When winter winds down, you can feel it in the air. You can almost smell it coming. Your instincts take over, and you know.
It’s Girl Scout Cookie Season.
Girl Scout Cookies are America’s guilty pleasure. We all love to indulge in a few from time to time (or, you know, a boxful). I don’t know what it is about those Girl Scouts, but they sure know how to make tasty cookies. Plus, there’s such a plethora of tantalizing flavors that it’s impossible not to find one you like. Personally, my top 3 are Tagalongs, Samoas, and Thin Mints. I order a couple boxes of each to keep me going for a while (or at least a week).
Now, once you get past the initial stuff-my-face-oh-my-god-I’ve-missed-you-girl-scout-cookies stage, you start to crave more. Maybe you buy that Girl Scout Cookie flavored ice cream from the store. Or perhaps you find a way to work them into all three meals of the day. Me, I always aim to bake with the things I love. So really, the birth of these Girl Scout Cookie-Stuffed Brownies was only natural.
Who doesn’t love a good brownie? Fudgy, rich, and decadent, they are a truly beloved dessert. Make ‘em with dark cocoa powder, and you’ve got some seriously dark and indulgent treats. The only way they could be improved upon is to literally stuff whole Girl Scout Cookies into the brownies’ fudgy interiors. Oh, and a delicious glaze never hurts. This is the sweetest form of sin. Can dessert be heavenly and devilish? Try one of these brownies and you’ll know the answer to that one.
I used two of my favorites for these treats: Tagalongs and Samoas. However, just about any of the Girl Scout Cookies will work beautifully, so pick your favorite. Then, once my brownies were stuffed and baked, I topped them with coordinating glazes. So, for the Tagalongs, I did a creamy peanut butter glaze. For the Samoas, I did a caramel-coconut glaze. The topping acts as a little hint for the cookie you’re about to discover buried beneath the brownie’s dark depths. It’s the perfect finishing touch, like frosting on a cake or butter on a biscuit.
Love Girl Scout Cookies? Then you’re going to fall in love with these dark, decadent brownies. Two delicious treats fused into one, it’s almost too good to be true. Best of all, they’re so simple to make. And yet, anybody who tries one will be so impressed. It’s our little secret.
Excuse me, but I’ve got to go sink my teeth into one of these brownies. There’s a Tagalong just begging to get out.
A Few Tips Before You Get Cooking:
- If you plan to use different flavored cookies for the filling, then you’ll need a different glaze.
- If you’re using Thin Mints, do a drizzle of hot fudge. You can even add a drop of mint extract to it.
- If you’re using Do-Si-Do’s, stick with the PB glaze.
- If you’re using Tresfoils, you could do the hot fudge glaze, the PB glaze, or a plain caramel glaze.
- Don’t feel like making the brownie batter from scratch? Go ahead and use a boxed mix.
- You can make these using one kind of cookie or all of them if you wish. It’s up to you!
- If you’re making multiple flavors, make sure you designate which brownies are which before baking. I had some issues with that and wound up having the cut into some of them to recall what kind of cookie they had before glazing them.
- Watch the video above to see how to make these babies step-by-step!
Girl Scout Cookie-Stuffed
By the Smart Cookie Cook
Yield: about 18 brownies
- One batch brownie batter, recipe follows (or use a store-bought mix)
- 18 Girl Scout Cookies of your choice (I used Tagalongs and Samoas)
For the Peanut Butter Glaze:
- 1 cup creamy peanut butter
- 2 tbsp. butter, melted and warm
- 3 tbsp. powdered sugar
For the Caramel-Coconut Glaze:
- One bottle caramel sundae syrup (like Smucker’s)
- 1/2 cup shredded coconut
For the Mint Chocolate Glaze:
- 1 cup hot fudge, store-bought or homemade
- 1/4 teaspoon mint extract
For the brownie batter:
Adapted from King Arthur Flour
- 1 cup (2 sticks) unsalted butter
- 2 1/4 cups sugar
- 4 large eggs
- 1 1/4 cups Dark Baking Cocoa (like Hershey’s) or Dutch Process Cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- Make the brownies: Preheat oven to 350 degrees. Line two muffin/cupcake tins with cupcake liners. Set aside.
- In a medium mixing bowl, whisk together the eggs, baking powder, salt, vanilla, and baking cocoa, but be gentle. Overmixing produces cakey brownies. Set aside.
- In a small pot over medium heat, melt the butter. Whisk in the sugar until completely dissolved. Stir warm sugar mixture into cocoa mixture just until combined. Gently stir in flour until just combined.
- Using a ladle or an ice cream scoop, pour about a tablespoon of batter into each muffin cup. It should be about 1/4-1/3 full. Then place one cookie into the center of each and cover with another dollop of brownie batter. They should wind up being 2/3 – 3/4 full. Note: if you are making different flavors of cookies, make sure you designate which brownies are which before baking so you know which glaze to use on them.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Do not overbake.
- Let brownies rest for five minutes then gently remove them from the muffin tins and transfer to a cooling rack to cool completely.
- When the brownies are cool, make the glaze(s).
- For Tagalong-stuffed brownies, make the peanut butter glaze: Whisk warm, melted butter together with the peanut butter and powdered sugar until smooth. Using a fork or a condiment dispenser, drizzle glaze onto brownies.
- For Samoa-stuffed brownies, make the coconut-caramel glaze: Drizzle caramel syrup onto each brownie. Sprinkle with coconut.
- For Thin Mint-stuffed brownies, make the mint chocolate glaze: Heat fudge in the microwave just until warm. Whisk in mint extract. Using a fork or a condiment dispenser, drizzle glaze onto brownies.
- For Do-Si-Do-stuffed brownies, make the peanut butter glaze (see Tagalong-stuffed brownies above).
- For Tresfoils-stuffed brownies, make either the peanut butter glaze (see Tagalong-stuffed brownies above), a plain caramel glaze (using the caramel sundae syrup), or a plain chocolate glaze (using the hot fudge).
- Store in an airtight container, preferably in the fridge. Allow to come to room temperature before eating. Enjoy!