With these luxurious cookies you get all the tempting flavors of a girl scout samoa cookie with the soft texture of a sugar cookie! A treat people of all ages will love!
Inspirational quote by me of the day – Samoa cookies are key to a good and prosperous life. Okay, I’m sure you know I’m only kidding but there has got to be some bit of truth to that doesn’t there :)?
I spend a lot of time on Pinterest and notice a lot of inspiration quotes so I though I’d just throw my own in there. In my opinion the best Girl Scout cookie that has ever, and probably will ever be created is the Samoa (to be honest, I think I’ve only ever tried the Samoa and the thin mints because I’m too in love with the Samoa’s to ever have the desire to buy another kind – but I already know I won’t like the other ones better. I just know).
These cookies have been on my sugar cookies to make list for at least a year. I love sugar cookies and how versatile they can be. They are nearly as versatile as cupcakes so I’m surprised there aren’t hundreds more variations on them.
This recipe is based off two Samoa inspired desserts I’ve already posted, so basically I just brought those two together to create these lovelies. I adapted them from my favorite Frosted Sugar Cookies and from a more recent post, my Samoa Cupcakes.
They are two recipes that were meant to collide, for sure. If you like Samoa cookies then you are most definitely going to love these!
How could you not with their soft, Lofthouse sugar cookie style texture, their rich caramel frosting along with a generous sprinkling of perfectly toasted coconut, and plenty of chocolate drizzling to pair with that finishing touch of a decadent caramel sauce? Yes, do enjoy!
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The tempting flavors of a girl scout samoa cookie meet the soft texture of a sugar cookie! Such a irresistible cookie!
- 2 1/2 cups cake flour (scooped and leveled)
- 2 tsp cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter , at room temperature
- 1/4 cup all vegetable shortening (unflavored), at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 large egg white
- 2 tsp vanilla extract
- 6 Tbsp salted butter , at room temperature
- 1/2 cup caramel sauce (cold), homemade or store-bought, plus more for drizzling
- 3 cups powdered sugar
- 1/2 tsp vanilla extract
- 1 - 2 Tbsp milk
- 1 cup chocolate chips (preferably 1/2 cup milk chocolate and 1/2 cup semi-sweet)
- 1/4 cup heavy cream
- 1 cup toasted sweetened coconut , slightly crushed into smaller pieces
FOR THE COOKIES: In a mixing bowl, whisk together flour, cornstarch, baking powder and salt, set aside.
In the bowl of an electric stand mixer whip together 1/2 cup butter, shortening and granulated sugar on medium-high speed until very pale and fluffy, about 3 - 4 minutes, occasionally scrapping down the sides and bottom of the bowl.
Mix in egg, then add egg white and vanilla and blend until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
Cover with plastic wrap and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration.
Scoop dough out and shape into balls (about the size of a golf ball, 40 grams each). Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the bottom of a large measuring cup), press and evenly flatten dough to 1/3" thick.
Transfer flattened dough to parchment paper lined cookie sheets and repeat process with remaining dough.
Bake in preheated oven 8 - 11 minutes. Allow to cool 5 minutes on baking sheet before transferring to a wire rack to cool. Cool completely then frost with caramel frosting and sprinkle with toasted coconut (and lightly press coconut into frosting).
FOR THE FROSTING: In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until pale and fluffy.
Mix in caramel sauce and vanilla, then add powdered sugar and whip until fluffy, slowly adding milk 1 tsp at a time to reach desired consistency.
FOR THE CHOCOLATE DRIZZLE: Add chocolate chips and heavy cream to a small microwave safe bowl and heat mixture on 50% power in 20 second intervals, stirring after each interval until melted and smooth and stirring well once it's fully melted, cool slightly.
Transfer to a piping bag or resealable bag, cut tip off corner and drizzle over cookies. Allow chocolate to set then drizzle with remaining caramel sauce. Store in an airtight container.