Cookie fun facts
Test your cookie trivia knowledge with these fun and interesting facts!
- Little Brownie bakes over 4.5 million Thin Mints per day during peak baking times.
- We make our own caramel for Samoas. It’s cooked the old-fashioned way in copper kettles and heated to exactly 234 degrees.
- To bake Do-si-dos and Tagalongs, we use about 230,000 pounds of peanut butter a week during baking times.
- Peanut butter cream is deposited onto Do-si-dos at the rate of 2,800 per minute.
- After leaving the oven, Thin Mints travel 300 feet on a conveyer belt to cool before being coated in chocolate.
- A rotary die shapes Trefoils. There are 300 identical Trefoil shapes engraved in one rotary die. The die rotates 17 times a minute to produce 5,100 cookies a minute.
- Samoas go through a cooling tunnel with a temperature of 40-50 degrees before chocolate is applied.
- Do-si-dos are wrapped at 64 packages per minute.
Weekly ingredients during peak production:
- Flour: 21 truckloads or 1,050,000 pounds.
- Shortening: 7 truckloads or 300,000 pounds
- Cocoa: 50,000 pounds
- Chocolate coating: 500,000 pounds
- Sugar: 14.5 truckloads or 650,000 pounds
- Peanut butter: 230,000 pounds
- Toasted coconut: 75,000 pounds
- Mixers are machine-operated. Ingredients are weighed and released with the push of a button.
- Each batch is 1200-1500 pounds.
- It takes 10 minutes to mix the dough, which lasts 20-30 minutes and takes 5-7 minutes to bake.
Each oven is approximately 100-280 feet long and has four baking zones with very specific jobs…
- The first zone prepares the cookies to be baked by softening them.
- The second zone bakes the cookies from the bottom up.
- The third zone brings the cookies to a flat shape.
- The fourth zone gives the cookies their color.