Every February dessert lovers delight at the annual Girl Scout Cookie Bakeoff. Top chefs from the Kalamazoo area transform delicious Girl Scout cookies into the most decadent desserts. This year’s event featured some incredible desserts and amazing auction items. A great time was had by all and a little over $50,000 was raised to help send local girls to Girl Scout Camp. It doesn’t get much better than that!
This year’s winning chef duo, Nicole Hassenand Rachel Peters of Friendship Village havebeen kind enough to share their recipe with our readers. Enjoy!
Yield: 10 Cookie Shots
Prep time: 30 m | Cook time: 5-7 m
Total cooling time: ½ – 1 hour
- 1 c butter, softened
- ½ c brown sugar
- ¼ c granulated sugar
- 1 egg, large
- 1 egg yolk, large
- 1 tsp pure vanilla extract
- ¼ tsp Kosher salt
- 1 c coconut flour
- ¾ c Toffee-tastic Cookies, ground fine
- 2 Tbsp vanilla pudding mix
- ¼ c toffee pieces
Preheat oven to 350 degrees F. Cream together the butter & both sugars until smooth.
Beat in the eggs, then add in the vanilla & salt. Stir in flour & fold in remaining dry ingredients.
Drop spoonfuls of dough into greased cookie shot mold cavities, press inserts in. Dough should be about 1/4” thick. Bake for about 5-7 minutes in preheated oven, or until edges are lightly browned.
Cool almost completely before removing inserts. Once cooled, paint inside with chocolate and let set. Remove cookies from mold.
The filling options are limited only by your imagination. Enjoy!
Heather Dombos is a Florida girl who brings a little sass & southern charm to everything she does. This wife, dog mom, & closet Trekkie loves reading, hiking, long days on the beach and exploring Michigan.