One of the newer Girl Scout cookies flavors, Lemonadesä, makes an unexpected and delicious crust for a lemon cheesecake.                   See READ MORE for recipes.

If you’re one of those people who actually eat only one serving of Girl Scout cookies in a sitting, then you may have some leftover to use in one of these delicious recipes. (If you never have leftover cookies, buy extra!)

Thin Mintâ Brownies

Ingredients:

1/2 cup butter, melted

1/2 cup unsweetened cocoa

1 cup sugar

2 eggs

1 teaspoon vanilla

1/4 teaspoon peppermint extract

1/2 cup flour

1/4 teaspoon salt

1 sleeve Thin Mintâ cookies, coarsely chopped

Directions:

1. Preheat oven to 350 degrees. Line an 8-inch square pan with foil and grease. Set aside. In a large mixing bowl, combine butter and cocoa with a spatula until combined.

2. Add sugar and mix. Add eggs, one at a time, and mix until blended. Stir in vanilla, peppermint extract, flour and salt. Fold in Thin Mintsâ.

3. Pour batter into the prepared pan, spreading evenly. Bake for 20-25 minutes, or until inserted toothpick comes out with a few crumbs (do not over bake!). Remove from oven and cool on a wire rack before cutting into squares.

Peanut Butter Pattiesâ Cupcakes

Ingredients:

Cupcakes:

1 box chocolate cake mix/or 1 batch of your favorite recipe

1 box (12 cookies) Peanut Butter Pattiesâ

Peanut butter frosting:

1 cup smooth peanut butter

1/2 cup unsalted butter, room temperature


2 tablespoons milk

2 cups confections (powdered) sugar

1-2 pinches salt

Cupcake directions:

Prepare cupcakes as directed on box or recipe. Place one or two paper liners in each well of a 12-muffin tin. Place one Peanut Butter Pattiesâ, flat side down, in each cup liner. Divide batter evenly between liners. Bake as directed, and then cool completely.

Frosting directions:

In a standing mixer or with a hand mixer, beat the butter and peanut butter for several minutes until light and fluffy. Slowly add half of the powdered sugar a few spoonfuls at a time until incorporated. Drizzle in milk and add the rest of the sugar (spoonfuls at a time). Add sea salt and mix until combined.

Frost the cupcakes when cool. Garnish with chocolate shavings if desired.

Shortbread S’mores

Ingredients:

1 box Shortbread (12 cookies)

6 marshmallows

6 pieces of chocolate (about 1-inch square)

Directions:

Place one piece of chocolate on one cookie. Roast marshmallow then place it on the chocolate on the cookies. Top with second cookie. Squeeze.

Lemonadesä Cheesecake

Ingredients:

2 (8-ounce) packages cream cheese, softened

2 eggs

10 tablespoons white sugar, or to taste

1/2 teaspoon lemon extract, or to taste

1 1/2 teaspoon lemon zest

1 1/2 teaspoon vanilla extract

12 Lemonadesä cookies, ground

4 tablespoons butter, melted

Directions:

Preheat oven to 350 degrees.

Grind cookies in food processor (or place in plastic bag, seal and break up with rolling pin or other heavy utensil). Combine melted butter and cookie crumbs and press firmly into bottom of spring form pan.

In a large bowl, beat cream cheese, sugar, lemon extract, lemon zest and vanilla extract with an electric mixer until light and fluffy. Spoon the mixture onto crust in pan. Bake in preheated oven until filling is set and no longer gooey inside, about 35 minutes.

Remove pie from oven and cool to room temperature. Then chill in refrigerator at least four hours. 

Garnish with whipped cream and/or lemon curd before serving.