5 Girl Scout Cookie Dessert Recipes

Earlier this week, local chefs created desserts inspired by Girl Scout cookies for the second annual Outside the Box event. Patrons picked their favorite dessert and all proceeds went to Girl Scouts of Middle Tennessee programs, summer camps and volunteer resources that have positively impacted girls’ lives.

This year’s contestants included Franklin restaurants Puckett’s Boathouse, Cork & Cow and Merridee’s Breadbasket, Momma Nik’s Cheesecake of Brentwood and Delta Bound of Spring Hill.

Today, we’re sharing those recipes with you.






1.Peanut Butter Shortie, using Do-Si-Dos
from Cork & Cow

Cork & Cow, located in downtown Franklin, is known for their superb steak. They have received multiple awards, including Wine Spectator’s Award of Excellence from 2013-2015 and Open Table’s winner for Best Steak in 2014.

They used Do-Si-Dos to create a Peanut Butter Shortie

For the Peanut Butter Mousse
1 1/4 cups heavy cream
1 cup Peanut Butter
1/4 cup powdered sugar
1/4 tsp salt

For the Shortbread cookie 
1 tsp vanilla extract
1 1/4 cups flour
3 tbsp sugar
1/2 cup  Butter

For the Orange Marmalade
2 Oranges
1/2 cup sugar
1/4 cup orange juice

For the Cookie Crumble
10 Do-Si-Do cookies
1/2 cup oats
1/4 cup butter
1/4 cup brown sugar
1 tsp salt


Take 1 1/4 cups of heavy cream and whip it in a mixer until thick. Blend together remaining ingredients. Gently fold in whipped cream & peanut butter mixture until fully combined. Refrigerate.

Cream butter and sugar until combined and then add remaining ingredients to form the dough. Dough will be very dry. Refrigerate dough for at least 30 minutes. Roll out dough and cut out cookies with a cookie cutter. Bake at 325 degrees for 15-18 minutes, makes 10-15 medium size cookies.

Cut oranges in half and slice very thin. Add sugar and orange juice and reduce on medium heat for about 20-25 minutes. Mixture will be slightly thicker. Let cool and mixture should thicken. Makes about 1 cup of marmalade.

Crumble cookies. Blend remaining ingredients in a mixing bowl. Spread crumbles on a cookie sheet covered with parchment paper. Bake at 350 degrees for 8-10 minutes. Let mixture cool then crumble again. Makes 1 cup of cookie crumble. Layer peanut butter mousse in the bottom of a dessert dish, top with a shortbread cookie as garnish and place orange marmalade over the mousse and garnish with cookie crumbles.

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