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Cookie Recipes
Try some exciting new recipes, like Samoa Sweet
Potato, Mint Brownies, Peanut Thai Chicken, Cheesecake Cups and
Tagalong Milkshakes!
New Cookie Recipes (PDF)
Cookie Magic Pie Crust
1 box of Girl Scout Cookies (crushed)
2 tbsp. sugar
¼ cup melted butter
Mix crushed cookies, sugar and butter together, then line the side
and bottom of a 9 inch pie plate with mixture. Bake at 400 for
approximately 5 minutes.
NOTE: This recipe can be made with Trefoils, Do-Si-Dos, Lemon
Coolers or Café Cookie.
Magician's Lo-Cal Favorite
8 oz. low calorie cream cheese
8 oz. plain yogurt
½ tsp. vanilla
6 tbsp. sugar or substitute equivalency
8 oz. juice packed crushed pineapple
1 envelope unflavored gelatin
pinch of salt.
NOTE: Save pineapple juice for gelatin. Make one Trefoil pie crust
using Cookie Magic Pie Crust recipe.
Combine cream cheese, yogurt, vanilla and sweetener in blender.
Drain pineapple. Sprinkle gelatin over ¼ cup pineapple juice. Heat
until dissolved. Add to blender mixture. Fold in pineapple. Pour
into pie crust. Chill. Serves 8, has 147 calories per serving if
sugar substitute is used.
Dreamy Delight
1-3 ounce package orange gelatin
½ cup sugar
2/3 cup hot water
½ cup hot orange juice
1 cup evaporated milk
2 tbsp. lemon juice
1 package Thin Mint Cookies
Crush Thin Mint cookies finely and press into 9 in pan. Dissolve the
gelatin and sugar in the hot water and orange juice. Chill until the
consistency is that of unbeaten egg whites. Chill the evaporated
milk in a refrigerator tray for 15 to 20 minutes or until soft ice
crystals form around edges of tray. Whip for 1 minute or until
stiff, then add the lemon juice and whip for about 2 minutes longer.
Fold into the chilled gelatin mixture. Spoon into the crushed Thin
Mint crust and chill for about 2 hours or until firm. If desired,
garnish with orange wedges.
Tagalong Pudding Float
1 large package vanilla instant pudding
1 package of Tagalongs
Place Tagalongs on bottom of casserole dish. Prepare pudding mix
according to directions and pour over cookies. Tagalongs will float
to the top. Use meringue topping if desired.
Samoa Surprise
1 package milk chocolate drops (11 ½ oz size)
1 box Samoa cookies, coarsely chopped
1 cup salted Cashews, or your favorite nuts
1 cup mini marshmallows
24 caramel squares cut in fourths
Melt chocolate drops in large double boiler over hot but not boiling
water. Stir until smooth and creamy. Remove from heat. Gradually add
remaining ingredients; mix well. Drop by teaspoonfuls on cookie
sheet covered with wax paper. Chill until firm in freezer section of
refrigerator (about 20 minutes). Remove from cookie sheet. Store in
air-tight container in a cool place. Makes 36 cookies.
Freezer Fantasy
1-6 ounce can frozen lemonade concentrate
1 pint vanilla ice cream, softened
3 ½ cups thawed whipped topping
½ package Trefoil cookies (finely crushed)
Yellow food coloring, optional
Place lemonade concentrate in large mixing bowl and beat about 30
seconds. Gradually spoon in ice cream and blend. Fold in whipped
topping, and add food coloring (if desired) and whip mixture until
smooth. Freeze, if necessary, until mixture will mound. Line pan
with finely crushed Trefoils and spoon in mixture on top and freeze
until firm, at least 4 hours. Store in freezer.
Mini Cheese Cakes
1 package of Trefoils
2 packages of cream cheese (8 oz size)
¾ cups sugar
2 large eggs
1 tsp vanilla
1 can pie filling (any flavor)
Mix cream cheese, sugar, eggs and vanilla until smooth. Using a
cupcake pan with liners put one trefoil cookie in the bottom of each
cup. Pour cream cheese mixture over cookies, filling cups about ½
way full. Bake at 375 for 20 minutes…cool and top with pie filling.
NOTE: While cooking, cupcake will drop down into cups, allowing room
for the filling. Can be frozen when completed.
Presto Peanut Butter Pie
1 cup crushed Do-Si-Do cookies
¼ cup melted butter
¼ cup sugar
1 package vanilla instant pudding mix (6 oz size)
1 ½ cups milk
¼ cup peanut butter
Mix the crushed cookies with the melted butter and sugar, then pat
into a 9 inch pan. Bake at 350 for 8 minutes. Prepare pudding mix
according to package directions using 1 ½ cups of milk. Stir in the
peanut butter. Let cookie mixture cool in pan, then pour pudding
mixture over it. Garnish with whipped topping and serve.
Levitating Layers
1st layer:
½ cup plain flour
1 stick margarine (melted)
1 box Samoa cookies (cut into pieces)
Mix together. Pat in bottom of casserole dish. Bake 25 minutes at
325. Cool.
2nd layer:
1 cup powdered sugar
1-8 oz package cream cheese
½ cup whipped topping
Mix and spread over cooled crust.
3rd layer:
1-6 oz package instant chocolate pudding mix
2 ½ cups milk
Mix according to directions and spread over 2nd layer.
Spread ½ cup whipped topping over 3rd layer and refrigerate for 30
minutes to one hour.
Magical Mint Ice Cream
1 gallon vanilla ice cream
1 package Thin Mint cookies
1 large tub whipped topping
Soften ice cream. Chop cookies in small chunks and fold into whipped
topping and ice cream. Freeze until firm. NOTE: Can also be made
with Tagalongs or Samoas.
Easy Trail Mix
6 cups finely chopped Do-Si-Dos
1 cup shredded coconut
1 cup wheat germ
½ cup sunflower seeds, shelled
¾ cup cashew halves
1 cup raisings
½ cup cooking oil
½ cup honey
1/3 cup water
1 ½ tsp salt
1 ½ tsp. vanilla
Combine Do-Si-Dos, coconut, wheat germ, sunflower seeds, and
cashews. Mix together oil, honey, water, salt and vanilla. Pour over
Do-si-do mixture. Stir well. Spread on 2 greased baking sheets. Bake
at 350 for 30 minutes, stirring frequently. Cook thoroughly. Add
raisins. Serve as a snack, cereal or as a topping for ice cream or
pudding.
Magic Wands
½ cup chunky peanut butter
1 cup sifted powdered sugar
1 cup shredded coconut
1 cup raisins
1-2 tbsp. milk
1-1 ½ cups crushed Do-Si-Dos
Blend well peanut butter, powdered sugar, coconut and raisins. Add
enough milk to make a firm mixture. Form into thin fingers and roll
each in cookie crumbs. Chill.
Orange Delight
1 ½ cups Trefoils (crushed into crumbs)
2 tbsp. sugar
¼ cup melted butter
2-3 ounce packages orange gelatin
1-6 ounce can crushed pineapple with juice
1-11 ounce can drained Mandarin oranges
1 ½ cup shredded coconut
1-12 ounce can evaporated milk
¼ cup lemon juice
Mix Trefoil crumbs, sugar and butter and press into an oblong baking
pan. Place gelatin in a large mixing bowl. Place the pineapple in a
saucepan and bring to a boil. Add to gelatin and stir until
dissolved. Chill until thickened. Add oranges and 1 cup coconut and
mix well. Freeze the evaporated milk until icy. Add the lemon juice
and whip until stiff. Fold into pineapple mixture and spoon into
crumb crust. Sprinkle with toasted coconut. Chill 3 to 4 hours.
Disappearing Delight
1 box cake mix (any flavor)
1 package Tagalongs
1 can frosting (any flavor)
Prepare cake mix according to directions. Place 9 cookies on top of
cake mix before baking. After baking, frost cake and place 9 more
cookies on top and serve.
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