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
Scale
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.
