Description
Delight in these homemade Stuffed Samoa Cookies, featuring a chewy coconut and chocolate chip dough enveloping a gooey caramel center, finished with a luscious chocolate drizzle. Perfectly baked to golden edges, these treats mimic the beloved flavors of classic Samoa cookies with an extra indulgent twist.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1 cup chocolate chips
Filling and Topping
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup chocolate chips (for melting and drizzling)
Instructions
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring a smooth cookie base.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated, creating a cohesive, airy batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mix to the wet ingredients, stirring just until combined to avoid overmixing.
- Fold in Coconut and Chocolate Chips: Gently fold shredded coconut and chocolate chips into the dough, distributing evenly throughout.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour to firm up, which helps with easier shaping.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Shape Cookies with Caramel Filling: Take about 1 tablespoon of dough and flatten it in your palm. Place a small spoonful of caramel sauce in the center, then fold the dough around the caramel and roll it into a neat ball. Arrange the cookie balls on the baking sheet, spaced about 2 inches apart for expansion.
- Bake the Cookies: Bake for 12-15 minutes or until the edges are golden brown, signaling a perfect chewy texture with a slight crisp.
- Cool and Drizzle Chocolate: Allow the cookies to cool on the baking sheet before transferring them to a wire rack. Melt the reserved chocolate chips in the microwave, stirring every 30 seconds until smooth, then drizzle over the cooled cookies for a decorative, tasty finish.
- Set and Serve: Let the chocolate set for a few minutes before serving to enjoy these decadent, caramel-stuffed Samoa-inspired cookies at their best.
Notes
- The caramel center can be substituted with homemade caramel for an added personal touch and flavor control.
- Ensure not to overbake to retain the chewy texture characteristic of Samoa cookies.
- Refrigerating the dough is key for easier handling and better cookie shape retention during baking.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
- Store baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
