Homemade Girl Scout Cookies - Samoas

About a month ago I promised a recipe for homemade Girl Scout cookies, and even though it’s taken me a month to get myself to post this recipe the day is finally here.  Now, it’s pretty apparent that I have a bit of an obsession about making things from scratch... things that most normal people wouldn’t even consider making from scratch.  I guess I’m just weird like that, and I’ve completely come to terms with it. 

I know the aim of my recipes is to make things that are simple and quick that anyone can make, but I sort of cheated here.  These cookies do take a lot of time and they’re worth the effort!  I’ve had an itch to make these since they showed up on the Food Network blog, and I’m glad I waited for when I had time to make them.

 If you get the chance you really do need to make them! They’re healthier than regular girl scout cookies because they don’t have palm oil, preservatives, or trans fats.  And if you’re not concerned about the health factor at least you can brag about making your own samoas!

They taste exactly like the samoas that the girl scouts make.  The shortbread is crispy, the caramel is chewy and the chocolate and coconut tie the whole cookie together and make it complete.  So if you’re looking for something to make that will take up a few hours of your day, these cookies are definitely the ones you’re looking for!

Here’s what you’ll need:

For the shortbread (adapted from here):

3 sticks butter at room temperature

1 cup sugar

1 teaspoon vanilla extract

3 ½ cups flour

½ tsp salt

For the toppings:

One bag of chewy caramels

One bag of coconut

One bag of chocolate chips

First, cream the butter and sugar in a blender until smooth.  Then add the vanilla extract and eggs one at a time mixing fully after each egg. 

In a separate bowl mix the flour and salt in a separate bowl and slowly add the flour into the wet ingredients.

 When the dough is completely mixed place it onto a piece of wax paper and mold into a cookie dough log.  Wrap in the wax paper and use that to make the shape more uniform.  Place in the refrigerator for about an hour, or until the dough is firm.

Preheat the oven to 350 degrees and cut the dough into circles that are about a quarter of an inch thick.  Place on a cookie sheet and bake for 15-20 minutes or until the cookies are golden brown.

Once the cookies are done baking, place 30 caramels into a greased microwave safe bowl and microwave for 15 second intervals until all of the caramels are melted.  Then add about ¾ cup to 1 cup of shredded coconut into the melted caramel and place about 1.5 tsp of the mixture onto each cookie. 

If the mix gets hard to work with put it in the microwave for 15 seconds until it is more workable.  Make more of the coconut caramel mixture as needed. 

In another microwave safe bowl melt a bag of chocolate chips using the same method as the caramels.  When the chocolate is melted pour into a Ziploc bag and cut a small hole into the corner of the bag and drizzle the melted chocolate on top of the cookies. 

Let the cookies cool and enjoy!  Cookies will stay in an airtight container for up to 5 days. 

First, cream the butter and sugar in a blender until smooth.  Then add the vanilla extract and eggs one at a time mixing fully after each egg.  In a separate bowl mix the flour and salt in a separate bowl and slowly add the flour into the wet ingredients.  When the dough is completely mixed place it onto a piece of wax paper and mold into a cookie dough log.  Wrap in the wax paper and use that to make the shape more uniform.  Place in the refrigerator for about an hour, or until the dough is firm.  Preheat the oven to 350 degrees and cut the dough into circles that are about a quarter of an inch thick.  Place on a cookie sheet and bake for 15-20 minutes or until the cookies are golden brown.

Once the cookies are done baking, place 30 caramels into a greased microwave safe bowl and microwave for 15 second intervals until all of the caramels are melted.  Then add about ¾ cup to 1 cup of shredded coconut into the melted caramel and place about 1.5 tsp of the mixture onto each cookie.  If the mix gets hard to work with put it in the microwave for 15 seconds until it is more workable.  Make more of the coconut caramel mixture as needed. 

In another microwave safe bowl melt a bag of chocolate chips using the same method as the caramels.  When the chocolate is melted pour into a Ziploc bag and cut a small hole into the corner of the bag and drizzle the melted chocolate on top of the cookies. 

Let the cookies cool and enjoy!  Cookies will stay in an airtight container for up to 5 days.