Home Made Girl Scout Cookies – Copy Cat Recipes

What is better than Girl Scout cookies? We’re not sure, maybe Girl Scout cookies that you make yourself? Let’s face it, Girl Scout cookie season is upon us. However, they are only around for a few weeks. Here are 7 copy cat recipes to get you through the year. Enjoy.

Recipe: Girl Scout Samoa Cookie – Copy Cat Recipe

Summary: Original recipe can be found at http://www.food.com/recipe/girl-scout-samoa-cookies-copycat-37459

Ingredients

  • 24 -30 shortbread cookies
  • 6 tablespoons butter
  • 1/2 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 cup sweetened condensed milk
  • 1/2 teaspoon vanilla
  • 4 cups toasted coconut
  • 1 cup chocolate chip

Instructions

  1. Place each shortbread cookie in cup of a greased muffin tin.
  2. Over medium-low heat, combine butter, sugar and corn syrup.
  3. Bring to a boil, stirring constantly, keep at a rolling boil for approximately 3 minutes.
  4. Reduce heat to low and pour in sweetened condensed milk, stirring constantly.
  5. Continue cooking over low heat until thermometer reaches 220-228 degrees.
  6. Remove from heat.
  7. Stir in vanilla.
  8. Beat until creamy. Stir in coconut
  9. Spoon mixture over shortbread cookies.
  10. Cool.
  11. Remove cooled cookies from muffin tin onto waxed paper.
  12. Melt chocolate chips and drizzle stripes over cookies and let chocolate harden at room temperature.

Recipe: Girl Scout Do-Si-Dos Cookie – Copy Cat Recipe

Summary: Original recipe can be found at http://blogs.babble.com/family-kitchen/2011/01/21/homemade-girl-scout-cookies-do-si-dos-peanut-butter-sandwich-coookies/

Ingredients

  • Cookies
  • 2 1/4 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoons baking powder
  • 1/2 tsp salt
  • 1 1/2 cups unsalted butter, at room temperature
  • 3/4 cup chunky peanut butter
  • 1 cup brown sugar
  • 1 cup sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 2/3 cups quick-cooking oats
  • Filling
  • 1 1/2 cups creamy peanut butter, at room temperature
  • 1/2 cup butter, room temperature
  • 1/2 cup confectioners’ sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine peanut butter and butter in a large mixing bowl. Mix with an electric mixer until well combined.
  3. Add sugars. Beat until light and fluffy.
  4. Add eggs, one at a time, until completely mixed in the batter.
  5. Add vanilla extract and mix again.
  6. Combine flour, baking powder, baking soda and salt.
  7. Add to batter and mix on low just until combined.
  8. Add quick cooking oats and mix until just combined.
  9. Drop cookie dough by the tablespoon on a cookie sheet, spread about 2 inches apart.
  10. Bake for 10 minutes or until lightly browned. While they are cooling, take a tooth-pick and prick the top of the cookies. Transfer to a cooling rack and continue to cook all cookies.
  11. Filling
  12. Combine all ingredients in a large bowl and mix well.
  13. Make little sandwiches with the filling.

Recipe: Girl Scout Tagalong Cookies – Copy Cat Recipe

Summary: Original recipe can be found at http://bakingbites.com/2008/01/homemade-girl-scout-cookies-tagalongs/

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 extract
  • 2 tbsp milk
  • Filling
  • 1 1/2 cups creamy peanut butter (natural or regular)
  • 3/4 cup confectioners’ sugar
  • generous pinch salt
  • 1/2 tsp vanilla extract
  • 8-oz semisweet chocolate

Instructions

  1. Combine butter and sugar in mixer
  2. Add Flour, baking powder, salt, vanilla and milk. Mix at low speed until combined
  3. Place one tablespoon per cookie onto cookie sheet, flattening slightly
  4. Bake for 11 minutes or until lightly brown
  5. While still warm make depression with spoon or thumb in center of each cookie to receive filling
  6. Mix all filling ingredients in a mixer
  7. Heat filling in microwave or double boiler until soft
  8. Add a generous dollop of filling into each cookie depression.
  9. Leave cookies until filling is hard approximately 20 minutes
  10. Lastly, melt chocolate in double boiler
  11. Dip each cookie using a fork into chocolate letting excess chocolate drip off.
  12. Place on non-stick surface to cool

Recipe: Girl Scout Thank You Berry Munch Cookies – Copy Cat Recipe

Summary: Original recipe can be found at http://thecerealbaker.blogspot.com/2011/02/thank-you-berry-munch-cookies-no-thanks.html

Ingredients

  • 1 1/4c flour
  • 1t baking powder
  • 1/2t salt
  • 1/2t baking soda
  • 1 stick unsalted butter, softened
  • 1/2c packed brown sugar
  • 1/4c sugar
  • 1 egg
  • 2t hot water
  • 1 1/2t vanilla
  • 1c Rice Krispies
  • 1/2c craisins
  • 3/4c white choc. chips

Instructions

  1. Preheat oven to 375
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream butter and sugars until light and fluffy.
  4. Add eggs one at a time to butter,  beating until combined after each.
  5. Mix in hot water and vanilla.
  6. Add flour mixture, in two batches, just until combined.
  7. Fold in craisins, chocolate chips and Rice Krispies.
  8. Cover and refrigerate for 30 minutes.
  9. Scoop out tablespoons of the dough and roll into balls. Place all balls on one baking sheet, and chill at least 30 min.
  10. Bake for 8-12 minutes. Remove and let sit on the sheet for a minute. Move cookies to a wire rack and let cool completely.

Recipe: Girl Scout Lemonades Cookies – Copy Cat Recipe

Summary: Original recipe can be found at http://www.justapinch.com/recipe/girl-scout-cookies-copycat-recipe-lemonades-by-malinda-sargent-greekrose2005

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners’ sugar
  • 1/4 cup cornstarch
  • 1 1/2 cups all-purpose flour
  • zest of 1 lemon (optional)

Instructions

  1. Preheat oven to 375
  2. In a stand mixer, cream the butter, then slowly add the remaining ingredients until mixture sticks together when pressed into a ball.
  3. Roll the dough approximately 1/4 thick.
  4. Cut out with a small cookie cutter.
  5. Bake for 11-14 minutes or until lightly browned. Serve with a sprinkling of lemon zest and sparkling sugar. Enjoy!

Recipe: Girl Scout Trefoil Cookies – Copy Cat Recipe

Summary: Original recipe can be found at http://jancooks.blogspot.com/2011/01/trefoils-girl-scout-cookies-recipe.html

Ingredients

  • 2 sticks unsalted butter at room temperature
  • 1/2 cup sugar
  • 3/4 teaspoon salt tiny pinch ground ginger
  • 1/2 teaspoon lemon zest (optional)
  • 2 cups all-purpose flour

Instructions

  1. Preheat oven to 325 degrees.
  2. Cream butter and sugar together until light and fluffy.
  3. Add in salt, ginger, and lemon zest. Mix to combine.
  4. Slowly add in flour, and mix until well combined.
  5. Wrap in plastic wrap and refrigerate for 20 minutes.
  6. Roll out dough approximately 1/4 inch thick and cut into shapes.
  7. Place on a cookie sheet, at least an inch apart and bake for 10-12 minutes, or until almost starting to brown on the edges.

Recipe: Girl Scout Thin Mints Cookies – Copy Cat Recipe

Summary: Original recipe can be found at http://www.food.com/recipe/girl-scout-thin-mints-recipe-33998

Ingredients

  • Cookies
  • 1 (18  ounce) package fudge cake mix
  • 3 tablespoons shortening, melted
  • 1/2 cup cake flour, measured then sifted
  • 1 egg
  • 3 tablespoons water
  • nonstick cooking spray
  • Coating
  • (12 ounce) bags semi-sweet chocolate chips
  • 3/4 teaspoon peppermint extract
  • 6 tablespoons shortening

Instructions

  1. Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms.
  2. Cover and chill for 2 hours.
  3. Preheat oven to 350 degrees.
  4. Roll out a portion of the dough to approximately 1/16 of an inch thick.
  5. Cut with round cookie cutter
  6. Arrange the cut dough rounds on a greased cookie sheet.
  7. Bake for 10 minutes.
  8. Remove the wafers and cool completely.
  9. Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.
  10. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.
  11. Continue heating in 30 second increments until smooth.
  12. Use a fork to dip each wafer in the chocolate letting excess chocolate drip off
  13. Place the cookies side-by-side on a wax paper-lined baking sheet.
  14. Refrigerate until firm.