I like using them in different recipes as an added little extra something. Or to enhance classic recipes. Try crushing Thin Mints up and incorporating them into moose, Tagalongs make a great dessert fondue, and Trefoils can make the best pie crust you have ever had!
Really, substitute Trefoils for graham crackers in a cheesecake and watch the smile. Another great one is Samoas, probably the most popular cookie of the bunch. If you take them and sandwich a small scoop of vanilla ice cream in the middle, you great a great ice cream cookie.
But my standby favorite is always the cupcake. You can turn any of these cookies into a cupcake and garnish accordingly. Here is a quick glance at the how to:
Samoas: chocolate cupcake, Carmel frosting, dusted with toasted coconut and a full cookie
Tagalong: chocolate cupcake with peanut butter filling, chocolate frosting and a full cookie
Do-si-dos: oatmeal cupcake with peanut butter filling, peanut butter frosting and a full cookie
Savannah Smiles: lemon cupcake, white frosting and a full cookie
Thin Mints: chocolate peppermint cupcake, chocolate frosting and a full cookie