Local Bakers and Chefs Collaborate with Girl Scouts to Support Young Entrepreneurs

Cooks & Cookies Empower Young Entrepreneurs

Across our region, local bakers and chefs joined forces with Girl Scouts to showcase the power of entrepreneurship and community. This collaboration highlights the creativity of small business owners who have transformed Girl Scout Cookies into unique desserts, while also supporting first-time cookie sellers in the Girl Scout Cookie Program—the largest girl-led entrepreneurial program in the world.

For some Girl Scouts, selling cookies has not always been an option. Some troops face challenges due to a lack of volunteer troop leaders or cookie managers. This year, GSCSNJ staff stepped in to help, ensuring every girl who wanted to had the chance to participate. The digital cookie marketplace provided a way for these young entrepreneurs to sell cookies for the first time, supported by staff, fellow Girl Scouts, and the broader community.

Small Business Owners Step Up

Several local bakers and chefs saw an opportunity to support these Girl Scouts by incorporating Girl Scout Cookies into their own culinary work. Each business owner brought their own expertise, crafting special recipes inspired by cookies like Thin Mints, Carmel Delights, and Peanut Butter Patties. (Recipes below!)

• Cassandra Burnett, Lizzie’s Love Cakes, Williamstown – Lemonades: Lemon & Berry Mini Cake
• Cheyanne Forgatch, Artisan Marshmallows, Mullica Hill – Carmel Delights: Deliteful Cereal Treats
• Joccola Thomas, Kreamies Bakery, Bellmawr – Peanut Butter Patties, Lemonades & Peanut Butter Sandwiches: Gourmet Cupcakes
• Renee Patrone Rhinehart, Party Host Helpers, Mullica Hill– Thin Mints: Thin Mint Milkshake

These business owners share an appreciation for the entrepreneurial foundation of the Girl Scout Cookie Program. As entrepreneurs themselves, they understand the value of learning how to set goals, make decisions, and engage customers—skills the Girl Scouts develop through cookie sales.

“Selling cookies isn’t just about fundraising—it’s about business skills, responsibility, and confidence,” said Cassandra Forgatch. “It’s inspiring to see these young entrepreneurs take part in a program that teaches them real-world lessons they will use for the rest of their lives.”

A Community Effort to Ensure Every Girl Scout Can Participate

This initiative was created with one goal: to make sure all Girl Scouts had the opportunity to participate in the Cookie Program. With community and business support, along with staff stepping into leadership roles, many first-time sellers now have access to this important experience.

“The Girl Scout Cookie Program has been teaching business and leadership skills for over 100 years,” said Ginny Hill, CEO of GSCSNJ. “This year, we were determined to find a way for every Girl Scout in our council who wanted to participate to have that opportunity.”

Cookies Are Available Until March 16

Girl Scout Cookies are only available for a short time each year, and the last day to order is Sunday, March 16. After that, they won’t return until next season.

Customers can find a Cookie Booth by using the Cookie Booth Finder at www.gscsnj.org or place an order online at https://digitalcookie.girlscouts.org/scout/troop12345c131

Featured Recipes Below!

Lemon & Berry Mini Cake
By Cassandra Burnett, Lizzie’s Love Cakes – Featuring Lemonades

INGREDIENTS 

• 5 eggs
• 3 cups sugar
• 3 sticks butter
• 3 cups flour 
• 3/4 cup sparkling lemon juice
• 1 tablespoon cardamom
• 1 tablespoon lemon zest
• 1 cup strawberries, diced
• 2 tablespoons of lemon juice
• 1/4 teaspoon cardamom 
• 1/4 teaspoon sugar
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 1 tablespoon lemon zest
• 2 teaspoons lemon juice
• 4 Girl Scout Lemonade cookies

ITEMS 

• 1 2-3 inch circle cookie cutter 
• 1 16x11 sheet cake pan

INSTRUCTIONS 

Preheat the convection oven to 325.

Mix on medium-speed eggs, sugar, and butter for 15 minutes. Slowly add flour, sparkling lemon juice, and cardamom. Fully integrate batter. Pour 5 cups of the batter into a 16x11 sheet cake pan using nonstick spray. Tap out air bubbles. Bake for 15 minutes. Rotate the pan and bake for another 15 minutes. 

Add diced strawberries, lemon juice, and cardamom to a small mixing bowl. Mix and refrigerate while the cake is baking. 

For lemon whipped cream, take your whipping cream and start whipping it in your mixer. Add sugar, zest, and lemon juice. Whip until it forms soft peaks.

Pulse Girl Scout Lemonade cookies in a food processor until fine crumbs.

Once cooled, using a cookie cutter, cut out circles for the layer cake, strawberries, whipped cream, and cookie crumbs. 

 

Deliteful Cereal Treats
By Cheyanne Forgatch, Artisan Marshmallows – Featuring Carmel Delites

INGREDIENTS 

• 1 Stick of Butter
• 1/4 cup of caramel (or caramel sauce)
• 4 cups of vanilla marshmallows (Plus 2 cups to add at the end) 
• For Best results, use The Artisan Marshmallow Company marshmallows
• 1 Package of Caramel Delite Girl Scout Cookies (crushed) 
• (Plus five chopped cookies for topping)
• 8 Cups of Crispy Rice Cereal
• 1/2 cup Shredded Unsweetened Coconut 
• 9x13 (or appropriate) parchment-lined pan
• Chocolate for melting

 

INSTRUCTIONS 

Crush cookies using a food processor or mallet and set aside

Put the chocolate in a safe bowl

Brown stick of butter in a large pot

Once browned, as caramel and stir constantly until incorporated 

Add marshmallows and still until almost completely melted 

Add crushed Caramel Delite cookies and continue to stir until incorporated 

Take off of the heat

Add coconut and stir to incorporate 

Add crispy rice cereal, a little at a time, until completely incorporated 

Add the remainder of the marshmallows, still until incorporated 

Pour into parchment-lined pan

Top with chopped Caramel Delite Cookies

Press into the corners of the pan using a silicone spatula or greased hands

Let cool for about 4 hours

Cut into the desired size 

Drizzle with melted chocolate (Heat in microwave wave-safe bowl in 30-second increments until melted)

 

Thin Mint Milkshake
By Renee Patrone Rhinehart, Party Host Helper – Featuring Thin Mints

INGREDIENTS 

• 1.5 c. vanilla ice cream
• A few drops of mint extract or fresh mint
• 15 drops of green food coloring
• ¼ cup of milk
• 8 thin mint cookies
• Chocolate syrup
• Whipped cream

ITEMS NEEDED 

• Blender
• Glasses
• Straws

INSTRUCTIONS 

Add all ingredients and blend!

Use the chocolate syrup to put on the inside of the cup

Pour into a glass

Garnish with a cookie and some whipped cream

 

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