Homemade Girl Scout Cookies

Girl Scout cookies are the best guilty pleasure. What I mean when I say guilty pleasure is that it’s impossible for you to stop eating at just one cookie! Before you know it, you’ve finished an entire row of cookies. This Girl Scout Day I’ve dedicated it to making my top 3 Girl Scout cookies from scratch! Let’s get baking!

Homemade Samoa Cookies

Ingredients needed:

1 cup of Kelapo Ghee (softened)

½ cup of sugar

2 cups of flour (extra for dusting)

¼ teaspoon of baking powder

¼ teaspoon of salt

2 tablespoons of milk

½ teaspoon of vanilla extract

Caramel, Coconut and Chocolate

2 cups of soft caramel

¼ teaspoon of salt

3 tablespoons of heavy cream

½ teaspoon of vanilla extract

3 cups of toasted coconut

1 cup of chocolate (melted)

In a large bowl, add in the Kelapo Ghee and sugar. If you have a hand then I recommend using that mix everything, but a whisk will also help do the trick. In a separate bowl, add in the flour, baking powder, salt and whisk them all together. Once everything is blended together add in the flour mixture to the creamed butter. You’ll want to use a hand mixer until the dough has a crumbly texture to it. It’s recommended to add in the flour half a portion at a time. Once your dough has reached that crumbly texture, you’ll want to add in the milk and vanilla extract. Mix until it is well-combined. Put the dough on top of a piece of plastic wrap and seal it together. You’ll want to make sure the dough is pressed together. Refrigerate the dough for about 30 minutes. Place the caramel in a microwave resistant bowl and add in ¼ teaspoon of salt, 3 tablespoons of heavy cream and ½ teaspoon of vanilla extract. Place in the microwave for about 2 minutes to completely melt the caramel down. Once melted, save ¼ of a cup of the melted caramel to “glue” the caramel coconut mix to the cookies. Drizzle the rest of the melted caramel on top of the toasted coconut and with a non-stick spatula mix the caramel in. Dust the countertop with some flour and place the dough on top. With a rolling pin roll out the cookie dough and cut out the cookies with a round cookie cutter (if you don’t have a cookie cutter similar to the Samoa cookie then improvise!). Place all the cookies on a parchment paper and bake for about 10 to 13 minutes at 350 degrees. Let the cookies cool down before adding the caramel and chocolate. With a spoon, you’ll want to top each cookie with the melted caramel and stick the caramel coconut mix all around the top of the cookie. Dip the bottom of the cookie into the melted chocolate and let the cookies set. As a finishing touch, drizzle the melted chocolate on the cookies. Now, enjoy your homemade Samoa Girl Scout cookies!

Homemade Thin Mints

Ingredients needed:

½ cup of Kelapo Ghee (softened)

1 cup of white sugar

1 egg

1 and ½ teaspoon of peppermint extract

1 cup of flour

½ cup of unsweetened cocoa powder

½ teaspoon of salt

1 bag (12oz) of candy melts

In a medium sized bowl add the softened Kelapo Ghee and sugar. Use a hand mixer to blend it all together until the texture is light and fluffy. Next, add in 1 egg and peppermint extract, and combine with the hand mixer once more. Add in all the dry ingredients together in a separate bowl and whisk. You’ll now want to combine the wet and dry ingredients by slowing adding them together and using the hand mixer to combine. Once the dough has been created, place it on top of plastic wrap and wrap it up. Press down on the dough to make a disk-like shape and refrigerate for about 30 to 35 minutes. Once it’s chilled, unwrap the dough and dust a bit of flour on each side (or the countertop surface). With a rolling pin begin to roll out the cookie dough until it’s about 1/8” inch thick. Use cookie cutters to cut the shapes. Make as many as possible and re-roll the scraps to cut out even more cookies! Place all the cookies on parchment lined baking sheet and bake for about 10 to 12 minutes. Follow the instructions on the candy melt bag to make sure the chocolate is completely melted. Once the cookies are out of the oven, dip them into the bowl of chocolate and with a fork take them out making sure they’re entirely covered in chocolate. Tap or scrape off any excess chocolate on the bottom or sides. Place them on the baking sheet once down and pop in the fridge for about 5 to 8 minutes. Last but not least, enjoy your thin mints!

Homemade Tagalong Cookies

Now, these are my favorite! I’m a huge peanut butter fan.  For this recipe, I’ve changed the original recipe and used ghee instead of butter.

Ingredients needed:


1 cup of Kelapo Ghee (softened)

¾ cup of sugar

1 teaspoon of vanilla extract

½ teaspoon of salt

1 large egg yolk

2 ¼ cups of all-purpose flour

Peanut Butter Filling

1 ½ cups of creamy peanut butter

3 tablespoons of Kelapo Ghee (softened)

1 cup of powdered sugar

½ teaspoon of vanilla extract


1 ½ package (12 oz) milk chocolate melting wafers

Begin by preheating your oven to 350 degrees. In a large bowl, add in the Kelapo Ghee and sugar, and with a hand mixer beat the butter until it is well-creamed. Next, add in the vanilla extract and salt while continuing to stir. Now, add in the egg yolk. Scrape all the sides to make sure that all the ingredients are well-combined. In that same bowl, gradually add in the flour as you use the hand mixer. As the dough begins to clump together check the edges and bottom of the bowl for any ingredients that might have not blended well. Take your dough and move to a countertop. Using your hands make the dough into a ball and then flatten to a disk about 1” thick. Put the dough in clear plastic wrap and let it chill (or refrigerate) for about 10 minutes. After, transfer the dough on a flour-dusted countertop and use a rolling pin to roll the dough out until it’s about ¼” thick. Use a round cookie cutter and cut out your cookies. Put all the cookies on an ungreased baking sheet and bake them for 10 to 12 minutes.

You’ll want to make sure the cookies have cooled down after taking them out of the oven before adding the peanut butter on top.

To make the peanut butter filling you’ll want to use a hand mixer to cream the peanut butter and Kelapo Ghee. Hand stir in the vanilla extract. Next, gradually add in the 1 cup of powdered sugar until everything is well-combined. Once the peanut butter filling is finished transfer it over to a Ziploc bag and cut one of the corners so the filling can go through. Pipe the peanut butter evenly on each cookie which would be about 1 ½ tablespoon. Spread evenly with a knife so that the filling nearly touches the edges of each cookie. Once finished, place the baking sheet of cookies in the fridge and let chill for about 15 minutes. You’ll want to melt the chocolate wafers in a microwave-safe bowl while stirring in-between. Once melted, take the cookies from the fridge and using a fork dip them into the melted chocolate bowl. Transfer the cookies to a cooling rack to let the chocolate harden before serving.

If you have more homemade Girl Scout cookie recipes let us know in the comments below!

Peace, love and Kelapo ♥


Related Posts Plugin for WordPress, Blogger...

Post a Comment

Your email is never published nor shared.
Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>