Girl Scout Cookie buyers fall into one of two camps. Some order boxes of Thin Mints and Samoas because they love them, and they want to eat them, the whole box of them, immediately. Other buyers were guilted into the cookies by a gap-toothed 8-year-old and now have stacks of Do-si-dos (or what some parts of the country call Peanut Butter Sandwich cookies) taking over the countertops. If you're in the latter crowd, you're in luck: We brainstormed six delicious ways to use up that cookie surplus. If you're in the former group? Try to show a little restraint next year, why don't ya?
This recipe for super-simple Two-Ingredient Truffles provides a rich chocolate base for any topping you fancy. Use a food processor to finely chop your favorite cookies, then roll the truffles in the crumbs for a sweet and crunchy coating.
This chocolate cheesecake uses Thin Mints instead of chocolate wafers to create a minty cookie crust. Or try chopping Samoas (a.k.a. Caramel deLites) to make a coconut-caramel crust for this ice cream cake. This bright lemon cheesecake uses finely ground Trefoil cookies to make a shortbread crust.
Parfaits are pretty desserts with repeating layers of ice cream, whipped cream, mousse, pudding or yogurt with fruit and flavored syrups or sauces. Try adding some crunch with layers of crushed cookies, too. Trefoil shortbread cookies would be great in this Strawberry Mousse Parfait, or layered with Banana Cream. And either Thin Mints or Tagalongs (a.k.a. Peanut Butter Patties) would be fantastic in this Coffee Ice Cream and Cookie Parfait.
Make this super simple chocolate ganache, lemon cream, or peanut butter filling and spread it between two cookies. Or go all out with a custom ice cream sandwich.
Add any flavor of ice cream to your blender with a splash of milk and the crumbled cookie of your choice. Blend. Serve in a glass topped with whipped cream and/or more crushed cookies. Call Dairy Queen. Apply for job.
Allow a pint of ice cream to soften at room temperature. Once soft enough to handle but not too melted, scoop into a medium bowl. Sprinkle cookie crumbs over the top and fold into the ice cream, creating swirls of cookie crumbs. Return ice cream back to container or to a freezer-safe resealable container. Allow to chill until mostly re-frozen but not hard. Scoop and serve.
Did you run out of cookies already? Need a fix? We've got the original recipe from 1922.