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Dunkin’ Donuts Debuts New Girl Scout Cookie Flavored Coffee

Dunkin’ Donuts just dropped the biggest bomb on every Girl Scout’s money pouch.

The global donut empire recently debuted three new flavors for their hot and iced drinks, all inspired by traditional Girl Scout cookie flavors we’ve all come to love.

Instead of seeking out a Girl Scout for some Thin Mints, which already sounds kinda sketchy, stopping by Dunkin’ will satisfy any cravings you might have.

On top of making the dream of gulping Samoas come true, these flavors are added to caffeinated drinks, so a sugar rush will be instantly followed by a caffeine rush, a perfect mixture for the beginning of the day.

Stop speeding through sleeves of those tender cookies and start drowning yourself in a Thin Mint, Coconut Caramel, or Peanut Butter Cookie flavored drink.

Obviously, these are supposed to mock one cookie flavor or another. The Thin Mints flavor unsurprisingly takes the place of the cookie it’s named after, Coconut Caramel could be akin in flavor to Samoas, and Peanut Butter Cookie resembles either the Tagalongs or Do-Si-Dos.

Appropriately, there is no flavor for Trefoils. Nobody really cares about Trefoils.

While these are the only three official Girl Scout flavors on the menu, a new donut being rolled out for March called the Mint Brownie Donut, with minty brownie filling and green frosting on top sprinkled with brownie bites, mocks the classic Thin Mint.

After getting all of these flavors the last thing you will be is thin.

The three new coffee flavors will be available through May, so even if it’s too cold out for those little troops, you have a few months to get the Thin Mint fix you might (will) have.

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Peanut Butter Cookie Candy Bars

As promised, this week’s treats are shaped like squares: chocolate-y, caramel-y, peanut-butter-y squares of awesomeness, to be more specific.

My preference is to try to share recipes with you guys that I feel are, for the most part, my creation, or recipes to which I have made significant changes. However, sometimes I find an already amazing recipe that is just screaming “MAKE ME! MAKE ME NOW!” These bars are one of those recipes. And you need to know about them, like, yesterday.

I snagged this recipe from the Betty Crocker web site. And the only change I made was to use, with my apologies to Betty, Pillsbury Refrigerated Peanut Butter Cookie Dough instead of making the base from a BC Peanut Butter Cookie Mix.

Peanut Butter Cookie Candy Bars

Cookie Base

– 1pkg Pillsbury Peanut Butter Cookies Dough


– 1/3c light corn syrup

– 3T butter, softened

– 3T peanut butter

– 1 1/2T water

– 1 1/4t vanilla

– Dash salt

– 3 1/2c powdered sugar

Caramel Layer

– 1 bag (14 oz) caramels, unwrapped (Do things like this really need to be said?)

– 2T water

– 1 ½c lightly salted peanuts


– 1 bag milk chocolate chips (2 cups)


1. Heat oven to 350°F. Line 13×9-inch pan with non-stick foil. Press cookie dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool completely, about 30 minutes.

2. Beat all filling ingredients, except powdered sugar, on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended. Press filling over cookie base. Refrigerate while preparing caramel layer.

3. In saucepan, heat caramels and 2T water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.

4. Melt chocolate chips. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set.

I had a bit of trouble cutting these. So here is what I would suggest: kind of score the chocolate layer and then quickly chop through the rest of the layers, so the peanut butter layer doesn’t squoosh out.

These. Are. Amazing. Make them. Make them now.

For more hip-to-be-square sweets, visit The Cereal Baker.

Cravings Sweets

Sunny Sandwich

A chocolate and peanut butter cookie would put a smile on anyones face! (Thx IW)