For Fun - Girl Scout Cookies

Here are some fun facts about Girl Scout cookies to share with your troop and your customers!

The sale of cookies began as early as 1917, five years after Juliette Gordon Low started Girl Scouting in the United States.
The first cookies were sold by troops for 25 or 30 cents per dozen.
In 1934, Greater Philadelphia became the first council to sell commercially baked cookies.
By 1948, a total of 29 bakers throughout the nation were licensed to bake Girl Scout Cookies. Today only 2 bakers are licnese to sell official Girl Scout Cookies, to ensure lower prices and uniform quality, packaging, and distribution
In 1951, Girl Scout Cookies came in three varieties: Sandwich, Shortbread, and Chocolate Mints (now known as Thin Mints).
Both licensed bakers must produce three mandatory cookies: Thin Mint, Peanut Butter Sandwich, and Shortbread, but the other five varieties vary based on baker and location.
All Girl Scout cookies are kosher.
Girl Scout cookie boxes are recyclable (except the plastic sleeve insert).

To learn more fun facts about the history of the Girl Scout cookie, visit the GSUSA Cookie Jar!

Check out these fun and green ways to recycle your Girl Scout Cookie boxes!

Girl Scout Cookies Order Now!

An Early Girl Scout Cookie® Recipe

1 cup butter
1 cup sugar plus additional amount for topping (optional)
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoons baking powder

Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refrigerate for at least 1 hour. Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired. Bake in a quick oven (375°) for approximately 8 to 10 minutes or until the edges begin to brown. Makes six- to seven-dozen cookies.

Recipe provided by: Girl Scouts of the USA, www.girlscouts.org

Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie uses Tagalongs® Girl Scout Cookies.
Prep Time: 25 minutes
Cook Time: 4 hours, 00 minute
Ingredients:

* 1-1/3 cups Tagalongs®/ Peanut Butter Patties®, crushed
* 5 tablespoons butter, melted
* 1 package (3-1/2 ounce) vanilla pudding
* 1-1/2 cups milk
* 1/3 cup peanut butter, creamy or crunchy

Preparation:
Early in the day combine crumbs and butter. Press into a 9-inch pie plate. Combine pudding and milk. Stir in peanut butter. Pour into pie shell. Keep in the refrigerator until ready to serve.

Recipe provided by Carroll Pellegrinelli

Rich and Famous Brownies (Using Thin Mint Cookies)

1 cup evaporated milk
2 cups miniature marshmallows
1 cup semisweet chocolate chips
1/3 cup sugar
1/8 teaspoon salt
1 tablespoon vanilla extract
1 tablespoons butter
3 cups Thin Mint cookies, crushed into crumbs
½ cup nuts, chopped

Mix together milk, marshmallows, chocolate chips, sugar and salt in microwaveable bowl. Bring to a boil in microwave. Stir well and cook in microwave an additional two minutes at medium high heat. Remove from microwave. Add butter, vanilla, and chopped nuts. Break Thin Mint cookies into crumbs and add to mixture. Pack into a 9-inch square pan. Refrigerate until hard. Cut into two-inch squares.

Recipe provided by Girl Scouts of Western Washington

Berry Munch Bread Pudding

1 box Thank U Berry Munch Girl Scout cookies
1/3 cup cranberries (can be fresh/sliced or dried or Craisins)
2 eggs, slightly beaten
3 tablespoons sugar
1 teaspoon vanilla
1 teaspoon grated orange peel
1/4 teaspoon cinnamon
1 cup milk

Vanilla sauce:
1 small box cook and serve vanilla pudding
2 1/2 cups milk

Preheat oven to 350.

Break cookies into 1/2-inch pieces. Grease the bottom and sides of a 1 quart casserole dish. Place the Thank U Berry Munch cookie pieces in the bottom of the casserole dish. Sprinkle the cranberries over the cookie pieces. In a mixing bowl beat the eggs with a fork, then stir in the sugar, vanilla, orange peel, and cinnamon. Stir in 1 cup milk. Pour the mixture over the cookie and cranberry pieces. Bake for 30 minutes, until set.

Vanilla Sauce: Prepare one box of cook and serve vanilla pudding as directed on box. Thin with 1/2 cup milk to make into a sauce.

Serving suggestion: Serve warm bread pudding with warm vanilla sauce. Makes six servings.

Peanut Thai Chicken

8 crushed Do-Si-Dos Girl Scout cookies
2 pounds boneless, skinless chicken tenderloins
Wood skewers
Teriyaki glaze
Thai peanut sauce

Grill chicken tenderloins on wood skewers, brushing occasionally with Teriyaki glaze. Prepare Pad Thai noodles according to directions on box. Serve chicken tenderloins with four crushed Do-Si-Dos cookies sprinkled on top. Mix remaining Do-Si-Dos cookie crumbs with peanut sauce.

Serve peanut sauce poured over chicken and noodles, or as side dipping sauce.

Makes four servings.

Recipe provided by Girl Scout Council of Colonial Coast

Tagalong Shake

1/2 box of Tagalongs Girl Scout Cookies
6 cups of vanilla ice cream
1 cup of milk
1 can of whipped cream

Directions: Mix cookies, ice cream and milk in blender. Blend until desired thickness. Serve in tall milkshake glass and top with whipped cream and garnish with crumbled cookies.
Yields 2 servings

Recipe provided by Little Brownie Bakers

Have a great cookie recipe of your own? Let us know.