For cookie fans, Girl Scout cookie season is one of the most magical times of the year. Every time you go to the grocery store, you likely stockpile a couple more boxes to get you through the cookie-less season. But with this Samoas Girl Scout cookie recipe from Just a Taste, those days are over; you might even discover that you like the homemade version better.
For the cookies
2 sticks unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1/2 teaspoon vanilla extract
For the topping
3 cups shredded sweetened coconut
15 ounces store-bought soft caramels
3 tablespoons milk
1/4 teaspoon salt
8 ounces dark chocolate
To make your cookies vegan, substitute the butter with vegan spread and use soy or almond milk in place of dairy milk. You’ll also want to ensure that your caramels and chocolate are free from animal products.
If you don’t have a doughnut-shaped cookie cutter, use two circular cutters measuring approximately 2 inches and 1 inch to form the ring shape of the cookie.
If you have a recipe for homemade caramels, use that in place of the store-bought version.
If you don’t have a stand mixer, you can use a bowl and an electric hand mixer instead. Alternatively, a whisk and some elbow grease will do the trick.
First, preheat your oven to 350 degrees Fahrenheit.
While the oven is heating, grab a stand mixer with a paddle attachment and cream together the butter and sugar until they reach a light, fluffy consistency.
In a separate bowl, whisk together the dry ingredients (flour, baking powder and salt). Add the dry ingredients to the butter mixture in three stages, scraping down the side of the bowl as needed to ensure all ingredients are incorporated. Once fully combined, add the milk and vanilla extract and mix until the dough begins to come together in large pieces.
Divide the dough in half and press each section together to form a disk. Wrap each disk tightly in plastic wrap and refrigerate for approximately 1 hour, or until firm.
Lightly flour your work surface and roll each dough disk out to 1/8-inch thickness. Use a doughnut-shaped cookie cutter to cut out as many cookies as possible. Place cut-out cookies on a parchment-paper-lined baking sheet and repeat with the remaining dough.
Bake the cookies for approximately 10 to 12 minutes or until pale golden brown, rotating the baking sheet halfway through. Transfer cookies to a wire rack to cool.
While the cookies are cooling, make the coconut topping. Spread the coconut flakes on a baking sheet lined with parchment paper and bake at 350 degrees Fahrenheit for approximately 10 minutes, or until toasted. Stir coconut flakes frequently to ensure even toasting. Once golden, remove the coconut from the oven and set aside.
Place the caramels, milk and salt in a medium bowl or pot over a larger pot of simmering water and melt, stirring frequently. Remove the melted caramel mixture from the heat and mix three-quarters of the mixture with the toasted coconut.
Use a spatula to evenly spread the remaining caramel mixture on the cookies, then press the coconut mixture evenly on top. Let cool for at least 30 minutes.
Melt the dark chocolate, either in a double-boiler or in the microwave. Dip the bottoms of the cookies in the melted chocolate and place them on a baking sheet lined with wax paper. Drizzle the tops of the cookies with remaining chocolate using a fork. Allow the cookies to sit until the chocolate has hardened—putting them in the refrigerator will help speed along the process.
Girl Scout cookies are among the most delicious baked goods available, but many fans are disappointed that they are only available once a year. Use this Samoas recipe to recreate your favorite Girl Scout cookies, and you’ll be able to enjoy this treat year-round.
This article is presented by Perkins Motors in Colorado Springs, Colorado.