Cut one large strawberry into 4 slices.
Lay one slice of strawberry on top of each Girl Scout Thin Mint Cookie.
For a second option:
Slice about 4 strawberries into a bowl.
Crumble 1 to 2 Girl Scout Thin Mint Cookies over top.
Garnish with 1 tbsp thawed whipped topping, such as Cool Whip Free.
FOR THE CHOCOLATE MINT COOKIE CRUST: In a small bowl
In a large mixing bowl, cream the butter, white and dark sugars. Beat in the egg, water and vanilla. In a separate bowl, sift together the flour, baking soda, and salt. Blend flour mixture into the butter mixture, and stir well. Wrap dough in waxed paper and chill at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cover each thin mint with 1 tablespoon of dough. Place on cookie sheet and top with a pecan.
Bake at 375 for 10 to 12 minutes. Let cool slightly on cookie sheet before removing to racks.
lour mixture.
Stir in mint baking chips and milk choc
Combine pulverized cookie crumbs and cream cheese, mixing
Preheat easybake oven for 15 minutes.
In a small bowl, combine cookie mix, water, raisins and chocolate chips. Stir with a spoon until mixture holds together in one big ball. Shape a small amount of dough at a time into a ball. Arrange on an ungreased cookie sheet.
Butter bottom of small drinking glass. Dip buttered glass bottom in sugar. Flatten each ball by pressing with sugar-coated glass.
Bake 10 to 12 minutes in Easybake oven. Remove from oven. Cool on a rack.
Each package of mix makes about 9 cookies.
lternately with milk. Stir in mint. Shape into two 8-in
reak apart half package of mint oreos. pulse until they turn
Chocolate Cookie Crust:
In a small
Place icing into cake decorating tubes for easy use.
Squeeze a little green, red and yello icing around edges of thin mint cookie.
Put one vanilla wafer on top and one on bottom of the thin mint cookie so icing hangs out on edges.
br>Using 1 3/4\" cookie cutter or glass rim, cut
Preheat oven to 350 (F).
Mix sugar, margarine, mint extract, and egg in large bowl.
Stir in flour, baking soda, and salt.
Stir in mint chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 11-13 minutes, or until light golden brown.
Cool slightly; remove from cookie sheet and cool completely.
lus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and
ake it easy).
Place on wax paper lined cookie sheet.
Remove plastic wrapping from cookie dough. Cut dough in 1/
175 degrees C). Grease a cookie sheet.
Mix cake mix
utter and add to biscuit (cookie) crumbs and cocoa.
Press
n the microwave.
Add mint, vanilla, butter extract and food
hen fold into the broken cookie pieces.
Quickly pour/spread
1. mix cookie mix, butter, extract, food color, and egg in bowl until soft dough forms. stir in chips and chunks.
2. using small cookie scoop or teaspoon drop dough 2 inches apart on ungreased cookie sheet
3. bake at 350 degrees for 8-10 minutes. cool 3 minutes. remove to sire rack. store tightly covered at room temperature