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
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)
Instructions
- 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.
- Add Wet Ingredients: Incorporate the egg and vanilla extract into the creamed mixture. Mix well until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt to ensure even distribution of leavening and seasoning.
- 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.
- Fold in Coconut and Chocolate Chips: Gently fold in the shredded coconut and chocolate chips evenly throughout the dough, enhancing flavor and texture.
- 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.
- Preheat Oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- 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.
- 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.
- 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.
- 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
