If you’re a fan of Girl Scout cookies, then Stuffed Samoa Cookies are about to become your new favorite indulgence. These cookies take the beloved Samoas (or Caramel deLites, depending on where you’re from) to a whole new level by turning them into an irresistible, homemade treat. Imagine soft, chewy cookies filled with a rich, gooey caramel and coconut center, topped with more coconut, chocolate drizzle, and a sprinkle of sea salt for the ultimate sweet-and-salty experience. What’s not to love?
These cookies are a fun, slightly elevated twist on a classic that’s perfect for any occasion. Whether you’re looking for a new bake to impress guests at a party, something special for a family treat, or just a way to satisfy your cookie cravings, these stuffed Samoas are the way to go. They’re decadent, a little bit fancy, and packed with all the flavors you love about the original Girl Scout version, but in a fun, stuffed cookie form.
I can already hear your stomach growling just thinking about it. So, let’s dive into how to make these incredible stuffed Samoa cookies!
Why You’ll Love This Recipe
- Samoa-inspired – If you love Girl Scout Samoas, this homemade version is a must-try!
- Stuffed with caramel – The gooey caramel center is a total game changer.
- Chewy and crunchy – The combination of chewy cookies, crunchy toasted coconut, and chocolate drizzle is just perfect.
- Simple ingredients – You don’t need any fancy ingredients to make these cookies.
- Customizable – Add extra chocolate, caramel, or even a sprinkle of sea salt for an extra flavor punch.
- Impressive – They’re sure to wow anyone you serve them to. Great for parties, bake sales, or just treating yourself.
- Satisfies all your cravings – Sweet, salty, chewy, and a bit crunchy—all in one bite.
Ingredients You’ll Need
Here’s everything you’ll need to make these fabulous stuffed Samoa cookies:
For the cookie dough:
- 2 1/4 cups all-purpose flour
(This forms the base for your chewy, golden cookies.) - 1 teaspoon baking soda
(This helps the cookies rise and gives them that perfect texture.) - 1/2 teaspoon salt
(To balance out the sweetness.) - 3/4 cup unsalted butter, softened
(Butter makes these cookies rich and gives them a delicious flavor.) - 3/4 cup granulated sugar
(The classic sweetener for cookies.) - 1/2 cup brown sugar, packed
(Brown sugar adds moisture and a slight molasses flavor.) - 1 large egg
(Helps bind everything together.) - 1 teaspoon vanilla extract
(This adds a lovely, warm flavor to the dough.)
For the caramel coconut filling:
- 1 1/2 cups sweetened shredded coconut
(Toasted coconut is the signature flavor of Samoas, so don’t skip this step.) - 1/2 cup caramel sauce
(Store-bought or homemade—either works fine. You could even use dulce de leche for a richer flavor.) - 2 tablespoons butter
(To help make the caramel filling smooth and buttery.) - 1 tablespoon heavy cream
(For a touch of richness and to help bring the filling together.) - 1/4 teaspoon salt
(For that perfect sweet-salty balance.)
For the topping:
- 1/2 cup semi-sweet chocolate chips
(For the signature chocolate drizzle on top of the cookies.) - Optional: Flaky sea salt
(Just a pinch on top adds a little salty contrast to the sweetness of the caramel.)
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prepare the dough
In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for later. In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3 minutes with an electric mixer on medium speed. Once it’s fluffy, add the egg and vanilla extract, and beat again until well combined.
Gradually add the dry ingredients to the wet ingredients and mix just until the dough comes together. You don’t want to overwork it, or the cookies might turn out tough. Once the dough is formed, divide it in half, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. Chilling the dough helps it hold its shape while baking and makes it easier to work with.
Step 2: Toast the coconut
While the dough is chilling, it’s time to toast the coconut. Preheat your oven to 350°F (175°C) and spread the shredded coconut in an even layer on a baking sheet. Toast it in the oven for about 5–7 minutes, stirring halfway through, until it’s golden brown. Keep a close eye on it, as coconut can go from perfectly toasted to burnt very quickly. Once toasted, remove it from the oven and set it aside to cool.
Step 3: Make the caramel filling
In a small saucepan over low heat, combine the caramel sauce, butter, heavy cream, and salt. Stir frequently until everything is melted and well combined into a smooth sauce. Once it’s ready, remove it from the heat and stir in the toasted coconut. Let the mixture cool while you prepare the cookie dough.
Step 4: Assemble the stuffed cookies
Preheat your oven to 350°F (175°C) if it’s not already preheated. Line a baking sheet with parchment paper. Take the chilled dough out of the fridge and scoop out about 1 tablespoon of dough. Roll it into a ball and flatten it slightly with your hands to form a small disk. Place a teaspoon or so of the caramel coconut filling in the center of the disk, and then top it with another tablespoon of dough. Press the edges together gently to seal the filling inside. Don’t worry if it’s not perfect—just do your best to close the dough around the filling.
Place the stuffed dough balls onto your prepared baking sheet, spacing them about 2 inches apart. Gently flatten each one slightly to ensure even baking. Bake for 9–11 minutes, or until the cookies are golden brown around the edges. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 5: Add the chocolate drizzle
While the cookies are cooling, melt the chocolate chips. You can do this in a heatproof bowl over a pot of simmering water (double boiler method), or in the microwave in 20-second intervals, stirring in between. Once the chocolate is smooth and melted, drizzle it generously over the cooled cookies using a spoon or a piping bag.
Step 6: Sprinkle with sea salt (optional)
For that perfect salty-sweet balance, sprinkle a tiny bit of flaky sea salt over the chocolate drizzle while it’s still warm.
Step 7: Let the cookies set
Allow the chocolate to set completely before enjoying. If you’re in a rush, pop the cookies in the fridge for 10-15 minutes to speed up the process.
Helpful Tips
Chill the dough!
Don’t skip this step. Chilling the dough helps it maintain its shape while baking, which is especially important for stuffed cookies. It also prevents the cookies from spreading too much in the oven.
Toast the coconut evenly
Stir the coconut halfway through the toasting process to ensure it browns evenly. It’s easy for coconut to burn, so watch it closely.
Don’t overfill the cookies
You only need a small amount of caramel coconut filling inside each cookie, or they might be too gooey and difficult to seal properly.
Store the cookies properly
Once the cookies are completely cooled and the chocolate has set, store them in an airtight container at room temperature for up to 4–5 days. They’re best enjoyed within the first couple of days, but they’ll still taste amazing even after that.
Frequently Asked Questions (FAQs)
Can I make the filling ahead of time?
Yes, you can! Prepare the caramel coconut filling a day or two ahead of time and store it in the fridge. Just make sure it’s cool before using it to stuff the cookies.
Can I use a different type of nut?
Sure! If you prefer almonds, walnuts, or pecans, feel free to swap them for the coconut. You could even leave the nuts out entirely if you’d like.
Can I freeze the dough?
Yes! You can freeze the dough in balls and bake them straight from the freezer. Just add an extra 2–3 minutes to the baking time.
Can I make these without the chocolate drizzle?
Of course! If you’re not into the chocolate drizzle, you can leave it off. The cookies will still be delicious with just the caramel coconut filling.
Final Thoughts
Stuffed Samoa cookies are a showstopper and the perfect blend of sweet, salty, and indulgent. With a chewy cookie dough, gooey caramel coconut filling, and rich chocolate drizzle, they’ll definitely satisfy your sweet tooth. Whether you’re making them for a special occasion or just because you deserve a treat, these cookies are sure to impress.
Give them a try and let me know how they turn out—your friends and family will definitely be asking for the recipe! Happy baking!
Stuffed Samoa Cookies
Ingredients
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups shredded sweetened coconut
- 1 cup caramel sauce
- ½ cup semisweet chocolate chips
- ¼ cup heavy cream
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Make the dough: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs and vanilla extract and mix until fully incorporated.
- Add dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients and mix until a dough forms.
- Add coconut: Stir in the shredded coconut until evenly distributed.
- Shape the cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Flatten each dough ball slightly with your hands, then use your thumb to create a small well in the center of each cookie.
- Fill with caramel: Spoon a small amount of caramel sauce into the well of each cookie. Be careful not to overfill.
- Bake the cookies: Place the cookies on the prepared baking sheets and bake for 15–18 minutes, or until the edges are golden and the cookies are firm.
- Make the chocolate drizzle: While the cookies bake, melt the chocolate chips and heavy cream together in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Drizzle with chocolate: Once the cookies have cooled slightly, drizzle the melted chocolate over the top of each cookie.
- Cool and serve: Allow the cookies to cool completely before serving to let the caramel and chocolate set.
Notes
- For extra coconut flavor, toast the shredded coconut in a dry pan over medium heat until golden before mixing it into the dough.
- You can make these cookies ahead and store them in an airtight container at room temperature for up to a week.
- To make them more indulgent, add a pinch of sea salt on top of the chocolate drizzle for a sweet-salty twist.
