The Chocolate Cookie Ate My Samoa!
Can you believe that the Samoa Cookie and I share a birth year?! Although I am feeling a little old when I think about turning 40, I was instantly comforted knowing the Samoa Cookie was right there with me!
As Strudel told you we were privileged enough to be asked to create a recipe (or two in our case) with THE cookie. Although I don’t live in Washington and am not eligible for the Girl Scouts contest I am truly grateful for the cookies and the chance to create!
Girl Scout Samoa Cookies are my F.A.V.O.R.I.T.E. girl scout cookie! To be completely honest I never eat any other type of girl scout cookie because why bother?! This cookie is perfection. How could I take something that is already so perfect and make a different dessert? The only thing I could think of was wrapping it in my favorite chocolate cookie dough and sprinkling it with Fleur de Sel sea salt.
I imagine this cookie creation is like Ms. Pac-man, the little samoa cookie is just sitting there in the corner and Ms. Pac-man, in her chocolate glory just eats it right up! Anywho…
I make this chocolate cookie dough quite frequently. It is my “go to” chocolate cookie dough! I can’t take credit for this dough, it is Lila Loa’s so please visit her blog. She’s does amazing things with cookies! I chose this dough because it doesn’t spread much, a perfect candidate for this experiment.
Dare I say that this cookie is now my favorite. I will be buying a box of Samoas to eat as is and another box to wrap up!
Cookie Inside a Cookie
makes 15 cookies
1/2 recipe of Lila Loa’s Chocolate Cookie Dough
1 box Girl Scout Samoa Cookies
1 T. coconut oil, melted
1 T. Fleur de Sel Sea Salt
Make the dough and chill (preferably overnight). Roll out cold into about 1/4 inch thick. Cut with a circular cutter, mine is 3 1/16 inches in diameter. Roll out the circle slightly to be just a tad thinner. If you initially roll the dough too thin, it is difficult to cut.
Lay the Samoa top side down and wrap the dough around to the bottom of the cookie. Press and shape the bottom so the cookie is completely sealed inside the dough.
Arrange the cookies on a baking sheet (parchment paper optional). They will not spread so you can arrange them close together if needed. Dip your finger in the melted coconut oil and lightly spread it on the top of each cookie. Then sprinkle the sea salt on top of each cookie. The oil allows the salt to stick firmly.
Bake at 350 degrees fahrenheit for 10 to 12 minutes. Let cool completely on a cooling rack and enjoy. I ate these at room temperature but I am sure fresh out of the oven the Samoas might have been gooey in there!
I wrappped up some Do-Si-Dos and Thin Mints for a work potluck; not quite as good as the Samoas but still tasty. It seemed the Do-Si-Dos dried out the surrounding dough a bit when baked but a co-worker informed me they were excellent dipped in coffee!
This entry was posted in cookies and tagged chocolate, coconut oil, fleur de sel, Girl Scouts of Western Washington, Lila Loa Cookies, Samoa Cookie.
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