Soft & Chewy Homemade Samoas Girl Scout Cookies Recipe

Crafting delectable homemade samoas girl scout cookies brings pure joy to your kitchen adventure.

Sweet memories of childhood blend with nostalgic flavors in this irresistible treat.

Coconut and caramel create a magical combination that makes everyone smile.

Each carefully crafted cookie tells a story of comfort and indulgence.

Chocolate drizzles add a luxurious touch to these classic favorites.

Baking these cookies connects you with a cherished tradition of delightful snacking.

Prepare to experience a moment of pure culinary happiness that will make you the star baker among friends.

Why Homemade Samoas Girl Scout Cookies Are a Hit

• Craft Sweet Memories: Recreate the iconic Girl Scout Samoas at home, bringing nostalgia and joy to your kitchen with this delightful homemade version.
• Master Baking Skills: Learn a simple yet impressive technique to create professional-looking cookies that will wow family and friends with your culinary prowess.
• Customize Your Treat: Adjust ingredients and toppings to suit personal preferences, making each batch unique and tailored to your taste buds.
• Perfect for Sharing: Ideal for potlucks, bake sales, or gifting, these cookies are sure to become a crowd-pleasing favorite that everyone will adore.

Ingredients for Homemade Samoas Girl Scout Cookies

• All-Purpose Flour: A classic baking ingredient that provides structure and texture to the cookie.
• Butter: A rich, creamy ingredient that adds flavor and helps create a tender cookie.
• Sugar: Provides sweetness and helps with the cookie's golden brown color.
• Milk: Adds moisture and helps bind the dough together.
• Vanilla Extract: Enhances the overall flavor of the cookie with its warm, sweet essence.

• Baking Powder: A leavening agent that helps the cookies rise and become light.
• Salt: Balances the sweetness and enhances the overall flavor profile.

• Shredded Coconut, Caramels, Milk: Create a rich, gooey topping that gives the Samoas their signature texture and taste.
• Chocolate: Provides a delicious coating and decorative drizzle that completes the classic Girl Scout cookie flavor.

How to Make Samoas Cookies from Scratch

Step 1: Prepare Baking Station

Grab your baking sheet and line it with parchment paper. Warm up the oven to a cozy 350°F (175°C).

Step 2: Create Cookie Dough Base

In a large mixing bowl, cream together butter and sugar until the mixture becomes light and fluffy. This step builds the foundation of your delicious cookies.

Step 3: Develop Dough Consistency

• Flour
• Baking powder
• Salt

Mix thoroughly until well combined. Slowly incorporate milk and vanilla extract, creating a soft, pliable dough.

Step 4: Shape Cookie Foundations

Roll out the dough to a quarter-inch thickness. Use a round cookie cutter to create perfect circles.

Carefully cut out the center of each cookie to achieve the classic Samoas shape.

Step 5: Initial Baking Process

Place shaped cookies on the prepared baking sheet.

Bake for 10-12 minutes until edges turn a delicate golden brown. Transfer to a wire rack and allow complete cooling.

Step 6: Toast Coconut Topping

Spread shredded coconut on a baking sheet. Toast in the oven for 10 minutes, stirring occasionally to ensure even golden-brown coloration.

Step 7: Prepare Caramel Coating

Melt caramels with milk in a microwave-safe bowl. Stir every 30 seconds until the mixture becomes smooth and creamy.

Step 8: Create Coconut Caramel Layer

Fold the toasted coconut into the melted caramel. Generously spread this decadent mixture over each cooled cookie.

Step 9: Chocolate Finishing Touch

Dip the bottom of each cookie into melted chocolate. Drizzle additional chocolate over the tops.

Allow cookies to rest on a wire rack until chocolate sets completely.

Tips for Chewy, Caramel-Topped Samoas Cookies

• Toast coconut carefully to prevent burning, stirring every few minutes for even golden color.
• Use room temperature butter for smoother cookie dough that blends more easily.
• Choose high-quality caramels for richer, more intense flavor in the topping.
• Chill cookies briefly after adding chocolate to help set faster and create a crisp finish.
• Store cookies in an airtight container between layers of parchment paper to maintain crispness and prevent sticking.

Variations to Change Up Samoas Cookies Recipe

• Gluten-Free Samoas: Replace wheat flour with almond or coconut flour for a celiac-friendly version. Ensure all ingredients are certified gluten-free.
• Vegan Coconut Cookies: Substitute butter with coconut oil, use dairy-free chocolate, and replace caramels with coconut condensed milk and maple syrup. Select vegan-friendly caramel alternatives.
• Low-Sugar Samoas: Use stevia or monk fruit sweetener instead of sugar. Replace regular caramels with sugar-free caramel sauce and dark chocolate with sugar-free chocolate chips. Reduce overall sugar content while maintaining delicious flavor profile.
• Tropical Coconut Variation: Add crushed macadamia nuts to the coconut topping. Incorporate a hint of rum extract in the dough for extra depth. Sprinkle sea salt on top of chocolate drizzle for enhanced flavor complexity.

What Goes Well with Homemade Samoas Cookies

• Brew a rich, medium-roast Colombian coffee to complement the cookie's sweet caramel and chocolate notes. The coffee's robust flavor balances the cookie's richness, creating a harmonious taste experience.
• Select a late-harvest Riesling with its subtle sweetness and fruity undertones to match the caramel and coconut flavors. The wine's light acidity cuts through the cookie's richness, providing a refreshing contrast.
• Pour cold whole milk or a creamy almond milk alongside these homemade Samoas. The milk's smooth texture helps soften the cookie's crisp edges and enhances the caramel and chocolate flavors.

Proper Storage for Homemade Samoas Cookies

Store cookies in an airtight container between parchment paper layers for up to 5 days. Keep them cool to maintain texture and prevent chocolate from melting.

Wrap individual cookies in plastic wrap, place in freezer-safe container, and store for 2-3 months. Thaw at room temperature for 30 minutes before enjoying.

Keep in sealed container away from direct sunlight and heat for 2-3 days. Ensure container is completely dry to prevent moisture buildup.

Place in single layer inside airtight container with tight-fitting lid. Separate layers with wax paper to prevent sticking and preserve cookie crispness.

FAQs

• How do I prevent the cookie dough from sticking when rolling it out?

Use parchment paper or lightly dust your work surface with flour. This helps the dough roll smoothly without tearing or sticking to the surface.

• Can I use unsalted or salted butter for this recipe?

Either works fine. If using salted butter, slightly reduce the added salt in the recipe. Unsalted butter gives you more control over the cookie’s saltiness.

• What if my caramel gets too hard or too runny?

Heat the caramel mixture slowly and stir frequently. If it’s too thick, add a little more milk. If too thin, let it cool slightly before spreading on cookies. Temperature control is key.

Homemade Samoas Girl Scout Cookies Recipe

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4.8 from 35 reviews

• Total Time: 47 minutes
• Yield: 24 1x

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Description

Irresistible Homemade Samoas bring childhood memories dancing across taste buds with caramel, coconut, and chocolate perfection. Crisp shortbread cookies drenched in sweet layers promise pure deliciousness you cannot resist.

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Ingredients

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Base Ingredients:

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar

Dry Ingredients:

• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Liquid Ingredients:

• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Topping Ingredients:

• 3 cups shredded sweetened coconut
• 12 ounces (340 grams) soft caramels
• 3 tablespoons milk
• 1 cup semisweet chocolate chips, melted

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Instructions

1. Heat the oven to 350F (175C) and cover a baking sheet with parchment paper.
2. Cream butter and sugar until airy and pale, using an electric mixer.
3. Incorporate flour, baking powder, and salt into the butter mixture, blending thoroughly.
4. Introduce milk and vanilla extract, kneading until a cohesive dough forms.
5. Roll out the dough to a quarter-inch thickness on a floured surface.
6. Cut circular shapes using a round cookie cutter, then create center holes with a smaller cutter.
7. Arrange cookie shapes on the prepared baking sheet, maintaining even spacing.
8. Bake for 10-12 minutes until edges turn a delicate golden hue.
9. Transfer cookies to a wire rack and allow complete cooling.
10. Spread coconut on a separate baking sheet and toast at 350F for 10 minutes, stirring periodically until achieving a rich golden color.
11. Melt caramels with milk in a microwave-safe bowl, stirring at 30-second intervals until achieving a smooth consistency.
12. Fold toasted coconut into the caramel mixture, creating a unified topping.
13. Generously coat each cookie with the caramel-coconut blend.
14. Immerse cookie bottoms in melted chocolate, then drizzle additional chocolate across the surface.
15. Position cookies on a wire rack, permitting chocolate to solidify completely.

Notes

• Ensure butter is softened at room temperature for easier mixing and smoother cookie dough texture.
• Use unsalted butter to control salt levels and prevent overly salty cookies.
• Chill the dough for 30 minutes before rolling to prevent sticking and make cutting shapes easier.
• Toast coconut carefully to avoid burning, watching it closely and stirring frequently during the toasting process.
• For gluten-free version, substitute all-purpose flour with almond or coconut flour blend.
• Melt caramels slowly and gently to prevent scorching or separating.
• Store cookies in an airtight container at room temperature for up to 5 days.
• Use parchment paper or silicone mats to prevent cookies from sticking and ensure even baking.

• Prep Time: 25 minutes
• Cook Time: 22 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 210
• Sugar: 15 g
• Sodium: 65 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 20 mg