There is something truly magical about these Samoa Stuffed Cookies Recipe that brings the beloved flavors of the classic Samoa candy bar right into your kitchen in cookie form. Imagine biting into a tender, buttery cookie with a rich caramel and chocolate-filled center, all wrapped in a crispy toasted coconut coating. This recipe is a fantastic way to delight friends and family with a treat that’s as nostalgic as it is scrumptious. Whether you’re a cookie lover or simply craving that iconic combination of sweet, salty, and crunchy, these cookies will quickly become a favorite in your baking repertoire.
Ingredients You’ll Need
Gathering a handful of simple, high-quality ingredients is all it takes to create these show-stopping cookies. Each one plays a crucial role in building the layers of flavor and texture that make this recipe so irresistible.
- 2 1/4 cups all-purpose flour: The perfect base for a tender yet sturdy cookie dough.
- 1/2 teaspoon baking soda: Helps the cookies rise just enough to be soft but not cakey.
- 1 cup shredded toasted coconut (divided): Adds that signature crunch and island-inspired flavor, with half mixed in and half for coating.
- 1 cup unsalted butter, softened: Provides richness and moisture, key to a melt-in-your-mouth texture.
- 1/2 cup granulated sugar: Brings sweetness and helps create a delicate crisp edge.
- 1/2 cup brown sugar, packed: Infuses the dough with a hint of molasses flavor and extra chewiness.
- 2 large eggs: Bind everything together while making the dough tender.
- 1 teaspoon vanilla extract: Elevates the sweetness and adds warm, aromatic undertones.
- About 1/2 cup caramel sauce: Use homemade or a quality store-bought version for that gooey, luscious filling.
- 1/2 cup chocolate chips or chunks: Melts perfectly inside for rich pockets of chocolate delight.
How to Make Samoa Stuffed Cookies Recipe
Step 1: Prepare the Cookie Dough
Start by creaming together the softened butter, granulated sugar, and brown sugar until your mixture is light, fluffy, and a little dreamy. This step is crucial for that perfect cookie texture. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract to infuse every bite with warmth. In a separate bowl, whisk together the flour and baking soda to ensure even distribution. Gradually incorporate the dry ingredients into your wet mixture, but don’t overmix—just enough until combined. Finally, fold in half of the toasted shredded coconut to give the dough that unmistakable crunchy Samoa twist.
Step 2: Shape the Dough and Fill
Divide your dough into equal portions and gently flatten each one into a small disc. This part is where the indulgence happens. On half of the flattened discs, spoon a generous dollop of caramel sauce and sprinkle a few chocolate chips on top. Then, cover each filled disc with a plain dough disc and pinch the edges firmly. You want to make sure the filling is completely enclosed to keep all that gooey caramel and melted chocolate inside while baking.
Step 3: Add a Coconut Topping
Now for some extra texture and flavor, roll or sprinkle your stuffed cookies in the remaining toasted coconut. This step is what gives the cookies their classic crunchy coconut crust that’s both visually appealing and supremely tasty.
Step 4: Bake to Perfection
Place the cookies on a parchment-lined baking sheet and bake in a preheated oven set at 350°F (175°C) for about 12 to 15 minutes. Look for golden-brown edges while keeping the centers soft and inviting. Once they’re out of the oven, allow the cookies to cool for a few minutes so the caramel filling can set and won’t ooze out when you take a bite. This patience makes all the difference.
How to Serve Samoa Stuffed Cookies Recipe
Garnishes
You can dust your Samoa Stuffed Cookies with a light sprinkle of powdered sugar or drizzle some melted chocolate on top for an extra touch of decadence. A few toasted coconut flakes scattered around your serving plate elevate the presentation and hint at the delicious taste inside.
Side Dishes
Pair these cookies with a cold glass of milk or a smooth cup of coffee to balance the rich caramel and chocolate notes. For a fun twist, serve alongside a scoop of vanilla or coconut ice cream for a truly indulgent dessert experience.
Creative Ways to Present
Turn these cookies into a gift by stacking them in a decorative tin lined with parchment paper or wrapping them individually with clear cellophane tied with a ribbon. Hosting a gathering? Arrange them on a tiered dessert tray alongside other cookie varieties for a colorful cookie platter that will impress all your guests.
Make Ahead and Storage
Storing Leftovers
Store leftover Samoa Stuffed Cookies in an airtight container at room temperature for up to four days. This keeps the cookies fresh while maintaining their soft centers and crunchy coconut exterior.
Freezing
If you want to save them for longer, freeze the cooled cookies in a single layer on a baking sheet before transferring them to a freezer bag or container. They keep well for up to three months, making it easy to enjoy these treats anytime you crave them.
Reheating
To revive that fresh-baked feel, warm the cookies in a preheated oven at 300°F (150°C) for about 5 minutes. This softens the caramel and chocolate filling while restoring the delightful coconut crunch.
FAQs
Can I use shredded coconut that is not toasted?
While you can use untoasted shredded coconut, toasting it adds a deeper, nuttier flavor and crunch that is essential to recreating the Samoa cookie experience. For best results, toast the coconut before using it in the dough and for coating.
Is there a substitute for caramel sauce?
Caramel sauce gives these cookies their signature gooey center, but if you can’t find it, dulce de leche or a good quality butterscotch sauce can work well as alternatives.
Can I make these cookies gluten-free?
Yes, by swapping the all-purpose flour with a gluten-free flour blend designed for baking, you can make these Samoa Stuffed Cookies suitable for gluten-free diets. Just keep in mind texture may vary slightly.
How important is it to seal the edges tightly?
Sealing the edges firmly is very important to prevent the caramel and chocolate from leaking out during baking. Make sure to pinch the dough edges thoroughly for a neat appearance and no mess.
Can I prepare the dough ahead of time?
Absolutely! You can prepare the dough a day in advance and refrigerate it. Just make sure to bring it back to room temperature before shaping and filling the cookies for easier handling.
Final Thoughts
If you love the fun combination of caramel, chocolate, and coconut, this Samoa Stuffed Cookies Recipe is a delightful way to satisfy your sweet tooth while showcasing the flavors of a timeless favorite. Baking these cookies fills the kitchen with an irresistible aroma and waiting to taste the gooey centers inside is an experience you won’t want to miss. So grab your ingredients, roll up your sleeves, and bring a little bit of cookie magic to your home!
Print
Samoa Stuffed Cookies Recipe
- Total Time: 35 minutes
- Yield: 18 cookies 1x
Description
Indulge in these Samoa Stuffed Cookies, a delightful twist on the classic Samoa cookie. Soft, buttery cookie dough is filled with luscious caramel and chocolate chips, then coated in toasted coconut to deliver the perfect balance of chewy, crunchy, and gooey textures. Baked to golden perfection, these cookies bring together irresistible flavors inspired by the beloved Samoa treats in an easy-to-make stuffed format.
Ingredients
Cookie Dough
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup shredded toasted coconut, divided
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Filling and Topping
- About 1/2 cup caramel sauce (homemade or high-quality store-bought)
- 1/2 cup chocolate chips or chunks
Instructions
- Prepare the Cookie Dough: Cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add the dry ingredients to the wet mixture until just combined. Fold in half of the shredded toasted coconut to infuse the dough with a signature Samoa crunch.
- Shape the Dough and Fill: Divide the dough into equal portions and flatten each portion into a small disc. On half of these discs, spoon a dollop of caramel sauce mixed with a few chocolate chips. Top each filled disc with a plain disc, then firmly pinch the edges together to fully encase the caramel-chocolate filling, ensuring no leakage during baking.
- Add a Coconut Topping: Roll or sprinkle the stuffed cookies in the remaining toasted coconut, coating the outside evenly. This creates a crunchy, flavorful layer that enhances the texture and flavor profile of the cookies.
- Bake to Perfection: Arrange the cookies on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are golden brown while keeping the centers soft. Allow the cookies to cool slightly before serving to let the caramel set and prevent oozing.
Notes
- Ensure the edges of the filled cookies are well sealed to avoid caramel leakage during baking.
- Use toasted coconut for extra flavor and crunch; you can toast coconut by spreading it on a baking sheet and baking at 350°F (175°C) for 5-7 minutes or until golden.
- Let the cookies cool sufficiently to prevent the caramel filling from being too runny.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
