side menu icon

Virtual Cookie Rally Digital Swag Bag

Thank you for being a cookie entrepreneur! We have digital swag bag items available for you to download, including activities and cookie resources you may need for the Cookie Vision: Council Virtual Cookie Rally.

TV Guide (General Items)

Channel Surfing (Interactive Games)

24/7 News (Cookie Resources)

Girl Scout Cooking Channel (Recipes)

Thin Mints Sweet & Salty Mix
Thin Mints Sweet & Salty Mix


  • 1 (12 ounce) bag of semi-sweet, bittersweet or milk chocolate chips (use your favorite)
  • ¼ teaspoon peppermint extract
  • 4 ½ cups crispy corn rice cereal 
  • 1 ½ cups powdered sugar
  • 20 Thin Mints cookies, divided into 2 groups of 10
  • 4 cups mini-pretzel twists
  • 2 cups dry-roasted salted peanuts
  1. Make the Thin Mints Cereal
    Melt 11.5 ounces of chocolate chips in a saucepan or in microwave for 3-4 minutes until melted. Add mint extract to chocolate and stir. Pour cereal into a large mixing bowl. Pour melted chocolate over the cereal and gently stir until completely coated in chocolate. Stir in with powdered sugar and 10 finely crushed Thin Mints. Gently combine, coating the cereal.
  2. Add the more sweet and salty
    Stir in 10 coarsely chopped Thin Mints, mini-pretzels and peanuts. ENJOY!
Afton's Favorite: No-Bake Tagalong Peanut Butter Cheesecake
Afton's Favorite: No-Bake Tagalong Peanut Butter Cheesecake
Prep: 15 mins Chill: 2 hrs Total time: 2hrs 15 mins


  • 1 box Tagalong Girl Scout Cookies, chilled or frozen
  • 2 Tbsp butter, melted and cooled
  • 1 1/2 cup heavy whipping cream
  • 1 8-oz. brick cream cheese, softened to room temperature
  • 1/2 cup smooth peanut butter
  • 1/3 cup sugar
  • One pinch of Demerara Sugar for topping (It has a golden-brown color and large grains that give it a crunchy texture.)


  1. Make the crust.
    In a food processor, pulse the chilled Tagalong cookies until finely crumbled. Pour butter over the crumbled cookies and stir to combine. Divide the crumbles into four dishes and press into the bottom.
  2. Make the whipped cream.
    Using a stand mixer with a whisk attachment or hand mixer, whip the heavy cream until stiff peaks form. Scrape into a separate bowl and set aside; reserve 1 cup of whipped cream for the topping of the cheesecakes. 
  3. Mix the filling.
    In the same mixing bowl used to whip the heavy cream, stir the peanut butter and cream cheese together until smooth. Stir in the sugar and mix until dissolved. Fold the whipped cream into the peanut butter mixture until smooth and evenly mixed. Spoon the peanut butter mixture into the dishes and smooth the tops. Let the cheesecakes chill for 2 hours.
  4. Serve.
    Top with reserved whipped cream. Sprinkle a pinch of Demerara Sugar as a topping. Serve immediately.  
Ella's Favorite: Thin Mint Truffle Pop
Ella's Favorite: Thin Mint Truffle Pop


  • 1 box of Thin Mint cookies
  • 22-oz of cream cheese
  • 4 6-inch lollipop sticks


  1. Crumble or smash a box of Thin Mint cookies into a bowl. Add 4-oz. of cream cheese and stir until all is mixed and is a smooth, soft texture. 
  2. Put the remaining 18-oz. of cream cheese in a separate bowl and whip until creamy and smooth.  
  3. Form mixture into balls, 1-inch in diameter. Push a lollipop stick into each ball, then dip your Thin Mint Truffle Pop in the bowl of cream cheese and eat!
Addy's Favorite: Girl Scout Cookie Lemon-Ups Lemon Bars
Addy's Favorite: Girl Scout Cookie Lemon-Ups Lemon Bars
Prep: 9 mins Cook: 32 mins Chill: 2 hours
Total time: 2 hrs 41 mins Yield: 9 bars  


Girl Scout Cookie Crust:

  • 1 (6.2 ounce) package Girl Scout Lemon-Ups cookies, divided
  • 1/3 cup granulated sugar
  • 3 ounces (6 Tablespoons) unsalted butter, melted

Lemon Filling:

  • 14 ounces sweetened condensed milk
  • 5 large egg yolks
  • 2 Tablespoons lemon zest
  • 1/2 cup lemon juice

Girl Scout Cookie Crumble Topping:

  • 2 Girl Scout Lemon-Ups cookies
  • Confectioners' sugar, for garnish


Make the crust:

  1. Gather the ingredients. Preheat oven to 350 F. Line an 8-inch square pan with nonstick foil and set aside. 
  2. Place 10 of the Girl Scout Lemon-Ups cookies from the package in a food processor and set aside two of the cookies for the topping. Pulse the 10 cookies until finely ground. 
  3. Combine the ground Lemon-Ups cookies (it will yield about 1 ½ cups), sugar, and butter in a small bowl and stir until combined. 
  4. Press the Lemon-Ups crumb mixture into the bottom of the prepared pan and press down firmly. Bake crust in pre heated oven for 7 minutes. 
  5. Remove pan from oven and let cool while preparing the filling. 
Make the filling:
  1. Whisk the sweetened condensed milk, egg yolks, lemon juice, and zest in a large bowl until smooth. 
  2. Pour over crust and bake in pre-heated oven for 25 minutes. 
  3. Place the bars in the refrigerator to chill for at least 2 hours before topping and serving. 
  4. When ready to serve, crumble the two reserved cookies, sprinkle cookie crumble over the baked bars, and finish with a dusting of powdered sugar. 
  5. Cut into bars to serve. Store any leftovers in an airtight container in the refrigerator for up to one week.