If you’ve ever indulged in a box of Samoas Girl Scout Cookies, you know just how irresistible their combination of buttery shortbread, caramel, toasted coconut, and rich chocolate can be. I remember the first time I tried one—I was instantly hooked. The chewy caramel mixed with the crunchy cookie base and topped with chocolate drizzles made it one of my all-time favorite cookies. That’s when I decided to recreate them at home, and I was thrilled to find out how simple and rewarding the process can be.
These Homemade Samoas Cookies deliver all the flavors and textures of the original without the need to wait for Girl Scout cookie season. They’re perfect for holidays, bake sales, or just a fun weekend baking project. Plus, making them from scratch allows you to control the ingredients, ensuring every bite is as delicious as the store-bought version—if not better!
Why You’ll Love This Recipe
- Same taste as the original: All the classic flavors, made right in your kitchen.
- Fun to make: Great for baking with kids or friends.
- Customizable: Easily adjust the sweetness or toppings to suit your preference.
- Perfect for any occasion: Ideal for gifting, celebrations, or satisfying cravings.
- Make-ahead friendly: Store in the freezer and enjoy whenever you like.
Recipe
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons milk
- ½ teaspoon vanilla extract
For the Topping:
- 3 cups shredded sweetened coconut
- 12 ounces chewy caramels (store-bought or homemade)
- 3 tablespoons heavy cream
- ¼ teaspoon salt
- 8 ounces semi-sweet chocolate chips
Directions
- Make the Cookie Dough:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Gradually add the flour, baking powder, and salt. Mix until combined.
- Stir in the milk and vanilla extract, continuing to mix until the dough forms a smooth, pliable consistency.
- Cut and Bake the Cookies:
- Roll out the dough to ¼-inch thickness on a lightly floured surface.
- Use a 2-inch round cutter to cut out circles. Then, cut out the centers using a smaller cutter or bottle cap to create a ring shape.
- Place the cookies onto the prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Transfer the cookies to a wire rack and allow them to cool completely.
- Toast the Coconut:
- Spread the shredded sweetened coconut on a baking sheet.
- Toast in the oven at 350°F (175°C) for 5–7 minutes, stirring halfway through to ensure even browning.
- Keep a close eye on it, as coconut can burn quickly.
- Prepare the Caramel Mixture:
- In a saucepan over low heat, melt the caramels with the heavy cream and salt, stirring constantly until smooth and creamy.
- Remove from heat and fold in the toasted coconut until fully coated.
- Assemble the Cookies:
- Spread a layer of the caramel-coconut mixture on top of each cookie, pressing gently to adhere.
- Let the topping set for about 10 minutes.
- Melt the Chocolate:
- Melt the semi-sweet chocolate chips in the microwave in 30-second intervals, stirring after each, until smooth.
- Dip the bottom of each cookie into the melted chocolate and place them back onto the parchment paper-lined baking sheet.
- Use a piping bag or spoon to drizzle chocolate over the tops of the cookies.
- Chill and Set:
- Refrigerate the cookies for 10–15 minutes, or until the chocolate is fully set.
- Serve and Enjoy:
- Once set, serve immediately or store them in an airtight container.
Serving and Storage Tips
- Serving: Enjoy these cookies at room temperature or slightly chilled for a firm bite. Pair them with coffee, tea, or a glass of milk for the ultimate treat.
- Storage: Store in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks.
- Freezing: Freeze the cookies in a single layer, then transfer them to a freezer-safe bag or container for up to 2 months. Thaw in the fridge or at room temperature before serving.
Helpful Notes
- For a smoother caramel texture, add an extra tablespoon of cream if the mixture is too thick.
- Use a piping bag for a cleaner and more professional chocolate drizzle.
- Chill the dough before rolling it out if it becomes too soft to handle.
FAQs
- Can I use dark chocolate instead of semi-sweet chocolate?
Absolutely! Dark chocolate adds a richer flavor and pairs beautifully with the caramel and coconut. - What if I don’t have a round cookie cutter?
Use a glass or jar lid for the outer circle and a bottle cap for the inner hole. - Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend. - How do I keep the chocolate coating smooth?
Adding a little coconut oil or shortening to the melted chocolate helps achieve a glossy, smooth finish. - Can I use homemade caramel?
Absolutely! Homemade caramel can elevate the flavor even more if you prefer to make it from scratch.
Final Thoughts
These Homemade Samoas Girl Scout Cookies are everything you love about the original—crunchy, chewy, chocolatey, and utterly addictive. They’re perfect for holiday trays, bake sales, or simply treating yourself. I love making these cookies because they bring back nostalgic memories and add a homemade touch to a classic favorite.
They may look fancy, but they’re surprisingly simple to make. With just a few steps and some basic ingredients, you’ll have a batch of cookies that look bakery-perfect and taste even better. So roll up your sleeves, grab your ingredients, and treat yourself to these homemade delights. Happy baking!
Homemade Samoas Girl Scout Cookies
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons milk
- ½ teaspoon vanilla extract
For the Topping:
- 3 cups shredded sweetened coconut
- 12 ounces chewy caramels store-bought or homemade
- 3 tablespoons heavy cream
- ¼ teaspoon salt
- 8 ounces semi-sweet chocolate chips
Instructions
Make the Cookie Dough:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Gradually add the flour, baking powder, and salt. Mix until combined.
- Stir in the milk and vanilla extract, continuing to mix until the dough forms a smooth, pliable consistency.
Cut and Bake the Cookies:
- Roll out the dough to ¼-inch thickness on a lightly floured surface.
- Use a 2-inch round cutter to cut out circles. Then, cut out the centers using a smaller cutter or bottle cap to create a ring shape.
- Place the cookies onto the prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Transfer the cookies to a wire rack and allow them to cool completely.
Toast the Coconut:
- Spread the shredded sweetened coconut on a baking sheet.
- Toast in the oven at 350°F (175°C) for 5–7 minutes, stirring halfway through to ensure even browning.
- Keep a close eye on it, as coconut can burn quickly.
Prepare the Caramel Mixture:
- In a saucepan over low heat, melt the caramels with the heavy cream and salt, stirring constantly until smooth and creamy.
- Remove from heat and fold in the toasted coconut until fully coated.
Assemble the Cookies:
- Spread a layer of the caramel-coconut mixture on top of each cookie, pressing gently to adhere.
- Let the topping set for about 10 minutes.
Melt the Chocolate:
- Melt the semi-sweet chocolate chips in the microwave in 30-second intervals, stirring after each, until smooth.
- Dip the bottom of each cookie into the melted chocolate and place them back onto the parchment paper-lined baking sheet.
- Use a piping bag or spoon to drizzle chocolate over the tops of the cookies.
Chill and Set:
- Refrigerate the cookies for 10–15 minutes, or until the chocolate is fully set.
Serve and Enjoy:
- Once set, serve immediately or store them in an airtight container.
Notes
- For a smoother caramel texture, add an extra tablespoon of cream if the mixture is too thick.
- Use a piping bag for a cleaner and more professional chocolate drizzle.
- Chill the dough before rolling it out if it becomes too soft to handle.
