By: Peyton Lea H.

Wondering what to do with those left over Girl Scout cookies?
Well, here are some creative recipes to help you enjoy those extra cookies even more!

Tagalong Chocolate Peanut Butter Balls

1 1/2 cup creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
2 tablespoons shortening
1 box crushed Tagalongs

    1. Line a baking sheet with waxed paper; set aside.
    2. In a medium bowl, mix peanut butter, butter, vanilla, confectioners' sugar, and finely crushed Tagalongs with hands to form smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate until firm.
    3. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
    4. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Roll the balls in crushed Tagalongs or add Tagalongs into the melted chocolate. Return to wax paper and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set. Makes sixty balls.
    Samoa Cupcakes

    Cake Ingredients:

    1 1/3 cups all-purpose flour
    1/4 teaspoon baking soda
    2 teaspoons baking powder
    3/4 unsweetened cocoa powder
    1/8 teaspoon salt
    3 tablespoons butter, softened
    1 1/2 cups white sugar
    2 eggs
    3/4 teaspoon vanilla extract
    1 cup milk
    1 pkg Ghirardelli Chocolate Squares Milk & Caramel
    1 box finely crushed Samoas
      1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
      2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Stir in the finely crushed Samoas. Fill the muffin cups 3/4 full.
      3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
      Frosting Ingredients:

      1/4 cup butter, melted
      1/3 cup half-and-half cream
      3/4 cup packed brown sugar
      1/2 teaspoon vanilla extract
      1 3/4 cups sifted confectioners’ sugar
      Sweetened coconut flakes
      16 whole Samoas


      Combine the butter, half-and-half and brown sugar in a medium saucepan. Bring to a boil, stirring frequently. Remove from the heat and stir in the confectioners' sugar and vanilla. Set the pan over a bowl of ice water and whisk or beat with an electric mixer until fluffy. Frost cupcakes when they are completely cool. Sprinkle sweetened coconut flakes on top and garnish with a whole Samoa. Makes 16 cupcakes.

      Thin Mint Frozen Hot Chocolate


      1/4 cup sugar
      1/4 cup unsweetened cocoa powder
      2 cups milk
      3/4 teaspoon vanilla extract
      1 sleeve finely crushed Thin Mints
      1/2 teaspoon peppermint extract
      3 cups cubed ice

      Add the sugar, unsweetened cocoa powder, Thin Mints, milk, vanilla extract, peppermint extract, and ice in a blender and turn on high. (crush Thin Mints in a food processor before you add them) Blend until frothy. Pour in cups and garnish with crushed Thin Mints, Marshmallows and/or whip cream, and a whole Thin Mint. Makes 4 cups.     

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