Samoas Cookies (Girl Scout Copycat) Pressure Cooker Recipe
A fun twist on the classic Girl Scout Samoas made easier using pressure cooking for tender dough and flavor-packed coconut caramel topping dipped in chocolate.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- ½ cup unsalted butter room temperature
- ¼ teaspoon salt
- ⅓ cup granulated sugar
- 2 tablespoon powdered sugar
- 1 tablespoon whole milk
- ½ teaspoon vanilla extract
- 1 cup all purpose flour spooned and leveled
- ¼ teaspoon baking soda
- 3 ½ cups shredded sweetened coconut flakes toasted
- 15 oz soft caramels Wether’s brand recommended
- 2-3 tablespoon heavy cream
- 10 oz dark chocolate melting wafers Ghirardelli recommended
- 1 teaspoon oil canola or vegetable
Instructions
Instructions
- Preheat oven to 350°F and line baking sheet with parchment paper.
- Cream butter, granulated and powdered sugar until fluffy. Add milk and vanilla and mix until smooth.
- In a separate bowl, combine flour, baking soda, and salt. Gradually mix into the wet ingredients to form a soft dough.
- Roll dough on floured surface ¼-inch thick. Cut into rings with smaller center cutouts.
- Bake for 10-12 minutes until edges are lightly golden. Cool completely.
- Toast coconut in skillet over medium heat, stirring until golden brown.
- Microwave caramels with heavy cream until melted and smooth.
- Stir toasted coconut into melted caramel. Spread mixture on top of cooled cookies.
- Melt chocolate with oil, dip cookie bottoms, and place on lined tray.
- Drizzle remaining melted chocolate over tops of cookies.
- Let set at room temp or in fridge before serving.
Notes
Store cookies in an airtight container for 1 week or freeze for up to 3 months. Let thaw at room temperature for best results.