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By leah jones

Copycat Girl Scout Cookie Recipes

Girl Scout cookies are an American staple, whether you’re a kid selling them or a sweet tooth who loves supporting the troupes. Sadly, two classic flavors are leaving the lineup after 2025.

Your friendly neighborhood girl scouts will no longer be selling the S’mores and Toast-Yay! cookies but you can use these recipes by Stress Baking and The Spruce Eats to make your own.

Cover a baking sheet with parchment paper or a nonstick silicone mat. Lay out half of the graham crackers and set the rest aside. Drop 1 tbsp marshmallow fluff on each then top with the other half.

S’mores Recipe by Stress Baking

In a microwave-safe bowl, heat chocolate in 30-second increments, stirring after each, until melted and smooth. Submerge each graham cracker sandwich into melted chocolate until completely coated.

S’mores Recipe by Stress Baking

Transfer the chocolate coated girl scout cookies back to parchment paper. Place in the fridge for 10 minutes to let cool and set.

S’mores Recipe by Stress Baking

3/4 cup powdered sugar 2 1/2 cups all-purpose flour 1 tsp ground cinnamon 2 tbsp maple syrup 1/4 tsp maple extract

Toast-Yay Recipe by The Spruce Eats

1 cup salted butter (cubed) 1/4 cup heavy cream 1/4 tsp baking soda 10 oz white melting candy wafers

Toast-Yay Recipe by The Spruce Eats

Preheat oven to 350F. Add butter, confectioners’ sugar, flour, cinnamon, baking soda, maple syrup, maple extract and heavy cream to a bowl before mixing.

Toast-Yay Recipe by The Spruce Eats

Beat together until ingredients combine into a slightly stiff dough that pulls away from the sides of the bowl. Place the ball of dough onto plastic wrap, cover and chill for at least 30 minutes.

Toast-Yay Recipe by The Spruce Eats

On a lightly floured surface, roll out the dough into a large sheet. Use a toast-shaped cookie cutter to cut dough. Place the cookies on a parchment-lined baking sheet.

Toast-Yay Recipe by The Spruce Eats

Bake for 10-12 minutes or until lightly golden and firm then remove from oven. While cooling, place the white chocolate in a heatproof bowl. Melt at 15-second increments in the microwave, stirring between each.

Toast-Yay Recipe by The Spruce Eats

Dip the bottom of each cooled cookie into the white chocolate, shaking off any excess. Flip the cookie and place on a parchment-lined baking sheet or cooling rack. Set aside to harden. Serve with coffee or tea.

Toast-Yay Recipe by The Spruce Eats

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