Last year we found ourselves with a few almost finished boxes of Girl Scout cookies and a little too much time on our hands. That's when we turned our Thin Mints into ice cream sandwiches, and our Samoas into popsicles. Surprise surprise, this year it happened again. What did we do with the leftovers? Well, let's say we took it to the next level.
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Throw your hands in the air in a moment of joy, GSCS is finally upon us!
Though I thought I had maxed out on Girl Scout Cookies, I found room to try the new Nestlé Crunch Girl Scout Cookie bars. They're available until September in three flavors: Thin Mint, Peanut Butter Crème, and Caramel & Coconut.
It's been a glorious, cookie filled week here at Serious Eats. We gave you a guide to the entire Girl Scout cookie line, mourned our lost favorites, and turned Girl Scout cookies into everything from pie to parfait.
As Girl Scout Cookie Week draws to a close, let's talk about leftovers. Maybe you went a little milkshake crazy, or maybe you were guilted into buying an extra four boxes that you don't dare open, lest they be gone by tomorrow. Girl Scout cookies are a little like tribbles. Cute and fun in small batches, but downright dangerous if they linger.
In honor of Girl Scout Cookie Week—and who am I kidding, the upcoming Mad Men Season 5 premiere—I wanted to take my favorite cookie and give it a decidedly 1960's dessert treatment, parfait-style, layering liquor-laced Grasshopper pie filling with my beloved Thin Mints.
It's not that we're not satisfied with the single shiny, crisp, straight-from-the-freezer, chocolate-mint bite of perfection delivered by an unadorned Thin Mint—but a Thin Mint ice cream sandwich is pretty awesome, too.
Ever heard of Ole Oles? What about Double Dutches or Juliettes? They're just three members of the DGSCR (Discontinued Girl Scout Cookie Roster), a list which includes dozens of cookies.
This week's pie is a tribute to Do-Si-Dos, the Girl Scout cookie made by sandwiching peanut butter cream between two crumbly, oat-y cookies.
As a native New Yorker, no one appreciates better than I the pain of living in a Girl Scout Cookie desert. While my cousins in New Jersey and Connecticut ate Thin Mints and Do-Si-Dos like they were common Oreos, I would carefully portion out the one box of Samoas which my father would procure for me from a coworker who commuted in from Long Island.
The buying and eating of Girl Scout Cookies is undoubtedly an American pastime. We've been doing it since 1917, when Girl Scouts first sold boxes of cookies to raise money for their troops. Wondering what differentiates a Do-Si-Do from a Tagalong or a Lemonade from a Lemon Chalet? Follow the slideshow for the Serious Eats Guide to Girl Scout Cookies.
Whether we buy ten or two of those gem-colored boxes, we always have a soft spot for Girl Scout Cookies. Maybe it's their elusive, seasonal nature (causing us to hoard a box of Thin Mints in our freezer), or maybe it's their ties to our childhood (real or perceived). Whatever it is, it's worth celebrating. Thus welcome to the beginning of the first ever Serious Eats Girl Scout Cookie Week, where we'll share recipes, style guides, and more.
A few days ago, we heard whispers of a candy-cookie hybrid so brilliant that we wondered how no one had thought of it before: The Nestle Crunch Bar with Thin Mints. It makes perfect sense. Bubbly, crispy milk chocolate is the perfect match for the lightly minty wafer cookies. But no one seemed able to confirm the existence of the bar and we worried that, like our desire for a Honey Bunches of Oats ice cream, it was all just a dream.
This year there's a new member of the Girl Scout Cookie Troupe. It's called the Savannah Smile, and its release celebrates the 100th anniversary of the Girl Scouts. The smile (we might say half moon) shaped lemon cookies are extra crisp with a heavy coating of powdered sugar.
To truly maximize how many Samoas you can stuff into your mouth in one serving, you've simply got to crush them up and form them into a cookie pie crust. Using the same method as making a graham cracker crust, the Samoas cookie crust is the definition of decadence: sticky, crispy, and caramelly, it gets even crazier when you fill it with a rich, creamy chocolate pudding filling studded with extra coconut, and top it off with a billowy cloud of whipped cream.
Spring is in the air and coworkers are circulating order forms. It's officially Girl Scout cookie season. Girl Scouts and cookies are so linked in my mind that as a kid I flirted with joining solely to sell cookies (I think I watched Troop Beverly Hills a few times too many...). But the truth is cookie sales have been an important part of financing troop activities for many years. While the earliest mention of a Girl Scout cookie sale was recorded in 1917, it was in the early 1920s that cookie sales really took off across the country likely as a result of an article published in The American Girl.
It's that time of the year again. Girl Scout cookies. Locate the closest coworker with a scout daughter, or a friend who knows one. This year there's even a Girl Scout Locator app. WHERE THE COOKIES AT?! We stopped to reflect on our favorite flavors. Some of us, gasp, had never eaten a Girl Scout cookie before. Find out who in the slideshow. And we want to know: what are your favorites?
Have you seen the Oreo-stuffed chocolate chip cookies that have been going around the web? We went one better with Nutter Butter–stuffed chocolate-chocolate chip cookies. Oh, and since we had Girl Scout cookies on hand....
First things first: the Girl Scouts are not discontinuing Thin Mints (or Samoas, Do-Si-Dos, Lemon Chalet Cremes, Trefoils, or Tagalongs). Deep breaths. But our condolences go out to the fans of flavors like Dulce de Leche. To cut costs and increase revenue, 12 regional Girl Scout councils are selling just six varieties of cookies this year.