If you have a soft spot for that iconic combination of caramel, coconut, and chocolate, then you are absolutely going to adore this Stuffed Samoa Cookies Recipe. It takes the classic flavors of Samoa cookies and cranks them up a notch by stuffing each cookie with melty chocolate inside, then topping them with gooey caramel, toasted coconut, and a luscious chocolate drizzle. These cookies deliver everything you love about the original but with an irresistible surprise center that makes every bite a delicious adventure. Trust me, once you try this Stuffed Samoa Cookies Recipe, your cookie game will never be the same.
Ingredients You’ll Need
Gathering your ingredients is simpler than you might think, but every component plays a vital role in the magic. From the buttery cookie base to the sweet caramel filling and crunchy toasted coconut, each element brings its unique flavor and texture to the table.
- Unsalted butter (1/2 cup, softened): Adds rich moisture and ensures the cookies stay tender and flavorful.
- Granulated sugar (1/4 cup): Provides sweetness and helps create the perfect texture.
- Brown sugar (1/4 cup): Infuses a slight molasses note that deepens the cookie’s flavor.
- Egg (1): Binds the ingredients together while adding slight richness.
- Vanilla extract (1 teaspoon): Enhances all the flavors and adds warmth.
- All-purpose flour (1 1/4 cups): Forms the structure of the cookies for that perfect chew.
- Baking soda (1/4 teaspoon): Gives the cookies just a touch of rise and softness.
- Salt (1/4 teaspoon): Balances the sweetness and brightens the flavors.
- Soft caramel candies or caramel bits (1 cup): Melted to create the luscious topping that makes these cookies so dreamy.
- Heavy cream (2 tablespoons): Combined with the caramel to make a smooth, spreadable sauce.
- Shredded sweetened coconut (3/4 cup, toasted): Adds that signature texture and slightly nutty flavor.
- Semi-sweet chocolate chips (1/3 cup, melted): Used for the gorgeous finishing drizzle on top.
- Mini chocolate squares or chocolate chips (12 pieces): Stuffed inside each cookie for a rich, molten center.
How to Make Stuffed Samoa Cookies Recipe
Step 1: Prepare the Cookie Dough
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking. In a large bowl, cream together the unsalted butter with both sugars until the mixture is light and fluffy—this aeration is key for a tender cookie. Beat in the egg and vanilla extract until fully combined, then whisk together the flour, baking soda, and salt in a separate bowl. Slowly add the dry ingredients to the wet mix and stir until everything is just incorporated; overmixing can make cookies tough.
Step 2: Assemble the Stuffed Cookies
Using a tablespoon, scoop and flatten a portion of the cookie dough. Place one mini chocolate square or a few chocolate chips right in the center, then gently top with another flattened tablespoon of dough. Carefully seal the edges so the chocolate is completely enclosed inside. Place each stuffed cookie on the baking sheet, spaced about two inches apart to give them room to spread without sticking together.
Step 3: Bake to Perfection
Bake the cookies for 10 to 12 minutes, or until the edges turn a lovely golden brown while the centers remain soft. Once baked, transfer the cookies to a wire rack and let them cool slightly. This resting period helps them firm up just enough to hold all the delicious toppings.
Step 4: Prepare the Caramel Topping and Coconut
While the cookies are in the oven, melt your caramel candies together with the heavy cream, either in short bursts in the microwave or gently on the stovetop, stirring until smooth. Next, toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until it turns a nicely golden color and smells nutty. This step brings out a beautiful depth in the coconut that pairs perfectly with the caramel.
Step 5: Finish Your Stuffed Samoa Cookies Recipe
Once the cookies have cooled slightly, spoon generous amounts of the warm caramel over the top of each cookie. Immediately sprinkle the toasted coconut on top so it sticks to the caramel. Drizzle melted semi-sweet chocolate over the cookies in an artistic pattern—this is where your presentation can really shine! Let them set at room temperature or pop them in the fridge for faster caramel firming.
How to Serve Stuffed Samoa Cookies Recipe
Garnishes
If you want to elevate your cookies even further, consider a light dusting of flaky sea salt on top of the chocolate drizzle; it adds a sophisticated touch that brings out both the sweetness and richness beautifully. For a festive look, a sprinkle of edible gold dust or chopped nuts can add delightful texture and sparkle.
Side Dishes
These cookies pair wonderfully with a simple glass of cold milk or a creamy cup of coffee to balance the sweetness. For a fun twist, try serving alongside a scoop of vanilla bean ice cream or a warm drizzle of caramel sauce for a dessert experience everyone will rave about.
Creative Ways to Present
To impress at parties, arrange the Stuffed Samoa Cookies on a rustic wooden platter with small bowls of extra toasted coconut and chocolate drizzle nearby so guests can customize their treats. Wrapping individual cookies in clear cellophane with a colorful ribbon also makes them perfect homemade gifts that will surely brighten someone’s day.
Make Ahead and Storage
Storing Leftovers
After enjoying your fresh batch, store any leftover Stuffed Samoa Cookies in an airtight container at room temperature. They will stay deliciously soft and flavorful for three to four days, making them great for midweek treats.
Freezing
If you want to keep the joy for later, these cookies freeze beautifully. Place them on a baking sheet to freeze individually first, then transfer them to a freezer-safe container or bag. When you’re ready, thaw overnight in the fridge to maintain that melty chocolate goodness inside.
Reheating
To bring back the softness and warm chocolate center, gently reheat cookies in the microwave for about 10 to 15 seconds or pop them in a warm oven at 300°F for 5 minutes. Just be careful not to overdo it or they can dry out.
FAQs
Can I use dark chocolate instead of semi-sweet for the stuffing?
Absolutely! Dark chocolate offers a richer, more intense flavor and pairs beautifully with the caramel and coconut. Feel free to experiment to find your perfect balance.
Is it necessary to toast the coconut?
Toasting the coconut is highly recommended as it enhances its natural sweetness and crunch, adding fantastic depth to your cookies. It also prevents the coconut from tasting raw or overpowering.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend, but be sure it contains xanthan gum for structure. The texture might be slightly different but just as delicious.
How do I know when the cookies are done baking?
Look for golden edges with a slightly soft center — the cookies will firm up as they cool. This ensures a chewy, tender bite that’s stuffed with gooey chocolate inside.
Can I prepare the cookie dough ahead of time?
You sure can! Refrigerate the dough for up to 24 hours before assembling and baking. This can even improve the flavor as the ingredients meld together.
Final Thoughts
I genuinely cannot recommend this Stuffed Samoa Cookies Recipe enough if you’re after a cookie that delivers on nostalgia, gooeyness, and just the right balance of indulgence. Making these cookies is as joyful as eating them, and sharing with friends and family always brings extra smiles. So go ahead, bake a batch, and watch them disappear in record time!
Print
Stuffed Samoa Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 12 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these homemade Stuffed Samoa Cookies, featuring a soft buttery cookie base filled with rich chocolate, topped with gooey caramel, toasted coconut, and a drizzle of melted chocolate. This American classic dessert combines chewy, crunchy, and smooth textures for an irresistible treat.
Ingredients
For the cookie base:
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
For the filling and topping:
- 1 cup soft caramel candies or caramel bits
- 2 tablespoons heavy cream
- 3/4 cup shredded sweetened coconut, toasted
- 1/3 cup semi-sweet chocolate chips, melted (for drizzle)
- 12 mini chocolate squares or chocolate chips (for stuffing)
Instructions
- Preheat Oven & Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow even baking.
- 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 your cookie dough.
- Mix Egg and Vanilla: Beat in the egg and vanilla extract thoroughly to combine, adding moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening agents and seasoning evenly.
- Incorporate Dry into Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a consistent dough forms without overworking it to maintain tenderness.
- Shape Stuffed Cookies: Scoop about 1 tablespoon of dough and flatten it slightly. Place one mini chocolate square or chip in the center, then top with another tablespoon of dough. Seal the edges carefully to encase the chocolate, ensuring the filling stays inside during baking. Repeat for all dough portions and place the cookies about 2 inches apart on the prepared baking sheet.
- Bake Cookies: Bake for 10–12 minutes or until the edges turn golden, indicating the cookies are perfectly cooked and slightly crispy around the edges.
- Melt Caramel: While the cookies bake, melt the soft caramel candies with heavy cream in the microwave or on the stovetop, stirring until smooth to create a luscious topping.
- Toast Coconut: In a dry pan over medium heat, toast the shredded sweetened coconut, stirring frequently until it turns a golden brown and releases a nutty aroma.
- Cool and Finish Cookies: Once baked, let the cookies cool slightly on a wire rack. Spoon the melted caramel over each cookie, sprinkle the toasted coconut evenly on top, then drizzle with the melted semi-sweet chocolate. Allow the topping to set at room temperature or refrigerate briefly for faster setting.
Notes
- For a richer flavor, use dark chocolate instead of semi-sweet for stuffing and drizzling.
- Add a pinch of sea salt on top of the caramel for contrast to enhance the sweet and salty flavor profile.
- Store the cookies in an airtight container at room temperature for 3–4 days to maintain freshness.
- Ensure edges are well sealed to prevent caramel leakage while baking.
