Samoas Cookie Pie

Growing up I was a Girl Scout and I was great at ‘selling’ cookies.

I would literally polish off a box of Samoas after school while doing my homework. Chock up another ‘sale’ my parents had to chip in for.

Samoas Cookie Pie - Move over Girl Scout Cookies! The flavor in this easy, giant cookie is 100% spot-on!! Hello year-round cookie season!!

Thin Mints and Samoas are my favorite Girl Scout cookies and since I already have a fast, easy, no-bake, and foolproof Thin Mints recipe, it was time to tackle Samoas.

The textures and flavors are all there in this giant Samoa cookie. Gooey, chewy, sticky, sweet, and wonderful. Dare I say this may even be better than the real thing.

Samoas Cookie Pie - Move over Girl Scout Cookies! The flavor in this easy, giant cookie is 100% spot-on!! Hello year-round cookie season!!

It’s a fast, easy, no-mixer recipe that comes together in minutes and there’s nothing fussy about it. Making individual Samoas cookies is way too labor-intensive and this giant cookie is the opposite.

I made a simple stir-together dough for the crust before topping with chocolate chips, shredded coconut, sweetened condensed milk, salted caramel, and a final chocolate drizzle.

Samoas Cookie Pie - Move over Girl Scout Cookies! The flavor in this easy, giant cookie is 100% spot-on!! Hello year-round cookie season!!

You can use homemade salted caramel or your favorite storebought. I like salted caramel because the slight saltiness cuts through some of the sweetness but regular caramel sauce is fine.

Since I didn’t dip the bottom of this giant cookie in chocolate like traditional Samoas, I added chocolate chips underneath the coconut layer, a la Seven Layer Bar style, and there’s chocolate drizzled on top. You can never have too much chocolate.

Samoas Cookie Pie - Move over Girl Scout Cookies! The flavor in this easy, giant cookie is 100% spot-on!! Hello year-round cookie season!!

You’ll use about two-thirds of a standard 14-ounce can of sweetened condensed milk. Just eyeball it because it’s way too sticky to measure. The leftover portion can be used in coffee, iced coffee, no-bake truffles, or just eat it with a spoon.

The cookie base is soft, chewy, dense, and the perfect support system for the chocolate, coconut, and salted caramel that gets piled on. With this recipe, it’s Girl Scout cookie season year-round. Dangerous.

Samoas Cookie Pie - Move over Girl Scout Cookies! The flavor in this easy, giant cookie is 100% spot-on!! Hello year-round cookie season!!

Samoas Cookie Pie

The textures and flavors of classic Girl Scout Samoas Cookies are all there in this giant cookie. Gooey, chewy, sticky, sweet, and wonderful. It may even be better than the real thing. It’s a fast, easy, no-mixer recipe that comes together in minutes and there’s nothing fussy about it. There’s a simple stir-together dough for the crust before topping with chocolate chips, shredded coconut, sweetened condensed milk, salted caramel, and a final chocolate drizzle. You can use homemade salted caramel or your favorite storebought. I like salted caramel because the slight saltiness cuts through some of the sweetness but regular caramel sauce is fine. The cookie base is soft, chewy, dense, and the perfect support system for the chocolate, coconut, and salted caramel that gets piled on. With this recipe, it’s Girl Scout cookie season year-round. Dangerous.

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Ingredients:

1/2 cup unsalted butter (1 stick), melted
1 large egg
1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt, or to taste
3/4 cup semi-sweet chocolate chips, for sprinkling
1 1/2 cups sweetened shredded coconut, loosely laid in measuring cup (not packed)
two-thirds of one 14-ounce can sweetened condensed milk (about 10 ounces)
4 to 5 ounces salted caramel sauce (use homemade salted caramel or storebought, regular caramel sauce may be substituted)
3/4 cup semi-sweet chocolate chips, melted for drizzling

Directions:

  1. Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour, salt, and stir until just combined; don’t overmix.
  5. Turn batter out into prepared pie dish, smoothing the top lightly with a spatula. Bake for about 10 to 12 minutes or until edges firm up slightly and center will have begun to set up a bit. It’s by no means done, but pie will be returned to oven to bake another 25 minutes or so.
  6. Remove pie dish from oven, and evenly sprinkle 3/4 cup chocolate chips over the crust.
  7. Evenly sprinkle the coconut.
  8. Evenly drizzle the sweetened condensed milk (just eyeball it).
  9. Evenly drizzle the caramel sauce (just eyeball it).
  10. Return pan to oven and bake for about 25 minutes, or until there’s slightly bubbling near the edge of dish and the center has dried out some and looks more set. Cookie pie will firm up more as it cools. In the last 10 minutes of baking, watch it like a hawk because the coconut, caramel, and sweetened condensed milk will all be prone to burning; better to underbake than overbake if you’re unsure.
  11. Allow pie to cool in dish on a wire rack while you melt the chocolate for drizzling by adding 3/4 cup chocolate chips to a small microwave-safe bowl and heat to melt, about 1 minute on high power. Stop to check and stir and heat in 10-second increments until chocolate can be stirred smooth.
  12. Using a spoon (or pastry bag or ziptop bag with corner cut off if you want to be fancier but I didn’t bother), evenly drizzle the chocolate in long vertical lines, parallel to each other, spaced about 1/2-inch apart. Pie doesn’t have to be cooled to add the chocolate drizzle.
  13. Allow pie to continue to cool on wire rack for at least 4 hours (or overnight) before slicing and serving. Don’t slice too early because chocolate drizzle needs to set and interior of pie needs to firm up or you’ll have a literal hot mess. Pie is best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. I store it by slicing into small wedges, wrapping each wedge individually in plasticwrap, and putting those in a large ziptop bag.
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120 comments on “Samoas Cookie Pie”

  1. Update — just made this and my kitchen smells amazing! I will tell my girlfriends that you are a super high-mileage runner and this works wonders for you as running fuel ;)

    Thank you for the fantastic recipe!

  2. I’d wager this is better than the cookie!

  3. I was the WORST at selling girl scout cookies! I was so shy and introverted as a kid that walking door to door was pure torture. One year, I didn’t sell a single box, other than to anyone outside of our family. (I’m pretty sure I quit a few months later.) Samoas were always my favorite, even though I didn’t like coconut anywhere else, and this pie looks even better than the cookies!

  4. Girl Scouts are the reason I have to workout ;) Their cookies are so ridiculously good! Samoas are my all time favorite and the fact that you put the flavors in a pie kind of has my mind blown. Pretty sure this should be illegal it looks so good!

  5. Samoas are my FAVORITE! This looks amazing. I want it.

  6. This samoas pie may be the most perfect thing I have ever seen! Yum! Pinned! I am already thinking of an excuse to make this! Can I just make it because its monday? lol

  7. Made this tonight while watching the snow. Can’t wait to try it tomorrow. Thanks for the great recipe. :)

  8. Definitely my favorite Girl Scout Cookie!

  9. What a gorgeous pie, thank you for bringing and sharing with us.

  10. I love Samoas! This pie looks like it is to-die-for! I can’t wait to make it. Aaaah! So many recipes, so little time!

  11. I looove Samoas too and I’m totally pinning this irresistible pie!!

  12. I’m totally making this for our annual Pi Day pie competition at work. Any idea how far in advance it can be made? Is it really best fresh or would I be ok making it on Wednesday night for a Friday afternoon pie tasting? Does it need to be refrigerated?

  13. This looks soooo good!!
    Thanks for posting this recipe! I wanted to share it with my readers and I’ve included it in a round up of 14 pies to make to celebrate Pi Day. I’ve included a direct link to this post for the recipe. You can see the whole piece here: http://bit.ly/1D1vWd0
    Thanks!!

  14. Hi there! How much caramel is 4-5 ounces in cups?

  15. Happy Pi Day! I made your fabulous Samoas Cookie Pie last night in order to celebrate Pi Day. Thanks for sharing your awesome recipe! Made it, loved it, posted it!! http://www.fransfavs.com/2015/03/samoas-cookie-pie/

  16. Can I make this in an 8X8 square pan?

  17. Is it really just 5 oz caramel sauce? It doesn’t seem like enough to spread over top.

  18. it’s seem very delicious, thanks very much. 

  19. Averie this is one of the best recipes I have made from ur site. I made it tonight and people loved it. Thank you so much.

  20. Your recipe won my work bake off! I knew it would be a winne !

  21. I’m short on time, couldn’t find caramal sauce, I grabbed a can of dulce de leche. Do you think that would work in place of the caramal sauce?

  22. This looks amazing! Do you know if anyone’s tried to make this GF? I was wondering if would still be good with coconut flour? 

    • I would not use straight coconut flour, at all! It will negatively alter the texture of the batter beyond repair. If you’re going to attempt it as GF, then I’d use a GF baking blend, i.e. Bob’s, Pamela’s, etc.

  23. Awesome recipe! Just made these this weekend for friends and they loved them :)

  24. Why are they called Samoas cookie pie? Is that the type of Girl guide cookies they have in Samoa?
    Thanks

  25. I just made this and it was awesome!  I have trouble with lactose and found a recipe to make it out of coconut milk. It was the perfect substitute for this recipe, since it already uses coconut. Thanks for this awesome recipe!

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