Food bloggers use Girl Scout Cookies as inspiration for recipes

By Karen Petersen

For the Deseret News

Published: Monday, March 26 2012 12:00 p.m. MDT

  1. In a food processor, pulse Thin Mints until you are left with crumbs. (Work in batches if necessary). Set aside in a mixing bowl.
  2. To the crumbs, add about ½ of the jar of cream cheese frosting. (Add more if desired. I used about ¾ of the jar.) Mix well. (I’ve seen these made with cream cheese. ... Eyeball your amount and do a taste test!)
  3. Roll “dough” into 1-inch balls. Place on wax paper and refrigerate until firm.
  4. Meanwhile, melt the chocolate for dipping. Add mint extract, if using. (I recommend it!)
  5. Dip the balls one by one, coating all sides.
  6. Return to wax paper to dry. Cover with sprinkles, if using.

Oatmeal Peanut Butter Cookies as seen on Sweet Savory Life


1/2 cup unsalted butter, softened

1/2 cup peanut butter

1/2 cup white sugar

1/2 cup packed light brown sugar

1 teaspoon vanilla extract

1 egg

1 cup quick-cooking oats

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt


3 tablespoons unsalted butter, softened

1 cup confectioners’ sugar

1/2 cup smooth peanut butter

2 1/2 tablespoons heavy whipping cream


  1. Preheat oven to 350 degrees fahrenheit.
  2. In a large bowl, cream together the butter, peanut butter, white sugar, brown sugar and vanilla. Add egg and beat well.
  3. In another bowl, combine the oats, flour, baking soda, baking powder and salt. Add the dry ingredients to the creamed mixture.
  4. Mix the ingredients together until well combined.
  5. Using a cookie scoop, make uniform cookie dough balls. Cut each dough ball in half down the center. Take each half and roll it into a ball and place it onto a greased baking sheet, pressing each mound down with the palm of your hand to 1/4-inch thick disks.
  6. Bake for 10 minutes, or until cookies are light brown.
  7. To Make Filling: Cream the butter and confectioner’s sugar, peanut butter, and cream together until well combined.
  8. Transfer the filling into a pastry bag or large Ziplock bag (cutting the corner to create a makeshift pastry bag). Squeeze approximately three teaspoons of filling onto the bottom sides of half the cookies. Top each filled cookie with the other half of the cookies — bottom side facing down.

Karen Petersen is the author of 365 Days of Slow-Cooking. Follow her blog at: http://www.365daysofcrockpot.com/

Try out the new DeseretNews.com design!
try beta learn more
Get The Deseret News Everywhere