Your dessert table gets spruced up with these Girl Scout Samoa Cookie Chocolate Cups! All the flavors of your favorite girl scout cookie stuffed inside a chocolate cup!
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Tell me! Tell me! Tell me!! How was your Thanksgiving?!
Did you eat an obnixious amount of turkey, sweet potatoes, green beans and drank too many glasses of wine? I really hope we all enjoyed a turkey coma, drank and laughed with family and friends!
So are you left with turkey day leftovers? A pan of sweet potatoes in your fridge? Extra bird wing or two? Luckily you can make these quesadillas or these gouda balls to help your roaring appetite between Black Friday trips! You gotta have fuel, right?
Now that Thanksgiving has passed, we all get to blare Pandora Christmas station with no shame! And that also means making my annual treats basket to hand out to family and friends. And this year has some new comers, such as these Samoa Cookie Chocolate Cups! I mean my all time favorite Girl Scout cookie all sealed in a mini chocolate cup. Pure bliss!
I know there are a lot of Thin Mint lovers. Which I completely understand; the mint and chocolate combo is addicting but what is not to love about chocolate, coconut, shortbread cookies and drizzled in caramel? Hands down the cream of the crop. Edible perfection.
You know how to make me happy? Give me chocolate, caramel, and coconut.
So when my sister and in law and I were discussing what to make, I remembered a few years ago when I made make shift Samoa’s and don’t get me wrong, they were delish. But I wanted to update the flavors a bit and honestly, miniature chocolate cups can’t be turned down! Think peanut butter cups. Duh.
These cups may take a bit longer than a typical recipe, but I promise you, they are super simple! And with most of the time being spent in the freezer! You start by melting chocolate chips, pour into mini cupcake liners and painting the sides to ensure the cup is coated with a thick coat of chocolate. Into the freezer they go to harden up. Meanwhile, with your favorite shortbread cookies, cut them into little squares (1/2 inch or slightly smaller work perfectly!). Then simply toast the coconut flakes and add to the caramel sauce. Then try not to eat all the filling. I cannot confirm or deny I stole too many spoonfuls!
Once the cups are frozen, start layering by adding the cookies, then the caramel filling. Try to smooth out the filling as much as possible as we pour the remaining melted chocolate on top to close up the cup. Then sprinkle with a bit more toasted coconut and into the freezer one last time then you are ready to devour!
With vanilla, gooey caramel, rich chocolate and buttery shortbread cookies, I am in Girl Scout cookie heaven!
Make sure to also check out the Girl Scout Samoa Cookie Chocolate Cups recipe over at Celebrations!
Your dessert table gets spruced up with these Girl Scout Samoa Cookie Chocolate Cups! All the flavors of your favorite girl scout cookie stuffed inside a chocolate cup!
1 hrPrep Time
5 minCook Time
1 hr, 5 Total Time
Yields 24
Save RecipeIngredients
- 2 1/2 cups semi sweet chocolate chips
- 1 1/2 cups unsweetened coconut flakes
- 1 cup caramel sauce
- 6 shortbread cookies, cut into 4 pieces each.
- Sprinkle sea salt
Instructions
- Line 24 mini muffin pan with liners.
- Add 2 cups chocolate chips to a medium bowl, and microwave for 30 seconds and stir. Microwave another 30 seconds and stir. Repeating until all chocolate is melted and smooth.
- Drop 2 teaspoons of chocolate into each liner, then with a pastry brush, brush the chocolate up the sides of the liner making sure to coat them well. Place in the freezer for 30 minutes.
- Meanwhile, in a nonstick pan, add coconut flakes and toast over medium heat. Stirring the coconut around until golden brown. Reserve 1/2 cup of toasted coconut for garnish. Add the remaining coconut to a bowl and add caramel sauce. Mix well.
- Once chocolate cups are frozen, remove from freezer, add one shortbread cookie into the bottom of each cup, then top with 1 tsp of caramel mixture and a sprinkle of sea salt. Place back in freezer for 15 minutes.
- Melt remaining chocolate then cover each cup with chocolate, smoothing with a spoon as needed. Sprinkle with reserved toasted coconut. Freeze again for 15 minutes. You can store in the freezer or the fridge, depending on how you like your treats!
Want more chocolate?
Flourless Peanut Butter Chocolate Cookies
Toasted Marshmallow Brownies with Cinnamon Sugar Pretzel Crust
Peppermint Crunch White Chocolate Blondies
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!
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