Why Make This Recipe
Samoa Stuffed Cookies are a delicious twist on the classic Samoa Girl Scout cookie, combining the rich flavors of caramel, chocolate, and toasted coconut in a soft, chewy cookie. They are perfect for parties, special occasions, or just a sweet treat at home. Making these cookies from scratch allows you to enjoy fresh flavors and the satisfaction of baking your own sweet creations.
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 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 mixture until just combined.
- Fold in half of the shredded toasted coconut to infuse the dough with 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, then firmly pinch the edges together to encase the filling completely.
- Roll or sprinkle the stuffed cookies in the remaining toasted coconut, coating the outside evenly.
- 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
Serve the Samoa Stuffed Cookies warm or at room temperature. They are great on their own, or you can pair them with a glass of cold milk or a warm cup of coffee. These cookies also make fantastic gifts, so consider wrapping them up for friends and family.
How to Store Samoa Stuffed Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Lay them flat in a single layer in a freezer-safe bag or container to prevent sticking. They can last up to three months in the freezer.
Tips to Make Samoa Stuffed Cookies
- Ensure your butter is softened for easy mixing but not melted.
- Toast the coconut for deeper flavor. Spread it on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally.
- Don’t skip rolling the cookies in coconut. It adds texture and flavor.
- Make sure to pinch the edges well to avoid any filling leakage during baking.
Variation
For a different flavor, try adding some chopped nuts to the filling, like pecans or walnuts, for extra crunch. You can also drizzle melted chocolate on top of the cookies after they cool for a beautiful finish.
FAQs
Q1: Can I use light brown sugar instead of dark brown sugar?
A1: Yes, you can use light brown sugar instead of dark brown sugar. It will slightly change the flavor, but the cookies will still be delicious.
Q2: How do I know the cookies are done?
A2: The cookies are done when the edges are golden brown and the centers are still soft. They will continue to firm up as they cool.
Q3: Can I make the cookie dough ahead of time?
A3: Yes, you can make the cookie dough ahead of time. Wrap it tightly in plastic wrap and refrigerate for up to three days, or freeze it for longer storage. When ready to bake, let it thaw in the fridge before shaping and baking.
Samoa Stuffed Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delicious cookies inspired by the Samoa Girl Scout cookie, filled with caramel, chocolate, and toasted coconut.
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
- 1/2 cup caramel sauce (homemade or store-bought)
- 1/2 cup chocolate chips or chunks
Instructions
- Cream the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour and baking soda.
- Gradually mix the dry ingredients with the wet mixture until just combined.
- Fold in half of the shredded toasted coconut.
- Divide the dough, flatten each portion into a disc.
- On half of the discs, add a dollop of caramel sauce with a few chocolate chips.
- Top with a plain disc and pinch edges to seal.
- Roll the cookies in the remaining toasted coconut.
- Arrange on a baking sheet and bake at 350°F (175°C) for 12-15 minutes until edges are golden.
- Cool slightly before serving.
Notes
Store cookies in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American