GSCookie1

Prepare yourself. The time is near. Time for the streets to fill with adorable children tempting you with cookies. Will you give in? (Umm, yes. Cause they’re delicious and also because last time I said no to children selling me something outside of a store, I got a flat tire on my way home. Don’t mess with kids and karma.)

So you bought your boxes. And they’re all delicious on their own, but you’ve run into a dilemma. You want a Thin Mint and a Samoa and a Tagalong at the same time. What to do? Bake them into a single cookie, of course. Because excess is fine if it’s for the kids.  (Right?)

This recipe is for a nice, chewy, chocolate chip-style cookie, but instead of chocolate chips, you’re putting in your favorite Girl Scout cookies. Win-win. The cookie ends up having a great mix of textures between the crunch of the Thin Mints, the chewiness of the Samoas, and the melty chocolate and crispy bit of the Tagalongs. And surprisingly, the cookie isn’t overpoweringly minty–the flavors actually play really nicely with each other.

GSCookie2

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 6 Samoas
  • 6 Tagalongs
  • 8 Thin Mints

Directions:

  1. Preheat oven to 350 degrees.
  2. Test the Girl Scout Cookies individually. Are they good? Good. Using a knife, chop up the cookies listed in the ingredients into small chunks.
  3. In a small bowl, whisk together the flour and baking soda; set aside.
  4. In an electric mixer, combine the butter with both sugars; beat on medium speed until light and fluffy.
  5. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
  6. Add flour mixture; mix until just combined.
  7. Fold in the chopped cookie pieces.
  8. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. (I used a standard cookie scoop.)
  9. Bake until cookies are light brown around the edges, but still soft in the center, about 10 minutes. Remove from oven, and let cool on the baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Eat with reckless abandon.
  10. Buy more Girl Scout Cookies. Repeat.

This recipe was created for the Girl Scout Cookie Recipe Contest, which is quickly becoming one of my favorite events of the year. Last year I made Shortbread Oven-Fried Chicken.

Girl Scout cookies will be here March 1-17, and you can use a cookie locator (or a mobile app when you really need a fix) to find the closest seller to you.

What’s your favorite Girl Scout cookie? And how many boxes will you be picking up this year?