Samoa Girl Scout Cookies
Samoa Girl Scout Cookies
I love Samoa Girl Scout Cookies and I am pretty sure I am not alone in my claim that they are by far the best Girl Scout Cookie. Normally I am someone who likes to try new flavors and taste a bit of everything but when it comes to Girl Scout Cookies I will always go straight for Samoas and I am 100% satisfied with that.
This recipe of Samoa Girl Scout Cookies taste a lot like traditional Samoa Cookies but with a fun, homemade vibe. They stay true to the best parts of the Samoa: caramel, chewy texture as well as a buttery, crisp bottom layer and then if that wasn’t enough it’s drenched (ok…dipped) in chocolate. Also can there ever be a prouder moment than when you finish making something and realize it looks and taste just like, or better, than the version you can buy in the store, or from cute Girl Scouts?
A couple of months ago a friend got me interested in Instructables contests. They are a craft/DIY type site but to get their content they create contests. They create a challenge then anyone can submit a project with instructions and pictures and the winners get gift cards. So, I decided to to try it out and the first two recipes I posted, made it on the leader board and I made $150! It was pretty exciting actually. But one of those recipes was my Samoa Girl Scout Cookies. So apparently they are good is all I’m saying:)
My sister got a cookie press for some celebration where we gave her gifts. Not sure if it was Christmas, her birthday, or just because we love her though. Anyway, it is a super fun tool but it has been hard to find a use for it other than just traditional, fun shaped shortbread cookies.
I was so excited though when I realized they were perfect for Samoa Cookies. The shortbread recipe that you are supposed to use with a cookie press is exactly the base cookie for Samoas. Also, her kit came with a cookie press shape that looks like a wreath which ended up being the perfect size and shape for this recipe too!
Here is a link to the Cookie Press I use that comes with the kit of cookie press shapes
Cookie Press Tip:
We happened to have a cookie press and it ended up being perfect for this recipe but If you don’t have a sister like me that gets great gifts than I included in the recipe a method that uses tools you already have in your kitchen. I just used 2 random things in the kitchen that were two different sizes.
How do you make Samoa Girl Scout Cookies
Shortbread Cookie Base: The base is a sugar cookie-like buttery cookie. In the picture below, the bigger rounder ones are the ones I did with method 2 (freestyle) and the smaller ones are the ones I did with a cookie press. Both were great.
Caramel: Obviously the cookie base is topped with a caramel, coconut mixture. This is the defining feature to the cookie. It defines the look and the taste. In my recipe the caramel comes from dulce de leche which makes it super convenient because you can get it in a can. It is also used to coat the shortbread cookie before topping it to give it that extra moistness and flavor.
Toasted Coconut: The dulce de leche caramel is mixed with perfectly golden toasted caramel. Just combine these two ingredients and violia! You have a little bowl of heaven.
Chocolate: After the cookie is baked and the caramel, coconut mixture is arranged on the cookie, it’s time to add the chocolate. A traditional Samoa Girl Scout Cookie has 4 strips of chocolate along the top and the entire shortbread cookie base is dipped and covered. I like to use a hardening chocolate because then you don’t have to worry about tempering the chocolate and it hardens quickly so you can dig in faster.
As far as which brand to actually get, most of them are pretty good, I would just recommend not the Great Value brand. It has a very “fake chocolate” taste. There is very little chocolate on these cookies but it will be the first think you taste since it is on the outside. They will be delicious either way but I recommend splurging on the chocolate for these cookies and getting a more expensive chocolate.
Newest Body-Positivity Blog Post!
Give it a try and I hope you love what you make!
Samoa Girl Scout Cookies
- Cookie Press (optional)
Shortbread Cookie Base:
- 6 tbsp butter Room temperature
- ¼ cup sugar
- ⅛ tsp salt
- 1 egg if doubling recipe, don't double the egg
- 2 tsp vanilla extract
- 1 ¼ cup flour
- 2 cups coconut
- 1 can (13.4 oz) dulce de leche
- 1 pinch salt
- 8 oz hardening chocolate (Candiquik, Coating wafers, etc., NOT Great Value)
Shortbread Cookie Base
- Preheat oven to 400°F
- In a medium bowl with a hand mixer, beat together the butter, sugar, and salt until mixture is fluffy and almost white in color
- Add the vanilla and egg and beat for another minute
- Gradually add the flour and beat until incorporated
Shape & Bake Method 1: Cookie Press
- Put the wreath shaped disk in the cookie press (or any shape that is circular and has a hole in the middle)
- Fill the press with cookie dough
- Press dough onto an ungreased cookie sheet. We found that the best way to do this is to squeeze the lever until dough starts to come out, scrape the excess dough away, press the end onto a baking sheet and then press each cookie out.
- Bake for 2-3 minutes then rotate the cookie sheet 180° and bake for another 2-3 minutes or until the cookies are set to the touch but not browned
- Set aside to cool for a couple minutes then transferring cookies to a cooling rack
Shape and Bake Method 2: Freestyle
- If you do not have a cookie press, this method works great too.
- Sprinkle some flour on a flat work space and form cookie dough into a ball
- Using a floured rolling pin, roll out the dough so it is roughly 1/8 inch all around
- Look around your kitchen/house for something circular that is roughly the size of a Samoa cookie that could be used like a cookie cutter (ex. Small cup). Once that is found, find another smaller cookie cutter-like item that would work to punch out the middle of the cookie (ex. Piping tip, bottle cap).
- Use those items to cut the cookies into their small donut-like shape and continue this process until all the dough Is used
- Place cookies on an ungreased cookie sheet and bake for about 4 minutes then rotate cookie sheet and bake for another 4 minutes or until the cookies are set to the touch but not browned (time will vary based on the size of your cookies)
- Once all the cookies are baked, set your oven to a low broil (or 415℉ broil)
- Spread the 2 cups coconut onto a cookie sheet in an even layer and spray with cooking oil
- Place oven rack on the very top of the oven and place cookie sheet on that top rack. Set a timer for 30 seconds then take out
- Repeat this process while stirring and spraying the coconut between every 30 second burst until the coconut is a beautiful, golden, even brown
- Transfer to a medium bowl and set aside to cool
Dulce De Leche Caramel
- Prepare the cookies to be covered in caramel by placing a cooling rack over a baking sheet to catch the extra caramel. Make sure the cookies are not touching
- Pour the can of dulce de leche into a cereal bowl and microwave for 20 seconds
- Melt and pour 6 tbsp of butter and pinch of salt into the dulce de leche and stir until incorporated and creamy
- Measure out 5 tbsp of this dulce de leche mixture and mix into the toasted coconut
- Microwave the remaining mixture for 30 seconds to 1 minute or until hot but not bubbly
- Add 2-3 tablespoons of warm water to mixture, 1 Tbsp at a time, until it is a good consistency to pour over and cover the cookies but not thin enough to completely roll off. You can test this consistency on the back of a spoon, making sure it leaves a nice covering of caramel that isn't clumpy.
- Once the caramel is at a good consistency, move quickly to pour the caramel over the cookies, making sure to cover them all
- While trying not to eat all the coconut and caramel mixture, arrange it along the top of the cookies. I intentionally added a little more coconut in this recipe than was necessary so you could add as much as you wanted and to allow for the possible difference of cookie sizes.
- Chop the 8 oz. of chocolate into small even pieces and place in a microwavable cereal bowl. Microwave in 15 second bursts, stirring in between, until chocolate is smooth.
- Moving quickly, grab each cookie with tongs, place in the chocolate, move around until most of the shortbread base is covered, let chocolate drip for a couple seconds, then place on parchment paper (if chocolate pools and dries on the parchment paper, you may want to cut the excess chocolate from around the cookie)
- Repeat this until all the cookies are dipped in chocolate (you may need to reheat the chocolate if it starts to thicken too much)
- Using a fork and the excess chocolate, drizzle the tops of the cookies (the original Samoa cookie has 4 stripes going the same direction, if you want to get exact:)
- Let chocolate dry and harden before enjoying!
I WANNA SEE!
When you make a recipe, take a picture, post it and tag me!