When I was a kid and Girl Scout cookie season came along, I anticipated the arrival just as anxiously as I would Santa Claus (you could say I’ve always been overly infatuated with food). GS cookie season was a mini holiday.
I recall Mother Cookie storing the treasured treats in a tin box in the kitchen of my childhood home in Newton, NJ. I wasn’t allowed to eat a lot of them, so I would stealthily creep into the kitchen, painstakingly ease the lid off the tin in slow motion, snatch up a Thin Mint, and retreat. Hooray for another gloriously successful and seamless theft!
In retrospect, I probably wasn’t as cunning as I recall. But the point is: I risked my childhood existence to obtain an extra cookie or two. Forgive me, Mother Cookie, but food has always had that kind of power over me.
Nowadays, I can’t say my love for GS cookies has diminished in the slightest. However, I am no longer secretive of my consumption of them because of house rules, but because the amount I can eat in one sitting is shameful. Some people are quite judgmental of my GS cookie love, claiming that I shouldn’t like them because they’re not homemade. What the heck is that? I can’t enjoy a cookie unless I make it?
Well, I’m not that much of a food snob. GS cookies were, and always will be, a guilty pleasure of mine. I bought extra boxes just so I could bake with them. And given the butter making obsession I’ve had since I got my food processor (see: White Chocolate Maple Almond Butter, Chocolate Coconut Cashew Butter, and Frosted Circus Animal Cookie Butter), this Samoa Cookie Butter was bound to happen. The little Girl Scout Cookie Gods wished it to be, and so it was.
I might have to mark this creamy, rich treat as my best butter yet. It’s so addicting that the US government might have to outlaw it, so I suggest making some ASAP while you still can. Who knew a 4-ingredient treat could be this heavenly?
Don’t take my word for it; ask Mother Cookie. I kept begging her to try some, and she hemmed and hawed about how she wouldn’t like it and it would be too sweet blah blah blah. And guess what? She LOVED it, couldn’t believe how good it was. That’s because this smooth butter is about 75% composed of the chocolaty, caramelly, coconutty goodness from one of the best Girl Scout cookies, and about 25% cashews and pecans to cut the sweetness and make it heartier. It provides a great flavor balance, and gives you an excuse to spread this stuff on everything.
My method of choice is the pretzel. It was the greatest salty-sweet pairing my tongue has ever experienced. Definitely give that a go.
I’m going to put those Girl Scouts out of business with this Samoa Cookie Butter. Watch out!
A Few Tips Before You Get Cooking:
- You could turn any of the GS cookies into cookie butter. In fact, I intend to try ‘em all!
- Need more GS cookies in you baking life? Try my GS Cookie Stuffed Brownies.
- Want to enjoy GS cookie goodness all year-long? Do what I do: buy ‘em in bulk and stash ‘em in your freezer to take out when the cravings strike.
- You can add more or less oil to make it smoother/thicker. Just keep in mind, it will thicken as it sits.
- Making cookie butters and nut butters is a process. Be patient; the processor will need to do its thing for a while to create enough friction and make this nice and smooth. If it’s too thick, just add another touch of oil, but let it process a while first to be sure it’s necessary.
Samoa Cookie Butter
By The Smart Cookie Cook
- 1 box Samoa cookies
- ½ cup cashews
- ¼ cup pecans
- 1-2 tbsp. vegetable oil
- In the bowl of a food processor, process cookies, cashews, and pecans until they resemble a fine crumb. Scrape down the side then process for another 2 minutes, or until it starts to clump together.
- Stream in the vegeteable oil 1 tbsp. at a time, pulsing as you go. Then process until smooth and spreadable, about 5 minutes (be patient; you need to let the friction break it down, which may take time). Add more oil to reach a spreadable consistency if necessary. Serve with pretzels (HIGHLY recommended), apple slices, Nilla wafers, celery sticks, pound cake, or whatever you like. Store in an air-tight container.