Samoa Chocolate Chip Cookies are a delicious twist on the Girl Scout classic! These flavorful cookies are soft, chewy, and loaded with all your Samoa favorites!
We’re at that point in winter where it’s hard to imagine it ever coming to an end. The bitter cold month of February…..with temperatures in the single digits, wind chills below zero, and a thick layer of snow on the ground that isn’t budging. Somehow I always forget about how bad February is, and I’m never ready for it when it comes……but it does come. Every year!
And along with it comes an extreme case of cabin fever, a chill that won’t go away, and a whole lot of sickness. In the past week we’ve had two sick kids, and I’m anticipating we’re not over it yet. We’ve already been to the doctor about 4 times since January…..we’ve been on 3 antibiotics…..and we’ve gone through about 6 boxes of kleenex. Something’s gotta give!!
The good news, if you want to call it that, is my kids deal pretty well with being sick. Because they’ve been sick enough times that it’s no big deal! A little Gatorade, some chicken noodle soup, and a couple of cartoons are usually all they need. And, once they’re out of the woods a bit, some chocolate chip cookies never hurt!
As a special treat for my sick kids, and while we wait for our “real” Girl Scout cookies to arrive, I decided to make these Samoa Chocolate Chip Cookies. They’re based on my favorite chocolate chip cookie recipe, but clearly they’re one step up. Because…..caramel and toasted coconut and lots and lots of chocolate will do that! All I can say is these cookies might become a February necessity…..in honor of sick kids, cabin fever, and, of course, the Girl Scouts.
- 1 1/3 cups butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups chocolate chips
- 2 cups toasted coconut
- 1 cup caramel bits
- In a large mixing bowl, combine butter, sugars, eggs, and vanilla. Mix thoroughly.
- Combine flour, baking soda, and salt in a separate bowl.
- Slowly add to butter & sugar mixture and mix until thoroughly combined.
- Stir in 1 1/2 cups chocolate chips, 1 cup toasted coconut, and caramel bits.
- Drop by rounded spoonfuls (I used a 2 Tablespoon measuring spoon) onto baking sheet lined with parchment paper (or lightly greased baking sheet).
- Bake at 375 degrees for 10-12 minutes or until golden brown.
- Remove from oven and cool on wire rack.
- Melt remaining 1 1/2 cups chocolate chips; drizzle over cooled cookies and top with remaining 1 cup toasted coconut.
Nutrition Information:Yield: 48 Serving Size: 1 grams
Amount Per Serving: Calories: 196Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 150mgCarbohydrates: 28gFiber: 1gSugar: 19gProtein: 2g