Girl Scout Cookie Recipes (2024)

INGREDIENTS

For the cookies :

• 1/2cup plus 4 tablespoons unsalted butter, room temperature
• 1cup oatmeal
• 1cup plus 2 tablespoons all-purpose flour
• 1teaspoon baking soda
• 1teaspoon salt
• 1/3cup sugar
• 1/2cup packed dark brown sugar
• 1/2cup creamy peanut butter

For the peanut butter filling :

• 4tablespoons unsalted butter
• 3/4cup creamy peanut butter
• 1/4cup powdered sugar
• 1/2teaspoon salt

DIRECTIONS

For the cookies :

In a medium bowl, use an electric mixer to beat the butter and granulated sugar until fluffy. Add egg yolks, vanilla, and salt. Beat to combine. Gradually add the flour, mixing until just incorporated. Divide the dough in half and shape into 1 inch-diameter logs. Wrap in waxed paper and refrigerate until firm, about 30 minutes.

Preheat the oven to 350 degrees.

Slice the dough logs into ¼-inch-thick pieces and place 1 inch apart on parchment-lined baking sheets. Bake until lightly golden, around 18 minutes. Let cool on baking sheets, then transfer to cooling racks.

For the icing :

In a small bowl, whisk together the powdered sugar, lemon juice, and zest until it forms a thick icing. Spread the icing onto half of cookies, and sandwich with other half of cookies.

In a large bowl, use an electric mixer to cream together the butter, shortening, and sugar. Mix in lemon juice, lemon zest, and vanilla. In a separate bowl, whisk together the baking power and baking soda with the flour. Slowly beat in the dry ingredients with the wet mixture. The dough should come away from the sides of the bowl. Roll the dough into a log, and wrap it with plastic wrap to place in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees.

Slice ¼-inch cookies, and shape into half-circle “smiles.” Place cookies on a baking sheet lined with parchment paper.

Bake for around 9 minutes. Cool on a wire rack. Dust the cookies with icing sugar before serving.

For the cookies :

Place ½ cup powdered sugar and butter in a medium bowl, and cream with an electric mixer on medium until light and creamy. Add 1 tablespoon vanilla and flour, and beat until combined. Wrap dough in plastic, and place in refrigerator for 20 minutes.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Roll out dough to a ¼-inch thickness. Using a 2-inch round cookie cutter, shape cookies. Create a medium-shallow well with the back of a spoon (it will later be filled with peanut butter). Bake for about 10 minutes. Cool cookies on a wire rack.

Place peanut butter with 2 teaspoons vanilla extract in a saucepan and heat on low until it becomes soft. Stir to combine. Watch the peanut butter so it doesn’t cook or burn.

For the chocolate dip :

Place the chocolate and heavy cream in a bowl over simmering water. Slowly stir to combine. Add water 1 tablespoon at a time, mixing after each addition until mixture becomes pourable. Set aside.

Assemble the cookies:

Spoon the peanut butter filling into shallow cookie wells. Place the cookies in refrigerator for 1 hour for peanut butter filling to harden.

Remove cookies from refrigerator. Pour chocolate on the top of each cookie, or use a spatula to spread.

For the cookies :

In a medium bowl, whisk together flour, cornstarch, cocoa powder, and salt until combined. In a separate large bowl, cream together butter and sugar. With an electric mixer on low, add milk and both extracts. Mixture should look curdled. Gradually, add flour mixture until fully incorporated. Shape dough into 2 logs, 2 inches in diameter, and wrap in plastic to freeze for 1-2 hours.

Preheat oven to 375 degrees.

Slice dough into ¼-inch thick rounds and place on a parchment-lined baking sheet. Bake 12 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate coating.

For the chocolate coating :

In a microwave-safe bowl, combine chocolate and butter. Melt in the microwave, stirring every 30 seconds, until chocolate is smooth. Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to parchment paper to set for 30 minutes, or until chocolate is firm. Reheat chocolate as needed to keep smooth for dipping.

In a medium bowl, use an electric mixer to cream the butter and 1 cup of sugar, then add the vanilla. In a separate medium bowl, whisk together the flour and salt, then add to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Transfer onto a surface dusted with flour and shape into a flat disk. Wrap in plastic to place in refrigerator for 30 minutes.

Preheat the oven to 350 degrees.

Roll the dough 1/2-inch thick and cut with a 2-inch round cookie cutter. Place the cookies on a baking sheet, and sprinkle with sugar. Optional: press with a cookie stamp of your choice.

Bake for 20 to 25 minutes, until they to brown.

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