Stuffed Samoa Cookies Recipe

If you adore the iconic flavors of Samoa cookies but crave an extra indulgence, this Stuffed Samoa Cookies Recipe is your new best friend in the kitchen. Imagine a chewy, buttery cookie bursting with gooey caramel in the center, perfectly complemented by shredded coconut and melty chocolate chips. These cookies capture all the tropical charm and gooey richness we love, but with that delightful surprise hidden inside each bite. Trust me, once you make these, you’ll never look at regular cookies the same way again!

Ingredients You’ll Need

Making these incredible Stuffed Samoa Cookies Recipe treats starts with simple, familiar ingredients that each bring a necessary element of flavor, texture, or moisture. Every component plays a role in creating the rich, chewy, and irresistibly gooey cookie that’s the star of this recipe.

• 1 cup unsalted butter, softened: Adds richness and helps create a tender, buttery cookie base.
• 3/4 cup granulated sugar: Provides sweetness and contributes to the cookie’s structure.
• 3/4 cup brown sugar, packed: Adds moisture, chewiness, and a hint of caramel flavor.
• 1 large egg: Binds ingredients together and adds moisture for a soft texture.
• 1 teaspoon vanilla extract: Enhances all the sweet flavors with warm vanilla notes.
• 2 1/4 cups all-purpose flour: The sturdy foundation that gives the cookie its shape.
• 1 teaspoon baking soda: Helps cookies rise and become light without losing chewiness.
• 1/2 teaspoon salt: Balances sweetness and amplifies the flavors.
• 1 cup shredded coconut: The star tropical flavor and chewy texture reminiscent of classic Samoa cookies.
• 1 cup chocolate chips: Mixed right into the dough for bursts of chocolate in every bite.
• 1 cup caramel sauce: The gooey, sweet surprise tucked inside each cookie.
• 1 cup chocolate chips (for melting): Melted and drizzled on top for an irresistible finish.

How to Make Stuffed Samoa Cookies Recipe

Step 1: Cream the Butter and Sugars

Start by combining your softened butter with both granulated and brown sugar. Beat these together until the mixture is light, fluffy, and beautifully creamy. This step is crucial because it incorporates air, ensuring your cookies are soft and tender, not dense.

Step 2: Add Egg and Vanilla Extract

Next, mix in the egg and vanilla until fully combined. The egg adds structure, while vanilla brings out those warm, comforting flavors that make these cookies so delicious.

Step 3: Combine Dry Ingredients Separately

In a separate bowl, whisk together the flour, baking soda, and salt. Mixing these dry ingredients well ensures they’re evenly distributed for consistent rising and flavor throughout your dough.

Step 4: Mix Dry Ingredients into Wet

Gradually add your dry ingredients to the wet mixture, stirring until just combined. Overmixing here can lead to tough cookies, so be gentle and stop as soon as the dough comes together.

Step 5: Fold in Coconut and Chocolate Chips

Now comes the fun part—fold in the shredded coconut and chocolate chips. These add the iconic Samoa texture and bursts of sweetness that you’ll love.

Step 6: Chill the Dough

Cover the dough and refrigerate it for 30 minutes to an hour. Chilling firms up the dough, making it much easier to handle when stuffing and shaping the cookies later.

Step 7: Preheat Oven and Prepare Baking Sheet

While the dough chills, preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper to prevent sticking and ensure even cooking.

Step 8: Stuff the Cookies

Take about a tablespoon of dough and flatten it in your palm. Spoon a small amount of caramel sauce into the center, then carefully fold the dough around the caramel, rolling it into a smooth ball. This step creates that beautiful gooey surprise inside each cookie, so take your time to seal the caramel well.

Step 9: Bake to Perfection

Place each stuffed ball on the baking sheet spaced about 2 inches apart. Bake for 12 to 15 minutes or until the edges turn a gorgeous golden brown. Let them cool briefly on the sheet before transferring to a wire rack—this helps the cookies set without losing their chewy texture.

Step 10: Drizzle Melted Chocolate

While the cookies cool, melt the remaining chocolate chips in the microwave using 30-second intervals, stirring until silky smooth. Drizzle this over your cookies for that classic Samoa look and an extra layer of indulgence.

How to Serve Stuffed Samoa Cookies Recipe

Garnishes

Adding a sprinkle of extra toasted shredded coconut on top right after drizzling the chocolate can elevate your presentation and add a little crunch. A tiny pinch of flaky sea salt can also highlight the caramel’s sweetness beautifully.

Side Dishes

Serve these delightful cookies with a cold glass of milk or a creamy latte for an afternoon treat. For something special, pair them with vanilla ice cream—the warm caramel center will pair perfectly with the cold, creamy scoop.

Creative Ways to Present

Impress guests by serving these cookies in small mason jars layered with whipped cream and coconut flakes, or create a cookie platter garnished with fresh tropical fruits like pineapple or mango for a fun island vibe.

Make Ahead and Storage

Storing Leftovers

Store your leftover Stuffed Samoa Cookies in an airtight container at room temperature for up to 4 days. Keeping them sealed prevents the cookies from drying out while maintaining that chewy, soft texture you love.

Freezing

You can freeze both the dough and baked cookies! For the dough, shape the stuffed balls and freeze them on a tray before transferring to a bag—bake straight from frozen, adding a few extra minutes. Baked cookies freeze well in airtight containers for up to 3 months.

Reheating

To enjoy the cookies warm again, pop them in the microwave for about 15 seconds or in a low oven (300°F) for 5-7 minutes. This brings back that melty, gooey caramel center and soft texture like they’ve just come out of the oven.

FAQs

Can I make the caramel sauce from scratch for this recipe?

Absolutely! While store-bought caramel sauce works perfectly, homemade caramel adds a wonderful depth of flavor. Just make sure it’s thick enough to stay inside the cookie without oozing out too much during baking.

Is shredded coconut necessary for these cookies?

Yes, shredded coconut is essential to achieving that classic Samoa cookie flavor and texture. It adds chewiness and a tropical flair that complements the caramel and chocolate beautifully.

How do I prevent the caramel from leaking out during baking?

The key is to seal the dough around the caramel well, rolling into a smooth ball without gaps. Chilling the dough beforehand also helps maintain its shape, reducing leakage.

Can I use dark chocolate chips instead of regular chocolate chips?

Definitely! Dark chocolate pairs wonderfully with the sweet caramel and coconut, offering a nice contrast in flavor. Feel free to adjust based on your taste preferences.

How long do these cookies stay fresh?

Stored in an airtight container at room temperature, they stay fresh and chewy for up to four days. For longer storage, freezing is a great option.

Final Thoughts

Now that you have this delightful Stuffed Samoa Cookies Recipe in your baking repertoire, you’re all set to wow family and friends with these luscious, caramel-filled treats. They’re the perfect blend of soft, chewy, sweet, and tropical flavors wrapped up in one irresistible cookie. Give them a try soon—you might just find your new favorite cookie! Happy baking!

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