Does anyone else feel like Girl Scouts season starts earlier each year? I always associate it with the Spring, but my sweet mother-in-law picked me up a couple of boxes in January.
These cookies aren't a homemade version of the samoa cookies, but rather they are a treat inspired by the famous Girl Scout cookie. An homage to samoa. A samoa cookie's big brother. A samoa cookie on crack. These cookies are serious.
Chopped pieces of samoa cookies are added to the base of my favorite chocolate chip cookie recipe, then they are coated with a toasted coconut caramel layer and drizzled with chocolate. Samoa cookies inside a samoa cookie, people.
I wish that you could feel the weight of these cookies. They are heavy. They hold a lot of decadence, though, so naturally their weight should reflect that. Remember, I said that these cookies are serious. Seriously delicious.
Yes, they're a bit more labor intensive than your typical cookie, but who doesn't like a jazzed up cookie every now and then? These cookies are still fabulous sans coconut caramel topping, so no excuses- get creative with this year's girl scout cookies!
- 3/4 cup butter, softened
- 3/4 cup dark brown sugar
- 1/4 cup sugar
- 2 tsp vanilla extract
- 1 egg
- 1 tsp baking soda
- 2 tsp cornstarch
- 1/2 tsp salt
- 2 cups all-purpose flour
- 1 cup Samoa cookies, chopped
- 1 & 1/2 cups shredded coconut
- 1 bag caramels, unwrapped
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees
- In bowl of standing mixer, beat butter and sugars together until light and fluffy
- In a separate bowl, whisk together baking soda, cornstarch, salt, and all-purpose four; set aside
- Add egg and vanilla to sugar mixture, and mix until combined
- Add dry ingredients to wet ingredients, and mix until just combined
- Stir in samoa cookies
- Drop rounded tablespoons onto cookie sheets and bake for 10 minutes
- Allow cookies to cool on cookie sheet before removing to cooling rack
- While cookies cool, decrease oven temperature to 300
- Spread coconut onto greased or lined cookie tray and bake 5 minutes; remove from oven to turn coconut and bake another 5 minutes; turn once last time and bake another 5 minutes until coconut is golden; cool coconut
- Once cookies and coconut are cool, heat caramel in a microwave safe bowl for 45 seconds; remove to stir and add a splash of milk or water; heat for another 30 seconds and stir until smooth and melted
- Gently fold in toasted coconut and coat thoroughly
- Grease a spoon and your fingers* to drop dollops of coconut careful mixture onto tops of cookies; smear to cover cookies (Caution: the mixture will be hot!)
- Once you have topped your cookies with the coconut caramel mixture, melt chocolate and drizzle onto cookies*; allow chocolate to set
- Store in airtight container
*Notes: I wet my fingers to spread the coconut caramel mixture; I melted chocolate in a microwave then transferred to a sandwich bag and snipped a bottom corner to better control drizzling
Source The Domestic Rebel