Pressure Cooker Girl Scout Cookies You Gotta Try
A creative twist on nostalgic Girl Scout Samoas cookies, made with a pressure cooker and baked to perfection with coconut caramel delight.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough & Topping Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt plus extra ¼ teaspoon for caramel
- 2 tablespoons milk plus another 3 tablespoons for caramel
- ½ teaspoon vanilla extract
- 3 cups sweetened shredded coconut
- 15 ounces chewy caramels
- 8 ounces semisweet or dark chocolate chopped
Instructions
Instructions
- Preheat your oven to 350°F (175°C). This is just for the baking and toasting parts outside the cooker.
- Cream the softened butter and sugar in a big bowl until it’s light and fluffy.
- Mix in the flour, baking powder, and ½ teaspoon salt until crumbly. Add 2 tablespoon milk and vanilla. Stir into a dough.
- Roll dough to ⅛-inch thickness. Cut into rounds with center holes.
- Place on baking sheet and bake 10–12 mins until golden. Cool on rack.
- Spread coconut on baking sheet and toast 10 mins, stirring occasionally.
- Melt caramels with 3 tablespoon milk and ¼ teaspoon salt over low heat. Stir until smooth.
- Mix toasted coconut into caramel. Spread mixture on cookie tops.
- Melt chocolate. Dip cookie bottoms and drizzle on top. Let set.
Notes
Let cookies fully cool before storing. You can refrigerate or freeze for longer storage.