Girl Scout Cookie Brownie Cups
As if we all needed another excuse to buy every flavor of girl scout cookies. After seeing these girl scout cookie brownie cups, you’ll want to grab every single box you can find! These brownies are baked in a cupcake tin, stuffed with four different fillings, and topped with a girl scout cookie. I’m sharing four different flavors of the most popular girl scout cookies: tagalongs, samoas, trefoils, and thin mints.
The four girl scout cookie cup flavors
To make sure everyone has a chance to bake with their favorite girl scout cookie, I’ve created four brownie cup flavors. You can choose to bake just one, two, or all four as the recipes are easy to adjust!
Samoa Cups: Easily my favorite girl scout cookie. These brownies are stuffed with a simple caramel coconut filling, drizzled in chocolate, and topped with a gooey and rich samoa.
Trefoil Cups: This one comes in VERY close second to my favorite girl scout cookie (see how I’m ranking these in order?). These cups are stuffed with sprinkle-filled vanilla buttercream and topped with a buttery trefoil.
Tagalong Cups: This was my favorite flavor growing up, but lately I feel this cookie is lacking in that strong peanut butter flavor. Not to worry! These chocolate brownie cups are stuffed with peanut butter fudge and drizzled with more peanut butter.
Thin Mints: The classic that has everyone torn…you either love them or hate them. I could take it or leave it, but I sure do love mint brownies! These brownie cups are stuffed with mint cream and topped with a crispy thin mint cookie.
How to make brownie cups
Since we have four different fillings to make, I’m taking a short cut for the brownies. Because let’s be real, boxed brownies are the exception to the box-mix stigma. They’re just SO DANG GOOD. I even made a homemade brownie recipe dedicated to box mix brownies because I just needed a from-scratch recipe that could compete.
Case in point, don’t feel guilty about using a box mix here. You’ll thank me once all the fillings are made! To make brownie cups, prep a cupcake tin by coating each cup in nonstick spray.
Mix the brownies by following the instructions on the back of the box. I recommend using a family size to make 12 full brownie cups.
Pour the batter into each cup. One 18oz box should fill the tin perfectly, each cup filled about 2/3 full.
Bake at 350F for 18-20 minutes. They’re ready when the centers have completely puffed up. You can also test them by giving them a gentle poke. If there’s some slight give to them, they’re ready.
Allow the brownies to rest at room temp for 30 minutes, then transfer to the fridge while you make the fillings. It’s very important that the brownies have completely cooled before carving out the centers.
Once chilled, use a spoon to scoop out the center of each brownie cup while they’re still in the pan. Don’t dig too deep as we don’t have to touch the bottom of the pan. Scoop a hole about 2/3 deep.
Now they’re ready to fill!
Girl Scout Cookie Fillings
Here comes the fun part, assembling each of these flavors.
Each filling recipe is enough to make 6 of that flavor. So, you can choose to make 2 flavors for 1 cupcake tin, or make all 4 flavors using 2 cupcake tins in which another box of brownie mix will be needed. You could also halve each of the recipes to make all 4 in one tin.
However many flavors you choose, the filling instructions all remain the same.
Once the brownies are hollowed out, scoop the peanut butter filling and the coconut caramel filling into the brownie cups until it’s level with the top. We don’t want to over fill these two flavors.
As for the mint and sprinkle buttercream, fill each cup and add another small scoop of filling to each top. It should only be an extra teaspoon amount. Then, when you press the cookies on top, the filling will smoosh out the sides so you can see the filling from the top.
Press all the remaining cookies on top and place the brownies (still in the tin) back in the fridge for about 20-30 minutes. We want the filling to firm up so the brownies will be easier to remove.
Once chilled, run a knife around the edge of each brownie. They should loosen and become very easy to pop out.
Drizzle with extra toppings and they’re ready to eat!
For more delicious brownie recipes, check out my:
- Better than Boxed Chocolate Fudge Brownies
- Reese’s Stuffed White Chocolate Brownies
- Cookie Butter Blondies
- Guinness Brownies
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make these Girl Scout Cookie Brownie Cups. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
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Girl Scout Cookie Brownie Cups
- Total Time: 1 hour + 1 hour chilling
- Yield: 12 cups
Description
Brownies baked in a cupcake tin, stuffed with four different fillings, and topped with the best girl scout cookies: samoas, tagalongs, trefoils, and thin mints!
Ingredients
Brownie Cups *SEE NOTES
- (1) 18oz family size brownie mix
Samoa Filling **SEE NOTES
- 1/4 cup (55g) granulated sugar
- 1 1/2 tbsp unsalted butter, room temp and cubed
- 2 tbsp heavy cream, room temp
- 1/2 cup unsweetened shredded coconut
- 2 tbsp semi sweet chocolate + 1/2 tsp oil (for topping)
Tagalong Filling
- 1/4 cup (65g) creamy peanut butter
- 2 tbsp powdered sugar
- 1 tbsp milk
- 2 tbsp peanut butter, melted (for topping)
Thin Mint Filling
- 1/4 cup (55g) unsalted butter, room temp
- 3/4 cup (95g) powdered sugar
- 1 tbsp milk
- 1/8 tsp mint extract *taste and add another 1/8 tsp if you prefer
- Green food coloring
Trefoils Filling
- 1/4 cup (55g) unsalted butter, room temp
- 1 cup (120g) powdered sugar
- 1 tbsp milk
- 1/4 tsp clear or regular vanilla extract
- 2 tbsp sprinkles
Instructions
Samoa Filling
- Make this first as the caramel will need time to cool. Place the sugar in a saucepan over medium heat. Melt down and continue to whisk until it reaches a rich amber color.
- Remove from heat and quickly whisk in the room temperature butter. Follow with the room temperature heavy cream.
- Mix in the shredded coconut and set aside to cool.
Brownie Cups
- Preheat the oven to 350F and coat a cupcake tin with nonstick spray.
- Mix the brownies according to the instructions on the box. Pour the batter into the tin, filling about 2/3 of the way full.
- Bake for 18-20 minutes or until they’ve completely puffed up in the center.
- Allow the brownies to cool at room temp for 30 minutes, then transfer to the fridge (still in the tin) for about 45 minutes while you make the fillings.
Tagalong Filling
- Mix together the peanut butter, powdered sugar, and milk until smooth. Reserve the extra 2 tbsp of peanut butter and melt in the microwave when you’re ready to drizzle it on top.
- Leave out at room temp while the brownies chill.
Thin Mint Filling
- Mix together all of the ingredients. Dip a toothpick into the food coloring and add to the filling. A little goes a long way.
- Transfer to the fridge while the brownies continue to chill. If it’s too firm when you’re ready to fill them, loosen with a hand or stand mixer.
Trefoils Filling
- Mix together all of the ingredients and fold in the sprinkles last.
- Transfer to the fridge while the brownies continue to chill. If it’s too firm when you’re ready to fill them, loosen with a hand or stand mixer.
Assemble
- Take the brownies out of the fridge and use a spoon to scoop out the centers. Don’t dig too deep as you don’t want to touch the bottom of the pan.
- For the samoas and tagalongs, fill each hole to the top with the filling. Press the tagalongs into the tops of the cups (hold off on the samoas).
- For the thin mints and trefoils, fill to the top and add an additional teaspoon to overfill the brownies.
- Press the thin mints and trefoils on top of the brownies, allowing the filling to press out the sides.
- Transfer back to the fridge for another 20 minute to allow the fillings to set.
- Once set, run a knife around the edges of the brownies to pop them out.
- For the samoas, melt together the chocolate and oil and drizzle on top of the cups. Press the samoas on top.
- For the tagalongs, drizzle on the extra melted peanut butter. For a perfect drizzle, add to a ziplock bag and snip off a tiny corner.
- All other brownie cups are ready to go. It’s time to dig in!
Notes
- *Each filling recipe is enough to make 6 of that flavor. You can choose to make just 2 flavors for 1 box mix (12 cups total), or make all 4 flavors using 2 box mixes (24 cups total). Another option is to halve all the fillings to make all 4 flavors for 1 box mix. Note: 1/4 cup = 4 tbsp, 1 tbsp = 3 tsp. You can eyeball half of 3/4 cup as a little extra or a little less powdered sugar won’t make a huge difference.
- **This is a recipe for homemade caramel sauce. You could also use store bought caramel sauce instead. If so, use 1/4 cup of caramel sauce in place of the sugar, butter, and cream.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
Do these need to be refrigerated if not eating immediately?
Delicious! Great way to use our Girl Scout cookies.