Buzz
For more than a century, the Girl Scouts have been selling cookies, starting with homemade batches crafted in kitchens and wrapped in wax paper, priced at 25 to 35 cents per dozen. Over time, they’ve created a dessert empire filled with an array of mouthwatering cookie options. From Thin Mints and Samoas to Tagalongs and Do-si-dos, these treats have evolved far beyond the basic vanilla shortbread cookies of the 1920s.
However, not all cookies have stood the test of time. As new varieties emerge, some favorites have been retired, such as Dulce de Leche and Thank You Berry Munch. Below, we revisit 15 discontinued Girl Scout Cookie flavors that remain only in our fond memories.
1. Van'chos
Sold between 1974 and 1983, these chocolate and vanilla sandwich cookies were part of an assorted box and paid homage to the early days of Girl Scout Cookies. In the 1950s, only four varieties were available: the original shortbread, a chocolate-filled cookie, a vanilla-filled cookie, and the first version of the Thin Mint, then known as Chocolate Mint.
2. Kookaburras
A delightful mix of a Rice Krispies treat and a Twix bar, Kookaburras were a short-lived offering in the early 1980s. Their heavenly appeal inspired one nostalgic baker to recreate her own version of these tasty treats.
3. Golden Yangles
Golden Yangles weren’t true cookies—they were cheddar cheese crackers. These savory snacks were available in the 1980s before being discontinued in the early 1990s.
4. Praline Royales
In 1992, the Praline Royale—a soft vanilla cookie filled with praline, pecans, coconut, and topped with chocolate drizzle—took the place of the Golden Yangle. Both the Praline Royale and Golden Yangle packaging featured the slogan, “Building Bridges: One of many Girl Scout experiences that helps girls create their own futures.”
5. Golden Nut Clusters
This treat had a brief appearance in the Girl Scout lineup. The Golden Nut Cluster—a pecan cookie coated in caramel—was available only from 1991 to 1992.
6. Juliettes
Named after Juliette Low, the founder of the Girl Scouts, the Juliette was available from 1984 to 1985 and later reintroduced from 1993 to 1996. Essentially an upgraded version of the Golden Nut Cluster, this cookie featured caramel, pecans, and a milk chocolate coating, resembling a chocolate turtle.
7. Snaps
These iced oatmeal raisin cookies, available from 1993 to 1997, tasted like they were freshly baked in Grandma’s kitchen.
8. Upside Downs
In 1999, the Girl Scouts introduced their own version of an oatmeal cookie sandwich, competing with Little Debbie. Unlike the soft Oatmeal Creme Pies, Upside Downs had a satisfying crunch.
9. Le Chips
In the late 1990s, the Girl Scouts launched Le Chip, a chocolate chip hazelnut cookie dipped in chocolate. These cookies arrived before Nutella gained popularity in the U.S. and were only available for a limited time.
10. Aloha Chips
Available briefly in the early 2000s, Aloha Chips were a fancier take on the often-overlooked white chocolate macadamia nut cookie, a staple in school cafeterias.
11. Apple Cinnamons
From 1997 to 2001, Apple Cinnamons were sugar cookies sprinkled with cinnamon sugar. The apple reference came from their shape. Aligning with the diet trend of the time, they were marketed as reduced-fat cookies.
12. Olé Olés
A low-fat option from the early 2000s, Olé Olés were powdered sugar cookies featuring pecans and coconut. They were available from 2001 to 2003.
13. Cinna-Spins
Riding the wave of health-conscious trends, these crunchy cinnamon swirl cookies came in 100-calorie packs and were introduced in 2008.
14. Lemon Chalet Cremes
These lemon sandwich cookies, infused with a hint of cinnamon-ginger, were uniquely marked with an image of a Swiss Chalet on the front. The real-life Chalet serves as the first World Center of WAGGGS, the World Association of Girl Guides and Girl Scouts.
15. Mango Cremes
Introduced in 2013 as a “healthy” option, these crispy vanilla and coconut sandwich cookies featured a tangy mango-flavored filling enriched with nutrients from fruits. Created by Nutrifusion, the filling included rehydrated apples, oranges, cranberries, pomegranate, limes, strawberries, and surprisingly, shiitake mushrooms for added Vitamin D.
