Girl Scout Caramel Chocolate Chip Cookies Recipe – Copycat Samoas Treat

If you love Girl Scout cookies, this copycat caramel chocolate chip cookie recipe is a must-try. 

Similar to other homemade favorites like these crumbl semi-sweet chocolate chip cookies recipe, these are chewy, buttery cookies and loaded with gooey caramel chips and rich chocolate chunks. 

It is exactly like the seasonal Girl Scout favorite. 

In this post, I’ll show you how to make Girl Scout caramel chocolate chip cookies at home, plus tips for a Samoa-inspired twist.

Plus, I’ll include some additional options so you can customize the recipe to fit your dietary preferences.

 

What are Girl Scout Caramel Chocolate Chip Cookies?

Girl Scout Caramel Chocolate Chip Cookies are chewy butter-based cookies.

They are made with sweet caramel chips and semi-sweet chocolate chunks, often with a hint of sea salt.

Besides this, these cookies have a combined flavor of traditional chocolate chip cookies and caramel, making them a popular seasonal treat.

 

Why You’ll Love This Copycat Girl Scout Cookie Recipe

I have eaten Girl Scout Caramel Chocolate Chip Cookies, and there are a few reasons why I love them and decided to make them at home.

First, they’re chewy, soft, and moist, just like the best homemade cookies should be.

Store-bought ones are sometimes dry, but when you bake them yourself, they usually stay soft and tender.

And like other healthier homemade desserts (such as this bakery style oatmeal chocolate chip muffins recipe), You can adjust the sweetness, using honey instead of granulated sugar, or even making them vegan. 

Lastly, these cookies aren’t available year-round. They’re only sold during Girl Scout Cookie season, but cravings can hit anytime. 

That’s why having this recipe means you can enjoy them whenever you want!

 

Ingredients for Homemade Girl Scout Caramel Chocolate Chip Cookies

Here are all the ingredients that you will need to make Scout Caramel Chocolate Chip Cookies.

Btw, make sure you use high-quality ingredients.

Dry Ingredients – The Foundation

• 2 ¼ cups all-purpose flour: The important for your homemade cookies, but make sure you measure it in the right amount. Too much means dry and cakey; too little means flat and greasy. You can by spooning flour or a cup.
• 1 teaspoon of baking soda: it will lift your cookies without making them too puffy.
• ½ tsp salt: it will balance sweetness. However, If you only have table salt, you should reduce it to ¼ tsp (it’s more concentrated than kosher salt).
• ¾ cup of packed brown sugar: this is very important for chewiness. Btw, you can also use dark brown for extra depth.
• ½ cup granulated sugar: It will make your cookie’s edges crispy. For ultra-gooey cookies, you can reduce them to ⅓ cup.

Wet Ingredients – The Richness

• 1 cup (2 sticks) unsalted butter, softened: It needs to be soft but not melt(pressable but not greasy). You can also cream it perfectly with sugar for the ideal texture.
• 2 large eggs: They need to be in the room to be temperature! If you use cold eggs, they’ll seize the dough. Btw, you can break these eggs in a bowl 30 minutes before baking.
• 2 teaspoons of pure vanilla extract: it’s important to add warmth to complement the caramel.

Star Players – The Showstoppers

• 1 cup caramel bits (or chopped soft caramels): that’s the real secret: store-bought caramel bits (like Kraft) can melt perfectly without hardening. But If you use soft caramels (like Werther’s), you should chop them small.
• 1 cup high-quality chocolate chips – Not all chips are equal!  You’d need to use top brands like Ghirardelli 60% cacao or Guittard semi-sweet chips to hold their shape but stay creamy. If you use cheap chips, they’ll taste waxy.

 

Ingredient Substitutes

If you have any dietary restrictions or just want to have an alternative, then don’t worry. Here are some substitutes you can try.

• Butter: Consider using Coconut oil or Almond milk (for dairy-free).
• Eggs: You can use Flax eggs (1 tablespoon of ground flaxseed + 3 tbsp water per egg).
• Caramel bits: DIY chopped soft caramels (just avoid hard candies).
• Gluten-free? You can use a 1:1 gluten-free flour blend.

 

How to Make Girl Scout Caramel Chocolate Chip Cookies (Step-by-Step)

Here is the step-by-step guide to creating the ideal texture, crisp edges, and chewy center of your cookies.

1. Creaming Butter & Sugars (The Foundation)

First, you will need to take 1 cup (2 sticks) of unsalted butter and make sure it is a little soft but still not completely melted. 

Then, you have to put that in a large bowl with 3 cups of brown sugar and 1 cup of granulated sugar, and then beat it around for 5 minutes until the mixture turns pale yellow and fluffy. 

Also, make sure there is no gritty sugar left on the bowl’s side. 

2. Incorporating Eggs & Vanilla (The Binding)

You will have to add two large room-temperature eggs if they are cold, so they won’t mix into a butter-sugar mixture. They will appear separate. 

However, along with eggs, you also have to mix two tablespoons of vanilla extract. 

Mix them properly so that you start seeing a smooth, creamy texture.

3. Combining Dry Ingredients (The Structure)

Once that cream, sugar, eggs, and vanilla mixture is ready.

You have to take a separate bowl and whisk together.

• 2 ¼ cups all-purpose flour (spooned and leveled)
• 1 teaspoon of baking soda
• ½ teaspoon of salt

You can use the mixture at low speed, and you will mix until no white streaks remain, which can take around 45 seconds.

Also, ensure you are not overmixing it as it will develop gluten, which will make cookies tough. You can even stop when you see a little bit of flour

4. Folding in Caramel & Chocolate (The Magic)

Remove the bowl from the mixture and add 1 cup of Caramel Bits and 1 cup of Chocolate Chips.

Use a stiff spatula to:

• Fold gently (about 15-20 strokes)
• Ensure even distribution

You should also scrape the bottom to incorporate any hidden flour pockets. 

Pro trick: Toss mix-ins with one teaspoon of flour first to prevent sinking during baking.

5. Chilling the Dough (The Secret Weapon)

Then, you will cover the bowl properly with plastic wrap and keep that in a refrigerator for around 1 hour. 

Well, it’s the time I recommend, but you can keep it for 24 or even 48 hours because when the dough is chilled, it will prevent overspreading when you make cookies. 

Plus, it will help you make thick cookies, deep flavors, etc. 

You can also portion dough balls first and then chill them.

6. Baking to Perfection (The Final Act)

First thing you will preheat the oven and then line the baking sheet with parchment paper and make sure you aren’t using wax paper. Then, follow this process:

Scoop dough into:

• 1.5-inch balls (about 2 tbsp each) btw, don’t get overwhelmed looking at my measurements, it’s just for an idea.
• Space around 2 inches apart.

Bake one sheet at a time, center rack:

• 10-12 minutes

Keep baking until you see golden brown edges and a slightly underdone center—this is the secret to soft and chewy cookies.

The center will look a little glossy, and the cookies will be a little puffed. 

After that, you would want to cool down the sheet for around 5 minutes, and then you can store them.

 

Baking Tips for the Best Girl Scout Caramel Chocolate Chip Cookies

• You should rotate the baking sheet half way for perfectly browning your cookies. 
• You can use an insulated baking sheet to prevent burnt bottoms. 
• For uniform cookies, you have to use weight balls of around 45g each.
• If you want to serve these cookies later, you will have to keep them for 10 seconds in the microwave, and then you can serve them.
• If you want a Samoa-style twist, drizzle melted chocolate and caramel over cooled cookies.
• Chill the dough for 30 minutes if you want thicker cookies.

 

Best Way to PERFECT Homemade Cookies

If you often make cookies at home, it doesn’t matter whether it’s Girl Scout caramel chocolate chip cookies or any other, but you can’t make them perfect, so you have to follow these techniques:

• You can brown the butter for a more deep and caramelized flavor. 
• If you want a sweet and salty balance, then you can sprinkle sea salt on warm cookies. 
• You should use Cookie Scoop for perfect-size cookies. 
• Freeze an extra cookie dough bowl if you want to enjoy fresh cookies every time. You know that It’s really easy to make this recipe.

 

Nutrition Facts of Homemade Girl Scout Cookies

Now thinking how these stack up against store-bought Girl Scout cookies? Here’s the breakdown per cookie:

• Calories: ~180
• Sugar: 14g
• Fat: 8g

Note: depending on the quantity and quantity of your ingredients, the exact amount may fluctuate a little bit. 

 

What to Serve With Girl Scout Cookies

Here are some of my favorite pairing options with these Girl Scout Caramel Cookies. 

By the way, you can also experiment with eating it with other things.

Drinks

• Spiced chai latte: Warm spices of tea will complement caramel.
• Cold milk: it’s a timeless pairing.
• Try with this comforting Williams Sonoma hot chocolate recipe for an indulgent winter treat.
• Pair with this refreshing iced mocha latte recipe with instant coffee if you want a chilled option.

Ice Cream Combos

• Vanilla bean + crumbled cookies: Simple but perfect.
• Coffee ice cream (affogato-style): You can try that if you want a bold contrast.
• Dulce de leche swirl: Caramel overload (in the best way).
• Make DIY ice cream sandwiches with these chocolate covered graham crackers recipe for crunch and sweetness.

Next-Level Desserts

• Cookie-stuffed brownies: For ultimate fudgy goodness.
• DIY ice cream sandwiches: It’s a good option when serving in summer.
• Crumbled over cheesecake: it’ll add texture and flavor.
• Try crumbling cookies over this chocolate cream pie with instant pudding for a decadent twist.

My Tip: I love eating cookies by dipping them into hot milk, coffee, hot chocolate, etc. So you can try that too. And if you try something else, don’t forget to share that with me in the comment section.

 

Conclusion

This was the Girl Scout Caramel Chocolate Chip Cookies recipe. They’re chewy, rich, and, more importantly, they are customizable. 

Besides this, you can pair them with milk, coffee, tea, etc. 

I personally love dipping them, dipping cookies in the drink, and then having a bite. It tastes juicy. 

By the way, these cookies are healthier and cheaper than store-bought. 

Although they aren’t available throughout the year, even when they are, they are still not as healthy as these homemade ones. 

So now try them and share with me how your experience with homemade Girl Scout Caramel Chocolate Chip Cookies.

 

FAQs about Girl Scout Caramel Chocolate Chip Cookies

Here are some more common questions and their answers you need to know:

Can I make these cookies without caramel chips?

Yes, you can substitute butterscotch chips, toffee bits, or extra chocolate chips if you want a little different flavor.

Are Girl Scout Caramel Chocolate Chip Cookies gluten-free?

The official Girl Scout version is gluten-free, but I’ve used all-purpose flour in this homemade recipe.

So, you can swap it for a 1:1 gluten-free baking blend to make your Girl Scout cookies gluten-free.

How do I store homemade caramel chocolate chip cookies?

You can store them in an airtight container at room temperature. They will be fine for up to 5 days, or you can freeze them for a longer duration, such as up to 3 months.

Can I freeze the dough?

Yes, you can freeze the dough. In fact, I recommend freezing dough and making fresh cookies every time you want to eat instead of making cookies and then storing them in a fridge. 

However, to freeze dough (normal or in ball forms), you need to use an airtight container and keep that in a fridge. 

By doing so, you can keep it safe for up to a month. 

Next time, when you want to bake cookies, just throw Girl Scout cookie dough at room temperature for around 5 minutes, and then you can bake and enjoy fresh cookies.

Why did my caramel harden?

You would have over-baked your cookies. Ideally, you should bake for just around 10 minutes and pull them away when the edges are brown, when the edges are golden, and when the center is underdone. 

Also, if you use chopped soft caramels, make sure it’s properly distributed in the dough to prevent overexposure to heat.