Girl Scout Cookie Recipes


It's that time again, and with these recipes, you can enjoy Girl Scout cookies all year long. Just buy a few extra boxes and put them in the freezer.


  • 1 box (9 oz.) Girl Scout Peanut Butter Sandwich Cookies
  • 5 Tbsp. Butter or margarine, melted
  • 1 qt. vanilla ice cream, softened
  • 2/3 cup strawberry topping
  • 1/3 cup peanuts, chopped
  • Chocolate fudge topping, optional

Place cookies in food processor or blender; process until fine crumbs. To make crust, combine cookie crumbs and butter. Set aside ½ cup of crumb mixture and press remaining crumbs into bottom and sides of an ungreased 9-inch pie pan. Freeze until firm. Spread 2 cups ice cream in an even layer over cookie crust. Drizzle with 1/3 cup strawberry topping and sprinkle with ¼ cup reserved crumb mixture. Top with remaining 2 cups ice cream, spread in an even layer. Drizzle remaining 1/3 cup strawberry topping. Sprinkle with remaining ¼ cup crumb topping and chopped peanuts. Freeze until firm. To serve, cut into 8 wedges. If desired, top each serving with chocolate fudge topping. Makes 8 servings.


The flat shape and light, delicate taste of Shortbread cookies make them perfect for mini ice cream sandwiches. For the daring, try this recipe with Thin Mints or Samoas!

  • 1 qt. Sherbet, frozen yogurt or ice cream, softened
  • Girl Scout Shortbread Cookies (2 per sandwich)
  • 1 empty 6 oz. juice can

Fill juice can with softened sherbet, frozen yogurt or ice cream and refreeze. Remove the end of the juice can and push frozen sherbet, yogurt or ice cream out and slice into ¼ inch rounds. Sandwich each slice between two Shortbread cookies. Store in freezer. Makes: As many as you like!


  • 1 pkg. (18 oz.) refrigerated chocolate chunk cookie dough.
  • ½ pkg. (19 cookies)
  • Girl Scout Thin Mints
  • ½ cup white chocolate morsels
  • Vanilla ice cream, optional

Press cookie dough evenly in the bottom of an ungreased 12-inch pizza pan or a 13x9x2-inch baking pan. (Dough will barely cover the pan.) Break Thin Mints into halves or thirds; press cookie pieces into dough, covering evenly. Bake at 350 ° F for 12 to 18 minutes or until golden brown. Place white chocolate morsels into a small self-closing bag. Microwave the bag of morsels on MEDIUM HIGH (70% power) for 40 to 50 seconds or until melted. Snip one corner (about 1/8 inch) off the bottom of the bag. Hold bag tightly at top and drizzle white chocolate stripes over top of pizza. When cool, cut pizza into 8 or 10 wedges. If desired, top each serving with a scoop of ice cream. Makes 8 to 10 servings.