Girl Scout Cookie season may be over but our craving for these magical cookies never ends. Luckily, we don’t need to wait around for Girl Scout Cookie season anymore. Say hello to Girl Scout Cookie inspired donuts!
They are everything you absolutely love about your favorite cookies but on a donut (which makes them so much better). What are you waiting for? It’s time to start baking.
Prep Time: 50 min
Cook Time: 10 min
Total Time: 60 min
Servings: Depends on the size of your donuts
Ingredients:
For the donut batter:
Photo by Phoebe Melnick
1 cup milk
1 cup sugar
1 tablespoon unsalted butter
½ teaspoon salt
3 eggs, beaten
4 teaspoon baking powder
1 cup plus ½ cup of sifted flour
Oil for frying
Toppings and Glazes:
Photo by Phoebe Melnick
For the chocolate glaze:
8 ounces dark chocolate chips
1 cup confectioner’s sugar (you may need more)
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup heavy cream
1 tablespoon unsalted butter
For the caramel glaze:
1 package caramel candy pieces
1 tablespoon unsalted butter
For the peanut butter glaze:
1 cup peanut butter
2 tablespoons unsalted butter
Toppings:
1/3 cup crushed peanuts
1/3 cup crushed Oreos
½ cup shredded coconut
1 package fresh mint leaves
Directions:
For the donuts:
1. Combine sugar and butter in a bowl, add eggs and blend.
Photo by Phoebe Melnick
2. Sift the flour, baking powder and salt into the wet mixture. Mix until combined.
Photo by Phoebe Melnick
3. Knead lightly on a floured surface.
Photo by Phoebe Melnick
Photo by Phoebe Melnick
4. Roll out the dough and use donut molds to cut out the donuts (if you don’t have a donut mold, use one of these alternatives).
Photo by Phoebe Melnick
5. Fry in hot oil (370°F).
Photo by Phoebe Melnick
6. When donuts rise to the top, turn over only once, remove them when golden brown and place them on absorbent paper. (Insider tip: use a toothpick to make sure they are completely cooked).
While the donuts cool, prepare the glazes and toppings.
Chocolate glaze (for all the donuts):
1. Mix the chocolate, sugar, vanilla and salt.
Photo by Phoebe Melnick
2. Bring cream and butter to a boil in a small pot. Pour cream mixture over chocolate.
Photo by Sarah Wu
3. Whisk until smooth. If the glaze is too liquidy continue to add confectioner’s sugar until it thickens.
Photo by Sarah Wu
Samoas
Glaze:
1. Melt the carmel pieces with butter in the microwave until smooth.
Photo by Sarah Wu
Topping:
1. Spread coconut on baking sheet and bake in the oven at 350°F until golden brown.
Photo by Sarah Wu
Assembly:
1. Dip donuts in the caramel glaze, top with coconut and drizzle with chocolate glaze.
Photo by Phoebe Melnick
Peanut Butter Patties (Tagalongs)
Glaze:
1. Melt peanut butter and butter in the microwave until smooth.
Photo by Sarah Wu
Assembly:
1. Dip donuts in peanut butter glaze, top with crushed peanuts and drizzle with chocolate glaze.
Photo by Phoebe Melnick
Thin Mints
Assembly:
1. Dip donuts in chocolate glaze, roll in oreos and garnish with fresh mint.
Photo by Phoebe Melnick
Try not to eat them all at once!
Photo by Phoebe Melnick
More donuts please: