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The textures and flavors of classic Girl Scout Samoas Cookies are all there in this giant cookie. Gooey, chewy, sticky, sweet, and wonderful. It may even be better than the real thing. It’s a fast, easy, no-mixer recipe that comes together in minutes and there’s nothing fussy about it. There’s a simple stir-together dough for the crust before topping with chocolate chips, shredded coconut, sweetened condensed milk, salted caramel, and a final chocolate drizzle. You can use homemade salted caramel or your favorite storebought. I like salted caramel because the slight saltiness cuts through some of the sweetness but regular caramel sauce is fine. The cookie base is soft, chewy, dense, and the perfect support system for the chocolate, coconut, and salted caramel that gets piled on. With this recipe, it’s Girl Scout cookie season year-round. Dangerous.
Cook Time: About 35 to 37 minutes, divided
INGREDIENTS:
- 1/2 cup unsalted butter (1 stick), melted
- 1 large egg
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt, or to taste
- 3/4 cup semi-sweet chocolate chips, for sprinkling
- 1 1/2 cups sweetened shredded coconut, loosely laid in measuring cup (not packed)
- two-thirds of one 14-ounce can sweetened condensed milk (about 10 ounces)
- 4 to 5 ounces salted caramel sauce (use homemade salted caramel or storebought, regular caramel sauce may be substituted)
- 3/4 cup semi-sweet chocolate chips, melted for drizzling
DIRECTIONS:
Please visit averiecooks.com for full directions.
