Print

Samoa Stuffed Cookies

Samoa Stuffed Cookies
Print Recipe

Samoa Stuffed Cookies are a rich and chewy treat combining luscious caramel, toasted coconut, and semi-sweet chocolate in a perfectly baked dough. Inspired by the classic Samoa Girl Scout cookie, these stuffed cookies feature a crisp exterior and soft interior, filled with gooey caramel and topped with chocolate drizzle and toasted coconut for an irresistible dessert perfect for gifting or special occasions.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour (or gluten-free flour blend for GF)
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened (use vegan butter substitute for vegan)
  • ¾ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 2 large eggs (or 2 flax eggs for vegan)
  • 1 teaspoon vanilla extract

Filling and Toppings

  • Caramel candies or ½ cup thick caramel sauce (use dairy-free caramel for vegan)
  • 1 cup sweetened shredded coconut
  • ½ cup semi-sweet chocolate chips or melted chocolate

Instructions

  1. Prepare the dough: Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs and vanilla extract, then gradually mix in the dry ingredients—flour, baking soda, and salt—until just combined. The dough should be soft but manageable for shaping.
  2. Toast the coconut: Evenly spread the shredded coconut on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring halfway through. Toast until golden brown and fragrant to enhance flavor and add crunch.
  3. Shape the cookie bases: Divide the dough into equal portions and flatten each into a small disk. Create a shallow well or indent in the center of each disk using fingers or a small cookie cutter to hold the caramel filling.
  4. Add the caramel filling: Place a spoonful of caramel candies or thick caramel sauce into the indent on each dough disk. Avoid overfilling as caramel expands during baking.
  5. Enclose and seal the cookies: Cover each caramel-filled base with another flattened dough disk, gently pressing the edges to seal. Crimp edges with a fork or fingers to prevent leaks during baking.
  6. Bake and cool: Arrange the stuffed cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 12-15 minutes or until edges turn a delicate golden brown. Cool completely on a wire rack so caramel sets properly.
  7. Add the finishing touches: Once cooled, drizzle melted chocolate over each cookie or sprinkle with toasted coconut for extra flavor and beautiful presentation.

Notes

  • Use room temperature ingredients for smooth mixing and better dough consistency.
  • Chill dough slightly to make shaping and sealing easier and maintain cookie shape.
  • Do not overfill with caramel to avoid sticky messes and bursting during baking.
  • Toast coconut evenly by stirring halfway through to prevent burning.
  • Cool cookies completely before adding chocolate to avoid melting or messy drizzles.

Nutrition

Keywords: Samoa Stuffed Cookies, caramel cookies, coconut cookies, chocolate cookies, gluten-free cookies, vegan cookies, chewy cookies, Girl Scout cookie recipe

Find it online: https://jamescookes.com/samoa-stuffed-cookies/