This recipe is inspired by the delicious Girl Scout Samoa cookies, except I added more chocolate, more caramel, and more…cookie! These cookies are chewy and sweet, and they don’t have the standard hole in the middle so you get even more cookie goodness with every bite!
My Recipe for Homemade Samoa Cookies
I think we can all collectively agree that we get hit with random waves of cravings for Girl Scout cookies. It’s the way we’re wired! The other day, I needed a Samoa cookie but found that so many of the recipes I found online took too long. I had to remedy that for my own satisfaction, but now you can reap the rewards as well!
This is a simple homemade version of the chocolate Samoa, and since I don’t bother with a hole in the middle, it comes together rather simply. My recipe is for a whole chewy cookie and it has all the same flavors and textures as the cookie we all know and love.
The base is a perfect chocolate cookie, and then it’s dipped and drizzled in chocolate, caramel, and coconut flakes. If you want, you can even make the cookie the day ahead and decorate them the day you serve them! Give these yummy Samoa’s a try and you’ll amaze everyone at your next party!
Ingredients To Make Your Own Samoa Cookies
The chocolate cookie base is comprised of classic ingredients! Just grab some butter, brown sugar, white sugar, eggs, flour, baking soda, baking powder, and salt. Add cocoa powder and cream of tartar in there and you’re ready to roll!
For the sweet caramel topping, mix together butter, powdered sugar, caramel ice cream topping, milk, vanilla, and salt.
Finally, my favorite part – toppings! I used toasted coconut flakes, caramels, and semi-sweet chocolate chips.
Toppings: toasted coconut flakes, caramels, water, semi-sweet chocolate chips
How To Make Homemade Girl Scout Cookies
Step 1: Preheat
Preheat your oven to 350 degrees F.
Step 2: Mix Wet Cookie Dough Ingredients
With an electric or stand mixer, cream together the softened butter, brown sugar, and sugar on medium speed until it’s mixed together and looks light and fluffy. Add your eggs and beat the mixture until it’s well combined.
Step 3: Mix Dry Cookie Dough Ingredients and Combine
In a small bowl, combine the dry cookie dough ingredients which includes flour, cocoa powder, baking soda, cream of tartar, baking powder, and salt. Slowly add this mixture to the creamed mixture until it’s well combined.
Step 4: Bake Cookie Dough
Use a small cookie scoop to drop the dough onto a baking sheet. Bake your cookies for 8-10 minutes and cool them for 2 minutes on the baking sheet. Then, remove them from the baking sheet and allow them to cool completely on a wire rack.
Step 5: Prepare Frosting
While the cookies are baking, use this time to cream the butter in a small bowl until it’s pale in color, and then add in powdered sugar, caramel ice cream topping, milk, vanilla, and salt. Beat until it’s well combined, and use this to first each cooled cookie.
Step 6: Toast Coconut
Toast the coconut by spreading the flakes in a thin layer on a baking pan. Bake them at 350 degrees F for 7-10 minutes, stirring frequently. Watch them carefully so they don’t burn, and then top each frosted cookie with a sprinkling of toasted coconut.
Step 7: Melt Caramels & Chocolate Chips
Melt the caramel in a microwave-safe bowl with water. Heat for 45 seconds and stir. Continue in 15-second intervals if it’s not completely melted. Drizzle over each cookie.
Place the chocolate chips in a microwave-safe bowl and heat it for 20-second intervals, stirring well until melted. Drizzle over the cookie and allow both the chocolate and caramel to set. Enjoy!
Easy, just bake it a little longer! If you follow my recipe, the edges will be slightly crispy with a mainly chewy chocolate cookie at its core, but you can always bake them for a few extra minutes to make it firmer all the way through.
Of course! This is my version of the Samoa cookie, but you can take it and run with it. I think it sounds pretty good with chopped nuts on top, or you can mix chocolate chips into the cookie dough. Have fun with it!
Yes! Believe it or not, there are two different Girl Scout cookie manufacturers and they both have different names for some of their cookies. I grew up calling them Samoa’s though.
More Caramel and Chocolate Recipes
Thanks so much for reading! Enjoy these chocolate and caramel treats inspired by a classic! Let me know what you think!
- Cookie bottom
- 1 cup butter softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tarter
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 3 cups powdered sugar
- 1/4 cup caramel ice cream topping
- 2-3 tablespoons milk
- 1 teaspoon vanilla
- pinch of salt
- 1 cup coconut flakes toasted
- 16 caramels unwrapped
- 1-2 tablespoons water
- 1/2 cup semi sweet chocolate chips
Preheat oven to 350 degrees F.
With an electric mixer (or stand mixer) cream butter, brown sugar and sugar on medium speed until light and fluffy. Add eggs and beat until well combined.
In a small bowl combine flour, cocoa powder, baking soda, cream of tarter, baking powder and salt. Slowly add to the creamed mixture until well combined.
Drop dough using a small cookie scoop onto a baking sheet. (or use rounded teaspoons) Bake for 8-10 minutes. Cool for 2 minutes on baking sheet then remove to wire racks to cool completely.
While cookies are baking prepare frosting by creaming butter in a small bowl until pale in color. Add in powdered sugar, caramel ice cream topping, milk, vanilla and salt. Beat until well combined. Use this to frost the top of each cooled cookie.
Toast coconut by spreading in a thin layer in a baking pan. Bake at 350 degrees F for 7-10 minutes stirring frequently. Watch carefully!! Top each frosted cookie with coconut.
Place caramels with water in a microwave safe bowl and heat for 45 seconds and stir. If your caramel has not melted heat at 15 second intervals and stir well after each until melted. Drizzle over the top of each cookie.
Place chocolate chips in a microwave safe bowl and heat at 20 second intervals stirring well after each until melted. Drizzle over the top of each cookie. Allow the chocolate and caramel to set.