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

Scale

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

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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