Love Girl Scout Cookies? Make Them At Home With The Best Copycat Recipes

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It’s Girl Scout season and there is absolutely no reason you shouldn’t treat yourself to as many boxes of cookies as you want. 

That being said, there are only so many boxes of these magical little cookies in stock, so we’re bringing the Girl Scout recipes home, so you can make all the cookies you want, as many times as you want! Today, we’re making homemade Girl Scout cookies all day!

Samoa Cookies

Thank you Insanely Good Recipes for the recipe!

Ingredients

• 2 cups butter 

• 1 cup sugar

• 1 tsp salt

• 4 cups all-purpose flour (plus more for kneading)

• 1 large egg (lightly beaten)

• 2 Tbsp vanilla extract

• 1 tsp milk

• 4 cups sweetened flaked coconut 

• 22 oz. caramels 

• 1 lb. chocolate

Directions

1. In a large bowl, beat the butter, sugar, and salt on medium speed until it’s light and fluffy for about 2 minutes. Add 2 cups of flour and beat until combined. Pour 1 more cup of flour and beat until a sticky dough is formed. 

2. In a separate bowl, whisk together the egg, vanilla, and milk. Add the remaining 1 cup of four and egg mixture into the dough. Beat until combined. Cover the bowl with plastic wrap and chill for 30 minutes. 

3. Preheat the oven to 350°F and line a baking sheet with a silicone mat. 

4. Lightly dust a smooth, flat surface with flour. Take a small portion of dough and roll it into a flat, ¼-inch thick rectangle. Use a cookie cutter to make round cookies and place them on the prepared baking sheet. Repeat the step for the remaining dough. 

5. Bake the cookies for 8-10 minutes or until slightly golden. Transfer onto a wire rack to cool.

6. While the cookies are baking, prepare the toppings. Cook the coconut flakes in a large skillet over medium heat. Stir for 2-4 minutes or until lightly browned and toasted. 

7. Microwave the caramel squares in a microwave-safe bowl at 30-second intervals for 2 minutes, stirring in between. Once the caramel is smooth and melted, stir in the coconut flakes. 

8. Firmly press a spoonful of the coconut caramel mixture onto the cooled cookies. 

9. Microwave the chocolate in a deep, microwave-safe bowl for 30 seconds. Stir and microwave for another 30 seconds. Stir until smooth and melted. 

10. Dip the bottom of the cookies into the chocolate and let them set on a piece of parchment paper. Using a fork, drizzle the remaining chocolate over the cookies. 

Homemade Thin Mints

Thank you Baked by an Introvert for the recipe!

Ingredients

Cookie: 

• 2 cups all-purpose flour

• ½ cup unsweetened Dutch-processed cocoa powder

• ½ tsp salt 

• 1 cup unsalted butter (softened)

• ⅔ cup sugar

• 1 large egg white

• 1 tsp vanilla extract

• ½ tsp peppermint extract

Coating: 

• 12 oz. dark or semisweet chocolate (coarsely chopped)

• ½ tsp vegetable oil 

• ¼ tsp peppermint extract

Directions

1. Combine the flour, cocoa powder, and salt in a medium bowl. Stir with a whisk and set aside. 

2. Using a stand mixer fitted with the paddle attachment or a hand-held mixer, beat the butter and sugar together on medium speed until it’s smooth and creamy, about 3 minutes. Beat in the egg white followed by the vanilla and peppermint extract. The dough may appear curdled, this is normal. Gradually add the flour in 3 additions, beating until just incorporated after each one. 

3. Divide the dough in half. Working with one half at a time, place the dough between two pieces of parchment paper and roll it to a ¼-inch thickness. Leaving the dough in between the parchment paper, transfer it to a baking sheet. Refrigerate for at least 3 hours, or freeze for 1 hour. 

4. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. 

5. Working with one disk at a time, remove the top layer of parchment paper and cut circles with a 2-inch cookie cutter. Place the cookies on the prepared baking sheets about 1 + ½-inches apart. Gather the scraps of dough, reroll, and chill to continue cutting and baking. 

6. Bake for 15-18 minutes until the cookies feel firm to touch. Cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. 

7. Combing the chocolate, oil, and peppermint in a medium, heatproof bowl set over a pot of barely simmering water. Stir continuously until melted and smooth.

8. Using a fork, dip each cookie into the melted chocolate, turning to coat and tapping off any excess. Place the cookies onto a parchment-lined baking sheet. Refrigerate the cookies until they’re set — about 10 minutes. Cookies are best served when they’re cold.

Homemade Tagalongs

Thank you Dash of Sanity for the recipe!

Ingredients

Peanut Butter Filling:

• 1 + ¼ cup all-natural peanut butter

• 1 cup powdered sugar

Shortbread Cookies: 

• ¾ lb. salted butter (room temperature)

• 1 cup sugar

• 1 Tbsp pure vanilla extract

• 3 + ½ cups all-purpose flour 

• Salt (to taste)

Chocolate Coating:

• 1 lb. milk chocolate dipping candy

Directions

1. In a small mixing bowl, mix together the peanut butter and powdered sugar until it’s completely blended and no sugar can be seen. 

2. Lay wax paper or grease a cooking sheet with cooking spray. Place ½ a tablespoon of the peanut butter mixture onto the prepared pan. Set in the refrigerator while you make the cookies. 

3. Preheat the oven to 350°F. 

4. In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar until they’re just combined. Add the vanilla. In a medium bowl, sift together the flour and salt and add them to the mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. 

5. Roll the dough to ½-inch thick and cut with a 3×1-inch cutter. Place the cookies on an ungreased baking sheet.  

6. Bake for 14-16 minutes until the edges begin to brown. Allow the cookies to cool to room temperature. 

7. Once they’re cool, take the peanut butter balls from the fridge. Use a spatula to remove the peanut butter from the pan. Place 1 ball in the middle of the shortbread cookie and use a butter knife to spread the peanut butter around the cookie. Repeat with the remaining peanut butter balls and cookies. You might still have some leftover cookies. Just dip those in chocolate. 

8. Melt the chocolate per the directions on the package. Once melted, place the cookie on a fork and dip it into the chocolate. Remove the cookie from the chocolate once it’s fully covered while still on a fork. Let the excess chocolate drip off and transfer it onto the wax paper to cool.

Lemon Cookies

Thank you Love from the Oven for the recipe!

Ingredients

Cookies:

• 2 cups flour 

• ¼ tsp salt

• ¾ cup butter (softened)

• Yellow food coloring 

• 1 cup sugar

• 1 egg 

• 1 egg yolk

• 1 Tbsp finely grated lemon peel

• 2 Tbsp freshly squeezed lemon juice

Lemon Glaze:

• 1 cup confectioners’ sugar

• 1 + ½ Tbsp lemon juice

Directions

1. Mix the flour and ¼ teaspoon of salt in a medium bowl. Set aside. Beat the butter and sugar in a large bowl with an electric mixer on medium speed until it’s light and fluffy. Add the egg, egg yolk, lemon peel, lemon juice, and food coloring. Mix well. 

2. Gradually beat in the flour mixture on low speed until it’s well mixed. Divide the dough in half. Form each half into a log about 9 inches long and 1 + ½  inches in diameter. Wrap in wax paper and refrigerate for 1 hour. 

3. Preheat the oven to 350°F. Cut the dough into ¼-inch thick slices. Place on an ungreased baking sheet. 

4. Bake for 12-15 minutes or until the cookies are lightly browned around the edges. Cool on the baking sheets for 1 minute and place them on wire racks to cool completely. 

5. Make the glaze. Mix the confectioners’ sugar and lemon juice until it’s smooth. Dip the bottom of each cookie into the glaze, then gently set the cookies with the dipped-side up onto the wire rack.

Peanut Butter Do-Si-Dos

Thank you Dinner then Dessert for the recipe!

Ingredients

Peanut Butter Cookies:

• 1 + ½ sticks unsalted butter (room temperature)

• ½ cup brown sugar

• ⅓ cup sugar

• ½ cup chunky peanut butter

• 1 cup + 2 Tbsp all-purpose flour 

• 1 cup quick oats

• 1 tsp baking soda

• 1 tsp salt

Peanut Butter Buttercream Filling:

• ½ stick butter (room temperature)

• 1 + ½ cups powdered sugar

• 1 Tbsp milk

• ½ cup creamy peanut butter

Directions

1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper. 

2. In a stand mixer, cream the butter, brown sugar, and sugar together until it’s light and fluffy. Add the peanut butter and cream until it’s well combined. Add in the flour, oats, baking soda, and salt. Mix until just combined. 

3. Roll the dough into ¼-inch thick. Use a two-inch cookie cutter to cut the cookies. Place them onto a baking mat an inch apart and chill the dough on the sheets for 15-20 minutes before baking. Bake for 9-11 minutes or until golden brown.   

4. Let the cookies cool while you make the peanut butter filling. 

5. Add the butter, powdered sugar, and milk to a stand mixer and mix on low speed, moving up to medium-high speed until the mixture is fully combined and fluffy. Add in ½ cup of peanut butter and combine until it’s smooth and fluffy. 

6. Use a piping bag or spoon to put about 1 tablespoon between 2 cookies to make the sandwiches.

Girl Scout S’mores Cookie

Thank you POPSUGAR for the recipe!

Ingredients

• 1 + ¾ cups graham cracker crumbs

• 1 cup all-purpose flour 

• ¼ cup whole-wheat flour

• ¼ cup sugar

• ¼ cup brown sugar

• ½ tsp baking soda

• ¼ tsp baking powder

• ½ tsp kosher salt 

• ¼ tsp cinnamon

• ½ cup unsalted butter (cut into ½-inch cubes)

• 1 egg

• ½ tsp vanilla extract

• ¼ cup molasses

• ¼ cup whole milk

Ganache:

• 1 cup heavy whipping cream

• 1 + ½ cups milk chocolate

Marshmallow Fluff:

• 2 cups mini marshmallows 

• 1 Tbsp light corn syrup

Directions

1. Preheat oven to 350ºF.

2. In a food processor, combine graham cracker crumbs, flours, sugars, baking soda, baking powder, salt, and cinnamon and pulse until a powder forms. Add butter and pulse again until combined. Be careful not to overmix the dough. Add egg, vanilla extract, molasses, and whole milk and pulse once more until fully combined.

3. Remove the dough and form it into a disk, covering it in plastic wrap. Refrigerate for 35 minutes.

4. Sprinkle a large surface with flour and roll out the chilled dough until ¼-inch thick. Cut out the cookies with a rectangular scalloped-edge cookie cutter. Place them on a parchment-lined baking sheet and bake for 17 minutes or until the cookies are cooked through and slightly golden brown on top.

5. In the microwave, heat up heavy whipping cream for 1 to 1 ½ minutes or until small bubbles begin to form. Pour cream over the chocolate and let sit for 3 – 5 minutes. Once the chocolate is melted, give the ganache a quick stir and let cool in the freezer for 10 minutes. 

6. In a double boiler, add mini marshmallows and heat until almost fully melted. Stir in corn syrup and keep mixing until smooth. Place in a bowl and set aside.

7. Once the cookies have cooled, you are ready to assemble. On one cookie, spread a layer of the chocolate. On another cookie, spread a layer of the marshmallows. Put the two cookies together and enjoy!

Are you excited about your homemade Girl Scout season? Comment below!

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