cream maker no more than two-thirds full. Freeze milk mixture according to manufacturer's directions, adding half of each of the chopped Thanks-A-Lot® cookies and toasted marshmallows during the last 5 minutes of processing.

(Ice cream maker may be very full.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Serve with remaining Thanks-A-Lot® cookies and toasted marshmallows. Yield: 2 quarts. Makes: 16 servings. S'mores Peanut Butter Pudgy Pie TOTAL TIME: Prep/Total Time: 10 min. 2 slices cinnamon bread 1 Girl Scout Peanut Butter Patties®/Tagalongs®, crumbled 1 tablespoon miniature marshmallows Place one slice of bread in a greased sandwich iron. Spread with Nutella; sprinkle with crumbled Girl Scout Peanut Butter Patties®/Tagalongs® and marshmallows. Top with remaining bread slice. Close iron. Cook over a hot campfire for 1 to 1-1/2 minutes or until golden brown, turning occasionally. Yield: 1 serving. S'mores Summertime Cheesecake TOTAL TIME: Prep: 30 min.

+ chilling Bake: 1-1/4 hours + cooling 1 cup Girl Scout Shortbread/Trefoils® cookies, crushed 1 cup graham cracker crumbs 1/4 cup sugar Doughboy Inspired – Pillsbury Baking Site Map Pillsbury, Pillsbury BEST, the Barrelhead logo, the Doughboy character, and Pillsbury Bake-Off are trademarks of The Pillsbury Company, LLC, used under license. © 2016. Important Note: The activities described on this Web site require adult participation and supervision. The GIRL SCOUTS® name, mark, and all associated trademarks and logotypes, including GIRL SCOUT COOKIES®, THIN MINTS®, and the Trefoil Design, are owned by Girl Scouts of the USA. The J.M. Smucker Company is an official GSUSA licensed vendor. ©/™ The J.M. Smucker Company.

Question: What variety of Girl Scout cookies contains toasted coconut?
Answer: Samoas