Girl Scout Cookie Recipes From a Cookie Mom

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As a Girl Scout troop leader and "Cookie Mom" for two different troops ranging in age from first to seventh grade, I live and breathe Girl Scout cookies from late January to mid-March. The proceeds from their door-to-door and booth cookie sales fund our community service projects (making birthday party kits for the food pantry to distribute to kids in need, donating food to the two unhoused shelters in our city, and providing supplies to the local animal shelter are a few examples) and troop activities throughout the year, like our annual troop summer vacation or a day at Disneyland.

For our summer trips, we rent a cabin at a local Girl Scout camp where the girls get to hike, stargaze, learn archery, swim, make s’mores and sing songs around the campfire, cook food in foil pouches, do arts and crafts, perform skits, get into all sorts of shenanigans, and sleep for exactly four hours every night (which means all the grown-ups get the same exact amount of sleep). It’s a lot easier to function on four hours of sleep when you’re 12 than when you’re 42. But this comes with the territory when you take a dozen girls to camp. Several years ago, on one of our summer trips, we started experimenting with different ways to use Girl Scout cookies in desserts. The following are recipes we’ve enjoyed over the years. Each of them comes with wonderful memories for the girls and their parents alike. 

The girls in my troops are go-getters. Nearly half of them are recognized as "top sellers" in our local council (those who sell 1,200-plus boxes or more). The top seller in our troop has sold more than 3,000 boxes each year for four years running. Thanks to cookie sales and other fundraising efforts, my seventh-grade Cadettes are on track to earn two big trips. The first is to New York City, planned for the summer of 2023, where they will bridge from Cadettes to Seniors on the Brooklyn Bridge. (Bridging is a Girl Scout ceremony commemorating their transition to the next Girl Scout level. During the ceremony, girls cross a literal bridge. It could be a real one, or a handmade replica.) The second trip is the big one, the one they’ve been dreaming about, working toward, and saving for since fourth grade: bridging from Seniors to Ambassadors on the Westminster Bridge in London in the summer of 2025, then taking the Chunnel to have a photo shoot at the base of the Eiffel Tower in Paris.

I hope you enjoy making these recipes, and revel in the fact that you just helped the Girl Scout you bought the cookies from achieve her dreams. Because when you buy Girl Scout cookies from a Girl Scout, you’re not just buying a box of delicious, sweet treats, you’re helping young girls dream big and learn how to achieve those dreams, step by step, one box of cookies at a time. 

Samoas/Caramel deLites Coconut Cream Pie


  • 18 Samoas / Caramel deLites cookies, (about 1 1/3 boxes)
  • ½ tsp. salt
  • 2 tbsp. butter, melted
  • Butter for greasing pie plate


To make the Samoas pie crust

  1. In a food processor, pulse the Samoas and salt together for 30 seconds. Add melted butter and continue processing until mixture is well combined.

  2. Grease pie plate with butter. Press Samoas mixture into the pie plate, making sure crust is even on the bottom and sides of the plate. 

  3. Refrigerate pie crust for at least 15 minutes before adding pie filling.

To make the pie filling


  • 1 cup sweetened coconut flakes, divided 

  • 2 cups half-and-half

  • 1 cup coconut milk

  • 2 large eggs, beaten

  • 1/2 cup all-purpose flour

  • 3/4 cup white sugar

  • 1/4 tsp. salt

  • 1 tsp. vanilla extract

  • Whipped cream

  • 4 Samoas/Caramel deLites cookies (about 1/3 of a box)


  1. Preheat oven to 350 degrees.

  2. Spread out coconut flakes evenly on a baking sheet and bake, stirring occasionally until they are golden brown, about 4-5 minutes.

  3. In a saucepan, combine half-and-half, coconut milk, eggs, flour, sugar, and salt, and mix well. Bring mixture to a boil over low heat, stirring constantly. Once mixture has come to a boil, cook for another 2 minutes, continuing to stir constantly. Remove pan from heat and stir in 3/4 cup of the toasted coconut flakes and vanilla extract. (Reserve the other 1/4 cup coconut flakes as pie topping.)

  4. Pour pie filling into the Samoas pie crust and chill for at least 4 hours, but preferably overnight.

  5. Top pie with whipped cream. Loosely chop 4 Samoas and sprinkle on top of whipped cream, along with the reserved coconut flakes.


The Bottom Line

There are lots of ways you can use Girl Scout cookies in recipes including this Tagalongs/Peanut Butter Patties Milkshake. Check out ways to use them in savory recipes, or experiment on your own with your favorite flavors. Here are some other fun ways to enjoy the cookies that the Girl Scouts in my troops recommend to their customers:

Thin Mints: They’re ready to eat straight out of the freezer (promise!). 

Trefoils/Shortbread: Dip these in hot beverages like coffee, hot chocolate, and tea.

Toffee-tastic: This gluten-free cookie is even more delicious after 5-10 seconds in the microwave. The slightly softened cookies and toffee bits make for a better texture.

Girl Scout S’mores: When my daughter was a Brownie, she would advise customers to pop these in the microwave for about 10 seconds “so they get gooey and melty.” Customers sure couldn’t resist buying a box when they heard that!

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Tags: Chocolate, Desserts, Girl Scout, girl scout cookies, Girl Scouts

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Written By

Marimelle Pascual-Pennington

Marimelle was born and raised in the Philippines; her family moved to Californ... See Full Bio

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