And that means cute little faces outside local stores, coming door to door, or like my kid, asking you politely on her mom’s blog to buy please buy Girl Scout Cookies from her personalized GS Cookie website here.

There is a really tasty new variety this year, adventurefuls, but like so many things in life right now, they are out of stock due to supply issues. You may be able to find them from a girl in your area.

Once you’ve got your hands on the cookies, there has to be more than eating them as is, right?

Yup, here are a few ideas that were brainstormed recently by some of us GS Cookie fanatics.

Thin Mint Brownies: Mix up your favorite brownie batter (either from a mix or scratch, your choice), and crumble 12-15 cookies (about 1/2 -3/4 of a sleeve). Mix into the batter, and bake per directions. Crunchy, minty bits in each bite.

Lemon Ups Cheesecake parfaits: I made these last week and they are BOMB.

For the no-bake cheesecake filling: Cream 1 8 oz. brick Cream Cheese, fold in 1 tub of Cool Whip, and 1 teaspoon of vanilla.

In a parfait dish (like this one), layer, Lemon Ups cookies (I cut each one into 4 pieces and scattered them across the bottom), then the cheesecake mixture, then a layer of sliced strawberries, raspberries, and blueberries (any combination), and repeat until the dish is full. Top with any remaining berries.

Refrigerate 4-6 hours, allowing time to set up (I made mine the day before I needed to serve it to give it enough time to set up).

If you have a hankering to use your Samoas, You can substitute those in for the lemon cookies and use strawberries or raspberries only (blueberries just don’t mesh well with Samoas).

We’re making Samoas Cheescake cups next week. Using the same no-bake cheesecake filling recipe above, line the wells of a cupcake pan with aluminum cupcake liners (like these). At the bottom of each, place a Samoas cookie. Fill the remaining space in the cup with the cheesecake filling. Top with half a Samoas.

Drizzle the top with caramel syrup and store in the fridge 4-6 hours before serving.