Make Your Own Girl Scout Cookies Part 2

by Dana Angelo White in Cookies & Other Desserts, Meal Makeovers

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Homemade Girl Scout cookies, inspired by Thank U Berry Munch cookies.

It’s that time a year again! We covered homemade recipes for classics like Samoas, Thin Mints and Tagalongs, now it’s time for one of the newest Girl Scout cookie flavors.

Giving Thanks

Don’t get us wrong – our intention is not to thwart the fundraising efforts of deserving girl scouts. But let’s face it, all packaged cookies need preservatives to stay fresh. We’re offering a recipe with nothing but real ingredients. Besides, you can only get your hands on these cookies once a year so it’s nice to have a recipe on hand when girls scouts are on hiatus.
“Thank U Berry Munch” cookies debuted in 2010. Made with sweet-tart cranberries and white chocolate, our version has all the flavor and none of the preservatives. Some online reviews noted that this cookies was overly sweet so we took that into account when creating this tasty version.

Cranberry-White Chocolate Shortbread Cookies
Makes 30 cookies

1 recipe Classic Shortbread Cookies
1/3 cup finely chopped dried cranberries
1/3 cup white chocolate chips

Place ingredients for shortbread in the bowl of a stand mixer fitted with a paddle attachment. Once the dough is well combined, add cranberries and white chocolate and mix for an additional 20 seconds. Wrap dough in plastic wrap and roll into a circular log that is 12-inches long and about 2 ½ inches in diameter. Place in the refrigerator to chill for at least 30 minutes.
Preheat oven to 350-degrees F. Slice chilled dough and transfer to a parchment lined baking sheet. Bake for 8 to 10 minutes until edges begin to turn golden brown. Allow to cool for 5 minutes, transfer to a wire rack to cool completely. Store in an air-tight container for up to 5 days.