Girl Scout Cookie season is here and it is a delicious season! In our house, we are pretty passionate about the cookies we each prefer but the clear winner each year is Thin Mints. I often buy a few extra, hide them in the freezer and then when I find them later in the year I’m so excited! My daughter loves to crumble them up on Vanilla ice cream and my son just likes to sit with the entire column of cookies and make them disappear. If you want to go next level, we have a few fun recipes to share! But, first, go ahead and order your cookies!
This blog is sponsored by Girl Scouts of Western Washington
Campfire Adventure Milkshakes
Girl Scout “Campfire Adventure” Smoked Chocolate Almond Milkshake
Recipe by: Brittany Bardeleben
Makes 2 milkshakes
Ingredients
1 pint of your favorite vanilla ice cream (we love Bluebird Vanilla Bean Ice Cream!)
1 jar of Hot Cakes Dark Chocolate Sauce, warmed slightly
1 jar of Hot Cakes Pacific Coast Sea Salt Caramel Sauce, warmed slightly
1 recipe smoked chocolate magic shell, warmed until melted (see recipe below)
1 recipe honey roasted almonds (see recipe below)
1 box Adventurefuls® Girl Scout Cookies
Directions
1. Prepare and cool the honey roasted almonds.
2. Set aside 2 tablespoons of the honey roasted almonds, then combine the rest with 1/2 box of Adventurefuls cookies in the bowl of a food processor and pulse until the mixture turns into coarse crumbs.
3. Melt your dark chocolate sauce and caramel sauce slightly in the microwave or in a bowl of very hot water. You will have plenty of extra sauce. Refrigerate the leftovers for another use. We recommend hot chocolate and ice cream sundaes!
4. In a blender or milkshake canister, combine the pint of vanilla ice cream and 1/4 cup of the dark chocolate sauce. Blend until the chocolate sauce and vanilla ice cream are thoroughly mixed.
5. Add 2 tablespoons of the melted smoked chocolate magic shell (you can add more or less to your taste), and blend briefly until the magic shell has broken up into chunks.
6. Pour 1 tablespoon of Pacific Coast Sea Salt Caramel into the bottom of 2 chilled glasses. Top with 2 tablespoons of the Adventurefuls almond crumble. Pour in 1/8th of the prepared milkshake, then top with another teaspoon of caramel sauce. Continue to layer the milkshake, caramel sauce, and the Adventurefuls almond crumble. Top with a dollop of whipped cream if desired, honey roasted almonds, and a whole Adventurefuls cookie.
Note: Alternatively, you can make an ice cream sundae instead of a milkshake. Drizzle the chocolate sauce, caramel sauce, and cookie crumble between layers of ice cream. Top with the smoked chocolate magic shell, which will harden upon hitting the cold ice cream. Garnish with honey roasted almonds and an Adventurefuls cookie.
Honey Roasted Almonds
Ingredients
2 tablespoons butter
1 ounces honey
1 teaspoon kosher salt
2 cups whole, skin-on almonds
Directions
1. Melt butter and honey together in the microwave. Add salt and pour over the almonds. Toss to coat.
2. Place on a sheet pan and roast at 350°F for 20–30 minutes, stirring frequently, until golden.
Smoked Chocolate Magic Shell
Ingredients
1 jar Hot Cakes smoked chocolate chips
2 tablespoons coconut oil
Directions
Melt together in the microwave and stir until emulsified and smooth.
If lemon is more your speed, try this one:
Lemon-Ups Cheesecake Cups
Recipe By Girl Scout Junior Colbie B.
Ingredients
Lemon-Ups Crust
1 1/4 cup crushed Lemon-Ups® Girl Scout Cookies
5 tablespoons salted butter, melted
Cheesecake
16 ounces cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 teaspoon vanilla extract
Zest of two small lemons or one large lemon
1/8 teaspoon salt
2 large eggs, lightly beaten
Whipped cream for garnish
Directions:
Lemon-Ups Crust
1. Preheat oven to 325°F and line a muffin tin with paper liners.
2. In a medium bowl, mix together crushed Lemon-Ups and melted butter until combined.
3. Distribute mixture evenly between the muffin liner. Press down on the cookie crust until it’s packed firmly into the bottom of each liner (the bottom of a glass or measuring cup is great for this!).
Cheesecake
1. Using an electric mixer, beat the cream cheese on low speed until creamy. (Tip: Take your time and do this on low! We don’t want to whip the cream cheese or add in too much air.)
2. Add sugar and mix until combined.
3. Add sour cream, vanilla extract, lemon zest, and salt. Mix until combined.
4. Add about half the beaten eggs and mix until just incorporated. Add the rest of the egg and mix again until ingredients are completely combined.
5. Scoop mixture into muffin liners until about three-quarters full.
6. Bake for 18–20 minutes or until edges are just beginning to turn slightly golden brown and centers are no longer soft and jiggly. Be careful not to overbake.
7. Be patient and let your cheesecakes cool completely to room temperature before removing them from the muffin tin. Refrigerate for at least 2 hours before serving.
8. Top with whipped cream and/or Lemon-Ups Girl Scout Cookies!
Girl Scouts will be selling from January 15th – Sunday March 16th. You don’t need to know a Girl Scout in your area to order cookies from a local seller! Starting February 14, you can order Girl Scout Cookies online from a local Girl Scout that can either be delivered to your doorstep or shipped directly to your preferred mailing address. You can also donate online to Operation Cookie, which provides cookies to U.S. military service members. Girl Scouts will be selling cookies at booths outside of retail locations throughout Western Washington from February 28th-March 16th. Your last day to order online is March 10th! Order your cookies today!
