PHOENIX — It's Girl Scout Cookie season, so why stop at eating them straight from the box?
Nearly two dozen restaurants in central and northern Arizona are taking part in the sixth annual Girl Scout Cookie Dessert Challenge, creating sweet masterpieces out of your favorite cookie flavors.
PHOTOS: See 2018 Dessert Challenge creations
If you want to try some of their creations, check out the following restaurants:
Aioli Gourmet Burgers
Cookie: Samoas
Years Participating: 2
Dessert designer: Executive Chef Tom D'Ambrosio
Dessert: Samoa Cannoli. Chef D'Ambrosio received his inspiration from his Italian upbringing and love of Cannolis. He thought why not combine both his favorite cookie with his favorite Italian pastry. The Samoa Cannoli is a crispy cannolli shell dipped in milk chocolate and toasted coconut, filled with Samoa cookies, mascarpone cream and drizzled with chocolate and caramel sauce.
Cost: $3.50
32 Shea
Cookie: Thin Mints
Years Participating: 2
Dessert Designer: Chef Javier Carballada
Dessert: Divine Mintspiration, a layered dessert "mintspired" by 32 Shea's signature Nutella Cheesecake. This sweet flavor journey starts with Thin Mint crumbles and a velvety chocolate mousse, and then descends into a rich, creamy cheesecake before ending with a minty, crunchy Thin Mint, almond, and graham cracker crust. Each Divine Mintspiration is topped with a Thin Mint-rolled Nutella stick, a nod to the restaurant's signature ingredient, Nutella.
Cost: $7
Babbo Italian Eatery
Cookie: Samoas
Years Participating: 1st year
Dessert Designers: Chefs Taylor Schultz and Chris Schnitzer
Dessert: Samoa Tiramisu, lady finger sponge cake soaked in marsala and espresso, and then layered with mascarpone and Samoas.
Cost: $7.45
Jake's Unlimited
Cookie: Thin Mints
Years Participating: 1st year
Dessert Designer: Chef William Buzzelle
Dessert The Unicorn Truffelope, a Thin Mint crusted ganache truffle served with a garnish of house-made cotton candy, strawberries and a fresh ginger-infused dark chocolate sauce.
Cost: $3 each
Lovecraft
Cookie: Thin Mints
Years Participating: 1st year
Dessert Designer: Owner Rebecca Golden
Dessert: Smokey Chocolate Mint Mousse, which combines rich and decadent dark chocolate with flavors from the smoker as well as a tiny bit of New Mexican heat.
Cost: $6
Ocean Prime
Cookie: Thin Mints
Years Participating: 2
Dessert Designer: Chef Jagger Griffin
Dessert: Thin Mint Brownie with Peppermint Ice Cream, a rich and decadent gourmet brownie made oh-so-perfect with the addition of Thin Mints. Served with homemade peppermint ice cream and drizzled with hot fudge, it is a mint-chocolate lover's dream come true.
Cost: $12
Original Gravity
Cookie: Savannah Smiles
Years Participating: 1st year
Dessert Designers: Owner/Chef Holly Knudsen and Chef Derek Upton
Dessert: Savanah Smiles Truffle Pops, which features thick, creamy Savannah Smiles cake batter filled with tart lemon curd and dipped in raspberry white chocolate. They're also rolled in toasted Savannah Smiles crumbles and served on a classic lollipop stick.
Cost: $3 each
PNPK Craft Slider + Wine Bar
Cookie: Do-Si-Dos
Years Participating: 1st year
Dessert Designer: Owner Kellie Pruitt
Dessert: Do-Si-Dos Flight of Delight, which are small bites of three mini desserts consistent with PNPK's food flight concept. Each flight includes mini versions of: Chocolate Peanut Butter Cheesecake, a velvety, chocolate cheesecake on a Do-Si-Do crust topped with a rich, peanut butter ganache; Peanut Butter Banana Pudding made with crumbled Do-Si-Dos, a silky vanilla pudding and fresh bananas topped with fresh whipped cream; and PB&J Pie a taste of nostalgia with a Do-Si-Do crust layered with traditional grape jelly and a decadent peanut butter custard topped with fresh whipped cream and a roasted grape.
Cost $8
Proof Canteen at Four Seasons Scottsdale Resort Troon North
Cookie: Samoas
Years Participating: 2
Dessert Designer: Chef Lance Whipple
Dessert: Coconut Chocolate Samoa Ice Cream Cake with Gooey Caramel Sauce. It is homemade coconut Samoa ice cream layered with rich chocolate cake, and smothered in gooey caramel sauce.
Cost: $12 for ice cream cake; $5 for added scoop of coconut Samoa ice cream
Rusconi's American Kitchen
Cookie: Samoas
Years Participating: 6
Dessert Designer: Chef Dave Rico
Dessert: Samoa Candy Bar, a scratch-made coconut pudding layered with rich caramel, dark chocolate and blood orange, on a Samoa Cookie crust, combining for an adult twist on a childhood favorite.
Cost: $10
Silver Pine Restaurant at Little America Hotel Flagstaff
Cookie: Savannah Smiles
Years Participating: 3
Dessert Designer: Chef Vanessa Ronspies
Desert: All Smiles Cheesecake, a creamy vanilla and lemon cheesecake on a savannah smile crust, served with strawberry sauce and whipped cream. This dreamy dessert will have you all smiles!
Cost: $8 per slice
The Herb Box
Cookie: Savannah Smiles
Years Participating: 3
Dessert Designer: Chef Monique "Mo" Kauppi
Dessert: Savannah's Surprise. Savannah's Surprise is full of surprises! The zesty and crisp cookies are baked into the base of the dessert which is a lemon cake. The cake is topped with a white chocolate, ginger and lemon mousse that is encased in a white chocolate shell and coated with more Savannah Smiles! The surprise is the bright and tangy lemon filling in the center of the mousse. At the Herb Box, we always like to take the innovative approach to food and to share our passion with our guests. Eat Good. Grow Happy.
Cost: $9
Each restaurant will have its dessert on their menu from February 1 to February 28, with a portion of proceeds directly supporting Girl Scouts in Arizona.
In year's past, the dessert champion was decided by sales, but this year, the winner will be decided with a poll at Girlscoutsaz.org/dessertchallenge. You can see the full restaurant list and vote there, too.
