Food bloggers use Girl Scout Cookies as inspiration for recipes
- In a food processor, pulse Thin Mints until you are left with crumbs. (Work in batches if necessary). Set aside in a mixing bowl.
- 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!)
- Roll “dough” into 1-inch balls. Place on wax paper and refrigerate until firm.
- Meanwhile, melt the chocolate for dipping. Add mint extract, if using. (I recommend it!)
- Dip the balls one by one, coating all sides.
- 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 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
- Preheat oven to 350 degrees fahrenheit.
- In a large bowl, cream together the butter, peanut butter, white sugar, brown sugar and vanilla. Add egg and beat well.
- In another bowl, combine the oats, flour, baking soda, baking powder and salt. Add the dry ingredients to the creamed mixture.
- Mix the ingredients together until well combined.
- 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.
- Bake for 10 minutes, or until cookies are light brown.
- To Make Filling: Cream the butter and confectioner’s sugar, peanut butter, and cream together until well combined.
- 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/
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