When I came home from school, I was heartbroken to learn my mom didn’t save me a single Girl Scout cookie. Girl Scout cookies are something I look forward too every year. Sure, they don’t have the culinary craftsmanship of the cronut, nor are they particularly outstanding in terms of value or ingredient quality, but nobody out there can argue that Girl Scout cookies are damn nostalgic and damn tasty. And although I’m not akin to all the new flavors (I guess I’m old fashioned) I shamelessly go weak in the knees for Carmel Delights, Thin Mints, and Peanut Butter Patties (the pattie ones, not the sandwiches, than you very much). And while it’s quite nice Girl Scout Headquarter suggests a serving size of two cookies, in real life, it’s a full sleeve. Or two. Those babies are addictive! And since they only come around once a year, it’s totally justifiable to dominate a box in a weekend.
But for me, this annual opportunity was lost. So while I was disappointed that I couldn’t have the “real deal,” I was also kind of stoked to have an excuse to do something I’ve fantasized about doing for years: make my own girl scout cookies. Which made me realize: I can have them ANYTIME of year I want. 😀
Although I dont usually use recipes when I bake (I more just go with gut/creativity), I did use guidelines for these from this blog with the following modifications:
- I used brown sugar instead of white sugar. I recommend this. Better cookie flavor and more aesthetically pleasing color.
- I multiplied the “topping” portion of the recipe. The given one does not make enough – especially if you’re like me and like to be generous with it!
- I used Wether’s original caramels – yes, more expensive than Kraft, but far better quality and flavor for just a few cents more.
- I did not use a fancy biscut cutter and pastry tip to cut the cookies. I used an inverted drinking cup to make the circle outline and a knife to make the hole in the middle. It worked beautifully.
- Chill the dough before / between rolling and cutting. It makes it much easier to work with!
- Freeze the cookies for a while after adding the topping so they can withstand being dunked in warm chocolate. And let the chocolate cool to lukewarm before topping.
- For the drizzle, you can use a piping tip on a pastry bag, or if you’re too lazy to get it out like I was (or you don’t own one), a toothpick CAN work if you dunk it in chocolate and drag it across in a zig-zag.
My final remarks about these cookies is that they are outrageously beautiful and ridiculously good. Better than Girl Scout’s brand, if I dare say so myself. It’s the high quality ingredients and lack of additives and preservatives and all that love that makes all the difference! Sure, the process probably took me three hours to complete, and the grocery bill was more than a box (or two) of the “real” ones, but I have no regrets and would happily do it again. I suggest you do the same. These are shareable and photographable and bragable. And eatable. Definitely eatable. In fact, even though I made these over a month ago, I still have one wrapped and saved in my freezer just because it’s so beautiful I feel I need a frozen time-capsule to remember its tastiness. That makes me sound really insane. But I’m okay with it.
Oh, and speaking of Girl Scout cookies, for your entertainment, here is a photo of a letter I wrote to Girl Scouts headquarters as a 4th grader. My mom made a photocopy and I found it a couple years ago. All I can say is: lol.
Next project: Thin Mints. You betcha. 😉