why make this recipe
These Samoa Stuffed Cookies capture the delightful flavors of the beloved Samoa Girl Scout cookie but with a fun twist. Each cookie is packed with sweet caramel, rich chocolate, and crunchy coconut. Perfect for sharing or enjoying with a glass of milk, these cookies are sure to impress your family and friends. They combine simple ingredients into a delicious treat that’s both chewy and crunchy.
how to make Samoa Stuffed Cookies
Ingredients:
- 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
- Caramel sauce (about 1/2 cup, homemade or high-quality store-bought)
- 1/2 cup chocolate chips or chunks
Directions:
- Cream together the softened unsalted butter, granulated sugar, and brown sugar in a bowl until the mixture is light and fluffy.
- Beat in the eggs one at a time, 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 ingredients until just combined.
- Fold in half of the shredded toasted coconut to give the dough that signature Samoa crunch.
- 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 and firmly pinch the edges together to fully encase the filling.
- Roll or sprinkle the stuffed cookies in the remaining toasted coconut for a crunchy coating.
- 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.
how to serve Samoa Stuffed Cookies
These cookies are delicious when served warm, allowing the caramel to be gooey and the chocolate to melt slightly. You can enjoy them on their own or pair them with a cold glass of milk or a warm cup of coffee. For a fun presentation, place them on a decorative plate and sprinkle extra toasted coconut around.
how to store Samoa Stuffed Cookies
Store the Samoa Stuffed Cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, place them in the refrigerator, where they can last for up to two weeks. Make sure to separate layers with parchment paper to prevent them from sticking together.
tips to make Samoa Stuffed Cookies
- Ensure your butter is at room temperature for the best texture.
- Don’t overmix the dough once you add flour; this keeps the cookies soft.
- Make sure to toast the coconut for added depth of flavor.
- If the dough is too sticky to work with, chill it in the refrigerator for 30 minutes before shaping.
- To personalize your cookies, feel free to add nuts or different types of chocolate.
variation
You can switch up the flavor by using different types of chocolate, such as white chocolate or dark chocolate. For an added twist, try adding a pinch of sea salt on top of the caramel before sealing the cookies for a sweet and salty taste.
FAQs
Can I use store-bought caramel sauce?
Yes, high-quality store-bought caramel sauce works great for this recipe.
How can I make sure the cookies maintain their shape?
Make sure to pinch the edges tightly after filling them to prevent any filling from leaking during baking.
Can I freeze Samoa Stuffed Cookies?
Yes, you can freeze the cookies before baking or after they’ve cooled. Just place them in a freezer-safe container, and they should last for up to three months.