Need em? Want em? Gotta have em? Now you can make your own Samoa Girl Scout Cookies all year round instead of being a slave to the once a year sales.
It drives me crazy that I can only get my favorite cookie once a year, and quite frankly I can’t monopolize all my freezer space on stocking up. Whats a girl to do? Why make up a batch of your own of course! While this recipe may seem a bit complicated it really isn’t. You will be amazed at how close the flavor is to the real ones (shhh maybe even better). It all starts with a basic shortbread cookie recipe and then layers on some key flavors- caramel, coconut, and oh yea…chocolate.
Copycat Recipe Samoas Girl Scout Cookies
1 cup butter, softened
3/4 cup granulated sugar
2 cups all-purpose flour
1 tsp. vanilla extract
2 Tbsp. milk
1/4 tsp. baking powder
1/8 tsp. salt
1 cup caramel ice cream topping
3 cups sweetened coconut
8 oz. milk or semi sweet chocolate chips
How to make Samoas:
Combine butter, sugar, and vanilla in stand or hand mixer bowl until smooth.
In separate bowl combine flour, baking powder, and salt.
Incorporate half of flour mixture into mixing bowl, then add the remaining flour.
Cover and place bowl in refrigerator for one hour.
Preheat oven to 350 degrees
Remove dough from refrigerator, place between two large sheets of waxed paper, roll to 1/4″ thickness.
Cut out large circular shapes using a glass dipped in flour ( or a circle cookie cutter if you happen to have one).
Find something roughly the size of a quarter give or take, wash it and use it to cut out centers ( I used a medicine dosing cup and it worked perfectly).
Place cookie rounds on a parchment or silpat lined baking sheet and bake for 10-12 minutes.
Place remaining dough/cookie cut outs into refrigerator until ready for use.
Remove from oven and allow to cool completely.
While cooling combine coconut and caramel in a bowl.
Place chocolate chips in a microwave safe dish and heat for 30 seconds at a time, stirring until completely melted.
Once cookies are cool dip the bottoms in melted chocolate and place on waxed paper.
Scoop a generous amount of coconut and caramel mixture and spread around each cookie.
Top with drizzled chocolate.
After chocolate has set, store in refrigerator for up to 5 days, layered in waxed paper.