Stuffed Samoa Cookies
Chewy, gooey, caramel-coconut filled cookies with a dark chocolate drizzle—like the Girl Scout classic, but taken up a notch!
If you’re a fan of the iconic Samoa cookie (also known as Caramel deLites), you’re in for a treat. These Stuffed Samoa Cookies are like the over-the-top cousin of the original—buttery cookies with a hidden pocket of toasty coconut-caramel goodness, dipped in rich melted chocolate, and drizzled like a bakery showstopper.
Perfect for cookie swaps, holidays, or whenever you need something decadent and nostalgic all in one bite.
Ingredients
Wet Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients:
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Filling & Topping:
- 1½ cups sweetened shredded coconut
- 1 cup soft caramels (like Kraft), unwrapped
- 2 tbsp heavy cream
- 1 cup semi-sweet chocolate chips, melted (for dipping and drizzling)
Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Make the Cookie Dough
In a large bowl, cream the butter with both sugars until light and fluffy (about 2–3 minutes).
Add in eggs and vanilla extract, mixing until smooth.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet, mixing until a soft dough forms.
3. Toast the Coconut
In a dry skillet over medium heat (or in the oven), toast shredded coconut for about 5 minutes, stirring often, until golden brown and fragrant. Let cool.
4. Make the Caramel-Coconut Filling
In a microwave-safe bowl, melt the caramels with heavy cream in 30-second intervals, stirring between each, until smooth.
Stir in the toasted coconut until well coated and combined.
5. Assemble the Cookies
Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand.
Add about 1 teaspoon of the caramel-coconut mixture to the center, then top with another small piece of dough.
Seal the edges and roll gently into a ball.
6. Bake
Place cookies 2 inches apart on the prepared baking sheet.
Bake for 10–12 minutes, or until the edges are lightly golden and the tops are just set.
Cool completely on a wire rack.
7. Decorate with Chocolate
Dip the bottoms of each cooled cookie in melted chocolate. Place on parchment to set.
Then drizzle the tops with more melted chocolate using a spoon or piping bag. Let the chocolate harden before serving.
Tips & Variations
- Shortcut version? Use store-bought sugar cookie dough and fill with the coconut-caramel mixture.
- Bar-style Samoa Cookies: Press dough into a 9×13 pan, spread filling over top, bake, then drizzle with chocolate.
- Salted twist: Sprinkle a few flakes of sea salt on top for contrast.
Storage
Store in an airtight container at room temperature for up to 4 days, or refrigerate for longer freshness.
Prep & Bake Time
- Prep time: 30 minutes
- Cook time: 12 minutes per batch
- Makes: ~24 stuffed cookies
These cookies are rich, chewy, and oh-so-satisfying—just like the Samoa cookies you loved as a kid, only better. Whether you make them for a bake sale or a cozy night in, they’re guaranteed to impress.
