Caity Healy | Lifestyle Editor

‘Tis the season for a $5 box of the fan-favorite cookies. That’s right, Girl Scout season is in full swing, and with it is box on top of box of their mouthwatering baked-goods. And, yes, I must admit that I did buy a whopping $50 worth. While they’re perfect to snack on as they are, and likewise perfect for eating an entire sleeve- or box- of, they also can be altered to make some delectable desserts. So, go support your local Girl Scout troop, purchase some cookies and get started on these recipes.

Thin Mint Truffles

Crush one sleeve of Thin Mints until fine. There can be some bigger pieces, but it should mostly be crumby. Set aside 1 tablespoon of the cookies for later, then combine the rest with 8 ounces of softened cream cheese — which is equivalent to one package. You can let it soften by having it sit out until it gets close to room temperature. Mix until well combined, then form small balls of the mixture. Let cool in the freezer until they’re slightly hardened. Melt 1 cup of semi-sweet chocolate chips, then submerge the truffles into the chocolate. Top by sprinkling the set-aside crushed cookie, and let cool completely in the freezer.

Samoa Cheesecake Cupcakes

Take one sleeve of Trefoil cookies and crush until it’s very fine. Mix with 6 tablespoons of melted butter until well combined. Press these into the bottom of cupcake tins, and bake at 350 until golden brown, about five to six minutes. In a medium mixing bowl, combine 16 ounces of softened cream cheese, ½ cup of sour cream, ¼ cup of sugar, 2 eggs and a teaspoon of vanilla extract. Then, take a sleeve of Samoas and crush it up well. Take half, and combine it with the cheesecake mixture. Fill the cupcake tins almost to the top with the mixture. Bake for about 20 minutes, until the cakes are set. Then, let cool for about 20 minutes in the refrigerator, and top with the remaining crushed Samoas.

Tagalong Milkshake

In a blender, combine about two cups of chocolate ice cream. You can also opt for vanilla and add chocolate syrup, if you’d rather do that. Add one cup of milk. Toss in about ⅓ cup of peanut butter. And finally, crush up about ¼ cup of Tagalongs and add that in. Blend and add more ice cream or milk until you reached your desired consistency. Top it off with whip cream and more crushed Tagalong.

Do-si-dos Creme Brulee

Crush roughly ½ cup of Do-si-dos and combine with 4 tablespoons of melted butter. Once well combined, form a crust on the inside of a small ramekin — or any dish that would work for a creme brulee. Bake for about four minutes at 350 degrees. While that’s cooking, heat 1/2 cup of heavy cream with 2 tablespoons of sugar until it starts bubbling, then remove from heat. In a separate bowl, whisk one egg yolk with ½ teaspoon of vanilla extract. Slowly add the cream mixture until it’s well-combined. Pour into your ramekin. Place the ramekin in a baking dish and surround the ramekin with enough water to reach about halfway up the side. Bake at 300 degrees for 40 minutes, then let cool. Cover the ramekin with plastic wrap and cool in the fridge for three to four hours. When ready to serve, sprinkle about 1 tablespoon of very fine sugar over the top, and broil just until it gets golden brown and caramelized. Make sure the rack is very close to the top of the oven, as you’re trying to mimic a torch with the broiler.

Contact the author at chealy16@wou.edu

Photo by: Caity Healy