Bake Like a Pro: Copycat Girl Scout Cookie Recipes That Will Amaze You
Craving those classic Girl Scout cookies but don’t want to wait for cookie season? Or maybe you’re looking to recreate them for a bake sale, party, or just because? You’re in luck! This article provides detailed, easy-to-follow recipes for some of the most beloved Girl Scout cookies, allowing you to enjoy them year-round. Get ready to unleash your inner baker and impress everyone with these delicious copycat creations.
## Why Make Copycat Girl Scout Cookies?
There are many reasons to try these recipes:
* **Year-Round Enjoyment:** No more waiting for cookie season! Make your favorite cookies whenever the craving hits.
* **Cost-Effective:** Baking at home can be more economical than buying boxes of cookies, especially if you make them often.
* **Customization:** You can adjust the recipes to your liking, using higher-quality ingredients, catering to dietary restrictions (gluten-free, vegan), or adding your own unique twists.
* **Baking Fun:** Baking is a rewarding and enjoyable activity, perfect for spending time with family and friends.
* **Control Over Ingredients:** You know exactly what’s going into your cookies, avoiding artificial flavors, preservatives, and excessive sugars.
## Essential Baking Tools and Ingredients
Before you dive into the recipes, make sure you have these essential baking tools and ingredients on hand:
**Tools:**
* **Measuring Cups and Spoons:** Accurate measurements are crucial for successful baking.
* **Mixing Bowls:** Different sizes for various ingredients.
* **Electric Mixer (Stand or Handheld):** For creaming butter and sugar, and whipping ingredients.
* **Baking Sheets:** For baking the cookies evenly.
* **Parchment Paper or Silicone Baking Mats:** To prevent cookies from sticking.
* **Rolling Pin:** For rolling out dough evenly.
* **Cookie Cutters:** Depending on the cookie shape you’re making.
* **Double Boiler or Microwave-Safe Bowl:** For melting chocolate.
* **Whisk:** For combining dry ingredients and melting chocolate.
* **Spatula:** For scraping bowls and spreading chocolate.
* **Cooling Rack:** For cooling cookies properly.
**Ingredients:**
* **All-Purpose Flour:** The base for most cookies. Consider using gluten-free flour for a gluten-free version.
* **Butter:** Unsalted butter is generally preferred, allowing you to control the salt content.
* **Sugar:** Granulated and powdered sugar are commonly used.
* **Brown Sugar:** Adds moisture and a chewy texture.
* **Eggs:** Bind the ingredients together.
* **Vanilla Extract:** Enhances the flavor of the cookies.
* **Baking Soda and Baking Powder:** Leavening agents that help the cookies rise.
* **Salt:** Balances the sweetness and enhances other flavors.
* **Chocolate:** Different types of chocolate (dark, milk, white) depending on the recipe.
* **Peanut Butter:** For peanut butter-flavored cookies.
* **Coconut:** For coconut-flavored cookies.
* **Oats:** For oatmeal-based cookies.
* **Caramel:** For caramel-filled or coated cookies.
* **Extracts (Peppermint, Almond, etc.):** For adding unique flavors.
## Copycat Girl Scout Cookie Recipes
Here are some popular Girl Scout cookie recipes you can recreate at home:
### 1. Copycat Thin Mints
Thin Mints are a classic for a reason! These crispy chocolate cookies with a refreshing peppermint flavor are incredibly addictive. This recipe captures the essence of the original.
**Ingredients:**
* 1 cup (2 sticks) unsalted butter, softened
* 1 cup granulated sugar
* 1/2 cup unsweetened cocoa powder
* 1/4 teaspoon salt
* 1 teaspoon peppermint extract
* 2 cups all-purpose flour
* 12 ounces semi-sweet chocolate chips
* 1 teaspoon vegetable oil
* 1/2 teaspoon peppermint extract (for the coating)
**Instructions:**
1. **Cream the butter and sugar:** In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes 3-5 minutes with an electric mixer.
2. **Add cocoa powder, salt, and peppermint extract:** Beat in the cocoa powder, salt, and 1 teaspoon of peppermint extract until well combined.
3. **Gradually add flour:** Gradually add the flour to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.
4. **Chill the dough:** Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This will make it easier to roll out and cut.
5. **Roll out and cut the dough:** Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a round cookie cutter (approximately 2 inches in diameter) to cut out the cookies.
6. **Bake the cookies:** Place the cookies on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the edges are lightly golden brown. Avoid overbaking for a crispier cookie.
7. **Cool the cookies:** Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
8. **Melt the chocolate:** In a double boiler or microwave-safe bowl, melt the semi-sweet chocolate chips with the vegetable oil and 1/2 teaspoon of peppermint extract. Stir until smooth.
9. **Coat the cookies:** Dip each cookie into the melted chocolate, ensuring it’s fully coated. Place the coated cookies back on the parchment paper.
10. **Chill the coated cookies:** Place the baking sheet in the refrigerator for about 15-20 minutes, or until the chocolate has set completely.
11. **Enjoy!** Store the Thin Mints in an airtight container in the refrigerator to keep them crisp.
**Tips and Variations:**
* For a deeper chocolate flavor, use dark chocolate chips instead of semi-sweet.
* If you don’t have peppermint extract, you can use peppermint oil, but use it sparingly as it’s more potent.
* Add a few drops of green food coloring to the melted chocolate for a more vibrant appearance (optional).
* Experiment with different extracts, such as almond or vanilla, for a unique twist.
* For a gluten-free version, use a gluten-free all-purpose flour blend.
### 2. Copycat Samoas/Caramel deLites
These chewy coconut cookies with caramel and chocolate stripes are a true indulgence. They require a few more steps, but the result is well worth the effort.
**Ingredients (Cookie Base):**
* 1 cup (2 sticks) unsalted butter, softened
* 1/2 cup granulated sugar
* 1/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 1 egg
* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
**Ingredients (Caramel Coconut Topping):**
* 1 cup (2 sticks) unsalted butter
* 1 cup packed brown sugar
* 1/2 cup heavy cream
* 1 teaspoon vanilla extract
* 4 cups shredded coconut
**Ingredients (Chocolate Coating):**
* 12 ounces semi-sweet chocolate chips
* 1 tablespoon vegetable oil
**Instructions (Cookie Base):**
1. **Cream the butter and sugars:** In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. **Add vanilla extract and egg:** Beat in the vanilla extract and egg until well combined.
3. **Whisk dry ingredients:** In a separate bowl, whisk together the flour, baking soda, and salt.
4. **Gradually add dry ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. **Chill the dough:** Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
6. **Roll out and cut the dough:** Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a round cookie cutter (approximately 2 inches in diameter) with a smaller round cutter (about 1 inch) to cut out the center of each cookie, creating a ring shape.
7. **Bake the cookies:** Place the cookies on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the edges are lightly golden brown.
8. **Cool the cookies:** Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
**Instructions (Caramel Coconut Topping):**
1. **Combine butter, brown sugar, and heavy cream:** In a saucepan, combine the butter, brown sugar, and heavy cream. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring to a simmer and cook for 2-3 minutes, stirring occasionally.
2. **Add vanilla extract and coconut:** Remove from heat and stir in the vanilla extract and shredded coconut until well combined.
**Instructions (Assembly):**
1. **Spoon caramel coconut topping:** Spoon the caramel coconut topping onto the cooled cookie bases, making sure to cover the entire surface evenly.
2. **Melt the chocolate:** In a double boiler or microwave-safe bowl, melt the semi-sweet chocolate chips with the vegetable oil. Stir until smooth.
3. **Drizzle chocolate:** Dip the bottom of each cookie into the melted chocolate, then drizzle chocolate over the top of the caramel coconut topping to create the signature Samoa stripes.
4. **Chill the assembled cookies:** Place the cookies on a baking sheet lined with parchment paper and chill in the refrigerator for about 15-20 minutes, or until the chocolate has set.
5. **Enjoy!** Store the Samoas in an airtight container at room temperature or in the refrigerator.
**Tips and Variations:**
* Toast the shredded coconut in a dry skillet over medium heat for a few minutes before adding it to the caramel mixture for a richer flavor.
* Add a pinch of salt to the caramel mixture to balance the sweetness.
* Use dark chocolate or milk chocolate for the coating, depending on your preference.
* For a nuttier flavor, add chopped pecans or walnuts to the caramel coconut topping.
* If you don’t want to make the caramel from scratch, you can use store-bought caramel sauce, but make sure it’s thick enough to hold its shape.
### 3. Copycat Tagalongs/Peanut Butter Patties
Peanut butter lovers, rejoice! These cookies feature a crispy cookie base, a creamy peanut butter filling, and a rich chocolate coating. They’re a guaranteed crowd-pleaser.
**Ingredients (Cookie Base):**
* 1 cup (2 sticks) unsalted butter, softened
* 1/2 cup granulated sugar
* 1/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 1 egg
* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
**Ingredients (Peanut Butter Filling):**
* 1 cup creamy peanut butter
* 1 cup powdered sugar
* 1/4 cup (4 tablespoons) unsalted butter, softened
* 1 teaspoon vanilla extract
* 2-4 tablespoons milk (or more, as needed)
**Ingredients (Chocolate Coating):**
* 12 ounces semi-sweet chocolate chips
* 1 tablespoon vegetable oil
**Instructions (Cookie Base):**
1. **Cream the butter and sugars:** In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. **Add vanilla extract and egg:** Beat in the vanilla extract and egg until well combined.
3. **Whisk dry ingredients:** In a separate bowl, whisk together the flour, baking soda, and salt.
4. **Gradually add dry ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. **Chill the dough:** Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
6. **Roll out and cut the dough:** Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a round cookie cutter (approximately 2 inches in diameter) to cut out the cookies.
7. **Bake the cookies:** Place the cookies on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the edges are lightly golden brown.
8. **Cool the cookies:** Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
**Instructions (Peanut Butter Filling):**
1. **Combine peanut butter, powdered sugar, and butter:** In a large bowl, cream together the peanut butter, powdered sugar, and softened butter until smooth and creamy.
2. **Add vanilla extract and milk:** Beat in the vanilla extract and gradually add milk, one tablespoon at a time, until the filling reaches a spreadable consistency. Be careful not to add too much milk, or the filling will be too runny.
**Instructions (Assembly):**
1. **Spread peanut butter filling:** Spread a generous amount of peanut butter filling onto the cooled cookie bases.
2. **Chill the filled cookies:** Place the filled cookies in the freezer for about 15-20 minutes to firm up the peanut butter filling. This will make them easier to dip in chocolate.
3. **Melt the chocolate:** In a double boiler or microwave-safe bowl, melt the semi-sweet chocolate chips with the vegetable oil. Stir until smooth.
4. **Dip the filled cookies:** Dip each filled cookie into the melted chocolate, ensuring it’s fully coated. Use a fork to lift the cookie out of the chocolate and gently tap off any excess.
5. **Chill the coated cookies:** Place the cookies on a baking sheet lined with parchment paper and chill in the refrigerator for about 15-20 minutes, or until the chocolate has set.
6. **Enjoy!** Store the Tagalongs in an airtight container at room temperature or in the refrigerator.
**Tips and Variations:**
* Use a food processor to make the peanut butter filling extra smooth.
* Add a pinch of salt to the peanut butter filling to balance the sweetness.
* Use dark chocolate or milk chocolate for the coating, depending on your preference.
* Sprinkle chopped peanuts on top of the chocolate coating before it sets for added texture and flavor.
* For a richer peanut butter flavor, use natural peanut butter (the kind that separates) but make sure to stir it well before using.
### 4. Copycat Trefoils/Shortbread Cookies
These simple, buttery shortbread cookies are a classic for a reason. They’re delicate, crumbly, and perfect for enjoying with a cup of tea or coffee.
**Ingredients:**
* 1 cup (2 sticks) unsalted butter, softened
* 1/2 cup powdered sugar
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1/4 teaspoon salt
**Instructions:**
1. **Cream the butter and sugar:** In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. This may take a bit longer than creaming granulated sugar, so be patient.
2. **Add vanilla extract:** Beat in the vanilla extract until well combined.
3. **Whisk dry ingredients:** In a separate bowl, whisk together the flour and salt.
4. **Gradually add dry ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. The dough will be quite crumbly.
5. **Shape the dough:** Gather the dough into a ball. You have a few options for shaping the cookies:
* **Rolling and Cutting:** Roll out the dough to about 1/4 inch thickness on a lightly floured surface and use a trefoil-shaped cookie cutter (or any other shape you like) to cut out the cookies.
* **Slice-and-Bake:** Shape the dough into a log about 2 inches in diameter. Wrap the log in plastic wrap and chill in the refrigerator for at least 1 hour. Then, slice the log into 1/4-inch thick rounds.
* **Press-in-Pan:** Press the dough evenly into a greased and floured 9-inch square baking pan. Use a fork to prick the surface all over.
6. **Chill the shaped cookies:** Place the cut-out cookies or the sliced rounds on a baking sheet lined with parchment paper. If you pressed the dough into a pan, leave it in the pan. Chill the cookies in the refrigerator for at least 30 minutes. This will help them hold their shape during baking.
7. **Bake the cookies:** Preheat your oven to 325°F (160°C). Bake the cookies for 15-20 minutes, or until the edges are lightly golden brown. If you baked the dough in a pan, bake for 25-30 minutes, or until lightly golden brown.
8. **Cool the cookies:** Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If you baked the dough in a pan, let it cool completely in the pan before cutting it into squares or triangles.
9. **Enjoy!** Store the Trefoils in an airtight container at room temperature.
**Tips and Variations:**
* Use high-quality butter for the best flavor.
* Don’t overmix the dough, as this can result in tough cookies.
* Chilling the dough is crucial for preventing the cookies from spreading during baking.
* Dust the cookies with powdered sugar after baking for a more elegant look.
* Add a pinch of almond extract or lemon zest to the dough for a subtle flavor variation.
* For a chocolate version, add 1/4 cup of cocoa powder to the dry ingredients.
### 5. Copycat Do-si-dos/Peanut Butter Sandwich Cookies
Two crispy oatmeal cookies sandwiching a creamy peanut butter filling? Yes, please! These copycat Do-si-dos are perfect for satisfying your peanut butter cravings.
**Ingredients (Oatmeal Cookies):**
* 1 cup (2 sticks) unsalted butter, softened
* 3/4 cup packed brown sugar
* 1/2 cup granulated sugar
* 1 teaspoon vanilla extract
* 1 egg
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/2 cups rolled oats (not instant)
**Ingredients (Peanut Butter Filling):**
* 1 cup creamy peanut butter
* 1 cup powdered sugar
* 1/4 cup (4 tablespoons) unsalted butter, softened
* 1 teaspoon vanilla extract
* 2-4 tablespoons milk (or more, as needed)
**Instructions (Oatmeal Cookies):**
1. **Cream the butter and sugars:** In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
2. **Add vanilla extract and egg:** Beat in the vanilla extract and egg until well combined.
3. **Whisk dry ingredients:** In a separate bowl, whisk together the flour, baking soda, and salt.
4. **Gradually add dry ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. **Stir in oats:** Stir in the rolled oats until evenly distributed.
6. **Chill the dough:** Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
7. **Roll into balls:** Preheat your oven to 375°F (190°C). Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper, leaving about 2 inches between each ball.
8. **Flatten the cookies:** Gently flatten the balls with the bottom of a glass or your fingertips.
9. **Bake the cookies:** Bake for 8-10 minutes, or until the edges are lightly golden brown. Be careful not to overbake for a softer cookie.
10. **Cool the cookies:** Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
**Instructions (Peanut Butter Filling):**
1. **Combine peanut butter, powdered sugar, and butter:** In a large bowl, cream together the peanut butter, powdered sugar, and softened butter until smooth and creamy.
2. **Add vanilla extract and milk:** Beat in the vanilla extract and gradually add milk, one tablespoon at a time, until the filling reaches a spreadable consistency. Be careful not to add too much milk, or the filling will be too runny.
**Instructions (Assembly):**
1. **Spread peanut butter filling:** Spread a generous amount of peanut butter filling onto the flat side of one cooled oatmeal cookie.
2. **Top with another cookie:** Top with another oatmeal cookie, flat side down, to create a sandwich.
3. **Enjoy!** Store the Do-si-dos in an airtight container at room temperature or in the refrigerator.
**Tips and Variations:**
* Use old-fashioned rolled oats for the best texture.
* Add a pinch of cinnamon to the oatmeal cookie dough for a warm, spiced flavor.
* For a chewier cookie, use more brown sugar than granulated sugar.
* Toast the oats lightly in a dry skillet before adding them to the dough for a nuttier flavor.
* If the peanut butter filling is too thick, add a little more milk until it reaches the desired consistency.
## General Baking Tips for Perfect Copycat Cookies
* **Use room temperature ingredients:** Room temperature butter and eggs cream together more easily, creating a smoother batter and better cookie texture.
* **Measure accurately:** Use measuring cups and spoons designed for baking. Level off dry ingredients with a straight edge for accurate measurements.
* **Don’t overmix:** Overmixing develops gluten in the flour, resulting in tough cookies. Mix until just combined.
* **Chill the dough:** Chilling the dough helps prevent the cookies from spreading too much during baking and allows the flavors to meld together.
* **Use parchment paper or silicone baking mats:** These prevent the cookies from sticking to the baking sheet and make cleanup easier.
* **Bake evenly:** Rotate the baking sheet halfway through baking to ensure even cooking.
* **Cool completely:** Let the cookies cool completely on a wire rack before storing them to prevent them from becoming soggy.
* **Store properly:** Store cookies in an airtight container at room temperature or in the refrigerator, depending on the type of cookie.
## Serving and Storage Suggestions
* **Serving:** Serve your copycat Girl Scout cookies with a glass of milk, a cup of coffee, or a scoop of ice cream. They’re also perfect for packing in lunchboxes or bringing to potlucks.
* **Storage:**
* **Thin Mints:** Store in an airtight container in the refrigerator to keep them crisp.
* **Samoas/Caramel deLites:** Store in an airtight container at room temperature or in the refrigerator.
* **Tagalongs/Peanut Butter Patties:** Store in an airtight container at room temperature or in the refrigerator.
* **Trefoils/Shortbread Cookies:** Store in an airtight container at room temperature.
* **Do-si-dos/Peanut Butter Sandwich Cookies:** Store in an airtight container at room temperature or in the refrigerator.
## Conclusion
With these copycat Girl Scout cookie recipes, you can enjoy your favorite treats any time of year. These recipes allow you to customize ingredients, and enjoy the therapeutic benefits of baking. So, gather your ingredients, preheat your oven, and get ready to bake some delicious memories!