Homemade Samoas Girl Scout Cookies Recipe | Get the Dish
How to make homemade Samoas at home! There's no better time of the year than Girl Scout cookie season right? But those boxes only last for so long . . . even if you freeze them. Well thank heavens we have an easy homemade version that can keep you snacking happy all year long and if Samoas aren't your jam, you can always whip up some Thin Mints as well!
Homemade Samoas Cookies
From Just a Taste
INGREDIENTS
For the cookies:
1 cup unsalted butter, 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 coconut topping:
15 ounces soft caramels
3 tablespoons milk
1/4 teaspoon salt
3 cups shredded sweetened coconut, toasted
8 ounces dark chocolate
DIRECTIONS
Make the cookies: Preheat oven to 350ºF.
In the bowl of a stand-up mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
In a separate bowl, whisk together flour, baking powder, and salt.
Add the flour mixture to the creamed butter in thirds, being sure to scrape down the sides of the bowl as necessary. Once incorporated, add the milk and vanilla extract, and mix until the dough comes together.
Flatten out the dough and wrap in plastic wrap. Refrigerate for about 1 hour or until the dough is firm.
Once the dough has chilled, roll out the dough on a lightly floured surface until it is 1/8 inch thick. Use a doughnut-shaped cookie cutter or two biscuit cutters to cut out cookies. Place cookies on a parchment-paper-lined baking sheet using a spatula, and keep going until you have used up all of the dough.
Bake cookies for 10 to 12 minutes, rotating the baking sheet halfway through, until the cookies are a pale golden brown. Remove from the oven and let cool completely.
Make the coconut topping: Melt the caramels, milk, and salt in a double boiler by placing the caramels in a medium saucepot set over a large saucepot of simmering water. Cook until the caramels are fully melted. Remove the saucepot from the heat and pour 3/4 of the melted caramel over the toasted caramel in a large bowl.
Carefully spread the remaining caramel on top of the cooled cookies and then press on the coconut caramel mixture on top of each cookie. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much or the caramel sets, return it to the double boiler and warm it up until it is spreadable again.
Melt the dark chocolate in the microwave. Dip the bottom of each cookie in the chocolate and place it on a wax-paper-lined baking sheet. Use a fork to drizzle chocolate on top of each cookie in a zigzaggy pattern. Let cookies sit until chocolate hardens.
Yield 48 cookies
Cook Time 2 hours
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How Girl Scout Cookies became an billion dollar business
How to Make a Girl Scout Cookie | Shots Recipes
Watch more How to Make Shots videos:
Okay, shot-Drinkers, we have a shot of many names coming up next. You've probably seen it called The Girl Scout Cookie, The After Five, The Thin Mint, any one of these.
Basically, what we're going to have is a nice little minty, chocolaty, delicious, hopefully again, shot. So what we're going to do is three ingredients for you here today.
We're going to use either peppermint schnapps or crème de menthe, whatever you happen to have in stock in your bar. You can use either one of those to give you that minty flavor. You're going to use crème de cacao for the chocolate flavor and then just a splash of Bailey's after that. Alright, we're going to start with our shaker.
You're going to use a little ice, going to have the shot served cold, and also to mix all of the ingredients together. We're going to go with equal parts of our favorite peppermint, about a count, full count there; same with your crème de cacao, that's our chocolate flavor. And then a little bit, just a dash really, of your Irish cream.
You're going to shake it all together with your mixing glass on top. Strain it out. Use your, use your pint glass, whatever you feel comfortable doing, pouring. Knock on your neighbor's door. Try and sell some because that's what you have, The Girl Scout Cookie!
Copycat Girl Scout Do-Si-Dos
Everyone has their favorite Girl Scout cookie, but if peanut butter is your thing, you always go straight for the Do-si-dos. They have peanut butter on the outside and peanut butter on the inside, so what’s not to love? Although you might think that the Girl Scout recipe is hidden under lock and key somewhere, with secret ingredients that you could never even begin to guess at, the truth is that these cookies are pretty easy to make at home. All you need is 15 minutes of prep and 15 minutes of baking time, and you’ll have some copycat Girl Scout Do-si-dos.
#Dessert #Sweets #Snack
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HOW TO MAKE GIRL SCOUT TAGALONG COOKIES | RECIPE
HOW TO MAKE GIRL SCOUT TAGALONG COOKIES | RECIPE. Today we are showing you how easy it is to make your own Girl Scout Tagalong cookies. And you know what?! These are EVEN BETTER!!
Cookies
1 cup butter, soften
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
2 tbsp milk
Filling
1 1/2 cups creamy peanut butter
3/4 cup confectioners’ (powdered) sugar
pinch salt
1/2 tsp vanilla extract
12-oz semisweet chocolate
Preparation:
1. Preheat oven to 350F. In a large mixing bowl, cream together butter and sugar. Add in flour, baking powder and salt at a low speed, then add in vanilla and milk. The dough should come together into a soft ball of dough.
2. Take a tablespoon full of dough, roll it into a ball and then slightly flatten it into a disc about 1/4-inch thick. Place on a baking tray and repeat with remaining dough. NOTE: Cookies do not spread so you can fit quite a few on the tray.
3. Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set. Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie. You have to do this immediately or the cookies will cool and when you try to press into them, the cookies will crack at the edges.
4. Let cookies cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
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How To Make Homemade Samoas
Here’s the recipe:
Yields: about 4 dozen cookies
Cookie Dough Ingredients:
1 cup of butter
1/2 cup of sugar
2 cups of flour
1/4 tsp of baking powder
1/4 tsp of salt
2 Tbsp. of milk
1/2 tsp of vanilla
Caramel, Coconut and Chocolate:
2 cups of soft caramel
1/4 tsp of salt
3 Tbsp. of heavy cream
1/2 tsp of vanilla
3 cups of toasted coconut
melted chocolate (approximately 1 cup)
Cream butter and sugar in a mixing bowl. In a separate bowl, sift together flour, baking powder and salt. Add the dry ingredients to the creamed butter and sugar. Make sure it’s well incorporate, it will have a crumbly texture. Add the milk and vanilla. Bring together and refrigerate for 30 min.
Roll out cookie dough and cut out your cookies. Place on a parchment paper and bake for 10-13 minutes at 350°F/177°C. Set aside to cool down.
Melt the caramel with salt, heavy cream and vanilla in the microwave (2 min). Add the melted caramel to the the toasted coconut. Make sure to save about 1/4 cup of the melted caramel. The reserved caramel will be used to ‘glue’ the caramel coconut mix to the cookie.
Once the cookie is cool enough to touch, add some of the reserved caramel to the top, then add a layer of caramel coconut. Dip in melted chocolate and drizzle chocolate over the top. Once the chocolate has set, enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission