This past weekend I had a craving for Girl Scout Samoa cookies and this is what happened:
True story. So why didn’t I have any Girl Scout Cookies??? I know it’s that time of year, but the reality is that this year, I have come into contact with ZERO Girl Scouts. Nada at my workplace, nada at Ryan’s workplace, nada at the multiple grocery stores I frequent. Where you at, Girls??? Help a sister out.
Every Friday when I menu plan, I always plan a sweet to make over the weekend. You can be sure that I plan to make something that will last into Monday evening, because Mondays need to be sweeter and I like to have a treat when I watch my guilty pleasure show which shall not be named….
*cough* the Bachelor…..
Anyway, these little Samoa Thumbprint Cookies were the perfect little bite that powered us through a long weekend of starting a beast of a project: refacing our double-sided fireplace. Call me crazy, but I’ve asked my sweet husband to replace the very unfortunate looking tile on the fireplace with thin bricks….and extend the bricks all the way up to the ceiling on both sides to add drama/height….and then do a thick German smeartechnique over the bricks. Am I high maintenance or what??? Don’t answer that.
This fireplace project is no joke, y’all. It’s more than likely going to extend over three weekends. I know it’s a bear. That’s why I fed Ryan steak BOTH nights of the weekend, made these cookies, and helped him where I could. When it’s done I shout to the rooftops about how great Ryan is and I won’t ask for anything else for the rest of the year. Hold me accountable!
If you’ve never made a chocolate ganache before, please don’t be intimidated. This is an easy recipe to try your hand at it because you just need to make a little bit! The cookies are a shortbread base filled with the ganache. Next, we sprinkle on a little mound of toasted coconut. Then we pop open a jar of store-bought salted caramel sauce {because we’re in a time crunch and don’t have time to make homemade caramel} and drizzle your heart out over the tops of these delectable little bites.
- 4 ounces semi sweet chocolate chips use a good quality brand, like Ghiradelli
- ½ cup heavy whipping cream
- 2 sticks ½ pound unsalted butter, at room temperature
- ½ cup plus 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt
- 2 ½ cups all purpose flour
- 1/2 cup store bought salted caramel topping or make your own
- ½ cup sweetened coconut flakes lightly toasted**
-
Place the chocolate chips in a shallow bowl or pie pan. Place the cream in a small saucepan and heat over medium until the cream is scalded but not boiling (it will have a skin that forms on top and will start to steam). Pour the hot cream over the chocolate chips and let it sit for 30 seconds.
-
Starting in the center of the bowl, stir the cream and chocolate in small circles, working your way out in larger circles to the edges of the bowl. Once the mixture is fully incorporated, let it sit on your counter to cool for 2 hours. You will know it is ready to fill the cookies when a knife run through the center leaves a track.
-
Preheat oven to 350 degrees F.
-
In the bowl of a mixer fitted with the paddle attachment, cream together the butter and sugar on medium-low speed until light and fluffy, about 2 minutes.
-
Sift together the salt and flour. With the mixer on low, gradually add the flour mixture to the butter mixture. Scrape down the sides as needed and mix until a soft dough ball forms.
-
Line a baking sheet with parchment paper.
-
Roll the dough into 1’’ balls. Place your thumb in the center of the ball to make an indentation. Continue with the remaining dough, placing the balls 1’’ apart from each other.
-
Bake the cookies for 12-16 minutes or until they are set. You do not want them to develop color. You will know they are done when they no longer appear wet in the center.
-
Remove the cookies from the oven and place the pan on a wire rack to cool completely.
-
Once the cookies have cooled, fill the center of each with ½ teaspoon chocolate ganache. Use a miniature offset spatula to spread the filling into the well of the cookie.
-
Top each cookie with a teaspoon of toasted coconut.
-
Place the salted caramel in a squeeze bottle or use a fork to drizzle it over the tops of the cookies. Let topping set for 30 minutes before serving at room temperature.
-
Cookies can be store in the refrigerator for 3 days.
**To toast the coconut: place coconut in a small skillet over medium heat. Heat for 4-5 minutes, stirring often to toast evenly, until the ends of the shred turn a light golden brown and the coconut is fragrant. Remove from heat and cool to room temperature before using as a topping.
Did you make these Samoa Thumbprint Cookies? If so, I’d love to hear how it turned out for you! Leave a comment below or upload a picture of your creation to Insta or Twitter with the tag @sweetcayenne.com.
1