It’s Girl Scout Cookie season! I’d ask you which flavors you think are the best, but I already know your answer: Thin Mints, Samoas, and Tagalongs. Out of those three, I’m fine with you having a favorite; however, my question to you is (say it with me now): “Why choose?” Make these Ultimate Girl Scout Cookies — three chocolaty layers of GS’s finest — and you will never have to make that choice again.

The Ultimate Girl Scout Cookie

Ingredients

Bottom Layer:

• 1.5 sleeves of Thin Mints
• 4oz semi-sweet chocolate chips

Middle Layer:

• 1 box of Samoas
• 2oz semi-sweet chocolate chips

Top Layer:

• 1 box of Tagalongs
• 1.5oz peanut butter chips

 Directions

1. Line a 9×9 pan with non-stick foil (non-stick foil side up).
2. Crush Thin Mints in food processor.
3. Heat Thin Mint crumbs in microwave until the chocolate gets a little melty (30-second increments).
4. Melt semi-sweet chocolate chips in microwave.
5. Combine melted chocolate and crushed cookie and spread evenly onto bottom of foil-lined pan.
6. Let cool to room temp. (You can speed things up a bit by sticking it in the fridge for 15 minutes, but you don’t want it to get too cold or else the layers may not stick together.)
7. Repeat Steps 2 through 6 with Samoas and corresponding chocolate chips.
8. Repeat Steps 2 through 6 with Tagalongs and corresponding peanut butter chips.
9. Remove from pan and cut into bite-sized pieces. (I got around 48).

Whaaaaaat??? Talk about a trifecta of amazing. Here’s how it will play out in your head when you bite into one of these meta-cookies: “Hey, that’s minty! Oooo, peanut butter! And . . . is that coconut?!? THIS IS AWESOME!” Aren’t you glad you didn’t give up sweets for Lent?

Becky McKayTwitterFacebook

Becky McKay is known around the Internet blogosphere as "The Cereal Baker," most often responsible for not following any rules in the kitchen. She is currently on a mission to cover every food in the world with some level of chocolate.