Having a Girl Scout means lots of cookies around our house in February. I was excited about Girl Scout cookie season until we became buried under a leaning tower of leftover boxes of cookies. And…drumroll…I was getting sick of them! Impossible. After one last plea to my weary Facebook crowd to please take them away from me, (there has to be someone that has not OD’d yet) I decided maybe it’s time to try a recipe that calls for a few (hundred). I could do this with my daughter who loves to be the little helper and sometimes sous chef when we get crazy making something in the kitchen. My favorite cookies are the Thin Mints (duh) and Tagalongs (peanut butter baby!) Here are some yummy sounding recipes for both. Side note: something I never knew was that Girl Scout troops used to bake the cookies that they sold. They offer the original recipe here. Vintage Girl Scouts, who knew?
Chocolate Peanut Butter Pie (you can keep your Facebook friends)
Prep Time: 25 minutes
Cook Time: 4 hours
Total Time: 4 hours, 25 minutes
• 1-1/3 cups Tagalongs®/ Peanut Butter Patties®, crushed
• 5 tablespoons butter, melted
• 1 package (3-1/2 ounce) vanilla pudding
• 1-1/2 cups milk
• 1/3 cup peanut butter, creamy or crunchy
Early in the day combine crumbs and butter. Press into a 9-inch pie plate. Combine pudding and milk. Stir in peanut butter. Pour into pie shell. Keep in the refrigerator until ready to serve.
Grasshopper Pie (because I like pie)
Prep Time: 8 minutes + freezing
• 2 packages (3 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 15 drops green food coloring
• 24 chocolate-covered mint cookies, divided
• 2 cups whipped topping
• 1 chocolate crumb crust (9 inches)
In a large bowl, beat the cream cheese until fluffy. Gradually beat in milk until smooth. Beat in the food coloring. Coarsely crush 16 cookies; stir into the cream cheese mixture. Fold in whipped topping. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Garnish with remaining cookies. Yield: 8 servings.
Cookie Milkshake (because everything is better blended, with salt…no wait, that’s a margarita)
You can use any leftover Girl Scout Cookies to make this milkshake.
Prep Time: 20 minutes
Total Time: 20 minutes
• 2 cups ice cream, any flavor
•1 cup milk
•4-8 cookies, depends on type chosen
Blend ice cream and milk. Add cookies. Blend until smooth.