Place the cookies in a gallon-sized zippered plastic bag and smash with a rolling pin until crumbled (or pulse in a food processor). Sprinkle half of the crumbs on a small, 9×13 baking sheet lined with foil. Cut the butter into cubes and place in a 3-quart saucepan over medium heat. Add sugar, water, and corn syrup, and stir to combine. Bring to a boil. Attach a candy thermometer and let boil until mixture reaches 302°F (hard crack stage). Remove from heat and quickly pour over crumbled cookies, spreading evenly with a spatula or wooden spoon, if necessary. Top with remaining crumbled Samoa cookies, pressing down gently. Allow several hours to harden. Break into pieces and enjoy. Keep fresh in an airtight container.