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Homemade Girl Scout Cookies

Updated on March 12, 2010

I know we all love girl scout cookies from time to time, but what are we to do when our lovely girl scouts aren't selling them or we just cant seem to get our hands on them? Hmm... I have the solution! Make them yourself! Some cookies are time consuming so make sure you have some free time. You wont be able to tell a difference at all! I promise, go ahead and give these cookies a shot.

Somoas (Caramel-De-Lites)
Somoas (Caramel-De-Lites)

Homemade Somoas

Vanilla cookies drenched in caramel, sprinkled with coconut and drizzled with a smooth chocolate.

Ingredients: (Read Directions Carefully)

  • 2 sticks of butter
  • 1/2 cup sugar
  • 2 cup flour
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 vanilla extract
  • 5 tbsp milk
  • 3 cup shredded coconut, sweetened
  • 14 oz (1 pkg) brach's milk maid caramels
  • 8 baker squares of chocolate (semi-sweet)


Preheat oven 350°. In a large bowl with a hand held mixer cream butter until its light and fluffy. Slowly add sugar to butter. Mix well. Add flour, baking powder and (1/2) tsp salt continuing to mix on low speed then add vanilla extract and (1-2) tbsp milk ( add milk slowly, so dough comes together and becomes less sticky)

You should be able to roll dough in your hands into a dough ball.Take a little bit of dough at a time, making small dough balls. Lay on waxed paper baking sheet. Flatten balls until they measure 1 1/2 wide then take a up side down vegetable oil bottle and press the center out. (they should look like mini donuts now).

Bake for about 10 minutes until lightly brown. Let cool on baking sheet for 2 minutes, then move to a cooling rack. When cookies are done, lower oven temperature to 300°. On a clean waxed paper baking sheet, spread coconut and toast for 20 minutes. Stir coconut often.Coconut should be a golden color. Set aside.

In a large saucepan on low heat, melt caramels, (3 tbsp) milk, (1/4 tsp) salt. Stirring until melted. Slowly add coconut. Take off heat and place saucepan on a heating pad on high, so the mixture stays melted without burning it on stove. Spoon out about 2 tbsp of coconut mixture and spread onto each cookie.

Set topped cookies aside to cool. Meanwhile, in a microwave safe bowl, cut chocolate into chunks, and melt in microwave. Be careful not to burn it. Place heating pad under chocolate bowl, so that stays melted as you work with it.

Dip the bottom of each cookie into chocolate and place on a clean wax paper baking sheet.Place the rest of chocolate, into a zip lock bag, hold at the top and snip a small hole in the corner of bag then drizzle over cookies. Let cool in refrigerator until chocolate is set. Makes: 3 Dozen Somoas (36 cookies)

Tagalongs (Peanut Butter Patties)
Tagalongs (Peanut Butter Patties)

Homemade Tagalongs

Crispy vanilla cookies layered with creamy peanut butter and covered with a smooth chocolate coating.

Ingredients: (Read Directions Carefully)

  • 2 sticks of butter
  • 1/2 cup sugar
  • 2 cups flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp milk
  • 1 1/2 creamy peanut butter
  • 3/4 cup confectioners sugar
  • 1/2 tsp vanilla extract
  • 8 bakers chocolate squares


In a large bowl cream butter until light and fluffy with a hand held mixer on low-medium speed. Slowly add sugar to butter. Mix well. Mix in flour, baking powder and salt. Continue to mix then add vanilla and milk. (slowly add milk, you may not need all of it) Make sure everything is mixed well.

Take a little dough at a time, and make into small balls with your hands. Place on a waxed baking sheet. Flatten with a spoon, about 1/4 inch thick. (A simple ruler can help if you want to be exact) Bake cookies for about 10-13 minutes or until they have a golden color on top and edges.

When cookies come out of oven, take the bottom of a ladle and make a small dent into each cookie, carefully not pushing too hard. You don't want to see the bottom of the pan. Cool cookies on the baking sheet for 2 minutes, then move them to a cooling rack.

In a medium microwave safe bowl, combine peanut butter, confectioners sugar, pinch of salt and vanilla extract. Put in microwave for about 1 minute, stir, then 15 seconds, stir and keeping doing 15 seconds, so you don't burn mixture. Once mixture is melted and mixed well. Place bowl on a heating pad on high heat, so mixture doesn't cool as fast, making it easier for you to fill cookies. Be careful mixture is hot. Take a zip lock baggy, pour mixture into, hold at the top and snip the corner, to fill the dents in cookies.

Cool cookies with the peanut butter mixture in refrigerator for about 20 minutes or until peanut butter is set. In a microwave safe bowl, cut chocolate into chunks then melt chocolate just like peanut butter mixture. Once melted place again on heating pad to keep hot.Place cookie one at a time on a fork, and lower into melted chocolate. Coat well.

Place the cookie on a waxed paper baking sheet to let cool. You may dip again if you want more of a chocolate coating, just allow first coat to cool and harden in refrigerator. Dip then refrigerate after each layer. if not, the chocolate will not harden right and the chocolate will mush together. I recommend 1-2 coats. Makes: 3 Dozen Tagalongs (36 cookies)

Girl Scout Thin Mints
Girl Scout Thin Mints

Homemade Thin Mints

Thin chocolate wafers dipped in a rich chocolate coating with a burst of peppermint flavor. Very delicious!

Ingredients: (Read Directions Carefully)

  • 2 1/4 cups flour
  • 1/4 cup cornstarch
  • 6 tbsp cocoa powder
  • 1/4 tsp salt
  • 1 cup sugar
  • 2 sticks butter
  • 5 tbsp milk
  • 1/2 tsp vanilla extract
  • 1 tsp peppermint extract
  • 10 baker squares chocolate (semi)
  • 1 lollipop stick (for imprints in cookie)


In a medium size bowl, combine (dry ingredients) flour, cornstarch, cocoa powder and salt. Mix well. In a large bowl with a hand held mixer on medium speed cream (1 stick) butter until it is light and fluffy. Slowly add sugar. Mix well. Put hand held mixer on low speed, and slowly add milk and and both extracts. Gradually add the flour mixer. Make sure you keep speed on low until everything is blended.

Separate dough so you have two large balls. Roll each ball into a log and make sure they are 1 1/2 inches in diameter, so that when you cut it, you will have 1 1/2 inch cookies from side to side, and wrap tightly with saran wrap. Place in freezer for about 2 hours, until dough is firm. 15- 20 minutes before they are due out the freezer, preheat oven to 375°.

Cut about 1/4 inch thick. They need to be crisp, so cutting them any thicker will not give them that crisp snap. Place cookies on a waxed baking sheet and bake for 12-15 minutes. Take lollipop stick and make small indentations on cookie while warm, place one dent in center of cookie and 5 around the edge. So when you are ready to dip in chocolate, the chocolate kind of falls into it. Place cookies on a cooling rack until completely cooled.

Cut chocolate into chunks and place in medium saucepan with the other stick of butter, keep flame on low, so you don't burn the mixture. Make sure you stir until melted. Stirring mixture will help it melt together, and keeps the chances of burning it, to a minimum. When chocolate is melted, remove from heat and place saucepan on a heating pad on high. Place each cookie on a fork and dip in melted chocolate. Cover completely. Let each dipped cookie cool on a waxed baking sheet. Let chocolate harden. Makes: 3-4 dozen


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    • daleamy profile image


      7 years ago from Spring Hill, TN

      These sound delicious! What a creative idea!

    • profile image


      8 years ago

      sound yummy:)

    • kenneth godin profile image

      kenneth godin 

      8 years ago from canada

      MMM girl guide cookies lol my sister use to bring these home and I use to sneak them !!


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