Description
Stuffed Samoa Cookies are a decadent twist on the classic Girl Scout favorite. These chewy cookies are packed with shredded coconut and chocolate chips, filled with gooey caramel, and topped with a rich chocolate drizzle. Perfect for satisfying your sweet tooth!
Ingredients
Scale
- 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
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup chocolate chips (for melting and drizzling)
Instructions
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded coconut and chocolate chips.
- Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour to firm up.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Take about 1 tablespoon of dough and flatten it in your palm. Add a small amount of caramel sauce in the center, then fold the dough around the filling, rolling it into a ball. Place each ball on the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet before transferring to a wire rack.
- Melt the remaining chocolate chips in the microwave in 30-second intervals, stirring until smooth. Drizzle the melted chocolate over the cooled cookies for a decorative and delicious finish.
- Let the cookies set for a few minutes before enjoying these chewy, caramel-filled Samoa-inspired treats!
Notes
- Chilling the dough helps prevent the cookies from spreading too much while baking.
- For an extra indulgent treat, use homemade caramel sauce in the filling.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze unbaked cookie dough balls for up to 2 months; bake from frozen, adding a couple of extra minutes to the baking time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg