Description
This Easy Coconut Caramel Samoa Stuffed Cookie Recipe combines the nostalgic flavors of Samoa Girl Scout cookies with a homemade chocolate chip cookie dough. Each cookie is stuffed with a Samoa cookie inside, layered with melted caramel, and studded with toasted coconut and chocolate chips, providing a delightful chewy and crunchy experience. The cookies are baked to golden perfection and can be optionally drizzled with extra melted chocolate for an indulgent finish.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup sweetened shredded coconut (toasted)
Filling & Topping
- 1/2 cup soft caramels (melted)
- 12–16 Samoa cookies (store-bought or homemade)
- Optional: extra melted chocolate for drizzling
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar using a mixer for about 2–3 minutes until the mixture is light, fluffy, and well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract until the batter is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the baking soda and salt throughout the flour.
- Mix Dry Ingredients Into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips and Toasted Coconut: Gently fold the semi-sweet chocolate chips and toasted shredded coconut into the dough to ensure even distribution.
- Assemble Stuffed Cookies: Scoop about 2 tablespoons of cookie dough and flatten it in your palm. Center a Samoa cookie on top of this dough round and spoon about 1/2 teaspoon of melted caramel over the Samoa cookie. Take another tablespoon of dough, flatten it, and place it on top. Seal the edges carefully to fully encase the Samoa cookie inside the dough ball.
- Place on Baking Sheet: Arrange the stuffed cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 12–14 minutes, or until the edges turn golden brown and the centers have just set, indicating the cookies are fully baked but still chewy.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Optional Chocolate Drizzle: Once the cookies are cooled, drizzle additional melted chocolate over the top, and sprinkle with more toasted coconut if desired, for an elegant bakery-style presentation and added texture.
Notes
- To toast coconut, spread it evenly on a baking sheet and bake at 325°F for 5–7 minutes, stirring once, until golden brown and fragrant.
- Use soft caramel candies or caramel sauce that holds its shape to ensure the caramel layer inside the cookie remains gooey but stable during baking.
- These stuffed cookies can be stored in an airtight container at room temperature for up to 4 days for best freshness.
