4-Ingredient “Girl Scout Cookie” Copycats

Prepare a large sheet pan by lining with parchment paper and set it aside. Pour the bag of Andes chocolate in a large microwave safe bowl. Melt in the microwave in bursts of 15 seconds, stirring in between each burst for 15 seconds.

Melt slow and patiently to avoid burning the chocolate. (Remember it is melting even when it's out of the microwave.)

Once the chocolate is melted, use a fork to stir around an Oreo cookie. Coat the cookie and then pick it up with the fork and gently tap off the excess chocolate.

Place on the prepared sheet pan.

Once 17-18 of the cookies have been dipped, use the tines of a fork to drizzle the rest of the chocolate over the cookies if desired.

Line a large cookie sheet with parchment paper and set aside.

Gently break the full sheets of graham crackers in half to get 24 squares.

Generously spread the vanilla marshmallow frosting on one half of 12 of the graham crackers (I use the whole container in this recipe, but scale down if you like less frosting). Gently press the other graham cracker on top and smooth the edges with a knife so frosting isn't coming out the sides. 

In a large microwave safe bowl, add in the chocolate chips and shortening. Place in the microwave and microwave in bursts of 15 seconds, stirring in between for 10-15 seconds (chocolate is melting even when outside of the microwave so it's important to be patient here) until melted.

Once the chocolate is melted and smooth, use a large fork to hold the sandwich cookie over the chocolate and a spoon, to spoon the melted chocolate over the sandwich cookie.

Gently tap the fork holding the sandwich cookie on the side of the bowl to remove excess chocolate. Transfer to the prepared cookie sheet and allow to sit until chocolate is hardened again (place in the fridge for a quicker set up!)

If needed, re-melt the chocolate in the microwave for 10-15 seconds in between dipping if it is getting difficult to dip.

Set the cookies out on a large tray lined with parchment paper.

In a large skillet, place the coconut. Put over medium heat and stir the coconut until lightly toasted, about 5-7 minutes. It should be a light golden color. Remove and allow to completely cool.

In a large microwave safe bowl, add in the caramels and 3 tablespoons milk or heavy cream. Microwave in bursts of 20 seconds, stirring in between each burst for 15 seconds, until melted and smooth.

Combine the coconut and caramel and stir until combined. If needed, add in the extra tablespoon of milk/heavy cream.

Spoon some of this mixture and gently press it onto the top oft he shortbread cookie.

In another microwave safe bowl, add the chocolate chips. Melt in the microwave in bursts of 15 seconds stirring in between each burst for 10 seconds until melted.

Generously drizzle the melted chocolate over all of the cookies.

Allow to set up at room temperature.

In a large bowl, beat together the peanut butter and powdered sugar until smooth.

Set out the shortbread cookies on a tray lined with parchment paper.

Form balls of the peanut butter "dough" and press & flatten that dough on the shortbread cookies.

Place in the freezer while preparing the chocolate chips. To prepare the chocolate chips: in a microwave safe bowl, add the chocolate chips. Melt in the microwave in bursts of 15 seconds stirring in between each burst for 10 seconds until melted.

Dunk the cookies in the melted chocolate. Pull out using a fork and tap off the excess chocolate.

Place on the tray-lined parchment paper and allow to set. (Place in the fridge for a faster set-up).