Copycat Samoas Cookies | The Squeaky Mixer

Copycat Samoas Cookies

These cookies are so delicious and nostalgic and taste JUST like the ones we all know and love. The best part is that they are so easy to make and now you get to have copycat Samoas Cookies allll year long!

Copycat Samoas Cookies | The Squeaky Mixer

Cutting Out Samoas Cookie Dough

I used a 3.5″ round cookie cutter to cut out as many circles as I could then used the end of a large piping tip to cut the center circle out. If you have a small cookie cutter for the center that of course will work well too. If worst comes to worst and you don’t have any small cutters, use a small pairing knife to cut a circle out of the center…but please be careful ๐Ÿ™‚

Copycat Samoas Cookies | The Squeaky Mixer
Copycat Samoas Cookies | The Squeaky Mixer

Use the small circles that were cut out from the center to scrap and reroll all the dough to get as many cookies as you can! Nothing should go to waste!

Copycat Samoas Cookies | The Squeaky Mixer

Tips For Making Samoas Cookies

The toughest part of this recipe will be evenly spreading the caramel coconut mixture on top of each cookie. It’s a bit of a sticky process but is so worth it. As I suggest in the recipe, have a small bowl of water ready. Lightly dip your fingers and fork into the water to keep the coconut mixture from sticking to you too much. That way you get to add an even amount on the cookies easier.

Copycat Samoas Cookies | The Squeaky Mixer

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Who on earth doesn’t like Girl Scout Cookies?! My favorites were always the caramel delights and thin mints. But if I’m being honest, I don’t think that there was ever…

Copycat Samoas Cookies

4.7 from 46 votes
Recipe by Maddison Koutrouba – thesqueakymixer.com
Servings

30-36

servings
Cooking time

10

minutes
Cook Mode

Keep the screen of your device on.

Ingredients

  • 1 cup unsalted butter, room temperature

  • 1/2 cup sugar

  • 2 cups all-purpose flour

  • 1/4 tsp. baking powder

  • 1/4 tsp. salt

  • 2 1/2 Tbsp. whole milk

  • 1 tsp. vanilla extract

  • Coconut Caramel Topping
  • 2 1/4 cups shredded, sweetened coconut

  • 11 oz kraft baking caramels

  • 5 Tbsp. milk

  • 1/4 tsp. salt

  • 1 1/2 cups semi-sweet chocolate

Directions

  • In a large bowl with an electric mixer or the bowl of a stand mixer fit with the paddle attachment, cream together the butter and the sugar until light and smooth.
  • Scrape down the sides of the bowl then add in the flour, baking powder, and salt. Mix on low speed then add in the milk and vanilla. This will help to bring the dough together a bit more. The dough may look crumbly at first but should come together in your hands.
  • Transfer the dough onto a sheet of parchment paper then with another sheet of parchment on top, roll it out to about 1/8″ thick. Transfer the rolled-out dough to a cookie sheet and allow the dough to chill for at least 30 minutes or up to an hour.
  • Once the dough has chilled, preheat the oven to 350 degrees F and line two cookie sheets with parchment paper.
  • Use a 3.5″ – 4″ round cookie cutter to cut out as many circles as you can then use a smaller circle cookie cutter or the end of a piping tip to cut out the center of the cookie. Place the completed “donut” shaped cookies onto your prepared cookie sheets about 1 1/2″ – 2″ apart.
  • Bake for about 10 minutes or until golden brown. Allow the cookies to cool completely on a wire rack before assembling.
  • Coconut Caramel Topping
  • Place the coconut on a cookie sheet and bake for 5-10 minutes at 350 degrees F to toast the caramel. Keep a close eye on the coconut as it can burn quickly, you may need to toss the coconut around a bit to keep it toasting evenly as well.
  • In a small saucepot, place the caramel squares, milk, and salt over low to medium heat. Be sure to stir this mixture around so no caramel gets stuck to the bottom of the pan. As the mixture melts the milk and caramels combine easier.
  • Once this mixture is melted and smooth and your coconut is toasted, combine them both in a medium-sized bowl. Mix completely to combine.
  • Use clean hands and a fork to add an even amount of this coconut topping on top of each cookie. To help the mixture from sticking too much to your fork or hands, keep a small bowl of water around to lightly dip your fingers into to prevent it from sticking to your hands.
  • Once each cookie is topped with the coconut caramel mixture, allow them to sit in the fridge for about 15 minutes to firm up before we dip them in chocolate.
  • Melt the chocolate in 30-second intervals mixing between each time until it is completely melted and smooth. One at a time, dip the bottom of each cookie in chocolate then scrape off the excess on the sides of the bowl.
  • Place each dipped cookie onto a cookie sheet fit with parchment paper. Continue this process until each cookie has been dipped. Once each cookie has been dipped, take scoop the leftover melted chocolate into a piping bag and pipe a drizzle of chocolate on top of each cookie.
  • Allow the cookies to set in the fridge for about 15-20 minutes and to allow for the chocolate to harden. Enjoy!

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6 Comments

  1. I just made these today with my niece, they are unbelievable! They taste so much better than the GS ones. Everyone loved them!
    Thank you for a great recipe!

  2. Holy crap these are delicious! They taste so similar and look just like the Girl Scout ones! If you didnโ€™t order Girl Scout cookies but are craving a samoa, definitely make these! Couldnโ€™t be more pleased with them! Love the recipe and this blog๐Ÿ’—

  3. I am definitely going to be making these , but without the whole in the middle as that makes it more finicky for placing the coconut mixture on top as for me itโ€™s about the overall taste of the cookies not the shape . Super excited to make a big batch ! Thank you so much for the recipe !