Ingredients with Measurements:
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup semisweet chocolate chips
- 1 cup crushed Trefoil Girl Scout Cookies
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowls
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add in the eggs and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the chocolate chips and crushed Trefoil cookies.
7. Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until golden brown.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F (190°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 250
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
Sodium: 180mg
Total Carbohydrates: 33g
Dietary Fiber: 1g
Sugars: 21g
Protein: 3g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe by half.
- Milk chocolate chips or white chocolate chips can be used instead of semisweet chocolate chips.
- Other types of Girl Scout cookies can be used instead of Trefoil cookies.
Variations:
- Add chopped nuts such as pecans or walnuts to the cookie dough.
- Use different types of chocolate chips such as dark chocolate or milk chocolate.
- Add a teaspoon of cinnamon to the dry ingredients for a spiced cookie.
Tips and tricks:
- Chill the dough for 30 minutes before baking to prevent the cookies from spreading too much.
- Use a cookie scoop to ensure even-sized cookies.
- Store the cookies in an airtight container to keep them fresh.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a preheated 350°F (175°C) oven for 5-7 minutes.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar.
Garnishes:
Sprinkle additional crushed Trefoil cookies on top of the cookies before baking.
Pairings:
Serve with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
These cookies can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the cookies are too flat, chill the dough before baking.
- If the cookies are too dry, reduce the baking time by a minute or two.
- If the cookies are too soft, increase the baking time by a minute or two.
Food safety advice:
Make sure to use fresh ingredients and wash your hands before handling the dough.
Food history:
Girl Scout Cookies have been sold since 1917 and are a beloved American tradition.
Flavor profiles:
These cookies have a sweet and buttery flavor with a crunchy texture from the crushed Trefoil cookies.
Serving suggestions:
Serve these cookies at a party or bake sale, or enjoy them as a sweet treat with your family and friends.
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Taste: Sweet, Chocolatey, Buttery, Nutty, Caramel, Caramel-Y