Girl Scout Samoas Dupe

Maturing is realizing samoas are the superior Girl Scout cookie. It took me all cookie season to get my hands on some Girl Scout cookies. I swear they aren’t outside like they used to be! The classic caramel, chocolate, and shortbread Girl Scout cookie from scratch. This is truly the only recipe you'll need to enjoy these year-round!

Quick Shortbread 101

This traditional Scottish biscuit is such an easy bake that only requires 3 ingredients. Traditionally shortbread does not contain any leavening ingredients and is crumbly in texture.

Why measure with your heart?

You may see in my recipes that I do not provide a measurement for vanilla and occasionally for other ingredients. I like to allow you as much creative freedom as possible without destroying the recipe. I trust your instincts. Now obviously don’t go and pour the entire bottle of vanilla in your batter, but it’s not one of those ingredients you have to be super meticulous with. If I don’t measure it why should you?

For a pinch of salt I pour the salt in my hand and use my pointer finger and thumb to pinch, then add it to my bowl.

All of my recipes are written as I do them.

From a young age, my mom used to always get on me for not following recipes to a T, but as I got older I realized that the creative freedom I gave myself fueled my love for baking. In the kitchen I allow my mind to wander and test the limits of each recipe. Sometimes resulting in disaster but more often than not resulting in a delicious outcome.

Prep Time: 25 mins | Chill time: 1 hour | Bake time: 12 mins

Ingredients:

Shortbread

• 1 cup salted butter (you can also use unsalted butter and add in a pinch of salt)

• 2/3 cup sugar

• 2 cup flour

Garnishes

• 1 cup coconut flakes to toast

• 1 1/2 cup chocolate to melt

• 1 cup of caramel to melt

Instructions:

1. Start by toasting your coconut in the oven at 400°F for about 5 minutes; once the coconut flakes are golden brown take them out and set them on the side

2. For the shortbread …

   1. combine your butter and sugar

   2. + flour and a pinch of salt

      • (you might need to use your hands to work the dough together, or you can use a food processor)

   3. form the dough into a ball and refrigerate for 1 hour

      • this is super important to ensure the cookies don’t melt in the oven !!

3. Toward the end of the hour preheat your oven to 350°F

4. Roll out your dough and cut out small circles (I used a shot glass!) then cut out smaller circles within the circles to create sort of a doughnut shape (I used a piping tip)

5. Bake your cookies for 12 mins

6. While the cookies are baking make/melt your caramel and chocolate

7. Combine caramel and toasted coconut

8. Dip the bottom of the cookie in chocolate and then put the caramel mixture on top of the cookie. drizzle more chocolate on top

9. Refrigerate until the chocolate hardens

10. Enjoy !