They say the best time of the year is the holiday season, but I think Girl Scout cookie season follows in a close second. I ordered four boxes for myself this year—what’s $16 if it’s helping America’s next generation of female leaders, right? Totally worth the money. But with four boxes of cookies, I had some wiggle room to get creative.
I woke up Saturday morning and knew I needed to make a recipe for the week. Normally, I browse Pinterest for some inspiration or look through one of my favorite cookbooks, but on Saturday, I woke up instantly craving French toast. While the French toast itself was pretty classic, I decided to spice things up a bit and add some crushed Girl Scout cookies (I used Tagalongs) over the top right when I took it off the stove top. This way, the peanut butter and chocolate would melt instantly with the heat.
Although I haven’t tried this recipe with Samoa cookies, that would probably be my next experiment. But for now, I’ll stick with the Tagalongs because this breakfast sure was delicious.
Ingredients: Makes 2 servings
3 Girl Scout cookies
3 tablespoons butter
Splash of milk
3 pieces of thick-sliced bread
Cinnamon and sugar to taste
Confectioner’s sugar (optional)
Crush the cookies and set aside. (I put the cookies in a Ziploc and crushed them with a spoon.) In a large bowl, combine eggs and a splash of milk and whisk together. Melt butter on a large pan. Dunk both sides of bread in egg wash and cook on medium-low for about 4 minutes. Then flip and cook two minutes, or until both sides start to brown just a bit. Plate and top with crushed cookies—plus cinnamon, sugar, and powdered sugar if you’d like. Serve immediately.