2023

COOKIE RECIPE COMPETITION COOKBOOK

CLASSIC COOKIES
GIRL GUIDE COOKIE
CAKE POPS
Isabel K, Dawn W, Rebecca R

TIME SERVES
1 hour 14

INGREDIENTS

14 Girl Guide Cookies

½ Cream Cheese Block
30 Chocolate Wafers (chocolate melts/discs)
Sprinkles
14 Sticks (Sucker Sticks)

DIRECTIONS

Mix the cookies with cream cheese in electric beater until smooth.
Using a cookie scoop, form the dough into balls.
Place in fridge.
Melt Chocolate wafers and dip your dough ball (with lollipop stick) and then decorate with
sprinkles.
Refrigerate until hard and then enjoy!
SNACKALICIOUS PIZZA
Kelley M

TIME SERVES
8 to 15 varies
mins

INGREDIENTS

2 cups of sour cream or Greek yogurt

2 cups all purpose flour
1 ½ tsp baking powder
5 of each classic cookies (filling removed)
and crushed
Top with favourite toppings
Frosting of choice
Favourite ice cream
Remaining cookies chopped
Sliced fruits
Candies
Chocolates

DIRECTIONS

Preheat oven to 400 F. Then mix together first 4 ingredients until a dough forms. It will be stickier
than regular dough.
Make one large or individual portions.
Place on oiled pan. Bake for 8 – 15 minutes at 400 F.
Flip halfway through cooking.
Let cool then top with your favourite toppings!
GIRL GUIDES ICE CREAM
Olivia W

TIME SERVES
20 mins 4

+ 4 hours freezing

INGREDIENTS

1 Cup cold milk

¾ Cup granulated sugar
2 Cups very cold heavy cream
2 tsp Vanilla extract
1 Cup chopped girl guide cookies
Ice cream maker

DIRECTIONS

In a cold bowl, mix milk and sugar until dissolved.

Add heavy cream and vanilla to bowl.
Pour mix into ice cream maker’s freeze bowl.
Let churn for 20 minutes.
Add chopped cookies to bowl and churn for 3 minutes.
Use rubber spatula to transfer ice cream to freezable container.
Place in freezer for 4 hours to set firmly.
Eat and enjoy.
 FLOURLESS CHOCOLATE
CUPCAKE (BASE) WITH COOKIE
CRUMBLE TOPPING
170th Blackburn Hamlet Embers Unit

TIME SERVES
15 mins 6

INGREDIENTS

¼ Cup chocolate chips

¼ Cup butter (cubed)
1/3 Cup brown sugar
1 Egg
1/3 Cup cocoa powder
¼ tsp Salt
Chocolate frosting
1 tsp Vanilla
4 – 6 girl guide classic cookies (crushed)
* Alternatively leave cookies whole

DIRECTIONS

Preheat Oven to 350 F.

Line 6 muffin tins with liners.
Combine butter and chocolate chips in microwave safe bowl and heat for 1 minute at a time until
melted.
Whisk together brown sugar, egg, and vanilla until smooth.
Sift cocoa powder and salt into mixture and mix.
Add melted chocolate and butter to mix * (other variation: Mix the crumbs into the butter!)
Fill each tin 2/3 full. Place cookie on top and bake together. Bake about 15 minutes, cool for 5
mins. Decorate with frosting and *cookie crumble topping.
COOKIE OWL’S COOKIE
DOUGHNUTS
Chelsea F.

TIME SERVES
N/A 6

INGREDIENTS

1 Cup all purpose flour

3 tbsp sugar
1 tsp baking powder
½ tsp salt
1 egg
6 tbsp milk
1 tsp vanilla extract
3 tbsp vegetable oil
6 girl guide sandwich cookies (3 vanilla & 3
chocolate) plus more for decorating
Icing: 150g white chocolate chips

DIRECTIONS

Preheat oven to 325 F.

Spray a 6 cavity doughnut pan with cooking spray and set aside.
In a large bowl, combine flour, sugar, baking powder and salt.
In another bowl, combine milk, egg, vanilla and oil.
Whisk until well combined.
Make a well in dry ingredients and pour wet mixture.
COOKIE OWL’S COOKIE
DOUGHNUTS Chelsea F.

DIRECTIONS continued…

Gently mix until just combined.

Finely chop girl guide cookies, small enough to fit through a piping bag.
Stir cookies into batter and mix to combine.
Transfer to a piping bag and pipe batter into doughnut cavities.
Bake doughnuts for 12 – 15 minutes, until toothpick comes out clean.
Remove from oven, leave doughnuts to cool in pan for 10 minutes before removing.
Transfer to a wire rack to cool completely.
Once doughnuts are cooled, melt white chocolate chips in a double boiler, stirring frequently.
Dip tops of doughnuts so that it is at least half coated.
While chocolate sets, garnish with more chopped cookies if desired.
Allow the chocolate to set and enjoy!
 ELYSE'S NO-BAKE GIRL GUIDE
COOKIES AND CREAM DESSERT
Elyse

TIME SERVES
N/A 12

INGREDIENTS

1 box of classic girl guide cookies, crushed

1/4 cup melted butter
8oz cream cheese, softened
2pks instant vanilla, MUST BE INSTANT
3 cups milk
8oz cool whip
1/2 cup sugar

DIRECTIONS

Crush cookies and place in a 9" x 13" pan - saving about 1/4 cup of crushed cookies for the top.
Pour melted butter over cookies in the pan.
Refrigerate until ready for the next layer.
In a large bowl, mix instant pudding packages and milk together until it thickens.
Add softened cream cheese and sugar, mix well.
Fold cool whip into pudding mixture and spread evenly over cookie crust in pan.
Sprinkle reserved crushed cookies on top.
Chill for 2-3 hours for best results!
Enjoy!
GIRL GUIDE COOKIE
S'MORES PIE
Amelia

TIME SERVES
N/A 12

INGREDIENTS

1 box of classic girl guide cookies, crushed

in food processor
1/4 cup melted butter
3/4 cup heavy cream
3/4 cup milk
10oz semi-sweet chocolate, chopped
1/2 tsp vanilla extract
pinch of salt
2 eggs, whisked
20-30 large marshmallows

DIRECTIONS

Pre-heat oven to 325 degrees.

Crush Girl Guide cookies in food processor.
Pour the crushed cookies into mixing bowl and mix with melted butter.
Press mixture into a greased 9" pie plate.
Bake for 8-10 minutes.
In a sauce pan, whisk together cream and milk over medium-low heat.
Add in chocolate and stir until melted and smooth.
 GIRL GUIDE COOKIE
S'MORES PIE Amelia

DIRECTIONS continued…

Slowly add in vanilla and egg with pinch of salt and whisk until smooth.
Pour chocolate filling into baked pie crust.
Bake for 20-30 minutes until chocolate filling is set.
Remove from oven.
Cut marshmallows in half.
Place halves over the top of the pie until covered.
Place pie on lowest oven rack and set oven to lowest broil setting.
Remove the pie when the marshmallows are lightly toasted, slightly golden (This may only take
a minute!).
Chill pie in the fridge for 2-3 hours.
 GRETTA'S NON-BAKE
STRAWBERRY CHEESECAKE BARS
WITH GIRL GUIDE COOKIE CRUST
Gretta

TIME SERVES
N/A 9

INGREDIENTS

1 box of classic girl guide cookies, crushed

in food processor
1/4 cup melted butter
2 - 8oz pks of cream cheese, room temp
1 1/4 cups thinly sliced strawberries, ask an
adult for help
1/2 cup sugar
1 tsp vanilla
1 cup cool whip
sliced strawberries for topping

DIRECTIONS

Line an 8" x 8" square baking pan with parchment, leaving an overhang.
Crush cookies in the food processor.
Mix cookie crumbs with melted butter.
Press the cookie mixture into the bottom of pan.
Refrigerate until firm, about 30 mins.
GRETTA'S NON-BAKE STRAWBERRY
CHEESECAKE BARS WITH
GIRL GUIDE COOKIE CRUST Gretta

DIRECTIONS continued…

While the cookie crust chills, add cream cheese, strawberries, vanilla, and sugar to the blender.
Blend at low speed and bring up to high speed until mixture is smooth.
Pour mixture into a bowl.
Add half the cool whip to cream cheese mixture and gently fold in.
Repeat with remaining cool whip.
Pour the cheesecake filling over the chilled crust, spread and smooth.
Freeze the cheesecake for at least 4 hours.
Use the parchment overhang to remove cheesecake from the pan and use a hot knife to cut into
9 bars.
Keep frozen and then refrigerate for about 30-45 mins before serving.
Serve with whipped cream and fresh berries, if desired.
WHITE OR DARK CHOCOLATE
DIP COOKIES
Deborah T

TIME SERVES
15 mins 10 - 12
pcs

INGREDIENTS

12 or more classic girl guide cookies

1 package each of chopped baking
chocolate dark and/or white
Assorted sprinkles, any colour
Cake pop sticks, wooden coffee stirrers or
toothpicks
Ritz crackers, optional

DIRECTIONS

Break or chop the dark baking chocolate into smaller pieces and melt them in a smaller pot that
is immersed into a bigger pot of boiling water.
Do the same for the white chocolate or melt it in a microwave bowl in 30 sec increments.
Carefully install the stick into the icing part of the cookie.
Be careful not to crack it. It might be easier to separate the cookie layers and place in the stick.
Dip the cookie directly into the melted chocolate or use a silicone spatula to spread the
chocolate. Let them cool slightly on a tray lined with wax or parchment paper.
Add some sprinkles or decorate as you like! Chill and serve.
Lastly, if you have leftover chocolate, attach a Ritz cracker to the bottom of a girl guide cookie
for a perfect salty-sweet combo!
 EMBER SMORES PIE
Annabelle S.

TIME SERVES
N/A 12

INGREDIENTS

For: Pie Crust

26 Girl Guide sandwich cookies (13
chocolate, 13 vanilla) crushed fine in a
blender
½ cup melted butter
DIRECTIONS

For: Filling
For: Pie Crust
2 Cups whipping cream
Put the 26 girl guide cookies in a blender and crush until fine.
2 Jars marshmallow fluff
Melt ½ cup of butter in microwave for 90 seconds.

Toppings: Mix melted butter with blended cookies and press mixture into a foil
or glass pie plate ensuring its relatively even and plate is fully covered.
2 Hershey chocolate bars Set aside.
1 tbsp Hershey cocoa powder
15 Hard candies (red, yellow, orange For: Filling
colour) I used tropical Jolly Ranchers Empty the jars of marshmallow fluff into a large mixing bowl.
1 Bag mini marshmallows Beat the 2 cups of whipping cream in a chilled glass or metal bowl with
15 Pretzel sticks (halved) an electric mixer until soft peaks form.
Sparkle gel icing (black)
Fold cream into the marshmallow mixture.
2 Girl Guide sandwich cookies (halved)
Pour mixture into crust and place in freezer for 20 to 60 minutes before
6 Girl Guide cookies with filling removed
topping/decorating.
and blended
EMBER SMORES PIE
Annabelle S.

DIRECTIONS continued…

For: Topping

Sprinkle the Hersheys cocoa and dry cookie crumble all over top of pie to create a dirt like
appearance.
Very carefully burn the tops of mini marshmallows with a barbecue lighter and place around
outside of pie.
Cut 2 girl guide cookies in half carefully and place in centre of pie with edges touching creating
an empty square in middle for firepit.
Crush red, yellow, orange hard candies into fine pieces (I used a hammer) place onto parchment
paper lined baking sheet.
Turn oven on broil, place baking sheet on top rack of oven until candies melt (won’t take long, a
couple of minutes).
While hot, use a skewer to swirl colours how you’d like to remove from oven to cool.
Once cooled, break into shards like glass and place in centre of firepit as flames.
Put some black sparkle gel icing in fire pit to help hold flames and add effect.
Break pretzel sticks in half and place in firepit as longs.
Break Hershey bar squares and place on the pie.
Freeze at least 2 hours before serving.
Remove from freezer for 20 minutes before serving to soften slightly.
Enjoy!
GIRL GUIDE ICE CREAM
COOKIE SANDWICH
4th Ancaster Embers Unit

TIME SERVES
N/A N/A

INGREDIENTS

Girl guide cookies

Ice cream

DIRECTIONS

Carefully split the cookie in half.

Get 1 scoop of ice cream and put it on the cookie.
Put the other cookie on top and squeeze it.
Eat it and enjoy!
GIRL GUIDES SCREAM
FOR ICE CREAM
4th Ancaster Embers Unit

TIME SERVES
N/A N/A

INGREDIENTS

Cones
Ice cream
Girl guide classic cookies
Strawberries

DIRECTIONS

Get ice cream cone.

Add one or 2 scoops of ice cream.
Add a cookie.
Add sprinkles and strawberries.
Enjoy!
GIRL GUIDE COOKIE MINI
CHEESECAKES
Hartley G.

TIME SERVES
4 hrs 15 pcs
prep
Cook 25 mins

INGREDIENTS

For: Crust

1 Box of chocolate/vanilla Guirl Guide

cookies, separated (cookies only)
3 Tbsp white sugar
7 Tbsp melted butter

For: Cheesecake Filling

Chocolate/vanilla cookie filling

8 oz of soft cream cheese
1/6 Cup sour cream
¼ Cup white sugar
1 Tsp vanilla extract
1 Egg
 GIRL GUIDE COOKIE MINI
CHEESECAKES Hartley G.

continued…

DIRECTIONS

Preheat oven to 325 F and line a pan of 12 muffins with liners.

Separate the cookie and filling part of both the vanilla and chocolate cookies using a knife.
Place the vanilla cookies in a bowl and the chocolate crumbs in another.
Place both of the fillings in another bowl.
Use a food processor or a mortar and pestle to finely crush the cookies by flavour.
Continue crushing until very fine, like graham cracker crumbs.
Pour the crumbs back into their bowls.
Add 3.5 tbsp of melted butter and 1.5 tbsp of white sugar to each bowl.
Use a spoon to combine until you have both a chocolate and vanilla base.
Cook the muffin tray in the oven for 5 minutes.
Take out of the oven and leave on counter until cream cheese mix is prepared.
Add a heaping tbsp of mixture to each muffin tin.
There should be 6 of each vanilla and chocolate.
Combine soft cream cheese and sour cream together in a stand mixer.
Once smooth, add the white sugar and vanilla extract, on medium speed crack the egg and the
filling from the cookies and mix until smooth.
Evenly distribute the batter into the 12 muffin tins until they are full.
Bake the tray at 325 F for 17 – 20 minutes until the tops of the cheesecake is set (slight jiggle).
Cool in pan for an hour and then take out of the tray and place in fridge for 2 – 3 hours to chill.
 DAIRY FREE COOKIES
AND ICE CREAM
1st Ontario Virtual Embers & Guides

TIME SERVES
N/A N/A

INGREDIENTS

6 Cookies, crushed
4 oz sweetened condensed coconut milk
2 Cups, coconut cream, chilled overnight
1 Tbsp vanilla extract

DIRECTIONS

Chill your coconut cream overnight (8+ hours).

Wait for your coconut cream to chill.
Whisk together sweetened condensed milk and vanilla extract.
Set aside.
Using a stand or handheld mixer, beat the chilled coconut cream until it forms stiff peaks.
Take 1 cup of the whipped cream, and mix into the condensed milk mixture.
Fold in the remaining whipped cream.
Pour into freezer safe container.
Freeze for 2 hours.
Add in any additional mix-ins (such as your crushed cookies).
Put back into the freezer for 3 hours, or until completely frozen.
 GIRL GUIDE
COOKIE BUTTER
Chloe

TIME SERVES
5 mins N/A
prep

Fridge 1 hour

INGREDIENTS

12 Chocolate or vanilla girl guide cookies

2 Tbsp of unsalted butter
¼ Cup of sweetened condensed milk
2 Tbsp of evaporated milk
1 Tbsp of water

DIRECTIONS

Add the chocolate or vanilla cookies to a zip top bag and crush with a rolling pin until you have
fine crumbs.
Add butter, the sweetened condensed milk and the evaporated milk into a microwave safe bowl.
Microwave on 50% power for 30 seconds.
Stir and microwave again at 50% power 30 seconds at a time until butter is completely melted.
Add in the girl guide cookie crumbs to your butter mixture and stir until they are combined.
Put your bowl back into the microwave for 30 more seconds.
Add the water and stir until the mixture is smooth. .
NOTE
:
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 NO CHURN CHOCOLATE
AND VANILLA GIRL GUIDE
COOKIE ICE CREAM
Abbie

TIME SERVES
20 mins N/A
prep
Freeze Time 3 hours – Overnight

INGREDIENTS

2 Cups of whipping cream (divided in half)

1 Cup of sweetened condensed milk
(divided in half)
1 Box of chocolate and vanilla girl guide
cookies
2 Tsp of vanilla (divided in half)
½ Cup of cocoa powder

DIRECTIONS ***Place the chocolate and vanilla girl guide cookies in 2 separate ziplock
bags and crush them with a rolling pin into small chunks.***

For the vanilla:

In a large bowl, whisk 1 cup of the whipping cream until it reaches stiff peaks.
In a separate large bowl, whisk together ½ cup of the sweetened condensed milk and 1 tsp of
vanilla.
Fold the whipping cream into the sweetened condensed milk mixture one third at a time, trying
not to deflate the whipping cream.
Once combined, gently fold in ¾ of the vanilla cookie crumbs.
Pour your vanilla ice cream into a loaf pan, and place in the freezer.
 NO CHURN CHOCOLATE
AND VANILLA GIRL GUIDE
COOKIE ICE CREAM Abbie

DIRECTIONS continued…

For the chocolate:

In the same bowl you used before whip the last cup of the whipping cream until it reaches stiff
peaks.
In a separate large bowl whisk together the last ½ cup of the sweetened condensed milk, 1 tsp
of vanilla and the ½ cup of cocoa powder. It will get tough!
Fold the whipping cream into the sweetened condensed milk mixture one third at a time trying not
to deflate the whipping cream.
Once combined and there are no streaks left, gently fold in ¾ of the chocolate cookie crumbs.
Pour your chocolate ice cream into the same loaf pan and swirl together.
Top with the rest of the cookie crumbs and freeze for 3 hours to overnight.

NOTE
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WACKY EMBER CAMPFIRE
ICE CREAM
Penelope

TIME SERVES
10 mins N/A
prep

Cook 10 minutes shaking

INGREDIENTS

1 Cup halved strawberries

4 Chocolate guide cookies
4 Vanilla guide cookies
1 Cup half-n-half
1 Tbsp sugar
1.5 Tsp vanilla
¼ Cup salt Great TIP!
recipe
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DIRECTIONS xtra fu
n!

Puree or chop strawberries into small pieces.

Smash cookies.
Add half-n-half, strawberries, sugar, vanilla + cookies to a medium ziplock bag.
Fill a large ziplock bag half way with ice and salt.
Place closed medium ziplock bag into the larger ziplock bag and cover with more ice.
!
Close and shake for approximately 10 minutes. S: ry cold
NOTE t h e ice ve
Remove medium ziplock bag and rinse/wipe down (to remove salt). a ke s
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 JULIA’S
“EMBERS BROWNIES”
Julia S.

TIME SERVES
25 mins N/A

INGREDIENTS

12 each of girl guide sandwich cookies in

chocolate and vanilla
1 package of 12 store bought Two Bite
Brownies
18 Tootsie rolls
12 Pretzel sticks
½ Cup gummy bears
Betty Crocker chocolate frosting
36 Miniature marshmallows

DIRECTIONS

Open your girl guide sandwich cookies.

Spread a small amount of frosting on top and bottom of brownie, and apply
chocolate cookies to bottom and vanilla cookies to top.
Remove wrappers from Tootsie rolls and cut each in half lengthwise to make logs.
Place on top of vanilla cookie in a triangular shape, using a bit of frosting as glue.
Using only red and orange gummy bears, cut them into small pieces to create
a small “fire” in the centre of each log triangle.
Break each pretzel stick in half and put a marshmallow on one end.
Ask a grown-up to help you lightly roast them with a lighter if desired.
Arrange three pretzel/marshmallow sticks in pyramid shape on each brownie “campfire” using a
bit of frosting to “glue” them into place.
Enjoy your Ember Brownies!
COOKIE ICE CREAM CAKE

1st Paris Embers

TIME SERVES
2.5 hrs 16 pcs
prep
2 hrs freezing

INGREDIENTS

2 Pkgs classic girl guide cookies

1/3 Cup butter
4 Cups chocolate ice cream
4 Cups vanilla ice cream
1 ½ Cups PC old fashioned dark chocolate
topping
1 Cup whipping cream
2 Tbsp confectioners sugar
½ Tsp pure vanilla extract

DIRECTIONS

This cake is built by layering item over item.

Freeze after each layer at least 30 minutes.
Pulse all the chocolate cookies in a blender until fine crumbs.
Mix with melted butter, press into a springform pan. Freeze.
While base is freezing leave out chocolate ice cream to soften.
Stir until smooth.
Spread on top of frozen base.
Place in freezer.
COOKIE ICE CREAM CAKE
1st Paris Embers

DIRECTIONS continued…

Spread PC fudge on top of chocolate ice cream layer.

It will mix together a bit, that’s ok.
Place in freezer. While layers are freezing, put vanilla ice cream in a bowl to soften, stirring.
Chop vanilla cookies into large chunks, mix into vanilla ice cream, spread on top, return to
freezer. Make whipped cream by mixing cream, sugar and vanilla extract using a hand mixer on
high. Spread on frozen layers and smooth top.
Shake on sprinkles and top with 2 girl guide cookies if you saved any!
Freeze at least 12 hours.
Remove from springform pan to cut using a large knife.
 COOKIE CRUMBLE
LAYER CAKE
Roslyn A.

TIME SERVES
N/A N/A

INGREDIENTS

2 2/3 Cups all purpose flour

1 ½ Cups white granulated sugar
1 ½ Tsp baking soda
¾ Tsp salt
1 ½ Cups milk or non-dairy milk
3 Tsp vanilla extract
½ Cup canola oil or vegetable oil
1 Tbsp distilled white vinegar
1 Tub each chocolate and vanilla frosting
6 Girl guide cookies, crushed
Colourful decorating frosting

DIRECTIONS

Preheat oven to 350 F.

Mix dry ingredients in a large mixing bowl.
Make a well in the middle of the dry ingredients and add milk, vanilla, vegetable oil and vinegar.
Stir until well combined and pour into a greased 9X13 baking pan or 2 8 inch cake pans.
Bake 20 mins, check doneness with a toothpick.
Once cooled, stack cake into 2 layers and frost, sprinkle with crumbled classic cookies.
CLASSIC CHOCOLATE AND
VANILLA COOKIE CAKE
Violet C. and Megan M.

TIME SERVES
N/A N/A

INGREDIENTS

For: Vanilla Cake

2 2/3 Cups all purpose flour

1 ½ Cups white granulated sugar
1 ½ Tsp baking soda
¾ Tsp salt
1 ½ Cups milk or non-dairy milk
3 Tsp vanilla extract
½ Cup canola oil or vegetable oil
1 Tbsp distilled white vinegar

For: Chocolate Cake

2 Cups all purpose flour

¾ Cup cocoa powder
1 Cup white granulated sugar
½ Cup light brown sugar
1 Tsp baking soda
½ Tsp salt
1 ½ Cups milk or non-dairy milk
1 Egg or egg replacer
½ Cup canola oil
1 Tbsp distilled white vinegar
2 Tsp vanilla extract
CLASSIC CHOCOLATE AND
VANILLA COOKIE CAKE Violet C. and Megan M.

DIRECTIONS continued…

For: Vanilla Cake

Mix dry ingredients in a large mixing bowl.

Make a well in the middle of the dry ingredients and add wet ingredients.
Stir until just combined and pour into a greased 9X13 baking pan.
Bake 20 mins, check doneness with a toothpick.

For: Chocolate Cake

Mix dry ingredients in a large mixing bowl.

Make a well in the middle of the dry ingredients and add wet ingredients.
Stir until just combined and pour into a greased 9X13 baking pan.
Bake 20-30 mins, check doneness with a toothpick.

SET-UP

1 Tub each chocolate and vanilla frosting

6 Girl guide cookies, 3 chocolate, 3 vanilla (crushed)
Colourful decorating frosting

Once cooled, stack cake into 2 layers and frost, sprinkle with crumbled classic cookies.
 CLASSIC GIRL GUIDE
SANDWICH CUPCAKE.
AKA: THE SPARKS CUPCAKE
Leta W.

TIME SERVES
N/A N/A

INGREDIENTS

2 Cups all purpose flour

¾ Cup cocoa powder
1 Cup white granulated sugar
½ Cup light brown sugar
1 Tsp baking soda
½ Tsp salt
1 ½ Cups milk or non-dairy milk
1 Egg or egg replacer
½ Cup canola oil
1 Tbsp distilled white vinegar
2 Tsp vanilla extract
1 Tub vanilla frosting
Chocolate girl guide cookies (crushed)
Vanilla girl guide cookies (crushed)

DIRECTIONS

Mix dry ingredients in a large mixing bowl.

Make a well in the middle of the dry ingredients and add wet ingredients.
Stir until just combined and pour into a greased 9X13 baking pan.
Bake 20-30 mins, check doneness with a toothpick.
Once cooled, cut circles to fit cupcake wrapper, stack cake into 2 layers sandwiched with vanilla
frosting, sprinkle with crumbled classic cookies and top with a whole cookie.
CLASSIC COOKIE CREAM
WHIPPED
Isabel D.

TIME SERVES
N/A N/A

INGREDIENTS

1 Cup heavy whipping cream

2 Tbsp granulated sugar
2 Tsp vanilla extract
6 Classic girl guide cookies (crushed)

DIRECTIONS

Stir together whipping cream, sugar and vanilla extract until sugar dissolves.
Whisk mixture until soft peaks form.
Fold in crushed cookies.
CLASSIC GIRL GUIDE
COOKIE BROWNIES
Brianna B.

TIME SERVES
N/A N/A

INGREDIENTS

½ Cup refined coconut oil

½ cup chocolate chips
1 Cup granulated sugar
½ Cup milk or non-dairy milk
2 Tsp pure vanilla extract
¾ Cup all purpose flour
½ Cup cocoa powder
½ Tsp salt
1 Tub vanilla frosting
Vanilla girl guide cookies, crushed

DIRECTIONS

Preheat oven to 350 F.

In a glass bowl over a pot of gently simmering water, melt coconut oil and chocolate chips until
smooth.
Remove from heat and carefully stir in sugar, add milk and vanilla.
In a small bowl, sift together flour and cocoa powder, whisk together well, add salt.
Add dry ingredients to the wet ingredients and stir to combine.
Transfer to a 8X8 baking pan.
Bake 30 minutes, until top crinkles and pull away from the sides of the pan.
Once cooled, top with vanilla frosting, sprinkle with crumbled classic cookies in a trefoil shape.
 FLY ME TO THE MOON
CLASSIC COOKIE CAKE
Maurika T.

TIME SERVES
N/A N/A

INGREDIENTS

For: Vanilla Cake

2 2/3 Cups all purpose flour

1 ½ Cups white granulated sugar
1 ½ Tsp baking soda
¾ Tsp salt
1 ½ Cups milk or non-dairy milk
3 Tsp vanilla extract
½ Cup canola oil or vegetable oil
1 Tbsp distilled white vinegar

For: Chocolate Cake

2 Cups all purpose flour

¾ Cup cocoa powder
1 Cup white granulated sugar
½ Cup light brown sugar
1 Tsp baking soda
½ Tsp salt
1 ½ Cups milk or non-dairy milk
1 Egg or egg replacer
½ Cup canola oil
1 Tbsp distilled white vinegar
2 Tsp vanilla extract
 FLY ME TO THE MOON
CLASSIC COOKIE CAKE Maurika T.

DIRECTIONS

For: Vanilla Cake

Mix dry ingredients in a large mixing bowl.

Make a well in the middle of the dry ingredients and add wet ingredients.
Stir until just combined and pour into a greased 9X13 baking pan.
Bake 20 mins, check doneness with a toothpick.

For: Chocolate Cake

Mix dry ingredients in a large mixing bowl.

Make a well in the middle of the dry ingredients and add wet ingredients.
Stir until just combined and pour into a greased 9X13 baking pan.
Bake 20-30 mins, check doneness with a toothpick.

SET-UP

1 Tub each chocolate and vanilla frosting

8 Girl guide cookies, 4 chocolate, 4 vanilla (crushed)
Marzipan

Once cake is cooled, arrange 3 tiers on a flat surface alternating chocolate and vanilla cake.
Decorate with chocolate and vanilla frosting. Form and astronaut and girl guide flag from marzipan
and place on top.
GIRL GUIDE TRUFFLES
Melissa K.

TIME SERVES
N/A N/A

INGREDIENTS

1 package of Girl Guide Classic cookies

1 8 oz. block of cream cheese, softened
1 teaspoon vanilla extract
12 - 16 oz. white or chocolate melting
chocolate
Sprinkles

DIRECTIONS

In a food processor, add cookies and process until fine crumbs.

Transfer to a bowl and add cream cheese (broken up into small pieces) and vanilla.
Mix well with hands. Roll into small, bite sized balls.
For best results, freeze for about 10-15 minutes.
Melt white chocolate using either double boiler method or microwave in 25 second increments,
stirring each time.
Roll each truffle in chocolate to coat evenly and place on parchment paper.
Sprinkle with desired color of sprinkles.
Repeat with remaining balls and allow to cool and dry before eating.
Store in the fridge for up to one week.
ALESSANDRA’S CLASSIC GIRL
GUIDE COOKIE ADDICTION
Alessandra Z.

TIME SERVES
20 mins 30

INGREDIENTS

1 Box of classic girl guide cookies

1 Cup butter
1 Cup brown sugar
1 ½ Cup semi sweet chocolate chips

DIRECTIONS

Preheat oven to 400 degrees.

Line a 8 X 11 baking dish with parchment paper.
Separate cookies + place in even rows, filling side up.
Set aside.
In a saucepan over medium heat melt the butter + brown sugar. Whisk + let it boil for a few
minutes.
Pour over the girl guide cookies and spread out + bake in the oven for 5 minutes.
Remove from the oven and sprinkle with chocolate chips + let it sit 5 minutes.
Once the chocolate chips are melted, spread with a spatula.
Sprinkle with crushed girl guide cookies.
Let them harden in fridge for a few hours.
Cut into pieces + serve. Enjoy.
SMILE COOKIE CUPCAKES
Hannah Duff

TIME SERVES
N/A N/A

INGREDIENTS

Cupcakes, your preference of flavour

Icing, your preference
Candies to make a face
1 box of chocolate/vanilla girl guide cookies

DIRECTIONS

Make your favourite cupcakes and ice them.

Spread a small amount of icing on a girl guide cookie and decorate it to have a ‘smiley face’ with
small candies.
Place the smiley face cookie on top of the cupcake.
BANANA COOKIE CREME
PUDDING
Presleigh B.

TIME SERVES
20 mins N/A
prep

15 min cook

INGREDIENTS

¾ Cup sugar
¼ Cup all-purpose flour
¼ tsp salt
3 Cups 2% milk
3 Large eggs
1 ½ tsp vanilla extract
1 Box of chocolate/vanilla girl guide
cookies
4 Large ripe bananas, cut into ¼ inch slices

DIRECTIONS

In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat
until thickened and bubbly. Reduce heat to low, cook and stir 2 minutes longer. Remove from
heat.
In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to a pan,
whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in
vanilla. Cool 15 minutes, stirring occasionally.
In an ungreased 8-in square baking dish layer girl guide cookies, half of the banana slices and
half of the pudding. Repeat layers.
Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight.
Just before serving, remove wrap; crush remaining cookies and sprinkle on top.
GIRL GUIDE COOKIE SUNDAE
25th Peterborough Guides

TIME SERVES
N/A N/A

INGREDIENTS

Box of girl guide cookies

Vanilla ice cream
Chocolate ice cream
Sprinkles (optional)

DIRECTIONS

Scoop the ice cream into a bowl.

Stick the cookies into the ice cream (you can crumble them of you want to).
(option) Add sprinkles and toppings if you want)
 GIRL GUIDE COOKIE
WINTER STORM
25th Peterborough Guides

TIME SERVES
N/A N/A

INGREDIENTS

1 Box of cookies
2 Tubs vegan cool whip
½ Bag vegan choco chips
¼ Cup Sprinkles + choco syrup for garnish

DIRECTIONS

Place girl guide cookies in ziplock bag and close bag.

Smash cookies.
Place all ingredients in a bowl.
Serve in a cup with spoon.
Garnish with sprikles and choco syrup.
Enjoy!
 BROWNIES
25th Peterborough Guides

TIME SERVES
N/A N/A

(350 F)

INGREDIENTS

2 Eggs (beaten)
1 ¼ Cup brown sugar
½ Cup flour
2 squares melted chocolate
1 tsp vanilla
8X8 pan

For: Icing

Milk
Peppermint extract
Food colouring (optional)
Icing sugar
Girl guide cookies
4 LAYER GIRL GUIDE
COOKIE BARS
1st Stouffville Pathfinders

TIME SERVES
25 mins 8
prep

INGREDIENTS

2 Cups whipping cream

2 Tbsp powdered sugar
1 Cup melted butter
2 Tbsp cocoa powder
1 tsp vanilla
1 Box girl guide cookies, crushed

DIRECTIONS

Mix whip cream and icing sugar together and divide in half.
To one half, add vanilla.
To other half, add cocoa.
To vanilla cookie crumbs, add ½ butter.
Layer in square dish.
GIRL GUIDE SUSHI
1st Stouffville Pathfinders

TIME SERVES
20 mins N/A

INGREDIENTS

1 Pkg strawberries
1 Box girl guide cookies

DIRECTIONS

Cut strawberries into quarters and set aside.

Open cookies and scrape out icing
Put wafers into a bag and crush
Spread icing onto strawberries
Cover the sushi with cookie crumbs
Plate and serve!
GIRL GUIDE COOKIE
CHEESECAKE
1st Stouffville Pathfinders

TIME SERVES
30 mins N/A
prep
2.5 hrs cook

INGREDIENTS

1.5 Cups graham cracker crumbs

5 Tbsp melted butter
1 1/3 Cup powdered sugar
2 Cups cool whip
24 Crushed girl guide cookies
2 Blocks cream cheese

DIRECTIONS

Combine graham cracker crumbs with butter and press into bottom of pan.
Whip cream cheese until smooth, add powdered sugar.
Fold in cool whip.
Gently fold in crushed cookies.
Pour mixture into pan + smooth out top.
Let set for 2 hours.
Enjoy!
 SPARKTACULAR GIRL GUIDE
COOKIES N’ CREAM ICE CREAM
Amelia C.

TIME SERVES
10 mins N/A
prep

INGREDIENTS

473 ml (about 2 cups) whipping cream.

1 Can (300 ml) sweetened condensed milk.
½ tsp vanilla extract
1 Box chocolate and vanilla girl cookies
½ Cup dulce de leche or other caramel
sauce (optional but delicious)

DIRECTIONS

Chill metal or glass bowl in freezer at least 15 minutes.

Place cookies in zip-top bag and lightly crush, set aside.
Pour whipping cream into chilled bowl then using a stand-mixer or electric hand-mixer whip on
medium-high until soft peaks form (about 2-3 minutes).
Add in vanilla and condensed milk, whip 1 additional minute.
Add cookie pieces and mix by hand to evenly distribute.
While stirring, slowly drizzle dulce de leche to create “ripple” effect careful not to over mix.
Transfer to freezer safe container and freeze minimum of 4 hours.
Scoop and enjoy!
GIRL GUIDE CLASSIC
ROCKY ROAD CANDY
Kylee S.

TIME SERVES
10 mins N/A

INGREDIENTS

Unsalted soda crackers

1 Cup butter
1 Cup brown sugar
6 Semi sweet chocolate squares
6 Cookies

DIRECTIONS

Cover jelly roll pan with the soda crackers.

Boil butter and brown sugar for 5 minutes stirring constantly.
Pour syrup mixture over crackers and bake for 10 minutes in a 325 F oven.
Remove and cool.
Melt chocolate squares over low heat.
Pour over top and spread evenly with back of spoon.
Allow to cool and break in pieces as you would chocolate bark.
STUFFED FRENCH TOAST WITH
GIRL GUIDE COOKIES
Rachel R.

TIME SERVES
N/A N/A

INGREDIENTS

3 Eggs
Nutella
2/3 Cup milk
Vanilla
2 Tbsp brown sugar
1 Pack girl guide cookies
1 Loaf French bread
1 Tbsp butter
Powdered sugar (optional)

DIRECTIONS

Combine eggs, milk, brown sugar, vanilla in a shallow bowl. Mix well.
Spread Nutella on a piece of bread and sprinkle chopped up girl guide cookies on Nutella.
Place other piece of bread on top.
Dip both sides in egg mixture.
Place on buttered grill on medium high.
Cook each side for 2 minutes.
Sprinkle powdered sugar on bread and enjoy!
 CLASSIC
COOKIES AND CREAM
ICE CREAM
1st Manitowaning Units
(Spark, Ember, Guide, Pathfinder, Ranger,
Guiding)

TIME SERVES
N/A N/A

INGREDIENTS

1 Cup half and half cream

1 Tbsp granulated sugar
2 tsp vanilla extract
1 Tbsp chocolate syrup
6 Classic girl guide cookies, crushed
3 Cups ice
¼ Cup coarse salt

DIRECTIONS

Pour half and half cream, sugar and vanilla extract into a small ziplock bag.
Place ice, salt and ice cream mixture into a large ziplock bag.
Squish bag until ice cream mixture pulls away from the side of the bag.
Carefully open bag and fold in crushed cookies.
Can be enjoyed in a cone, bowl or right out of the bag.
GIRL GUIDE CHEESECAKE

1st New Lowell Guides

TIME SERVES
N/A 8-10
pieces

INGREDIENTS
15 Graham crackers
1/3 Cup unsalted butter
3/4 Cup cream cheese (room temp)
10 oz Sweetened condensed milk
5 Tbsp fresh lemon juice
Vanilla and chocolate girl guide cookies

DIRECTIONS
Break up the crackers and put them into a food bag. Push the air out and seal. Crush the
crackers with a rolling pin until they look like fine breadcrumbs.
Gently melt the butter in a saucepan over low heat until they are completely coated with butter.
Put the flat pan on a baking tray and pour in the cracker mixture. Spread mixture out evenly
over the base and sides.
Chill the cracker base for 3 minutes. Beat the cream cheese and then add the condensed milk
and lemon juice. Whisk them all together until smooth.
Get the girl guide cookies and you want to put a whole box of cookies in the bag then mash with
a rolling pin.
Take the mashed girl guide cookies on the bottom. Pour cream cheese on top then let it cool for
1 hour.
Take some more girl guide cookies, open them up scrape the frosting off and put it in a bowl.
Once the cheesecake is ready take the outside of the girl guide cookies and place on top and
around the cheesecake to make a big circle.
Take the frosting and melt it in the microwave, put it in a piping bag and on top of the
cheesecake write girl guides with the icing.
GIRL GUIDE ICE CREAM
COOKIE CAKE
Elodie B.

TIME SERVES
N/A N/A

INGREDIENTS

1 Litre Vanilla ice cream, slightly softened

8” Chocolate cake layer (from ½ a box
cake)
1 Box of girl guide cookies, separated and
smashed or chopped to pieces
1 Cup hot fudge sauce (room temp or
slightly warmed, store bought or
homemade)
500 ml heavy whipping cream (35%)
3 Tbsp powdered sugar
2 tsp vanilla extract
Chocolate “Magic Shell”

DIRECTIONS

Line an 8-inch cake pan with plastic wrap.

Use an ice cream scoop to transfer the softened ice cream to a large mixing bowl.
Mix the vanilla cookie bits into the vanilla ice cream and transfer to your lined cake pan.
Smooth and press down with another layer of plastic.
Press down into a flat layer and freeze.
GIRL GUIDE ICE CREAM
COOKIE CAKE Elodie B.

DIRECTIONS continued…

Prepare the 8-inch chocolate cake layer. You can use a box mix. You’ll only need one of the two
layers so maybe make a few cupcakes with the other half of the batter.
Once the ice cream layer is back to being fully frozen (and the cake is cooled), place the cake
on a serving plate or cardboard cake round. Cover the top with the fudge sauce, then sprinkle
half of the chopped chocolate cookies on top. Remove the ice cream layer from the freezer and
place it on top. Cover in plastic and place in the freezer while you make the whipped cream.
Combine cold whipping cream, sugar, and vanilla in a cold mixing bowl and mix on medium/high
until med-stiff peaks form.
Remove cake from freezer and evenly cover the top and sides with whipped cream. You really
don’t need all the whipped cream so you’ll most likely have lots remaining… save it for some
berries in the morning!
Press remaining crumbled chocolate cookies onto the bottom edge; over the top; or create
whatever pattern you wish.
Use the “magic Shell” as a decorative (and delicious) icing or drizzle onto each slice minutes
before serving.
Freeze until ready to serve. Enjoy!