Homemade Samoas Girl Scout Cookies with Chocolate Drizzle

Introduction

Homemade Samoas Girl Scout Cookies are a delightful combination of buttery shortbread, toasted coconut, caramel, and chocolate. These cookies are a nostalgic favorite, perfect for satisfying your sweet tooth. Making them at home ensures you enjoy fresh, delicious treats with a personal touch. Whether you’re recreating the classic flavor or trying them for the first time, these cookies are guaranteed to impress family and friends alike.


Ingredients

For the Cookies:

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 cup shredded coconut, toasted
  • 1 cup caramel sauce
  • 1/2 cup semi-sweet chocolate chips

Preparation

Step 1: Prepare the Dough

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to cream together softened butter and granulated sugar until the mixture is light and fluffy.
  3. Add Dry Ingredients: Gradually add the flour and baking powder to the creamed mixture, blending until just combined.
  4. Incorporate Coconut: Fold in the toasted coconut, ensuring it is evenly distributed throughout the dough.

Step 2: Shape the Cookies

  1. Portion the Dough: Scoop out small portions of dough (about 1 tablespoon each) and shape them into balls. Flatten slightly and use your thumb or a small bottle cap to create a hole in the center, forming a ring.
  2. Place on Baking Sheet: Arrange the cookies on the prepared baking sheet, leaving about an inch of space between each.

Step 3: Bake the Cookies

  1. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
  2. Cool Completely: Remove the cookies from the oven and allow them to cool completely on a wire rack before proceeding to the next step.

Step 4: Add Caramel and Chocolate

  1. Drizzle with Caramel: Use a spoon to drizzle caramel sauce over the cooled cookies, allowing it to flow into the grooves and coat the tops.
  2. Melt the Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each, until smooth and fully melted.
  3. Drizzle with Chocolate: Use a fork or piping bag to drizzle the melted chocolate over the caramel layer.

Step 5: Finish with Coconut

  1. Sprinkle Coconut: While the caramel and chocolate are still wet, sprinkle additional toasted coconut over the tops of the cookies for added texture and flavor.

Cooking Notes

  • Toasting Coconut: Toast shredded coconut in a dry skillet over medium heat or on a baking sheet in the oven at 350°F for 5-7 minutes. Stir frequently to prevent burning.
  • Shaping Tips: If you have a small cookie cutter, use it to create perfectly uniform rings.
  • Caramel Sauce: Store-bought caramel works well, but you can also make your own for an extra homemade touch.
  • Chocolate Options: Swap semi-sweet chocolate for milk or dark chocolate, depending on your preference.

Serving Suggestions

  • Pairing: Serve these cookies with a hot cup of coffee, tea, or a glass of cold milk for the ultimate indulgence.
  • Gifting: Package these cookies in decorative boxes or bags for a homemade gift that everyone will appreciate.
  • Dessert Tray: Add them to a platter of assorted cookies and desserts for parties or gatherings.

Tips

  • Make-Ahead: The cookies can be made in advance and stored in an airtight container for up to 5 days.
  • Freezing: Unbaked cookie dough can be frozen for up to 3 months. Shape the dough into rings before freezing, and bake directly from frozen when ready.
  • Double the Recipe: These cookies disappear quickly, so consider doubling the recipe for larger batches.
  • Precision Drizzling: Use a squeeze bottle or piping bag for cleaner, more precise drizzles of caramel and chocolate.

Prep Time:

20 minutes

Cook Time:

12 minutes

Total Time:

32 minutes

Servings:

24


Nutritional Information (Per Serving):

  • Calories: 180
  • Fat: 10g
  • Carbohydrates: 22g
  • Protein: 2g

Conclusion

These Homemade Samoas Girl Scout Cookies with Chocolate Drizzle are a delightful blend of textures and flavors that will bring a smile to anyone’s face. The buttery shortbread base, gooey caramel, crunchy toasted coconut, and luscious chocolate combine into the ultimate indulgent treat. Perfect for any occasion or as a special snack, these cookies will become a staple in your baking repertoire. Make them once, and you’ll find yourself craving them time and again!

Print
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Homemade Samoas Girl Scout Cookies with Chocolate Drizzle


  • Author: Imili Johnson
  • Total Time: 32 minutes

Ingredients

Scale

For the Cookies:

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 cup shredded coconut, toasted
  • 1 cup caramel sauce
  • 1/2 cup semi-sweet chocolate chips

Instructions

Step 1: Prepare the Dough

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to cream together softened butter and granulated sugar until the mixture is light and fluffy.
  3. Add Dry Ingredients: Gradually add the flour and baking powder to the creamed mixture, blending until just combined.
  4. Incorporate Coconut: Fold in the toasted coconut, ensuring it is evenly distributed throughout the dough.

Step 2: Shape the Cookies

  1. Portion the Dough: Scoop out small portions of dough (about 1 tablespoon each) and shape them into balls. Flatten slightly and use your thumb or a small bottle cap to create a hole in the center, forming a ring.
  2. Place on Baking Sheet: Arrange the cookies on the prepared baking sheet, leaving about an inch of space between each.

Step 3: Bake the Cookies

  1. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
  2. Cool Completely: Remove the cookies from the oven and allow them to cool completely on a wire rack before proceeding to the next step.

Step 4: Add Caramel and Chocolate

  1. Drizzle with Caramel: Use a spoon to drizzle caramel sauce over the cooled cookies, allowing it to flow into the grooves and coat the tops.
  2. Melt the Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each, until smooth and fully melted.
  3. Drizzle with Chocolate: Use a fork or piping bag to drizzle the melted chocolate over the caramel layer.

Step 5: Finish with Coconut

  1. Sprinkle Coconut: While the caramel and chocolate are still wet, sprinkle additional toasted coconut over the tops of the cookies for added texture and flavor.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes

Nutrition

  • Serving Size: 24
  • Calories: 180
  • Fat: 10g
  • Carbohydrates: 22g
  • Protein: 2g