Girl Scout Cookie Truffles

Girl Scout Cookie Recipe #3

I was going to call these treats "Samoan Truffles", but I thought people might think they were actually made in Samoa.  The thought of a big Samoan tattooed warrior seizing a truffle, pursing his lips, and saying "delectable" in his best manly Samoan voice just doesn't seem to add up.  

Even so, my "manly Samoan warrior" (ok, that's probably a mischaracterization of my husband) really loved these truffles.  

Apparently the Samoas and Thin Mints are the two best-selling Girl Scout Cookies.  So I figured while I was at it I might as well make thin Mint Truffles too since they are the #1 cookie and I had already made the #2 cookie (and if truth be told I just wanted more chocolate to eat!!).

Seriously, how could you go wrong with 2 kinds of Girl Scout cookie truffles?  

I do have to say though that I prefer the Samoa truffles to the Thin Mint ones.

But that's just me...and my husband...and several friends...and okay you get the idea.  Don't get me wrong, the Thin Mints were still very good, the Samoas were just better--well if you like coconut anyway!  

Samoa Truffles

(click here for printable version)

1 box Samoa cookies

4 oz cream cheese, softened

1/3 c. coconut

Dark chocolate candy melts

Nonpareils

Thin Mint Truffles

1 box Thin Mints

4 oz. cream cheese, softened

Dark chocolate candy melts

Nonpareils

1.  Crush the Samoas or Thin Mints very finely.  A food processor makes this very easy and wonderful (if you don't have one a Ziploc bag and a rolling pin will work fairly well).

2.  Add crushed cookies to a medium sized bowl with the cream cheese and coconut (only for the Samoas).  Mix well, using your hand, making sure the cream cheese is not showing. Roll into 1 inch balls and place on a wax paper lined baking sheet.  Refrigerate for at least 1 hour.  

3.  Melt candy melts and using a fork or toothpick (totally up to you) dip truffles completely in the chocolate, letting the excess drip off before placing back on the wax paper.  Sprinkle with nonpareils and refrigerate until firm.  Enjoy!

Source:  Confessions of a Cookbook Queen

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Stuffed Peanut Butter Cookies

Recipe #2 of Girl Scout Week

This was actually my 10 year old's idea.  He saw the box of Tagalongs sitting on the counter, a light bulb went off, and boom this delicious cookie.

Hold on, I am going to take a minute and brag about him.  I know in a couple years he will probably be (okay to be perfectly honest, there is no probably about it) embarrassed of me but right now he is quite proud of his mama.  I think it is so cute!!!

He is always saying wonderful, lovely things about my cooking--which we all know is the key to a boy and a man's heart.  Like the other day.  His friends were spending the night at our house and I heard him tell his friends that "his mom's cooking was always so good" and they were going to love dinner.

Then at random times he will tell people that "his mom makes the best food ever!"

Isn't that so sweet?  What a great kid!!

Sorry about the mushiness, so now back to the cookie.  It's not too hard really.  Yummy PB cookie dough wrapped around a Tagalong.

What could be better than 2 layers of peanut butter deliciousness.  Not much at our house!

Printable Version

3/4 c. peanut butter

1/2 c. butter flavored shortening

1 1/4 c, brown sugar, packed

1 egg

3 T. milk

1 T. vanilla

1 3/4 c. all purpose flour

3/4 t. baking soda

3/4 t. salt

1 box Tagalong cookies

1.  Preheat oven to 375 degrees.  Combine peanut butter, shortening, and brown sugar in medium sized bowl using an electric mixer.  Add egg and mix thoroughly.  Blend in milk and vanilla.  Add flour, baking soda, and salt.  Mix until just blended.

2.  Take a spoonful of dough and flatten out.  Place Tagalong cookie in center of dough and wrap around, covering completely.  Place on greased cookie sheet and bake for 10-12 minutes or until light brown.  Remove, let sit 2 minutes on pan and cool completely on cooling rack.  Enjoy!

Sharing this with: Blue Cricket Design, Red Ted Art, Turning the Clock Back, Paisley Passions, Fireflies and Jellybeans, Creations by Kara.

Chocolate "Thin Mint" Cupcakes with Mint Chocolate Frosting

I have dedicated this week to Girl Scout Cookie Recipes.  

Why you ask?

Because I can't help but eat them so I figure if I am eating them so should you!

Sorry but every where I go see them.  I think they are following me.  They know I will buy them and then I will eat them.  Which then makes me feel guilty because I ate a whole box of Samoas in two days so then I am off to the gym to try to keep them from sticking to my hips (and every other place on my body)!

Why do they have to be so good?  Why do they have to tempt me by coming to my house, to my kids school, to my grocery store, heck they were even at my bank (I told you they are following me!).  And when I see them everywhere I can't help but start dreaming about what I can do with all those little beauties--besides eating them of course, and then I get in even more trouble (it's true just wait for the other recipes this week).

So in honor of not eating the whole Thin Mint box, I thought I would share these with my husband's co-workers.  Especially because his turn for desserts was 2 weeks ago and I have been putting it off, sorry Wade!

These turned out fabulous.  The cookie at the bottom makes a perfect crust not to mention the chocolate mint frosting is pure heaven!  If you aren't up for making the cupcake part, feel free to use a box.  I'm sure it would work great.

Printable Version

Cupcakes:

½ c. Dutch-process cocoa powder

½ c. hot water

2 c. all-purpose flour

¾ t. baking soda

¾ t. baking powder

¾ t. coarse salt

1 c. butter, softened

1½ c. sugar

2 large eggs plus 1 egg yolk

1¾ t. vanilla extract

2/3 c. sour cream, at room temperature

1 box Thin Mints

Frosting:

Mint Chocolate Buttercream Frosting

6 T. butter, softened

1/2 c. cocoa, for medium flavor

1/3 c. milk

2 1/2-3 1/2 c. powdered sugar

1 t. mint extract (or as little or as much as you like)

1.  To make the cupcakes, preheat the oven to 350 degrees.  Line standard cupcake pans with paper liners.  Place one Thin Mint cookie in the bottom of each liner.  In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

2.  In a medium saucepan, combine the butter and the sugar over medium heat.  Heat, stirring occasionally to combine, until the butter is melted.  Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment.  Beat on medium-low speed, 4-5 minutes, until the mixture is cooled.  Mix in the eggs and egg yolk, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.  Mix in the vanilla and then the cocoa mixture and beat until incorporated.  With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

3.  Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

4.  To make frosting, combine butter, cocoa, milk, powdered sugar, and mint extract. Mix with electric mixer until smooth.  Frost with lots of frosting.  These ones were for my kids so they didn't get much frosting but the co-workers got a nice helping which is so delicious and so yummy.  Enjoy!

Sharing this with: A Southern Fairytale, Sumos Sweet Stuff, Skip to my Lou, CRAFT, Our Journey, Craft Edition, Beauty and Bedlam, 33 Shades, Happy Housewife.

Check out these other Thin Mint Cupcakes: Sourkraut Krafts, Inside BruCrew Life.