Stuffed Samoa Cookies Recipe

If you are craving a dessert that perfectly combines chewy coconut, rich caramel, and silky chocolate, then the Stuffed Samoa Cookies Recipe is exactly what you need. These cookies take the beloved flavors of the classic Samoa cookie and elevate them by nestling gooey caramel right inside each bite, surrounded by a tender, buttery dough filled with shredded coconut and chocolate chips. The moment you bite into one, you’re greeted with a cascade of chewy, sweet textures balanced by a beautiful chocolate drizzle on top, making every single cookie feel like a little celebration. Once you try this recipe, I promise it will become your go-to for dessert or special occasions.

Ingredients You’ll Need

This recipe uses simple and classic ingredients that come together to create complex and irresistible flavors. Each item contributes something unique: the butter gives richness, sugars add sweetness and texture, and the coconut and chocolate chips bring that unmistakable Samoa essence.

• Unsalted butter (1 cup, softened): Provides a rich, creamy base that keeps the cookies tender and delicious.
• Granulated sugar (3/4 cup): Adds a bright sweetness with a bit of crunch to balance the softness.
• Brown sugar (3/4 cup, packed): Gives deep caramel notes and helps retain moisture for chewiness.
• Large egg (1): Acts as a binder while adding richness.
• Vanilla extract (1 teaspoon): Enhances all the flavors with warm, aromatic undertones.
• All-purpose flour (2 1/4 cups): The structure that holds everything together perfectly.
• Baking soda (1 teaspoon): Offers a gentle lift and helps with crisp edges.
• Salt (1/2 teaspoon): Balances sweetness and enhances the overall flavor.
• Shredded coconut (1 cup): The star ingredient for classic Samoa flavor and chewy texture.
• Chocolate chips (1 cup): For chocolate bursts within the dough.
• Caramel sauce (1 cup): Gooey, soft caramel filling that makes these cookies unforgettable.
• Chocolate chips (1 cup, for melting): To create a luscious drizzle on top that finishes the look and taste.

How to Make Stuffed Samoa Cookies Recipe

Step 1: Cream Your Butter and Sugars

Start by beating together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This step is crucial because it incorporates air, lending your cookies a lovely texture that isn’t too dense or heavy.

Step 2: Incorporate Egg and Vanilla Extract

Next, add the egg and vanilla extract to the creamed mixture. Mix well until everything is fully combined, creating a smooth, luscious base that will help bind the dry ingredients later on.

Step 3: Mix Dry Ingredients Separately

In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agents so your cookies bake uniformly with perfect rise and texture.

Step 4: Combine Dry and Wet Mixtures and Fold in Coconut and Chocolate Chips

Gradually add the dry mixture to the wet ingredients, stirring until just combined. Then fold in the shredded coconut and chocolate chips, making sure they are evenly distributed to get hits of tropical and chocolatey flavor in every bite.

Step 5: Chill Your Dough

Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour. Chilling firms up the dough, making it easier to handle when stuffing each cookie with caramel and helps retain their shape while baking.

Step 6: Prepare for Baking

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking. This simple step sets you up for baking perfection.

Step 7: Stuff and Shape the Cookies

Take about one tablespoon of dough and flatten it in your palm. Add a spoonful of caramel sauce in the center, then carefully fold the dough around it and roll it into a ball. Place these stuffed dough balls on your baking sheet about two inches apart to allow room for spreading without touching.

Step 8: Bake Until Golden

Bake your stuffed cookies for 12 to 15 minutes, or until the edges turn a beautiful golden brown. This timing will ensure the cookies are firm on the outside yet soft and chewy inside, perfect for holding that luscious caramel center.

Step 9: Drizzle Melted Chocolate Over Cookies

While the cookies cool on the baking sheet, melt the remaining chocolate chips in the microwave in 30-second bursts, stirring often until smooth. Drizzle this chocolate lovingly over the top of each cookie to add a decadent finishing touch that truly elevates the presentation and taste.

Step 10: Let Set and Enjoy!

Allow the chocolate drizzle to set for a few minutes before indulging in these heavenly treats. The contrast between the chewy cookie, the gooey caramel, and the silky chocolate drizzle is pure bliss.

How to Serve Stuffed Samoa Cookies Recipe

Garnishes

For an extra-special touch, sprinkle a few toasted coconut flakes or a pinch of flaky sea salt over the chocolate drizzle after it sets. The toasty coconut enhances the natural coconut flavor inside the cookie, while the sea salt creates a perfect sweet-salty balance.

Side Dishes

These cookies pair wonderfully with a cold glass of milk, a scoop of vanilla ice cream, or even a cup of strong coffee. The creamy and slightly bitter drinks complement the sweetness and richness of the cookie, making every bite even more satisfying.

Creative Ways to Present

If you’re serving these at a party or gift-giving, consider stacking two cookies with a scoop of vanilla ice cream in between for a mouthwatering treat sandwich. For a festive look, drizzle the chocolate in contrasting patterns using white chocolate as well, or wrap individual cookies in clear cellophane tied with a ribbon for a charming homemade gift.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store leftover Stuffed Samoa Cookies in an airtight container at room temperature for up to 5 days. This keeps them fresh and chewy without drying out, so you can enjoy that irresistible texture any time within the week.

Freezing

You can freeze these cookies for longer storage. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or ziplock bag. They’ll keep beautifully for up to 3 months. Just thaw at room temperature before serving.

Reheating

If you want to enjoy the cookies warm, gently reheat them in a microwave for 10 to 15 seconds or briefly in a low-temperature oven. This little warmth will soften the caramel inside and make the chocolate drizzle luscious again.

FAQs

Can I make these cookies vegan?

You can try substituting the butter with a vegan butter alternative and use a flax egg (ground flaxseed mixed with water) instead of a regular egg. However, the texture and taste might vary slightly, so keep that in mind when baking.

Is it necessary to chill the dough?

Chilling the dough isn’t absolutely mandatory, but it greatly helps maintain the cookie’s shape and makes folding the caramel inside easier without it leaking out. It also enhances the flavor and texture.

Can I use homemade caramel sauce?

Absolutely! Homemade caramel sauce is fantastic and often tastes richer. Just ensure it’s not too runny to prevent it from leaking out during baking.

What type of shredded coconut works best?

Sweetened shredded coconut works wonderfully in this recipe because it adds additional sweetness and chew, mirroring the original Samoa cookie flavor perfectly—but unsweetened coconut is fine if you prefer less sweetness.

How long do these cookies stay fresh?

Stored in an airtight container at room temperature, these cookies stay fresh and chewy for up to 5 days. Beyond that, refrigeration or freezing is best to maintain quality.

Final Thoughts

If you’re looking to impress yourself or your loved ones with a cookie that’s bursting with luscious caramel wrapped in chewy coconut and chocolate, this Stuffed Samoa Cookies Recipe will absolutely hit the spot. It’s a delightful twist on a classic treat that’s perfect for any occasion, and once you bake these, they’re bound to become a favorite for years to come. So go ahead, grab your mixing bowl, and start creating magic in your kitchen!

Stuffed Samoa Cookies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 44 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 24 servings 1x

Print Recipe

Pin Recipe

Description

Delight in these homemade Stuffed Samoa Cookies featuring a buttery cookie base filled with rich caramel, shredded coconut, and chocolate chips. Inspired by the classic Samoa cookie, this recipe offers a chewy texture combined with gooey caramel and a chocolate drizzle, perfect for satisfying your sweet tooth.

---

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup shredded coconut
• 1 cup chocolate chips

Filling and Topping

• 1 cup caramel sauce (store-bought or homemade)
• 1 cup chocolate chips (for melting and drizzling)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for the cookie dough.
2. Add Wet Ingredients: Incorporate the egg and vanilla extract into the creamed mixture. Mix well until fully combined and smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt to ensure even distribution of leavening and seasoning.
4. Mix Dry and Wet Ingredients: Gradually add the flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough which can cause tough cookies.
5. Fold in Coconut and Chocolate Chips: Gently fold in the shredded coconut and chocolate chips evenly throughout the dough, enhancing flavor and texture.
6. Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for 30 minutes to 1 hour to firm it up, making it easier to handle and shape.
7. Preheat Oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
8. Shape Cookies: Take about 1 tablespoon of chilled dough and flatten it in your palm. Place a small spoonful of caramel sauce in the center, then carefully fold the dough around the filling and roll into a ball. Arrange the cookie balls on the baking sheet with about 2 inches of space between them.
9. Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges turn golden brown, indicating they are cooked yet chewy inside. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
10. Chocolate Drizzle: Melt the remaining chocolate chips in the microwave using 30-second intervals, stirring after each until smooth. Drizzle the melted chocolate decoratively over the cooled cookies for added sweetness and visual appeal.
11. Set and Serve: Let the chocolate drizzle set for a few minutes. Serve and enjoy these chewy, caramel-filled Samoa cookie-inspired treats that combine classic flavors in every bite!

Notes

• For best results, chill the dough thoroughly to make shaping easier and to prevent spreading during baking.
• If you prefer, homemade caramel sauce can be used for a richer flavor.
• Ensure the cookies are cooled before drizzling chocolate to avoid melting the drizzle.
• Store cookies in an airtight container at room temperature for up to five days, or freeze for longer storage.
• Use unsweetened or lightly sweetened shredded coconut based on your sweetness preference.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American