Anyways...
I added these cookies to my Junk at Home challenge because they were highly requested during my oh-so-official poll in December. People love Girl Scout cookies and they want access to them year round.
I hate to tell people, for fear that they will blame me when they gain forty pounds, but two varieties of Girl Scout cookies are available year round. Thin Mints and Samoas.
The same factory that produces Samoas and Thin Mints, also produces a Keebler-branded version of each cookie - the Grasshopper and the Coconut Dream. They are the exact same cookie. You can buy these any time you want, so long as you are at a grocery store. But if it's Girl Scout cookie season, be sure to buy from those cuties. Yes, even though they cost like $85 a box now. (Price of cookies when little Vicki sold cookies? $2.25/box. True story.)
Since you can buy the legit, original cookie anywhere, anytime, and there are dozens of recipes on other food blogs, I didn't want to make just any Samoa cookie. I made them a little bit more tasty, with more chocolate. And salted caramel. Enjoy.
Three Years Ago: Chocolate-Peppermint Marshmallows
Four Years Ago: Homemade Butterfinger Bars
Dark Chocolate, Salted Caramel Samoas
A Wilde Original
For the Cookies
1 stick (8 tablespoons) unsalted butter
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/3 cup natural cocoa powder
3/4 cup plus 2 tablespoons all-purpose flour
Cream butter with sugar until fluffy. Scrape down the sides of the bowl and add vanilla extract. Beat to combine. Sift in cocoa powder and all-purpose flour. Mix until smooth. Lay out a long sheet of plastic wrap. Pour dough onto plastic wrap and fold over. Roll out dough to 1/4-inch thick. Place on a baking sheet and set in the fridge to chill for 1 hour.
Preheat oven to 350 °F. Take dough from the fridge and stamp out donut-shaped cookies (using either a donut stamp or two circular cookie cutters. Bake cookies for 10-12 minutes. Once baked, remove from the oven and let cool for 2 minutes on the pan. Carefully remove from pan and let cool completely on a wire cookie rack
1 stick (8 tablespoons) unsalted butter
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/3 cup natural cocoa powder
3/4 cup plus 2 tablespoons all-purpose flour
Cream butter with sugar until fluffy. Scrape down the sides of the bowl and add vanilla extract. Beat to combine. Sift in cocoa powder and all-purpose flour. Mix until smooth. Lay out a long sheet of plastic wrap. Pour dough onto plastic wrap and fold over. Roll out dough to 1/4-inch thick. Place on a baking sheet and set in the fridge to chill for 1 hour.
Preheat oven to 350 °F. Take dough from the fridge and stamp out donut-shaped cookies (using either a donut stamp or two circular cookie cutters. Bake cookies for 10-12 minutes. Once baked, remove from the oven and let cool for 2 minutes on the pan. Carefully remove from pan and let cool completely on a wire cookie rack
For the Caramel topping
2 cups caramels, unwrapped (one entire bag of Kraft Brand Caramels)
3 tablespoons heavy cream
1 teaspoon kosher salt
1 teaspoon vanilla
2 cups shredded coconut
Place caramels, heavy cream, kosher salt and vanilla in a small saucepan over low heat. Stir caramels until they are all melted and the mixture is smooth. Using a spoon, coat the tops of the cookies with a thin layer of caramel.
Add coconut to the remaining caramel in the saucepan and stir to distribute. Use a spoon (and probably your fingers) spread coconut-caramel mixture over the cookies. Place cookies in the fridge to set up the caramel.
For the chocolate
2 cups caramels, unwrapped (one entire bag of Kraft Brand Caramels)
3 tablespoons heavy cream
1 teaspoon kosher salt
1 teaspoon vanilla
2 cups shredded coconut
Place caramels, heavy cream, kosher salt and vanilla in a small saucepan over low heat. Stir caramels until they are all melted and the mixture is smooth. Using a spoon, coat the tops of the cookies with a thin layer of caramel.
Add coconut to the remaining caramel in the saucepan and stir to distribute. Use a spoon (and probably your fingers) spread coconut-caramel mixture over the cookies. Place cookies in the fridge to set up the caramel.
For the chocolate
1 cup dark chocolate chips
While the caramel is setting up in the fridge, melt chocolate using your preferred method. Easiest option is to place chocolate in a microwave safe bowl, pop in the microwave for 30 second intervals, stirring in between each 30 seconds.
Dip the bottoms of the cookies in melted chocolate, place cookies on wax paper. Once cookies are all dunked in chocolate, pour remaining melted chocolate in a squeezey bottle. Pipe stripes over your cookies. Place in the fridge to harden the chocolate.
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