Samoas® Blondies

Here, with our Samoas® Blondies, the timeless allure of Girl Scout Cookies meets the irresistible charm of classic blondies. Using crumbles of beloved Caramel deLites®/Samoas®, these decadent treats promise a symphony of textures and tastes. The recipe marries the buttery richness of blondies with the luscious sweetness of caramel, coconut, and chocolate. It’s perfect for satisfying cravings or impressing guests with a mix of culinary creativity and nostalgia, inviting you to try a bite that’s both familiar and delightfully unexpected.

What is the Difference Between Caramel deLites® and Samoas®?

Caramel deLites® and Samoas® are two of the most beloved Girl Scout cookies and are often thought to be exactly the same. But they’re not! While both feature a caramel-coconut-chocolate combination, the key difference lies in the baker. Little Brownie Bakers makes Samoas®, while Caramel deLites® hail from ABC Bakers, using slightly different recipes. This results in subtle variations. Caramel deLites® often have a higher ratio of cookie to caramel, appealing to those who prefer a more balanced bite. Samoas®, on the other hand, boast more coconut and a darker chocolate coating, creating a richer, more intense flavor for coconut and dark chocolate lovers.

Samoas® Blondies

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• Author: Anna Franklin

Print Recipe

Description

Coconut and chocolate blondies might just be even better than this iconic cookie itself.

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Ingredients

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• 2 1/4 cups all-purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter, room temperature
• 1/4 cup canola oil
• 3/4 cup sugar
• 3/4 cup brown sugar
• 3 large eggs
• 2 tsp vanilla
• 1 cup Samoas® Girl Scout Cookie pieces (or Caramel deLites®)
• 1 cup chocolate chips
• 3/4 cup sweetened coconut flakes

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Instructions

1. 1. Preheat oven to 350 degrees.

1. 1. In a small bowl, combine flour, baking powder, and salt, and set aside.

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1. 1. In a large mixing bowl with paddle attachment, beat the butter, oil, and sugar for 2 minutes. Then beat in eggs and vanilla. Add the dry ingredients to the wet and mix just until incorporated, you don’t want to over-mix. Fold in the cookie pieces, chocolate chips, and coconut.

1. 1. Line a 9×13 baking dish with parchment paper sprayed with non-stick spray. Spread the batter out evenly and top with extra chocolate chips and cookie pieces.

1. 1. Bake in the oven for 35 minutes or until toothpick inserted comes out clean. Let it cool for 45 minutes before cutting.

Try our recipe for Thin Mint® Ice Cream Sandwiches for more Girl Scout Cookie fun.

Recipe, Styling, and Photography by Anna Franklin
Story by Kylie Thomas

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