Homemade Samoas Cookies (aka Caramel deLites) have a buttery shortbread base, gooey coconut caramel topping, and melted chocolate drizzle. They're buttery and crumbly yet soft and chewy with a freshly made flavor that blows the original out of the water. Keep a stash in the freezer to satisfy your cravings long after Girl Scout cookie season ends!
Samoas are my all-time favorite Girl Scout cookie, and I always buy a few boxes to support my local troop. But if you want to enjoy that caramel chocolate goodness any time of the year, you'll need this recipe! The flavor is so much fresher than the original, and they're honestly quite relaxing to make. I love cutting out the dough, molding the caramel, and dunking the cookies in melted chocolate. Just be careful — you'll want to eat them all at once!
Why You'll Love These Samoas Cookies
- Spot on flavor. Samoas are iconic cookies. You have to get just the right balance of textures and flavors to even dare compare them to the classic! I promise these copycat cookies taste like the real thing — if not better!
- Enjoy any time of year. When you make your own Samoas at home, you can enjoy them longer after your stash of cookies runs out. "Cookie season" is now officially any season!
- Control the quality. No offense to the Girl Scouts, but their favorite cookies are quite processed and contain several preservatives and stabilizers to keep their quality consistent. Make your own at home to make them to your standards!
Ingredient Notes
To make these delicious Samoas Cookies, you will need the following ingredients (full measurements in recipe card below):
- all purpose flour
- unsalted butter - make sure the butter is completely softened to room temperature to get the best crunch and crumble.
- salt
- vanilla extract
- confectioners’ sugar - for just enough sweetness.
- baking powder - this will help the shortbread cookies rise just a little bit and get the perfect crunch.
- shredded coconut - use sweetened coconut for the right amount of sweetness. Use unsweetened if you want it less sweet.
- store-bought caramels - like Kraft caramels or Werthers chewy caramels. You'll need to unwrap each one, which I like to do in front of the TV.
- heavy cream - to soften the rich caramel layer just a bit.
- semi-sweet chocolate - finely chopped.
- coconut oil - to help turn the chocolate into a crisp shell-like coating.
Baking Tools
You will also need the following baking tools and equipment:
- measuring cups and spoons
- 2 large baking sheets
- parchment paper
- mixing bowls
- electric hand mixer
- spoon
- rolling pin
- 3-inch round cookie cutter
- one-inch cookie cutter
- wire rack
How to Make the Best Samoas Cookies
First, make the shortbread cookie base.
- Cream butter. In a large mixing bowl, add the butter, salt, and vanilla, and beat together with a electric hand mixer until smooth and creamy. Add in the confectioners’ sugar, then continue to beat for 3-4 minutes, or until pale and fluffy.
- Add dry ingredients. Add in the baking powder. Spoon in the flour in increments while you continue to mix the batter with the hand mixer. Once all the flour has been fully mixed in, the batter should look slightly dry and slightly crumbly. Use your hands to bring it into a dough ball.
- Roll dough. Place the cookie dough ball onto a piece of parchment, flatten lightly, then place another piece of parchment on top. Use a rolling pin to roll the dough out to be about ¼-inch thick. Transfer to the fridge to cool for at least an hour or overnight.
- Cut cookies. Use a 3-inch round cookie cutter, alongside a 1-inch round cookie cutter, to cut out donut-shaped cookies out of the dough. Place the cut out cookies onto 2 large baking sheets lined with parchment paper (or work in batches with one sheet pan).
- Bake. Place the cookies into a 350F preheated oven to bake for 8-10 minutes. Allow to cool for 5 minutes, then transfer to a wire rack to fully cool.
Next, make the caramel coconut layer.
- Toast the coconut. Spread coconut onto one of the previously used baking sheets. Place into the 350F preheated oven to toast until evenly golden, about 10 minutes, stirring every 2 minutes to ensure even toasting. Set aside to cool while you prepare the caramel.
- Melt caramels. In a medium saucepan, add the caramels, heavy cream, and salt. Heat over medium-low heat, while stirring occasionally, until caramel is fully melted and incorporated with the cream, and is the mixture is lightly bubbling.
- Divide. Remove from the heat, then divide the caramel by pouring half into a separate bowl. Add the toasted coconut to one of the caramel halves, and fold together until completely incorporated.
Assemble the cookies.
- Assemble. Working quickly so the caramel sauce does not harden, use an offset spatula to spread a thin layer of the remaining caramel sauce onto each cookie, then use your hands to top each cookie with caramel-coconut mixture. Note: if the caramel does harden too much, you can microwave it for about 10 seconds to reliquefy it.
- Cool. Allow the cookies to cool fully so that the coconut caramel layer adheres properly to the shortbread base. About 1-2 hours.
Finally, add the chocolate layer.
- Melt chocolate. When cookies are fully cooled, add chocolate and coconut oil to a microwave-safe bowl, then place into the microwave then microwave in 30 second intervals, until fully melted and smooth.
- Dip. Dip the bottom of each cookie into the melted chocolate, then place onto a parchment lined baking sheet.
- Drizzle. After all of the cookies have been dipped, pour the remaining chocolate into a squeeze bottle or piping bag, then drizzle chocolate over top of the coconut caramel layer on each cookie.
- Rest. Allow the chocolate to fully harden before enjoying!
Recipe Variations
- Use dark chocolate chips. Semi-sweet chocolate is already pretty dark, but you can go even darker if you prefer. Since the cookies are so sweet, they can handle a little extra bitterness.
- Try flavored caramels. These days, you can buy lots of different flavors of caramel chews at the grocery store, like pumpkin spice, caramel apple, etc. It'd be fun to try different flavors for the holidays!
- Change the shape. When you make your own homemade Samoas, you can adjust the shape however you'd like. Instead of rounds, try cutting the cookie dough into thin strips or squares. No cookie cutter needed!
How to Serve
These Samoas Cookies are delicious served on their own as a sweet treat or snack. It is especially good paired with a hot drink like warm milk, tea, or coffee. Some of our favorite drinks to serve with these cookies are:
- Easy Peppermint Hot Chocolate
- Golden Milk Turmeric Latte
- Chai Tea Latte
- Slow Cooker Apple Cider
- White Hot Chocolate
- Matcha Latte
Recipe Tips and Tricks
- Be patient. Every component of this recipe requires a little patience. The butter must be perfectly softened, the cookies need to cool, and the caramel needs time to solidify. Give yourself time to make this copycat recipe just right and try not to rush!
- Watch the caramel. Even though this recipe uses storebought caramel, it's possible to overcook it or let it firm up too much. If the caramel is too thick, it can snap the cookies and be difficult to use. If needed, microwave the caramel mixture for 10 seconds or so to help soften it up.
- Wet your hands. Dampen your hands before placing the coconut caramel mixture on top of the cookies to keep it from sticking.
Storing and Freezing Instructions
How to Store
Store any leftover Samoa cookies in an airtight container at room temperature for 4-5 days, but I like to keep them in the fridge for a chewier bite. They also last a little bit longer, too.
How to Freeze
If you're going through the effort to make these cookies, you should certainly tuck some into the freezer for later! They freeze very well, and I enjoy eating them straight from the freezer. They're hard and chewy in all the right ways. If you prefer them a little softer, place them on a plate at room temperature for about 10 minutes then serve.
FAQ
Samoa cookies are one of the most popular Girl Scout cookies ever due to their crumbly, buttery shortbread cookie base, caramel coconut layer, and melted chocolate base and drizzle. They're buttery, chewy, sweet, and rich, and it's impossible not to love them!
Two companies bake Girl Scout cookies: Little Brownie Bakers (Samoas) and ABC Bakers (Caramel deLites), and the name depends on the manufacturer. There are some subtle differences between the end product, too. Although each cookie follows the same general recipe, Caramel Delites usually have slightly taller cookies.
The only source of gluten in this recipe comes from flour, which is a crucial component in the cookie base. You can try using a 1:1 gluten-free flour replacement, but bear in mind that the cookies may be more delicate and crumbly (not necessarily a bad thing).
More Cookie Recipes with Chocolate
- 50 Best Cookie Recipes
- Coconut Macaroons
- Chocolate Thumbprint Cookies
- Chocolate Crinkle Cookies
- Hot Chocolate Cookies
- Chocolate-Dipped Shortbread Heart Cookies
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Recipe
Samoas Cookies
- Total Time: 2 hours 55 minutes
- Yield: 20-24 cookies
- Diet: Vegetarian
Description
Homemade Samoas Cookies (aka Caramel deLites) have a buttery shortbread base, gooey coconut caramel topping, and melted chocolate drizzle. They're buttery and crumbly yet soft and chewy with a freshly made flavor that blows the original out of the water. Keep a stash in the freezer to satisfy your cravings long after Girl Scout cookie season ends!
Ingredients
For the shortbread cookie base:
- 10 tablespoons (142 grams) unsalted butter, at room temperature
- ¼ teaspoon salt
- ½ teaspoon vanilla
- ½ cup (60 grams) confectioners’ sugar, sifted to remove lumps
- ½ teaspoon baking powder
- 1 ½ cups (180 grams) all purpose flour
For the caramel coconut layer:
- 3 cups (300 grams) shredded sweetened coconut
- 16 ounces (454 grams) store-bought chewy caramels, such as kraft caramels or werthers chewy caramels
- 3 tablespoons (44 grams) heavy cream
- small pinch of salt
For the chocolate layer:
- 6 ounces (170 grams) semi-sweet chocolate, finely chopped
- ¾ teaspoon coconut oil
Instructions
Make the shortbread cookie base:
- Preheat the oven to 350F. Prepare 2 large baking sheets with parchment paper.
- In a large mixing bowl, add the butter, salt, and vanilla, and beat together with a electric hand mixer until smooth and creamy. Add in the confectioners’ sugar, then continue to beat for 3-4 minutes, or until pale and fluffy.
- Add in the baking powder. Spoon in the flour in increments while you continue to mix the batter with the hand mixer. Once all the flour has been fully mixed in, the batter should look slightly dry and slightly crumbly. Use your hands to bring it into a dough ball.
- Place the cookie dough ball onto a piece of parchment, flatten lightly, then place another piece of parchment on top. Use a rolling pin to roll the dough out to be about ¼-inch thick. Transfer to the fridge to cool for at least an hour or overnight.
- Use a 3-inch round cookie cutter, alongside a 1-inch round cookie cutter, to cut out donut-shaped cookies out of the dough. Place the cut out cookies onto baking sheets
- Place the cookies into the oven to bake for 8-10 minutes. Allow to cool for 5 minutes, then transfer to a wire rack to fully cool.
Make the caramel coconut layer:
- Spread coconut onto one of the previously used baking sheets. Place into the 350F preheated oven to toast until evenly golden, about 10 minutes, stirring every 2 minutes to ensure even toasting. Set aside to cool while you prepare the caramel.
- In a medium saucepan, add the caramels, heavy cream, and salt. Heat over medium-low heat, while stirring occasionally, until caramel is fully melted and incorporated with the cream, and is the mixture is lightly bubbling.
- Remove from the heat, then divide the caramel by pouring half into a separate bowl. Add the toasted coconut to one of the caramel halves, and fold together until completely incorporated.
- Working quickly so the caramel sauce does not harden, use an offset spatula to spread a thin layer of the remaining caramel sauce onto each cookie, then use your hands to top each cookie with caramel-coconut mixture. Note: if the caramel does harden too much, you can microwave it for about 10 seconds to reliquefy it.
- Allow the cookies to cool fully so that the coconut caramel layer adheres properly to the shortbread base. About 1-2 hours.
Add the chocolate layer:
- When cookies are fully cooled, add chocolate and coconut oil to a microwave-safe bowl, then place into the microwave then microwave in 30 second intervals, until fully melted and smooth.
- Dip the bottom of each cookie into the melted chocolate, then place onto a parchment lined baking sheet.
- After all of the cookies have been dipped, pour the remaining chocolate into a squeeze bottle or piping bag, then drizzle the chocolate over top of the coconut caramel layer on each cookie.
- Allow the chocolate to fully harden before enjoying.
Notes
How to store: Store any leftover Samoa cookies in an airtight container at room temperature for 4-5 days, but I like to keep them in the fridge for a chewier bite. They also last a little bit longer, too.
How to freeze: If you're going through the effort to make these cookies, you should certainly tuck some into the freezer for later! They freeze very well, and I enjoy eating them straight from the freezer. They're hard and chewy in all the right ways. If you prefer them a little softer, place them on a plate at room temperature for about 10 minutes then serve.
- Prep Time: 40 minutes
- Rest Time: 2 hours
- Cook Time: 15 minutes
- Category: Cookies
- Method: Bakes
- Cuisine: American
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