Archive RESTRICTED: Make Your Own Girl Scout Cookies! By People Staff Published on March 11, 2009 12:00 PM Share Tweet Pin Email Trending Videos 25 FOOD & FUN IDEAS DO-IT-YOURSELF DO-SI-DOS Makes: about 48 sandwich cookiesHands-on time: 45 min.Total time: 1 hr. 30 min. 2 cups unsalted butter, softened and divided¾ cup chunky peanut butter1 cup sugar1 cup brown sugar3 large eggs1 teaspoon vanilla extract2¼ cups all-purpose flour2 tablespoons baking soda1 tablespoon baking powder½ teaspoon salt1½ cups uncooked quick-cooking oats1½ cups creamy peanut butter¼ cup powdered sugar 1. Beat 1½ cups butter and ¾ cup chunky peanut butter at medium speed with an electric mixer until creamy. Gradually add sugars and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla, beating until blended. 2. Whisk together flour and next 3 ingredients in a medium bowl. Gradually add to butter mixture, beating at low speed until blended. Stir in oats. 3. Drop by rounded teaspoonfuls, 2 inches apart onto parchment-paper-lined baking sheets. 4. Bake at 350° for 10 min. or until lightly browned. Cool on baking sheets 5 min. Using a large straw, make small holes in center of half the cookies while warm. Transfer to wire racks to cool. 5. Beat 1½ cups creamy peanut butter, remaining ½ cup butter and powdered sugar at medium speed with an electric mixer until creamy. 6. Spread 2 to 3 teaspoons of peanut butter mixture onto inside portion of solid cookies; top with remaining cookies. Store in an airtight container up to 1 week. TIP!Bake cookies up to one month ahead and freeze in airtight container; thaw at room temperature before filling. SAMOAS FROM SCRATCH Makes: about 42 cookiesHands-on time: 1 hr. 30 min.Total time: 2 hrs. 30 min. 1 cup butter, softened½ cup sugar2 cups all-purpose flour¼ teaspoon baking powder½ teaspoon salt½ teaspoon vanilla extract2 tablespoons milkCaramel Topping (recipe follows)1¼ cups semisweet chocolate morsels 1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Whisk together flour, baking powder and salt in a small bowl; gradually add to butter mixture, beating at low speed just until blended. Add vanilla and only enough milk to form a soft dough. 2. Divide dough into thirds. Work with one portion of dough at a time, storing remaining dough in refrigerator. Roll one portion between 2 sheets of waxed paper to ¼-inch thickness, adding additional flour, if necessary. Cut with a 1½-inch round cookie cutter and place 2 inches apart on a parchment paper-lined baking sheet. Using a sharp knife or a large straw, cut a hole in the center of each cookie. Repeat procedure with remaining dough. 3. Bake at 350° for 10 to 12 min. or until bottoms are lightly browned and cookies are set. Cool for 1 min. on baking sheet. Remove to wire racks to cool. 4. Spread 2 to 3 teaspoons Caramel Topping on each cookie. Microwave topping for a few seconds if it becomes firm. 5. Microwave morsels in a 2-cup glass measuring cup at high for 1½ min. or until melted and smooth, stirring at 30-sec. intervals. 6. Dip the bottom of each cookie into chocolate; place on parchment paper until chocolate is firm. Spoon remaining chocolate into a small heavy-duty zip-top plastic bag. Snip a tiny hole in corner of bag; drizzle over Caramel Topping. CARAMEL TOPPING 3 cups sweetened flaked coconut1 (14-oz.) package caramel candies, unwrapped¼ teaspoon salt3 tablespoons milk 1. Place coconut in a single layer in a shallow pan; bake, stirring every 5 min., at 300° for 20 min. or until coconut is lightly browned. Cool, stirring occasionally. Set aside. 2. Combine caramels, salt and milk in a large microwave-safe bowl. Microwave at high, stirring at 1-min. intervals, for 3 to 4 min. or until mixture melts and is smooth. Stir in coconut. THE WOMAN BEHIND THE RECIPESNicole Weston is a food writer from Encino, Calif., and the blogger behind the baking Web site Bakingbites.com. “I was a Girl Scout growing up. I love those cookies,” says Weston of the childhood snacks. A few years ago she set out to create her own homemade versions. The end result? “My friends have been stunned—in a good way—when they find out that my cookies are homemade.” As for snackers who long for the originals, check out girlscoutcookies.org for cookie sales in your area. HOMEMADE THIN MINTS Makes: about 42 cookiesHands-on time: 45 min.Total time: 4 hrs. 15 min. ½ cup butter, softened1 cup sugar1/3 cup fat-free milk½ teaspoon vanilla extract¾ teaspoon peppermint extract2¼ cups all-purpose flour¼ cup cornstarch6 tablespoons unsweetened cocoa½ teaspoon salt1 (24-oz.) package chocolate candy coating 1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add milk and extracts, beating until blended. Mixture will look curdled. 2. Whisk together flour, cornstarch, cocoa and salt in a small bowl. Gradually add flour mixture to butter mixture, beating on low speed until blended. 3. Shape dough into 2 12-inch logs, each about 1½ inches in diameter. Wrap in plastic wrap and freeze for 1 to 2 hrs. or until dough is firm. 4. Slice dough into ¼-inch-thick slices and place 1 inch apart on parchment-paper-lined baking sheets. 5. Bake at 375° for 10 to 12 min. Cool on baking sheet 1 min.; remove cookies to wire racks to cool completely. 6. Microwave candy coating in a large microwave-safe bowl at high, stirring at 30-sec. intervals, 1 to 1½ min. or until melted and smooth. Using 2 forks to hold cookies, dip into chocolate to coat. Transfer cookies to parchment paper to cool. When chocolate is set, store cookies between sheets of waxed paper in an airtight container up to 1 week or in freezer up to 1 month.