Dulce De Leche Girl Scouts Samoas Cookies Recipe
These delicious chocolatey coconut crisp dulce de leche girl scouts samoas cookies recipe taste amazing. We’ve added a twist to our dulce de leche girl scouts samoas cookies recipe by using dulce de leche instead of caramel and let me tell you they’re soo good.
For years we’ve been supporting our local girl scouts by purchasing samoas cookies, which inspired me to start working on samoas cookie recipe but with a South American twist…Dulce de leche.
I promise you will love my version of somoas cookies and take on this classic girl scouts cookies. Ready to make It? Let’s do it!
Ingredients For Samoas Cookies Dough:
- 2 cups all purpose flour (220 grams) plus some for dusting
- 6 teaspoon buttermilk (15 grams) or milk
- 1/4 teaspoon salt (2 grams)
- 1 teaspoon vanilla extract (5 grams)
- 3/4 cup granulated sugar (150 grams)
- 1/2 teaspoon baking powder (2 grams)
- 1 cup unsalted butter (230 grams) room temperature
Ingredients For The Samoas Cookies Topping:
- 1 cup dulce de leche (300 grams) recipe follows or store bought
- 2 1/2 cups unsweetened coconut (250 grams)
- 4 tablespoons whipping cream 35% (60 grams)
- 1 1/4 cups milk or dark chocolate chips (215 grams) melted
How To Make Dulce De Leche Samoas Girl Scout Cookies?
- In a medium size bowl, add the flour, salt and baking powder and sift. Set aside.
- Add the butter and sugar into a bowl and cream together using a hand mixer. You can use a planetary mixer with the paddle attachment.
- Combine the flour mixture with the creamed butter and mix until a crumbly consistency.
- pour in the vanilla extract and milk and mix just until the cookie dough comes together. Form into a dough ball, slight flatten, cover and refrigerate for about 20 minutes or until it firm ups.
- in the meantime, add the the dulce de leche and the whipping cream into a microwave save bowl, heat for 1 minute then stir, repeat with three intervals of 15 seconds.
- Add the 3/4 of melted dulce de leche to the coconut and mix together and set aside.
- Preheat oven to 175°C (350°F) and set rack to middle position. Line two baking trays with parchment paper.
- Remove cookie dough from refrigerator and place onto a lightly flour work surface. Gently roll out the dough to about 1/4 inches in thickness and cut out using a 2 1/2 cookie cutter. Using a 1/2 inch round cutter, cut the center so it resembles a donut. You can rework the the cut center pieces or use them as mini cookies.
- Place cookies onto lined parchment paper and bake for about 11-14 minutes. Bake one tray at a time.
- Once baked, remove cookies from the oven and cool for at least 30 minutes.
- Samoas Topping– Melt the chocolate, spread a thin layer of dulce de leche reserve onto top of cookie then dip into melted chocolate, followed by a layer of coconut mixture.
- Finish off with a drizzle of chocolate.
- Let the cookie set.
- Serve and enjoy!
Samoas Cookies With Dulce De Leche
Your gonna love these delicious sweet chocolatey coconut crisp girl scouts samoas cookies with dulce de leche.
Ingredients
INGREDIENTS FOR SAMOAS COOKIES DOUGH:
- COOKIE DOUGH
- 2 cups all purpose flour 220 grams plus some for dusting
- 6 teaspoon buttermilk 15 grams or milk
- 1/4 teaspoon salt 2 grams
- 1 teaspoon vanilla extract 5 grams
- 3/4 cup granulated sugar 150 grams
- 1/2 teaspoon baking powder 2 grams
- 1 cup unsalted butter 230 grams room temperature
INGREDIENTS FOR THE SAMOAS COOKIES TOPPING:
- 1 cup dulce de leche 300 grams recipe follows or store bought
- 2 1/2 cups unsweetened coconut 250 grams
- 4 tablespoons whipping cream 35% 60 grams
- 1 1/4 cups milk or dark chocolate chips 215 grams melted
Instructions
- HOW TO MAKE DULCE DE LECHE SAMOAS GIRL SCOUT COOKIES?
- In a medium size bowl, add the flour, salt and baking powder and sift. Set aside.
- Add the butter and sugar into a bowl and cream together using a hand mixer. You can use a planetary mixer with the paddle attachment.
- Combine the flour mixture with the creamed butter and mix until a crumbly consistency.
- pour in the vanilla extract and milk and mix just until the cookie dough comes together. Form into a dough ball, slight flatten, cover and refrigerate for about 20 minutes or until it firm ups.
- in the meantime, add the the dulce de leche and the whipping cream into a microwave save bowl, heat for 1 minute then stir, repeat with three intervals of 15 seconds.
- Add the 3/4 of melted dulce de leche to the coconut and mix together and set aside.
- Preheat oven to 175°C (350°F) and set rack to middle position. Line two baking trays with parchment paper.
- Remove cookie dough from refrigerator and place onto a lightly flour work surface. Gently roll out the dough to about 1/4 inches in thickness and cut out using a 2 1/2 cookie cutter. Using a 1/2 inch round cutter, cut the center so it resembles a donut. You can rework the the cut center pieces or use them as mini cookies.
- Place cookies onto lined parchment paper and bake for about 11-14 minutes. Bake one tray at a time.
- Once baked, remove cookies from the oven and cool for at least 30 minutes.
- Samoas Topping– Melt the chocolate, spread a thin layer of dulce de leche reserve onto top of cookie then dip into melted chocolate, followed by a layer of coconut mixture.
- Finish off with a drizzle of chocolate.
- Let the cookie set.
- Serve and enjoy!