GIRL Scout cookies are coveted during the short window people have to buy them, but you can enjoy them year-round with these dupes.
Although it’s seemingly impossible to replicate the recipe of a Girl Scout cookie, it’s quite easy to use flavors to make a similar treat.
Baking expert Andrea Boudewijn shared some of her ideas, tactics, and recipes with Local Syracuse to help satisfy those cookie cravings.
For your favorite chocolate-dipped and drizzled cookies, like Thin Mints and Tagalongs, get some chocolate to melt.
Avoid getting chocolate chips because they won’t melt correctly due to the recipe, but any bars of chocolate will do.
Melt the chocolate in a cup and use a fork to dip the cookie in. Andrea suggests scraping off the chocolate from the bottom of the cookie and placing it on parchment paper to set.
The cookies can sit in the fridge until they’re set, but not overnight or the moisture from the cold will make them soggy.
You can paint the chocolate to the tops of cookies and then dip them in toasted coconut to replicate Samoas.
If you have self-control and still have some cookies around the house from when you stocked up, you can repurpose them to add to different recipes.
Lemon shortbread cookies can be made into a pie crust. Crushed-up cookies can be used to decorate cakes, or mixed with icing to make cake pops.
THIN MINT CAKE RECIPE
Get your favorite Thin Mint flavors in the form of a cake.
- 1 1/2 ounces milk chocolate chips
- 1 1/2 ounces black onyx cocoa
- 6 ounces boiling water
- 2 large eggs (room temperature)
- 1 1/2 ounces sour cream
- 3/4 teaspoon vanilla extract
- 6 ounces cake flour
- 8 1/2 ounces sugar
- 3/4 teaspoon baking soda
- 1/4 + 1/8 teaspoon salt
- 4 ounces butter, room temperature
- 4 ounces vegetable oil
The instructions for the cake include whisking boiling water with chips and cocoa until no lumps appear, then place on a table to cool.
Meanwhile, in another bowl, whisk eggs, yolks, sour cream, and vanilla together. On the mixer, gently paddle flour, sugar, soda and salt to mix.
You’ll then add butter and oil and mix on low to blend, then mix on medium for one minute. Scrape down the whole bowl.
Next, add the egg mixture and beat on medium for 1 1/2 minutes until it’s lighter in color and well incorporated. Scrape down well.
Lastly, with the mixer on low, gradually add the chocolate mixture. Scrape down, then after all is added, beat the mixture on medium for 30 seconds. Scrape and blend the last edges by hand. Fill pans and bake.
PEPPERMINT BUTTERCREAM RECIPE
- 5 large egg whites
- 1 1/2 cups of sugar
- 1 pound (4 sticks) of butter (room temperature)
- 1 tablespoon of peppermint extract
- Green food coloring for pale-green color
The directions for the Peppermint Buttercream include whisking whites and sugar together over a pot of hot water (bain-marie) just until the sugar is dissolved.
You’ll then pour the warm mixture into the mixer bowl and whip on high until cooled (about seven minutes).
Next, pull pieces of butter off and slowly chunk them into the whipping sugar/egg white mixture. It’s suggested that you watch your fingers and long hair.
Then, switch off the whisk attachment and insert the paddle, and gently beat in the extract and color until just incorporated.
One woman, who goes by @JaceePilkingtonPetko on TikTok, said you don’t have to wait around to enjoy one of the most delicious flavors.
She taught viewers how to make at-home Samoas—and her version is healthier than the original.
“You’re going to want to give this recipe a try,” Jacee began.
“You’re going to take coconut flakes, bananas, and mix that all together.”
Forming small balls out of the dough, she then placed them onto a baking sheet lined with parchment paper.
Next, Jacee took a piping tip and made small holes in each ball so that they were in the shape of mini donuts.
After letting them cook in the oven, she then drizzled melted chocolate all over the top.
“They come out amazing,” she concluded.
Responding to a comment asking about the bake time and temperature, she said to set your oven to 350 and leave the cookies in for about 20 minutes.
She also clarified the exact measurements: half a cup of coconut flakes and one banana mashed together will yield about six cookies.
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