Spindletop and Stuarto's feature Girl Scout Cookies in gourmet desserts!

The Girl Scouts of Kentucky's Wilderness Road would like to say a huge thank you to The Club at Spindletop Hall, Stuarto's Olive Oil Company and Spindletop Executive Chef, Edward J. Valente for the delicious gourmet desserts created using our very own Lemonade's and Peanut Butter Sandwiches!

Here are the recipes, created by Chef Edward Valente: 

Peanut Butter Balls

Servings: 30

Prep Time: 20 Minutes


  • 1 box Peanut Butter Sandwiches
  • 4 ounces butter, softened
  • 1/2 cup peanut butter, as is
  • 1 cup 10X confectioner's sugar
  • 2 ounces espresso cane sugar, as is

Grind cookies in food processor until fine.

Cream butter in a mixer and add 10X sugar.

Combine and let set overnight.

Scoop into even balls and roll in the espresso cane sugar.

Ready to serve!

Lemonade's Yogurt Parfait

Servings: 4

Prep Time: 15 Minutes


  • 4 Lemonades, crushed
  • 1/4 cup cranberries, dried
  • 8 ounces flavored yogurt, as is
  • 1 ounce raspberries
  • 1 ounce blueberries
  • 1 ounce wild berry cane sugar
  • 2 cups assorted fruit, chopped
  • 4 Lemonades, as is, for garnish

Rough crush 4 Lemonade's. 

Combine all fruit, cane sugar and flavored yogurt.

Place a small amount of crushed cookies in the bottom of a parfait glass and spoon in some fruit/yogurt mixture. Repeat until glass is almost full.

Top with whipped topping and a Lemonade!


Do you have any recipes using your favorite Girl Scout Cookie? Let us know at gswrc@gswrc.org or on our Facebook page so we can share!