17 Delicious Girl Scout Cookie Recipes Irresistible

Kick off your baking adventure with a sweet twist on classic treats! Our roundup of 17 Delicious Girl Scout Cookie Recipes is your ticket to recreating those irresistible flavors at home. Whether you’re craving the crunch of Thin Mints or the chewy goodness of Samoas, we’ve got you covered. Dive in and discover how easy it is to bring these beloved cookies into your kitchen!

Thin Mints Chocolate Chip Cookies

Ever find yourself craving something sweet, chocolatey, and just a bit minty? These Thin Mints Chocolate Chip Cookies are your answer. They’re easy to whip up and even easier to love.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened cocoa powder (for that deep chocolate flavor)
• 1/2 tsp baking soda (helps them rise just right)
• 1/4 tsp salt (balances the sweetness)
• 1/2 cup unsalted butter, softened (room temp is key)
• 3/4 cup granulated sugar (adjust if you like it less sweet)
• 1 large egg (brings everything together)
• 1 tsp peppermint extract (for that signature minty kick)
• 1 cup thin mints, chopped (or more, because why not?)
• 1/2 cup semi-sweet chocolate chips (because extra chocolate is always good)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure everything mixes evenly.
4. Add the egg and peppermint extract to the butter mixture, beating until just combined.
5. Gradually add the dry ingredients to the wet, mixing until a dough forms. Tip: Don’t overmix to keep the cookies tender.
6. Fold in the chopped thin mints and chocolate chips until evenly distributed.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Rich in chocolate with a cool minty finish, these cookies are a dream. Serve them with a glass of cold milk or crumble over ice cream for an extra special treat.

Samoas Coconut Caramel Delights

Remember those Girl Scout cookies you couldn’t get enough of? Well, now you can make your own version at home. These Samoas Coconut Caramel Delights are a fun, delicious project that’ll satisfy your sweet tooth.

Ingredients

• 1 cup sweetened shredded coconut (toast it for extra flavor)
• 1/2 cup unsalted butter, softened (room temperature blends easier)
• 1/4 cup granulated sugar (for that perfect sweetness)
• 1 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 1/2 tsp vanilla extract (pure extract recommended)
• 1 cup caramel bits (or melt down soft caramels)
• 1/4 cup heavy cream (makes the caramel smooth and pourable)
• 1 cup semi-sweet chocolate chips (melted for drizzling)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
3. Mix in the vanilla extract, then gradually add the flour until a dough forms.
4. Roll the dough into small balls, flatten slightly, and place on the baking sheet. Bake for 10-12 minutes until edges are golden.
5. While the cookies cool, toast the coconut in a dry skillet over medium heat until golden, stirring constantly.
6. In a saucepan, combine caramel bits and heavy cream over low heat, stirring until smooth.
7. Spread caramel over each cookie, then sprinkle with toasted coconut.
8. Melt chocolate chips in the microwave in 30-second intervals, stirring between, then drizzle over the cookies.
9. Let the chocolate set before serving, about 30 minutes.

Absolutely irresistible, these treats combine crunchy cookie, chewy caramel, and crispy coconut. Try stacking them for a fancy dessert tower or pack them in little bags for gifts.

Tagalongs Peanut Butter Patties

Venturing into the world of homemade cookies? These Tagalongs Peanut Butter Patties are a game-changer. You’ll love the combo of crunchy cookie, creamy peanut butter, and rich chocolate.

Ingredients

• 1 cup all-purpose flour (scoop and level for accuracy)
• 1/2 cup powdered sugar (sifted to avoid lumps)
• 1/4 tsp salt (enhances flavor)
• 1/2 cup unsalted butter, softened (room temp blends easier)
• 1/2 cup creamy peanut butter (natural or regular, your choice)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup semi-sweet chocolate chips (or dark for a richer taste)
• 1 tbsp coconut oil (makes chocolate smoother for dipping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix flour, powdered sugar, and salt until well combined.
3. Add softened butter, peanut butter, and vanilla extract to the dry ingredients. Mix until a dough forms. Tip: If dough is too sticky, chill for 10 minutes.
4. Roll dough into 1-inch balls, place on the baking sheet, and flatten slightly with your fingers.
5. Bake for 12-14 minutes until edges are lightly golden. Let cool completely on the sheet.
6. Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. Tip: Don’t overheat to avoid seizing.
7. Dip each cookie halfway into the chocolate, letting excess drip off. Place back on parchment paper.
8. Chill in the fridge for 15 minutes until chocolate sets. Tip: For a glossy finish, don’t skip the chilling step.

You’ll adore the contrast between the crisp cookie and the smooth chocolate coating. Try stacking them for a fancy dessert tower or enjoy with a cold glass of milk.

Do-si-dos Peanut Butter Sandwich Cookies

Craving something sweet and peanut buttery? You’re in for a treat with these Do-si-dos Peanut Butter Sandwich Cookies. They’re the perfect blend of crunchy and creamy, and just like the ones you remember from your childhood.

Ingredients

• 1 cup creamy peanut butter (for a smoother texture)
• 1/2 cup unsalted butter, softened (makes the dough easier to mix)
• 1/2 cup granulated sugar (adjust to taste)
• 1/2 cup brown sugar, packed (adds a deeper flavor)
• 1 large egg (binds everything together)
• 1 tsp vanilla extract (for that classic cookie aroma)
• 1 1/4 cups all-purpose flour (sifted for lighter cookies)
• 1/2 tsp baking soda (helps them rise just right)
• 1/4 tsp salt (balances the sweetness)
• 1/2 cup powdered sugar (for the filling, sifted to avoid lumps)
• 2 tbsp milk (any kind, to adjust filling consistency)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the peanut butter, butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the peanut butter mixture, mixing until just combined.
5. Roll the dough into 1-inch balls, place them on the prepared baking sheets, and flatten slightly with a fork in a crisscross pattern.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.
7. For the filling, mix powdered sugar and milk until smooth. Adjust the consistency with more milk or sugar as needed.
8. Once cookies are completely cool, spread filling on the flat side of half the cookies, then top with the remaining cookies.

Perfectly balanced between sweet and salty, these cookies have a delightful crunch with a creamy center. Try serving them with a cold glass of milk for the ultimate nostalgic snack.

Trefoils Shortbread Cookies

Craving something sweet but not overly complicated? These Trefoils Shortbread Cookies are your go-to. They’re buttery, crumbly, and just the right amount of sweet—perfect for any occasion or just because.

Ingredients

• 1 cup unsalted butter, softened (room temperature for easier mixing)
• 1/2 cup granulated sugar (for a lighter cookie, reduce to 1/3 cup)
• 2 cups all-purpose flour (sifted to avoid lumps)
• 1/2 tsp vanilla extract (pure extract for best flavor)
• 1/4 tsp salt (enhances the butter flavor)

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Add the vanilla extract and salt to the butter mixture, mixing until just combined.
4. Gradually add the sifted flour to the wet ingredients, mixing on low speed until the dough comes together. Tip: Don’t overmix to keep the cookies tender.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball slightly with the bottom of a glass. Tip: For uniform cookies, use a cookie scoop.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden. The centers should still be soft.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies are delightfully crisp on the outside with a melt-in-your-mouth center. Try serving them with a dollop of jam or dunked in your favorite tea for an extra special treat.

Savannah Smiles Lemon Wedge Cookies

Ever find yourself craving something sweet with a zesty twist? These Savannah Smiles Lemon Wedge Cookies are your answer, combining buttery richness with a bright lemon punch that’ll have you reaching for just one more.

Ingredients

• 1 cup unsalted butter, softened (for easier mixing)
• 1/2 cup granulated sugar (adjust for sweetness preference)
• 2 tbsp lemon zest (for that fresh citrus flavor)
• 2 cups all-purpose flour (sifted for lighter cookies)
• 1/4 tsp salt (to balance the sweetness)
• 1/2 cup powdered sugar (for dusting, adds a sweet finish)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl sides for even mixing.
3. Mix in the lemon zest until well combined, ensuring the citrus flavor is evenly distributed.
4. Gradually add the sifted flour and salt to the butter mixture, mixing just until the dough comes together. Overmixing can lead to tough cookies.
5. Roll the dough into 1-inch balls, then flatten slightly into wedge shapes on a parchment-lined baking sheet. Tip: Space them 2 inches apart to allow for spreading.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Keep an eye on them to prevent overbaking.
7. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, dust the cookies with powdered sugar for a sweet, decorative finish. Tip: Use a sieve for an even dusting.

Zesty and tender, these cookies offer a delightful contrast between the crisp edges and soft centers. Serve them alongside a cup of tea for a cozy afternoon treat, or pack them in a pretty box as a homemade gift.

Rah-Rah Raisin Oatmeal Cookies

Got a craving for something sweet, wholesome, and a little nostalgic? These Rah-Rah Raisin Oatmeal Cookies are your go-to. They’re packed with chewy raisins and hearty oats, making them the perfect treat for any time of day.

Ingredients

• 1 cup unsalted butter, softened (or margarine for a lighter version)
• 1 cup packed brown sugar (light or dark, depending on your preference)
• 1/2 cup granulated sugar
• 2 large eggs (room temperature for best results)
• 1 tsp vanilla extract (pure for the best flavor)
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1 tsp ground cinnamon (adjust to taste)
• 1/2 tsp salt
• 3 cups old-fashioned oats (not instant)
• 1 cup raisins (soak in warm water for 10 minutes if too dry)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the creamed mixture, mixing just until combined.
5. Stir in the oats and raisins until evenly distributed. Tip: If the dough seems too sticky, let it chill for 30 minutes for easier handling.
6. Drop by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, slightly underbake and let them cool on the baking sheet.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Chewy, flavorful, and satisfying, these cookies are a hit straight out of the oven. Try serving them warm with a glass of cold milk for the ultimate comfort food experience.

Toffee-tastic Gluten Free Cookies

Wow, you’re in for a treat with these Toffee-tastic Gluten Free Cookies! They’re crunchy, chewy, and packed with buttery toffee bits—perfect for anyone craving a sweet snack without the gluten.

Ingredients

• 1 cup gluten-free all-purpose flour (scoop and level for accuracy)
• 1/2 cup unsalted butter, softened (or dairy-free alternative)
• 1/2 cup brown sugar, packed (light or dark, your choice)
• 1/4 cup granulated sugar
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup toffee bits (check for gluten-free labels)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Whisk together the gluten-free flour, baking soda, and salt in a separate bowl.
5. Gradually add the dry ingredients to the wet, mixing until just combined to avoid tough cookies.
6. Fold in the toffee bits evenly throughout the dough.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Kick back and enjoy these cookies with their irresistible toffee crunch and soft centers. They’re fantastic with a cold glass of milk or crumbled over vanilla ice cream for an extra decadent dessert.

Lemonades Iced Lemon Cookies

Unbelievably refreshing and perfect for those sunny afternoons, these Lemonades Iced Lemon Cookies are your next go-to treat. They’re zesty, sweet, and just the right amount of tangy to brighten up your day.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup unsalted butter, softened (room temperature for easier mixing)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 large egg (bring to room temperature for best results)
• 2 tbsp lemon zest (freshly grated for maximum flavor)
• 1/4 cup lemon juice (freshly squeezed is ideal)
• 1/2 tsp baking powder (helps them rise just right)
• 1/4 tsp salt (balances the sweetness)
• 1 cup powdered sugar (for the icing, sifted to avoid lumps)
• 2 tbsp milk (any kind, adjust for desired icing consistency)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the egg, lemon zest, and lemon juice until well combined.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They’ll continue to cook a bit on the sheet after removed from the oven.
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. While the cookies cool, whisk together the powdered sugar and milk until smooth for the icing. Tip: Add more milk a teaspoon at a time if the icing is too thick.
10. Once the cookies are completely cool, drizzle the icing over the top.

Crunchy on the outside with a soft center, these cookies pack a punch of lemon flavor in every bite. Serve them alongside a glass of iced tea for the ultimate summer snack.

Thanks-A-Lot Shortbread Cookies with Fudge Coating

Hey, you know those days when you’re craving something sweet but not overly complicated? These Thanks-A-Lot Shortbread Cookies with Fudge Coating are your answer. They’re buttery, crumbly, and that fudge topping? Absolutely divine.

Ingredients

• 1 cup unsalted butter, softened (room temperature for easy mixing)
• 1/2 cup granulated sugar (for that perfect sweetness)
• 2 cups all-purpose flour (sifted to avoid lumps)
• 1/4 tsp salt (just a pinch to balance flavors)
• 1 cup semi-sweet chocolate chips (melted for the fudge coating)
• 1 tbsp coconut oil (makes the fudge coating smoother)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: This step is crucial for the perfect texture, so don’t rush it.
3. Gradually mix in the sifted flour and salt until the dough comes together. It should be soft but not sticky.
4. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet. Flatten slightly with your fingers.
5. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: They’ll firm up as they cool, so don’t overbake.
6. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. In a microwave-safe bowl, melt the chocolate chips with coconut oil in 30-second bursts, stirring in between, until smooth. Tip: The coconut oil adds a lovely shine and makes dipping easier.
8. Dip the top of each cooled cookie into the melted chocolate, then place back on the wire rack to set. For a quicker set, pop them in the fridge for 10 minutes.

Perfect for gifting or enjoying with a cup of coffee, these cookies strike the right balance between rich and light. The fudge coating adds a decadent touch without overpowering the delicate shortbread.

Girl Scout S’mores Cookies

Did you ever wish you could capture the magic of a campfire s’more in a cookie? These Girl Scout S’mores Cookies are your answer, combining gooey marshmallows, melty chocolate, and crispy graham crackers in every bite.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup graham cracker crumbs (about 4 full sheets)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened (room temp is key)
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup milk chocolate chips (or chunks for extra gooeyness)
• 1 cup mini marshmallows (freeze them to prevent melting too fast)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet, mixing just until combined.
6. Fold in the chocolate chips and mini marshmallows gently to avoid crushing them.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Fresh out of the oven, these cookies are a delightful mix of crispy edges and chewy centers, with pockets of melted chocolate and marshmallow. Try serving them slightly warm with a glass of cold milk for the ultimate nostalgic treat.

Caramel Chocolate Chip Cookies

Alright, you’re in for a treat with these caramel chocolate chip cookies. They’re the perfect mix of gooey, chewy, and downright delicious, making them impossible to resist.

Ingredients

• 1 cup unsalted butter, softened (room temperature for easier mixing)
• 1 cup packed brown sugar (light or dark, depending on your caramel preference)
• 1/2 cup granulated sugar
• 2 large eggs (bring to room temperature for better incorporation)
• 2 tsp vanilla extract (pure for the best flavor)
• 2 1/4 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups semi-sweet chocolate chips (or mix with dark chocolate for depth)
• 1/2 cup caramel bits (or chopped soft caramels)

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one at a time helps them incorporate better into the batter.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined. Tip: Overmixing the flour can lead to tough cookies.
5. Fold in the chocolate chips and caramel bits until evenly distributed throughout the dough.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 9-11 minutes, or until the edges are golden but the centers are still soft. Tip: The cookies will continue to cook on the baking sheet out of the oven, so don’t overbake.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Rich in flavor with a perfect balance of sweet caramel and chocolate, these cookies are a crowd-pleaser. Serve them warm with a glass of cold milk for the ultimate comfort food experience.

Peanut Butter Sandwich Cookies with Chocolate Drizzle

Let’s talk about a treat that combines the creamy goodness of peanut butter with the rich allure of chocolate. These peanut butter sandwich cookies with a chocolate drizzle are the perfect blend of sweet and savory, and they’re surprisingly easy to make at home.

Ingredients

• 1 cup creamy peanut butter (for a smoother texture)
• 1 cup granulated sugar (adjust to taste)
• 1 large egg (room temperature for better mixing)
• 1/2 cup semi-sweet chocolate chips (melt for drizzling)
• 1 tbsp vegetable oil (or any neutral oil to thin chocolate)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine 1 cup peanut butter, 1 cup sugar, and 1 egg until smooth.
3. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
4. Flatten each ball with a fork, creating a crisscross pattern for that classic peanut butter cookie look.
5. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
6. While the cookies cool, melt 1/2 cup chocolate chips with 1 tbsp oil in the microwave in 30-second intervals, stirring until smooth.
7. Drizzle the melted chocolate over the cooled cookies using a spoon or a piping bag for more control.
8. Allow the chocolate to set at room temperature for about 30 minutes before serving.

Keep in mind, these cookies are delightfully crisp on the outside with a soft, chewy center. The chocolate drizzle adds a luxurious touch, making them irresistible. Try serving them with a glass of cold milk for the ultimate comfort food experience.

Coconut Caramel Chocolate Cookies

Kick off your baking session with these irresistibly sweet Coconut Caramel Chocolate Cookies. They’re the perfect blend of chewy, crispy, and downright delicious, making them a hit for any occasion.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted (cool slightly)
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1/2 cup shredded coconut (toasted for extra flavor)
• 1/2 cup caramel bits (or chopped soft caramels)
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, mix the melted butter, brown sugar, and granulated sugar until well combined. Tip: Ensure the butter is cooled to avoid cooking the egg.
4. Beat in the egg and vanilla extract until the mixture is smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies.
6. Fold in the shredded coconut, caramel bits, and chocolate chips until evenly distributed.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: Cookies will continue to cook on the baking sheet after removed from the oven.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

What makes these cookies stand out is their perfect balance of textures—crispy edges with a chewy center, packed with gooey caramel and melty chocolate. Serve them warm with a glass of cold milk for the ultimate treat.

Lemon Coconut Slice Cookies

Fancy a sweet treat that’s both zesty and tropical? These Lemon Coconut Slice Cookies are your go-to. They’re easy to make, bursting with flavor, and perfect for any occasion.

Ingredients

• 1 cup unsalted butter, softened (room temperature for easier mixing)
• 1 cup granulated sugar (for a sweeter cookie, add an extra tbsp)
• 2 large eggs (room temperature blends better)
• 1 tbsp lemon zest (about 2 lemons, for that fresh kick)
• 2 tbsp lemon juice (freshly squeezed tastes best)
• 2 cups all-purpose flour (sifted to avoid lumps)
• 1/2 tsp baking powder (for a little lift)
• 1/4 tsp salt (balances the sweetness)
• 1 cup shredded coconut (toasted adds extra flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the lemon zest and juice. Tip: Scrape the bowl sides to ensure everything mixes evenly.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing just until combined.
5. Fold in the shredded coconut. Tip: Toast the coconut beforehand for a deeper flavor.
6. Roll the dough into a log about 2 inches in diameter, wrap in plastic, and chill for 1 hour. Tip: Chilling makes slicing easier.
7. Slice the dough into 1/4-inch thick rounds and place on the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are just golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.

Enjoy these cookies with their crisp edges and chewy centers. The lemon and coconut combo is refreshing, making them a hit at picnics or as a bright afternoon snack.

Double Chocolate Mint Cookies

Double chocolate mint cookies are the perfect treat when you’re craving something sweet with a refreshing twist. Imagine biting into a rich, chocolatey cookie with a cool minty finish—yes, it’s as good as it sounds!

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened cocoa powder (for deep chocolate flavor)
• 1/2 tsp baking soda (helps cookies rise)
• 1/4 tsp salt (enhances flavors)
• 1/2 cup unsalted butter, softened (room temp blends better)
• 3/4 cup granulated sugar (for sweetness)
• 1/4 cup brown sugar (adds moisture)
• 1 large egg (binds ingredients)
• 1 tsp vanilla extract (or mint extract for extra minty flavor)
• 1 cup dark chocolate chips (or mint chocolate chips for more mint)
• 1/2 tsp peppermint extract (adjust to taste)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until just combined.
5. Gradually mix in the dry ingredients until a dough forms, then fold in the chocolate chips and peppermint extract.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Mmm, these cookies are a dream with their crisp edges, chewy centers, and bursts of chocolate. Serve them with a glass of cold milk or crumble over ice cream for an extra indulgent dessert.

Gluten Free Peanut Butter Cookies

Kick off your baking session with these gluten-free peanut butter cookies that are so easy, you’ll wonder why you haven’t made them sooner. Perfect for when you’re craving something sweet but want to keep it simple and gluten-free.

Ingredients

• 1 cup creamy peanut butter (use natural for a healthier option)
• 1 cup granulated sugar (adjust to taste)
• 1 large egg
• 1 tsp vanilla extract (or almond extract for a different flavor)
• 1/2 tsp baking soda
• A pinch of salt (skip if your peanut butter is already salted)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the peanut butter, sugar, egg, vanilla extract, baking soda, and salt until well combined. Tip: If the dough feels too sticky, chill it in the fridge for 30 minutes.
3. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
4. Flatten each ball with a fork, making a crisscross pattern. Tip: Dip the fork in sugar to prevent sticking.
5. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will be soft when they come out but will firm up as they cool.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Now you’ve got a batch of cookies that are crispy on the outside, chewy on the inside, and packed with peanut butter flavor. Try serving them with a glass of cold almond milk for the ultimate treat.

Conclusion

Every one of these 17 Girl Scout cookie recipes offers a delightful twist on the classics we all adore. Whether you’re baking for a special occasion or just to satisfy a sweet craving, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop us a comment below! And don’t forget to share the love by pinning your favorites on Pinterest. Happy baking!

Bella Bacinos