it's the most wonderful time of the year.

Yes, people it's girl scout cookie time. Personally I love this time of year as I am a Carmel deLite addict. I can admit it at least. I, sadly, was never a Girl Scout. I never had a desire to wear a funny costume and go round door to door peddling cookies. However, I can appreciate a well made cookie. 

Here's some homemade tips on two girl scout classics- incase you don't have access to your own personal little girl scout suppler you can still enjoy the treats!

Homemade Caramel deLites

Ingredients for Cookie Base:

• 1 cup butter, softened
• 1/2 cup sugar
• 2 cups all purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• up to 2 tablespoons milk

Directions:

1. Preheat oven to 350F.
2. Cream together butter and sugar in a large bowl. Mix in flour, baking powder and salt at a low speed, next, the vanilla and milk, adding in the milk only as needed to make the dough come together without being sticky (you may not need any at all). The dough should come together into a soft, pliable ball. Add in a bit of extra flour if your dough seems sticky.
3. It's easiest to roll the dough out in 2 or 3 batches (between pieces of wax (or parchment) paper to about 1/4-inch thickness (or a little thinner) using a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined (or on silicone mat) baking sheet and make a hole in the center. I used the small end of a large round piping tip. Nicole comments that you can use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat until the dough is used up (it's okay to re-roll, this dough is shortbread-like and very forgiving.)
4. Bake cookies for 10-12 minutes, until bottoms are very lightly golden brown around the edges.
5. Cool for a few minutes on the baking sheet, to allow them to firm up slightly, then transfer to a wire rack to cool completely.

Ingredients for Topping: 


• 3 cups shredded coconut (sweetened or unsweetened)

• 12-ounces good-quality chewy caramels

• 1/4 teaspoon salt

• 3 tablespoons milk

• 8 ounces dark or semisweet chocolate (chocolate chips will do)

Directions:

1. If you prefer milk chocolate, by all means use that.

 Preheat oven to 300 degrees (F)


Spread coconut evenly on a rimmed baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Watch carefully, especially near the end of toasting time; the coconut toasts very quickly once it begins to become golden.
2. Cool on baking sheet, stirring occasionally. Set aside.  Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 teaspoons per cookie. Reheat caramel for a few seconds in the microwave if it begins to firm up, to make it soft and spreadable once again.
3. 
While topping sets up, melt chocolate in a small bowl. Melt the chocolate using the double boiled method.  Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.  Use a spoon to drizzle on remaining chocolate (you may need to melt more).
4. 
Let chocolate set completely before storing in an airtight container

End result:

Homemade Thin Mints:

Ingredients

For cookies:
2 1/4 cups all-purpose flour
1/4 cup cornstarch
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 cup sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 teaspoon vanilla extract
3/4 teaspoon peppermint extract

For chocolate coating:
10 ounces dark or semisweet chocolate
1/2 cup butter, room temperature

Directions

1. Make cookies: In a small bowl, whisk together the flour, cornstarch, cocoa powder, and salt.
2. In a large bowl, cream together the butter and sugar. With the mixer on low speed, add in the milk and extracts. The mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
3. Shape dough into two logs, each about 1 1/2 inches in diameter. Wrap in plastic wrap and freeze for at least 1–2 hours, until dough is very firm.
4. Preheat the oven to 375ºF.
5. Slice the dough into rounds not more than 1/4 inch thick — if they are too thick, they will not be as crisp — and place on a parchment-lined baking sheet. The cookies will not spread very much, so you can put them quite close together.
6. Bake for 13–15 minutes, until the cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
7. Make chocolate coating: In a microwave safe bowl, combine chocolate and butter.
8. Melt on high power in the microwave, stirring every 45–60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
9. Put it all together: Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set for at least 30 minutes, or until the chocolate is cool and firm.
10. Reheat the chocolate as needed to keep it smooth and easy to dip into.

End Result: