Girl Scout Cookie

Homemade Girl Scout Cookies: Samoas


Ingredients:

Cookies:
1 cup butter, soft
1/2 cup sugar
2 cups all-purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
2 Tbsp milk

Topping:
4 cups shredded coconut (sweet or unsweet)
16 1/2 oz Werthers chewy caramels (3 bags. Must use a good quality caramel.)
1/4 tsp salt
4 Tbsp milk

Coating:
Wilton light cocoa candy melts

Directions:
Preheat oven to 350°. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder, and salt at a low speed, followed by the vanilla and milk. The dough should come together in a soft, not-too-sticky ball. (Add in a bit of extra flour if your dough is very sticky.) Roll the dough (in 2-3 batches) out between pieces of wax paper to about 1/4 inch. Use a 1 1/2 inch cookie cutter to make rounds. Place on a baking sheet and bake for 10-12 minutes, until bottoms are lightly browned and cookies are set. Cool for a few minutes on the baking sheet, then transfer to a wire rack.
For topping, heat oven to 300°. Spread coconut evenly onto baking sheet. Toast for 20 minutes, stirring every 5 minutes. Cool on baking sheet, stirring occasionally. Set aside. Unwrap the caramels and place in large bowl with milk and salt. Heat for 3-4 minutes, stirring occasionally. When smooth, fold in toasted coconut. Using a spatula, spread topping on cooled cookies, using 2-3 tsp per cookie. While topping sets up, heat chocolate. Dip base of each cookie into chocolate and place on wax paper. Drizzle finished cookies with chocolate and let harden.

Brownie Covered Oreos

Brownie Covered Oreos

1 package brownie mix + prep ingredients

1 package oreos

Preheat oven to 350 degrees F. Prepare brownie batter according to package directions. Leave in mixing bowl. Dip Oreos in brownie batter then place in bottom of muffin tins that have been generously sprayed with cooking spray. Bake for 12-15 minutes, until brownies are cooked through. Let cool completely in pan.