Scout's Honor! 6 Irresistible Ways to Use Those Cookies
If you're like me, your pantry and freezer are filled with those delicious Scout cookies this time of year. I've discovered six great ways to quickly use up these ever-popular treats.
There is a knock on your door, and you open it to find a sweet-faced little girl asking you to buy some sweet and delicious cookies. Before you know it, you have bought cookies from dozens of sweet-faced little girls, and your pantry and freezer are full of the delectable cookies. What to do with them all?
Here are six dessert ideas using those cookie treats.
Mint Cookie Snowstorm
|Simply blend vanilla ice cream and crushed cookies in the blender. Top with whipped cream and more crushed cookies. It's minty creaminess at its best!|
Shortbread Cookie Pudding Pie
|This is a play on a classic graham cracker crust. Mix together one sleeve of shortbread cookies (about 15 cookies), 1/3 cup butter and 3 tablespoons sugar. Pat into pie plate and bake at 350 for about 8 minutes; let cool. Top with your favorite pudding or cheesecake filling.|
Chocolate Peanut Butter Pattie Parfait
|Chocolate and peanut butter? Yes, please! Using Betty Crocker® Mousse Parfait mix, alternate layers with crushed chocolate peanut butter pattie cookies.|
Chocolate Peanut Butter Truffles
|Crush one sleeve chocolate peanut butter patties (approximately 10 cookies) with 2 oz of softened cream cheese. Form into balls and dip into melted semi-sweet chocolate chips. Drizzle with melted peanut butter chips. Let cool...and just try to keep them from being eaten in minutes!|
Freeze a sleeve of coconut chocolate cookies, and bring to a campfire this summer as a delicious substitute for graham crackers and chocolate. Or if you can't wait, toast large marshmallows over the stove (using a long fork). Sandwich a toasted marshmallow between two coconut chocolate cookies.
Mint Cookie Brownies
|Bake a family-size box of Betty Crocker® Fudge Brownies; cool. Mix together 2 cups powdered sugar, 1 stick softened butter, 1 tablespoon milk, ½ teaspoon peppermint extract, 1-3 drops green food coloring and 1 sleeve crushed mint cookies (about 12 cookies). Beat with mixer until fluffy (add a couple more drops of milk for desired consistency if needed). Spread over cooled brownies. In the microwave, melt 1 cup melted chocolate chips and 6 tablespoons butter. Spread over brownies and refrigerate. These are a crowd-pleaser every time!|