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The best M & M cookies are soft and chewy, with a wonderful brown sugar flavor. The contrast between the chewy cookie and the crisp candies is fabulous. No wonder kids love this cookie so much!

These are the best sugar cookies ever. This is my Grandmother Matha's recipe, and the cookies are tender, crisp, and perfectly sweet.


65 Cookie Recipes You'll Be Baking All Year Long

Life is too short to skip dessert. especially when you have 80+ amazing cookie recipes to choose from. Whether you're a traditionalist&mdashchocolate chip, sugar, or bust&mdashor like to mix things up with Andes chip and red velvet cookie recipes, we've got something for you. Once when you've tried them all, we've got some super-stuffed cookies for ya, too.

Have you had a corn cookie before? If not&mdashget to the kitchen pronto. These are incredible.

These are a Jewish deli staple and should be on everyones top 5 cookie list.


The Spruce / Jennifer Perillo

If you're craving a fall cookie recipe, these applesauce cookies are it. They're not cloyingly sweet, nor overly spiced as some fall desserts can be. Although they feature cinnamon, these are light enough to be enjoyed anytime of year. The applesauce lends these cookies a springtime freshness, and their cake-like quality helps them keep for for several days. Best of all, they come together in just 30 minutes.


These buttery frangipane-filled pecan buttons are decadent without being fragile, and they make excellent cookies for boxing up and giving as gifts.

We love this cookie's texture. Make ɾm three days ahead!

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Grandma's Oatmeal Cookies

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

I've been going through our family's stash of recipes and came across my grandmother's oatmeal cookie recipe. She passed away several years ago at age 97 (she was born in 1899).

It's funny how just seeing my grandma's handwriting conjures up old memories of being a little girl and making these delicious old fashioned oatmeal cookies with her.

She had a real sweet tooth and we are still amazed she lived so long given her penchant for cookies, lemon meringue pie, and jelly-filled donuts.

My grandmother taught me how to measure, how to mix, and taught me a love of cooking, all through these homemade oatmeal cookies.


Get cookin' with delicious cookie recipes!

Grab a box—or two, three, or more!—of your favorite Girl Scout Cookies, then try these easy-peasy recipes courtesy of Taste of Home. You can make your very own Girl Scout Cookie–inspired masterpiece to share with friends and family. It’s an amazingly delicious way to create meaningful moments of joy with the ones you love most! Came up with your own out-of-this-world, cookie-inspired dessert? Share it with us on Facebook, Twitter, and Instagram, and spread the cookie love!

Shortbread/Trefoils Cookies

Shortbread/Trefoils Toffee and Chocolate Bark with Toasted Almonds

Shortbread/Trefoils Toffee and Chocolate Bark with Toasted Almonds is the grand prize winner and the Candies category winner of the 2016 National Girl Scout Cookie Recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done!

Prep: 15 min. Cook: 10 min. + chilling

  • 1 package (9 ounces) Girl Scout Shortbread/Trefoils® cookies
  • 3/4 cup butter
  • 3/4 cup packed light brown sugar
  • 1 package (12 ounces) semisweet chocolate chips
  • 1/2 cup sliced almonds, toasted and coarsely chopped

Preheat oven to 350°. Line a greased 15x10-in. rimmed baking pan with parchment paper coated with cooking spray. Arrange Shortbread/Trefoils®cookies in pan.

Microwave butter until melted whisk in brown sugar. Microwave 2 minutes, stirring every 30 seconds, until mixture is a thick caramel sauce. Pour sauce over Shortbread/Trefoils®cookies, covering each completely.

Bake until puffed up and bubbly, about 10 minutes (do not allow to burn). Cool on a wire rack. Sprinkle chocolate chips evenly over hot caramel. Let stand 5 minutes spread chocolate over caramel. Top with almonds.

Refrigerate baking pan until chocolate and caramel have hardened, about 1 hour. Break or cut bark. Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Yield: 2 pounds.

Delightful Caramel Bars

Created by: Stephanie Salmento

Delightful Caramel Bars is the grand prize winner and the Cookies/Brownies/Bars category winner of the 2015 National Girl Scout Cookie Recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done!

Prep: 25 min. Bake: 15 min. + cooling

  • 1 package (9 ounces) Girl Scout Shortbread/Trefoils®, divided
  • 1/3 cup butter, melted
  • 1 cup (6 ounces) semisweet chocolate chips
  • 8 Girl Scout Caramel deLites®/Samoas® cookies, coarsely chopped
  • 25 caramels
  • 1/4 cup evaporated milk

Preheat oven to 350°. Place 12 Shortbread/Trefoils® in a food processor pulse until crushed. Reserve for topping.

Place remaining Shortbread/Trefoils® cookies in food processor pulse until fine crumbs form. Add melted butter pulse until blended. Press onto bottom of an ungreased 9-inch square baking pan. Layer with chocolate chips and chopped Caramel deLites®/Samoas® cookies.

In a large saucepan, combine caramels and milk. Cook and stir over medium-low heat until caramels are melted. Pour over Caramel deLites®/Samoas® cookies sprinkle with reserved crushed Shortbread/Trefoils® cookies. Bake 15 to 18 minutes or until golden brown. Cool in pan on a wire rack. Cut into bars. Yield: 2 dozen.

Lemon Shortbread Cheesecake

Lemon Shortbread Cheesecake is the Cakes/Pies/Cupcakes category winner of the 2015 National Girl Scout Cookie Recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done!

  • 1 package (9 ounces) Girl Scout Shortbread/Trefoils® cookies
  • 1/4 cup butter, melted
  • 2 packages (8 1/2 ounces each) Girl Scout Lemonades™ cookies
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups heavy whipping cream

Place Shortbreads/Trefoils® cookies in a food processor pulse until fine crumbs form. Add butter pulse just until blended. Press onto bottom of a greased 9-inch springform pan. Freeze 10 minutes.

Place Lemonades™ cookies in a clean food processor pulse until fine crumbs form. In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Gradually beat in Lemonades™ cookie crumbs. In another bowl, beat cream until soft peaks form fold into cream cheese mixture. Spread over crust. Freeze, covered, for 1 hour.

Meanwhile, in a small heavy saucepan, whisk eggs, sugar, and lemon juice until blended. Add butter cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately. Strain through a fine-mesh strainer into a small bowl cool. Press plastic wrap onto surface of lemon curd. Refrigerate until cold.

Spoon 1 cup lemon curd over cheesecake. Freeze 1 hour longer. Remove rim from pan. Serve with remaining lemon curd. Yield: 12 servings.

Caramel Pecan Cheesecake

Prep: 30 min. Bake: 1 ¼ hours + chilling

  • 2 cups crushed Shortbread/Trefoil® Girl Scout Cookies
  • 3 tablespoons butter, melted
  • 1/4 cup plus 2 tablespoons all-purpose flour, divided
  • 1 jar (12 1/4 ounces) caramel ice cream topping
  • 1 cup chopped pecans
  • 5 packages (8 ounces each) cream cheese, softened
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 4 eggs
  • 2 egg yolks
  • 1/3 cup heavy whipping cream

In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 8–10 minutes or until set. Cool on a wire rack.

Meanwhile, in a small bowl, stir 1/4 cup flour into the caramel topping. Set aside 1/3 cup caramel mixture and 2 tablespoons pecans for garnish. Drizzle remaining caramel mixture over crust sprinkle with remaining pecans.

In a large bowl, beat the cream cheese, sugar vanilla, and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour over crust. Bake at 325° for 65–70 minutes or until center is almost set.

In a small bowl, combine sour cream and sugar carefully spread over warm filling. Bake 10–12 minutes longer or until topping is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen cool 1 hour longer.

Chill for 8 hours or overnight. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture and sprinkle with reserved pecans. Refrigerate leftovers. Yield: 12 servings.

Chocolate Hazelnut Parfaits

  • 3 cups cold milk
  • 1 cup refrigerated hazelnut nondairy creamer
  • 2 packages (3.9 ounces each) instant chocolate pudding mix
  • 1 cup crushed Shortbread/Trefoil® Girl Scout Cookies
  • 2 cups sliced fresh strawberries
  • Whipped cream, optional

In a large bowl, whisk the milk, creamer, and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.

Spoon 1/4 cup pudding into each of eight parfait glasses sprinkle each with 1 tablespoon cookie crumbs. Top with strawberries and remaining pudding and crumbs. Refrigerate for 1 hour before serving. Garnish with whipped cream if desired. Yield: 8 servings.

Festive White Chocolate Cheesecake

Prep: 30 min. Bake: 35 min. + chilling

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup white baking chips
  • 2/3 cup sour cream
  • 3/4 cup sugar
  • 1 tablespoon grated orange peel
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • 1 cup whole-berry cranberry sauce
  • 1/2 cup seedless raspberry jam
  • 1/2 teaspoon grated orange peel

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan set aside.

In a large bowl, beat the cream cheese, chips, sour cream, sugar, orange peel, and vanilla until smooth. Add eggs beat on low speed just until combined. Pour over crust. Place pan on a baking sheet.

Bake at 350° for 35–40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen cool 1 hour longer. Refrigerate overnight.

In a small saucepan, combine sauce ingredients. Cook and stir over medium heat until blended. Cool.

Just before serving, remove sides of springform pan. Spoon sauce over cheesecake to within 1 in. of edges. In a small bowl, beat cream and confectioners' sugar until stiff peaks form. Pipe over sauce. Refrigerate leftovers. Yield: 12 servings.

Frozen Raspberry Cheesecakes

  • 1/4 cup crushed Shortbread/Trefoil® Girl Scout Cookies
  • 1 tablespoon butter, melted
  • 1 1/2 ounces cream cheese, softened
  • 3 tablespoons sweetened condensed milk
  • 1 tablespoon lemon juice
  • 1/3 cup raspberry sherbet, softened
  • 1/4 cup fresh raspberries

In a small bowl, combine the cookie crumbs and butter. Press onto the bottom of a 4-in. springform pan coated with cooking spray. Freeze for 10 minutes. In a small bowl, combine the cream cheese, milk, and lemon juice until blended.

Spread over crust. Freeze for 2 hours or until firm. Spread sherbet over cream cheese layer freeze 2 hours longer. Top with raspberries. Yield: 2 servings.

Peanut Butter Patties/Tagalongs Cookies

Nutty Caramel Turtles

Nutty Caramel Turtles is the Candies category winner of the 2015 National Girl Scout Cookie recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done!

Prep: 10 min. Bake: 5 min. + standing

  • 3 milk chocolate candy bars (1.55 ounces each)
  • 12 caramels
  • 60 pecan halves
  • 12 Girl Scout Peanut Butter Patties®/Tagalongs® cookies

Preheat oven to 250°. Break each chocolate bar into fourths. Place each piece 2 in. apart on a parchment paper-lined baking sheet. Top with one caramel.

Bake 5-7 minutes or until caramel just starts to soften. Immediately press one pecan half on one side for head press four pecan halves onto each corner for legs. Place one Peanut Butter Patties®/Tagalongs® cookie over the top of each candy, pressing down to secure. Let stand until set. Yield: 1 dozen.

Peanut Butter Trail Mix Fudge

  • 1 pound white candy coating, chopped
  • 1 cup creamy peanut butter
  • 1 package (6-1/2 ounces) Girl Scout Peanut Butter Patties®/Tagalongs® cookies, coarsely chopped, divided
  • 1 cup coarsely chopped salted peanuts, divided
  • 1/2 cup chopped dried cherries, divided

Line a 9-in.-square pan with foil, letting ends extend up sides. In a large microwave-safe bowl, melt candy coating with peanut butter stir until smooth.

Stir in 1 cup chopped Peanut Butter Patties®/Tagalongs® cookies, 1/2 cup peanuts and 1/4 cup cherries. Spread into prepared pan. Sprinkle with remaining chopped Peanut Butter Patties®/Tagalongs® cookies, peanuts and cherries. Refrigerate until firm.

Using foil, lift fudge out of pan. Remove foil cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container. Yield: 2 pounds.

Do-si-dos/Peanut Butter Sandwich Cookies

Do-si-dos®/Peanut Butter Sandwich Banana Pudding

  • 2-1/2 cups cold whole milk, divided
  • 1 package (5.10 ounces) instant banana cream pudding mix
  • 1 can (14 ounces) sweetened condensed milk
  • 1 package (8 ounces) cream cheese, softened
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 4 to 5 medium bananas, sliced
  • 1-1/2 packages (8 ounces each) Girl Scout Do-si-dos®/Peanut Butter Sandwich cookies, divided

Whisk together 2 cups milk and pudding mix. In another bowl, beat sweetened condensed milk and cream cheese until smooth. Fold in whipped topping, then pudding.

Crush six Do-si-dos®/Peanut Butter Sandwich cookies set aside. Dip 24 Do-si-dos®/Peanut Butter Sandwich cookies in remaining milk place half in a 3-qt. bowl. Top with half the banana slices, then half the pudding mixture. Repeat layers. Cover and refrigerate at least 4 hours. Top pudding with reserved crushed Do-si-dos®/Peanut Butter Sandwich cookies. Yield: 12 servings.

Peanut Caramel Thumbprint No Bake Cookies

Peanut Caramel Thumbprint No Bake Cookies is the Cookies/Brownies/Bars category winner of the 2016 National Girl Scout Cookie Recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done!

  • 3/4 cup peanut butter chips
  • 1 cup dry roasted peanuts
  • 1 package (8 ounces) Girl Scout Do-si-dos®/Peanut Butter Sandwich cookies
  • 3 tablespoons butter, softened
  • 1/4 cup creamy peanut butter
  • 20 caramels
  • 2 tablespoons half-and-half cream
  • 1/3 cup milk chocolate chips
  • 1 teaspoon shortening

Line 24 miniature muffin cups with paper liners.

Microwave peanut butter chips until melted. Pulse peanuts in a food processor until chopped. Reserve 3/4 cup. Pulse Do-si-dos®/Peanut Butter Sandwich cookies in processor with remaining peanuts until fine crumbs form. Add softened butter, peanut butter and melted peanut butter chips pulse until mixture is consistency of soft cookie dough. Meanwhile, microwave caramels and cream until smooth.

Roll tablespoonfuls of peanut butter mixture into balls roll in reserved chopped peanuts to cover. Place balls in paper-lined muffin cups. Press a deep indentation in center of each with your thumb or the end of a wooden spoon handle. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag transfer caramel mixture to bag. Pipe into indentations.

Microwave chocolate chips with shortening until smooth. Transfer chocolate mixture to a pastry bag or a food-safe plastic bag with the corner cut drizzle over cookies. Refrigerate muffin cups at least 30 minutes before removing cookies. Serve at room temperature or chilled. Yield: 2 dozen.

Peanut Butter Cookie Crunch Clusters

Prep: 15 min. + chilling Cook: 10 min.

  • 1 package (12 ounces) miniature semisweet chocolate chips, divided
  • 1 package (10 ounces) peanut butter chips
  • 1 cup chunky peanut butter
  • 1 package (8 ounces) Girl Scout Do-si-dos®/Peanut Butter Sandwich cookies, coarsely chopped
  • 2 cups crispy chow mein noodles

In a large saucepan over low heat, stir together 1-1/3 cups chocolate chips, peanut butter chips and peanut butter until melted. Remove from heat stir in chopped Do-si-dos®/Peanut Butter Sandwich cookies and chow mein noodles.

Drop mixture by tablespoonfuls onto two large baking sheets lined with parchment paper. Sprinkle with remaining chocolate chips. Refrigerate until serving. Yield: 4 dozen.

Do-si-dos®/Peanut Butter Sandwich Candy Bars

Prep: 10 min. Cook: 10 min. + cooling

  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 3/4 cup plus 3 tablespoons sugar
  • 3/4 cup corn syrup
  • 2 tablespoons water
  • 1-1/2 cups natural peanut butter
  • 1 package (8 ounces) chopped Girl Scout Do-si-dos®/Peanut Butter Sandwich cookies, divided
  • 3/4 cup plus 2 tablespoons 60% cacao bittersweet chocolate baking chips, divided

Line a 13x9-in. pan with parchment paper. Combine vanilla and baking soda.

In a large saucepan over high heat, stir together sugar, corn syrup and water until sugar is dissolved. Reduce heat to medium-high cook until a thermometer reads 285°. Immediately add vanilla mixture.

Meanwhile, microwave peanut butter and all but 1/2 cup chopped Do-si-dos®/Peanut Butter Sandwich cookies until hot, about 2 minutes, stirring once. Quickly pour caramel into peanut butter mixture and stir just to combine. Immediately pour into prepared pan spread evenly (candy sets quickly).

Top with 3/4 cup baking chips, reserving 2 tablespoons spread to cover. Sprinkle with remaining chopped Do-si-dos®/Peanut Butter Sandwich cookies. Melt reserved baking chips drizzle over top. When cool, cut into bars. Yield: 3 dozen.

Girl Scout Bridging Bars

Created by: Daniel Rinaldi

  • 1-1/2 cups chunky peanut butter
  • 1/4 cup canola oil
  • 14 ounces milk chocolate, melted
  • 1 package (8 ounces) Girl Scout Do-si-dos®/Peanut Butter Sandwiches cookies, coarsely crushed
  • 2-1/2 cups heavy whipping cream
  • 12 ounces semisweet chocolate, melted and cooled slightly
  • 1 tablespoon baking cocoa

Line a 13x9-in. pan with parchment paper, letting ends extend up sides.

In a large bowl, beat peanut butter and oil until blended. Add melted milk chocolate and crushed Do-si-dos®/Peanut Butter Sandwiches cookies. Spread into prepared pan. Refrigerate until set, about 30 minutes.

In a large bowl, beat cream until soft peaks form. Whisk a third of the whipped cream into melted semisweet chocolate until smooth and shiny fold mixture into remaining whipped cream. Spread over cookie layer. Refrigerate, covered, at least 4 hours or overnight.

Just before serving, dust with baking cocoa. Lifting with parchment paper, remove from pan. Cut into bars. Yield: 3 dozen.

Peanut Butter Cookie Parfait

  • 3 Do-si-dos®/Peanut Butter Sandwich Girl Scout Cookies, coarsely chopped
  • 2/3 cup vanilla ice cream
  • 3 tablespoons hot fudge ice cream topping, warmed

Set aside one large cookie piece. Sprinkle half of the chopped cookies in a parfait glass top with half of the ice cream and hot fudge topping. Repeat. Garnish with reserved cookie piece. Yield: 1 serving.

Peanut Butter Cream Dessert

  • 2 1/4 cups cold milk
  • 2 packages (3.3 ounces each) instant white chocolate pudding mix
  • 2 1/2 cups whipped topping
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 cup chopped Do-si-dos®/Peanut Butter Sandwich Girl Scout Cookies
  • Whipped cream in a can and chopped peanuts, optional

In a bowl, whisk milk and pudding mix for 2 minutes let stand for 2 minutes or until soft-set. Fold in whipped topping set aside.

In a large bowl, beat the cream cheese, butter, and confectioners' sugar until smooth. Fold in pudding mixture. Spoon into an ungreased 13-in. x 9-in. dish. Sprinkle with cookie crumbs. Cover and refrigerate overnight. Cut into squares. Garnish with whipped cream and chopped peanuts if desired. Yield: 12–15 servings.

Peanut Butter Icebox Dessert

  • 2 1/4 cups crushed Do-si-dos®/Peanut Butter Sandwich Girl Scout Cookies (about 11 cookies)
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 2 1/2 cups cold 2% milk
  • 2 packages (3.9 ounces each) instant chocolate pudding mix
  • Additional peanut butter cookies, broken into pieces

In a large bowl, combine crushed cookies, sugar, and butter press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 6–8 minutes or until golden brown cool on a wire rack.

In a large bowl, beat cream cheese and confectioners' sugar until smooth fold in 1 cup whipped topping. Spread over cooled crust.

In another large bowl, beat milk and pudding mix on low speed for 2 minutes or until thickened. Spread over cream cheese layer. Top with remaining whipped topping sprinkle with cookie pieces. Cover and refrigerate for at least 1 hour before serving. Yield: 12–15 servings.

Thin Mints Cookies

Mini Thin Mints® Mocha Ice Cream Sandwiches

Prep: 15 min. Process: 40 min. + freezing

  • 2 cups half-and-half cream
  • 1-1/2 cups sugar
  • 3 tablespoons instant coffee granules
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 4 cups heavy whipping cream
  • 1 package (9 ounces) Girl Scout Thin Mints® cookies
  • 1 cup chocolate ice cream topping

Stir together half-and-half, sugar, coffee granules and extracts until sugar dissolves. Stir in heavy cream. Coarsely chop 8 Thin Mints®cookies.

Fill cylinder of ice cream maker no more than two-thirds full freeze according to manufacturer's directions, adding chopped Thin Mints®cookies during the last 2 minutes of processing. (Refrigerate remaining mixture until ready to freeze.) Remove from ice cream maker mix in chocolate topping. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 4-6 hours.

To make sandwiches, place 1 tablespoon ice cream between two Thin Mints®cookies. Yield: 1 dozen.

Thin Mints® Cupcakes

Created by: Crystal Oliver

Prep: 40 min. Bake: 15 min. + cooling

  • 2 packages (9 ounces each) Girl Scout Thin Mints® cookies, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1 package chocolate cake mix (regular size)
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon peppermint extract
  • 1 cup butter, softened
  • 1 cup shortening
  • 1 teaspoon vanilla or almond extract
  • 1/2 teaspoon salt
  • 3/4 cup baking cocoa
  • 1/2 cup 2% milk
  • 4 to 4-1/2 cups confectioners' sugar

Preheat oven to 350°. Reserve six Thin Mints® cookies for garnish. For truffles, place remaining Thin Mints® cookies in a food processor process until finely crushed. Add cream cheese process until blended. Roll into twenty-four 1-1/2-in. balls.

Line 24 muffin cups with paper liners. Prepare cake mix batter according to package directions. Drop 1 tablespoon batter into prepared muffin cups. Place one truffle in center of cup. Fill two-thirds full with remaining batter.

Bake 14-18 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate let stand 5 minutes or until chocolate is melted. Stir with a whisk until smooth. Stir in peppermint extract. Cool ganache 15 minutes, stirring occasionally.

For frosting, in a large bowl, beat butter, shortening, vanilla and salt until creamy. Beat in baking cocoa and milk alternately with enough confectioners' sugar to reach spreading consistency. Frost cupcakes drizzle with ganache. Garnish with reserved Thin Mints® cookies. Yield: 2 dozen.

Thin Mints® Popcorn

  • 10 cups plain popped popcorn
  • 25 Girl Scout Thin Mints® cookies, coarsely chopped, divided
  • 1-1/2 cups white baking chips
  • 1 teaspoon shortening
  • 1 cup Andes creme de menthe baking chips

In a large bowl, combine popcorn and half of the crushed Thin Mints® cookies. In a microwave, melt baking chips with shortening stir until smooth. Pour over popcorn mixture toss to coat.

Immediately spread onto waxed paper sprinkle with remaining crushed Thin Mints® cookies. Melt baking chips in microwave stir until smooth. Drizzle over popcorn let stand until set.

Break into pieces. Store in an airtight container. Yield: 3-1/2 quarts.

Thin Mints® White Chocolate Biscotti

Created by: Karrie Holland

Prep: 40 min. Bake: 40 min. + cooling

  • 1 package (9 ounces) Girl Scout Thin Mints® cookies, divided
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2-3/4 cups white baking chips, divided

Preheat oven to 350°. Coarsely chop 16 Thin Mints® finely crush remaining Thin Mints® cookies, reserving for dipping. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt gradually beat into creamed mixture. Stir in chopped Thin Mints® cookies and 3/4 cup baking chips.

Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool on pan on a wire rack 15 minutes or until firm.

Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, bottom side down.

Bake 18-20 minutes or until light golden brown. Remove from pans to wire racks to cool completely.

In a microwave, melt remaining baking chips stir until smooth. Place reserved crushed Thin Mints® cookies in a shallow bowl. Dip each cookie bottom into chocolate allow excess to drip off. Dip in crushed Thin Mints® cookies. Place on waxed paper let stand until set. Store between pieces of waxed paper in airtight containers. Yield: 2 dozen.

Mile-High Peppermint Pie

Prep: 40 min. + freezing Bake: 5 min.

  • 1 1/2 cups crushed Thin Mints® Girl Scout Cookies (about 24 cookies)
  • 2 tablespoons butter, melted
  • 5 cups peppermint ice cream, softened if necessary
  • 1 ounce semisweet chocolate
  • 1 tablespoon butter
  • 1/2 cup sugar
  • 3 tablespoons water
  • 2 tablespoons light corn syrup
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract

In a small bowl, mix crushed cookies and melted butter. Press onto the bottom and up sides of a 9-in. metal pie pan. Freeze, covered, for 1 hour or until firm.

Spread ice cream into crust. Freeze, covered, until firm.

To serve, preheat oven to 450°. In a small saucepan, melt chocolate and butter over medium-low heat. Stir in sugar, water, corn syrup, and salt. Bring to a boil, stirring to dissolve sugar. Reduce heat simmer, uncovered, 4–5 minutes or until slightly thickened, stirring frequently. Stir in vanilla keep warm.

For meringue, in a small, heavy saucepan, combine egg whites and sugar. Using a hand mixer, beat on low speed 1 minute. Place saucepan over low heat continue beating on low until a thermometer reads 160°.

Transfer mixture to a bowl. Beat on high until stiff glossy peaks form. Spread over frozen pie. Bake 2–3 minutes or until meringue is lightly browned. Serve immediately with warm chocolate sauce. Yield: 8 servings.

Peppermint Chip Cheesecake

Prep: 20 min. Bake: 1 hour + chilling

  • 1 package (10 ounces) Thin Mints® Girl Scout Cookies, crushed
  • 3 tablespoons butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 5 teaspoons cornstarch
  • 3–4 drops green food coloring, optional
  • 3 eggs, lightly beaten
  • 1 egg yolk, lightly beaten
  • 1/2 cup heavy whipping cream
  • 2 teaspoons peppermint extract
  • 1 1/4 teaspoons vanilla extract
  • 1 cup miniature semisweet chocolate chips

In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.

In a large bowl, beat the cream cheese, sugar, and cornstarch until smooth. Add eggs and egg yolk beat on low speed just until combined. Stir in the cream, extracts, and food coloring if desired. Fold in chocolate chips. Pour into crust. Place pan on a baking sheet.

Bake at 325° for 50–60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen cool 1 hour longer. Refrigerate overnight. Refrigerate leftovers. Yield: 12 servings.

Caramel deLites/Samoas Cookies

Caramel deLites®/Samoas® Swirl No-Churn Ice Cream

  • 2 cups heavy whipping cream
  • 2 cups cream of coconut
  • 12 Girl Scout Caramel deLites®/Samoas® cookies, coarsely chopped
  • 1/2 cup flaked coconut, toasted
  • 1 cup caramel sundae syrup

Beat heavy cream until stiff peaks form. Gently fold in cream of coconut, then chopped Caramel deLites®/Samoas®cookies and toasted coconut. Spread evenly over an 8-in. square baking pan. Spoon caramel syrup over cream mixture swirl with a knife.

Freeze, covered, overnight. Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally. Yield: 1-1/2 quarts.

Dulce deLites

Prep: 10 min. Bake: 15 min. + cooling

  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 10 Girl Scout Caramel deLites®/Samoas® cookies
  • 1/2 cup coarsely chopped pecans
  • 1/2 cup dulce de leche

Preheat oven to 350°. Cream butter and sugar beat in flour and salt until well mixed (dough will be crumbly). Press evenly onto bottom of an ungreased 8x8-in. pan. Bake until edges are golden brown top is lightly browned, 12-15 minutes. Cool 15 minutes.

Chop Caramel deLites®/Samoas®cookies into 1/4-in. pieces combine with pecans. Microwave dulce de leche on high until spreadable, 15-20 seconds. Spread dulce de leche over cooled crust. Sprinkle chopped Caramel deLites®/Samoas®cookies and pecans evenly over dulce de leche, pressing down firmly. Cool completely, about one hour, before cutting into squares. Note: This recipe was tested with Nestle La Lechera dulce de leche (caramel flavored sauce) look for it in the international foods section of your grocery store. If using Eagle Brand dulce de leche, thicken according to package directions before using. Yield: 16 servings.

Please Pass Me Samoa Toffee, Please!

  • 2 packages (7 ounces each) Girl Scout Caramel deLites®/Samoas® cookies
  • 2 cups butter
  • 2 cups sugar
  • 1 dash salt

Pulse two packages of Caramel deLites®/Samoas®cookies in a food processor until crumbled. Sprinkle one-third on a baking sheet lined with foil.

In a large saucepan over medium heat, cook butter, sugar and salt, stirring frequently, until mixture reaches 300°. Remove carefully pour over crumbled Caramel deLites®/Samoas®cookies, spreading with a spatula to cover. Top with remaining crumbled Caramel deLites®/Samoas®cookies, pressing down slightly. Refrigerate at least 2 hours. When cool, break into pieces. Yield: 10 servings.

Sunday Sin Cake

Created by: Jennifer Osborne

Prep: 1 hour + freezing Bake: 25 min. + cooling

  • 2 packages chocolate fudge cake mix (regular size)
  • 2 packages (3.90 ounces each) instant chocolate fudge pudding mix
  • 6 large eggs
  • 2 cups 2% milk
  • 1 cup canola oil
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 tablespoon vanilla extract
  • 2 packages (7 ounces each) Girl Scout Caramel deLites®/Samoas® cookies, chopped
  • 2 jars (11-3/4 ounces each) hot fudge ice cream topping
  • 2 packages (3.90 ounces each) instant chocolate fudge pudding mix
  • 4 cups 2% milk
  • 2 packages (7 ounces each) Girl Scout Caramel deLites®/Samoas® cookies, chopped
  • 2 cups unsalted butter, softened
  • 1 cup dark baking cocoa
  • 6 cups confectioners' sugar
  • 4 tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 cup flaked coconut, toasted
  • 1 jar (12 ounces) hot caramel ice cream topping
  • 1 jar (11-3/4 ounces) hot fudge ice cream topping
  • 1 package (7 ounces) Girl Scout Caramel deLites®/Samoas® cookies

Preheat oven to 350°. Combine first seven ingredients. Stir in two packages of chopped Caramel deLites®/Samoas®cookies. Mix on medium speed until well combined. Divide batter among four greased and floured 9x13-in. pans. Bake two at a time until a toothpick inserted in the center of each comes out clean, 20-24 minutes. Cool 10 minutes. Repeat with remaining pans.

While cake layers are warm, poke holes in the surface using the end of a wooden spoon or similar rounded object. Microwave hot fudge sauce until pourable, 1-2 minutes. Pour both jars over all four layers spread to smooth over top. Let stand until completely cooled.

Prepare filling by mixing pudding and milk stir in two more packages of chopped Caramel deLites®/Samoas® cookies. Spread one-fourth filling over each layer freeze layers until pudding is set, about 2 hours.

Meanwhile, prepare frosting by beating softened butter on medium speed until light and fluffy. Add cocoa powder beat until well blended. Reduce speed to low slowly add confectioners' sugar one cup at a time. Alternate with heavy cream and 2 teaspoons vanilla. Beat until light and fluffy, 1-2 minutes.

Remove cake layers from freezer stack and frost. Line bottom of cake with Caramel deLites®/Samoas® cookie halves. Top with toasted coconut and any remaining Caramel deLites®/Samoas® cookies. Microwave hot fudge sauce 1 minute stir. Drizzle hot fudge and caramel sauces over cake. Refrigerate remove 30 minutes before serving. Yield: 40 servings.

Chocolate Coconut Chantilly Pie

  • Prep: 1 hour + chilling
  • 2-1/2 cups all-purpose flour
  • 2 tablespoons sugar, divided
  • 1/2 teaspoon salt
  • 1 package (8 ounces) cream cheese, cubed
  • 1/4 cup cold butter, cubed
  • 2 teaspoons cider vinegar
  • 6 to 8 tablespoons ice water
  • 1-1/2 cups cold 2% milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 8 Girl Scout Caramel deLites®/Samoas® cookies, crumbled

COCONUT CREAM FILLING:

  • 1 cup heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1/2 cup flaked coconut, toasted

Additional toasted coconut and Girl Scout Caramel deLites®/Samoas® cookies

Place flour, 1 tablespoon sugar and salt in a food processor pulse until blended. Add cream cheese and butter pulse until butter and cream cheese are the size of peas. While pulsing, add vinegar and just enough ice water to form moist crumbs.

Divide dough in half. Shape each half into a disk wrap in plastic wrap. Refrigerate 1 hour or overnight.

Preheat oven to 425°. On a lightly floured surface, roll one pastry dough to a 1/8-in.-thick circle transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate flute edge.

Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.

Cut remaining pastry in half. Roll each portion into an 8-in. circle. Transfer to ungreased baking sheets sprinkle with remaining sugar. Bake 10-15 minutes or until golden brown. Remove from pans to wire racks to cool completely.

For cookie filling, in a small bowl, whisk milk and pudding mix 2 minutes. Stir in crumbled Caramel deLites®/Samoas® cookies. Refrigerate, covered, 15 minutes or until set.

For coconut cream filling, in another bowl, beat cream until it begins to thicken. Add confectioners' sugar beat until soft peaks form. Fold in coconut.

Spread 1/2 cup cookie filling and 1/2 cup coconut cream filling into prepared crust top with one pastry circle. Repeat layers. Top with remaining cookie filling and coconut cream filling. Garnish with additional coconut and Caramel deLites®/Samoas® cookies. Refrigerate at least 2 hours before serving. Yield: 8 servings. Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.


21 Classic, Delicious Cookie Recipes

Step one in researching cookie recipes is deciding which types of cookies you want to bake: Christmas cookies, classic cookies, small cookies, large cookies, no-bake cookies&mdashthe options are nearly endless. Step one is easier said than done, right? So let&rsquos take it back a step: You know that you want delicious cookie recipes, and thanks to this collection of cookies, that&rsquos enough.

We&rsquove rounded up simple cookie recipes for almost every type of cookie, so you can find the one that speaks to you and start baking without too much time clicking around. Whether you&rsquore preparing for a cookie exchange or just itching to make some of the most popular cookies out there for yourself, consider this your starting point.

Once you&rsquove picked your delicious cookie recipe, it&rsquos time to gather your baking supplies. Hopefully you already have most of them in your pantry, but depending on what you&rsquore making, a trip to the store may be necessary. (You could always try out some baking substitutions, too.) From there, it&rsquos just a matter of baking as much or as little as you want. With these delicious cookies as the result of your efforts, you&rsquoll be thanking yourself with every scrumptious bite.


How to Make Your Own Girl Scout Cookies

Girl Scout cookies are one of the highlights of the year: Their scarcity (along with their deliciousness) makes them a seasonal treat to look forward to each year. But if you’re craving a Girl Scout cookie in the middle of the summer, check out these copycat recipes for homemade versions that are just as tasty as the originals (though perhaps not quite as uniform).

Thin Mints (aka, Slim Mints)

Slim Mints are the new Thin Mints. Peppermint oil, vanilla extract, and unsweetened Dutch-process cocoa powder form the basis of these tiny chocolate delights. The semisweet chocolate coverture is silky and delicious. Make a double batch and keep some of the cookies in the freezer for a spur-of-the-moment treat. Get our Thin Mints recipe.

Samoas (aka, Fijis)

This take on Samoas has all the key characteristics: shortbread, caramel, coconut, and chocolate. Use a small cookie cutter to cut these into doughnut-shaped rings, or make any shapes you want—they’ll still taste just as good as you remember them, as long as you make sure to toast the unsweetened, flaked coconut until it’s nice and brown. Get our Samoas recipe.

Tagalongs (aka, Left-Behinds)

These are even better than the traditional Tagalong, with the addition of natural peanut butter and milk chocolate coating. If you want to change it up a little, use crunchy peanut butter or choose a brand that’s salted. Additionally, you can flavor the shortbread base – think cocoa powder or mini chocolate chips for extra decadence. Get our Tagalongs recipe.

Do-Si-Dos

Do-Si-Dos are the most addictive peanut butter cream sandwich cookies you’ve ever come across. The filling in our Do-Si-Dos recipe is a combination of butter, powdered sugar, and crunchy peanut butter, but you can use smooth if you prefer. And if you don’t want to pipe the filling, just use a spoon to place it between the cookies.

Savannah Smiles

A simple lemon-y sugar cookie, Savannah Smiles are really easy to make at home—good thing, since they were discontinued in 2019—and go beautifully with a cup of hot tea. This recipe only has five ingredients: flour, butter, powdered sugar, fresh lemon (juice and zest), and a little bit of salt. Flatten the dough balls on the baking tray and shape into half moons to keep the look authentic—or don’t they’ll still be delicious. Especially if you roll them in extra powdered sugar when they cool. Get the Savannah Smiles recipe.

Trefoils

Trefoils are actually just a basic, extremely simple shortbread recipe! Roll the dough out and use a cookie cutter (any shape you want) to cut out the cookies, or go freehand. If you want to get fancy you can add in some herbs or other flavorings to the shortbread, but then it wouldn’t be a proper homage to your beloved Trefoil. Keep the dough wrapped tightly in plastic in the freezer and you can keep these on hand to bake fresh for guests in only ten minutes. Get the Trefoils recipe.

Lemonades

This take on Lemonades is extremely close to the traditional Girl Scout cookie. The lemon icing is what really differentiates them from the pack. Roll the dough into logs and use plastic wrap to help you shape them evenly. You can even stamp the cookies with a cookie stamp if you want them to look just as pretty as the originals. Get the Lemonades recipe.


The 85 Best Cookie Recipes To Bake And Share All Year

Trust us, there&rsquos a delicious homemade cookie for every occasion.

Cookie recipes might just be our favorite baking recipe (sorry, layer cake!). They&rsquore easy to make, use just a few ingredients, and can often be made in under an hour &mdash especially if you keep emergency cookie dough in the freezer at all times like our Test Kitchen editors. So if you need dessert inspiration ASAP, look no further than our round-up of the best cookie recipes of all time, including plenty of easy ideas (snickerdoodles, anyone?), unique treats (just wait &lsquotil you try the Gingerbread Wands), and so many different types of cookies that you&rsquore bound to find something you&rsquoll enjoy &hellip batch after batch.

Nuts for peanut butter cookies or looking for the perfect chocolate chip cookie? We&rsquove got you covered! Looking for festive Christmas cookies or spicy fall cookies to celebrate the season? We have a recipe for every holiday, celebration, or hey, just a Monday. If you run into any troubles along the way, we&rsquore here to help, with guides on the best baking sheets you can buy, ideas for egg substitutes if you need &lsquoem, and of course, plenty of chocolate chip cookie baking secrets.

With so many delicious recipes to try, there&rsquos absolutely no reason to skip dessert tonight. Plus, cookies are easy to share with friends and family &mdash just wrap them in a cellophane bag and tie it up with a bow, or stack them in a cute jar, tin or box. After all, the more you give away, the more reasons you have to bake another batch.