Tuesday, November 27, 2012

FAVORITE GIRL SCOUT COOKIES






STEP ONE: THE COOKIES


1 cup butter, softened


1/2 cup sugar


2 cups flour


1/4 tsp. baking powder


1/2 tsp. salt


1/2 tsp. vanilla extract


up to 2 tablespoons milk


Preheat oven to 350F. Line a cookie sheet with parchment or nonstick foil.
Cream butter and sugar. Add flour, baking powder and salt. Add vanilla and milk. Only add a little milk at a time just to help dough come together. U don't want to add too much and make it sticky. Roll dough 1/4" thick and cut out circles. (NO cookie cutter? just use a glass upside down) Then u will want a smaller cutter for the center. If u don't have one, try using a straw or skip this part because the filling covers a lot of the center anyway! Bake 12-14 minutes or until lightly golden brown. Cool completely.


STEP 2: DIP THE COOLED COOKIES
MELT 1 BAG CHOCOLATE CHIPS (DARK, SEMI OR MILK) AND DIP EACH COOKIE INTO THE CHOCOLATE. SET ON WAX PAPER. YOU CAN DIP JUST BOTTOMS IF U PREFER BUT I DIPPED ENTIRE COOKIE.


STEP 3: MAKE THE TOPPING AND PLACE ON COOKIES WHILE CHOCOLATE IS STILL WET.


3 cups shredded sweetened coconut


12 oz. caramels


1/4 teaspoon salt


3 tablespoons cream


Preheat oven to 300 degrees and spread coconut on a baking sheet. Bake it and toss often until lightly toasted and golden -about 15-20 minutes. Cool on baking sheet, stirring occasionally. Set aside.
Place caramels, salt and cream in microwave safe cup and nuke until melted and smooth about 3mins. When smooth, stir in the toasted coconut.
Using a small spoon or spatula, spread the topping on cookies. Use any extra chocolate to drizzle across the top! Then u can set in fridge to speed the process of everything firming up.







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14 comments:

Anonymous said...

Would these travel well? We know soldiers over seas.

Auntie Em said...

I can't eat the cookies since they have gluten BUT that topping mixed with chocolate, you can bet your sweet bippie I am going to find something to smother with that!
AWESOME! Thanks for sharing! :)

Anonymous said...

Question? What kind of cream (3tbls cream)whitch one

DANIELLE said...

HEAVY CREAM!! NOT SURE HOW THEY'D TRAVEL WITH CREAM AND CHOCOLATE.
AUNTIE EM, USE CUP4CUP FLOUR FOR GF AND THEY WILL BE PERFECT!!!!

sperky said...

Danielle, have you ever used coconut flour? If so would that substitute for AP Flour? Thanks!

Tammy Rewis said...

How many cookies will this recipe make?

sweetbakingboutique said...

Hi! Love the post. By cream you mean heavy cream?

DANIELLE said...

Thanks! Yes, heavy cream!

spring chick said...

Oh My goodness! I can surely count on you to post me a recipe to try all the time....Yummy I'll let ya know how they turn out!

phoenixtoo said...

Every GS out there is weeping because you stole their recipe.....THANK YOU! Respectfully,
Former GS
Christi

DANIELLE said...

hahha thanks!!! It's too bad they sell cookies with partially hydrogenated oils-ironic right?

Charie said...

You can use a clean thimble to cut out the center in those cookies.

Anastasia Fierro said...

What kind of caramel and what is it called is it a specific bakers caramel?? Please and thank you in advance :-)

DANIELLE said...

kraft caramels

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