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Samoa Stuffed Cookies

Samoa Stuffed Cookies
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Samoa Stuffed Cookies combine chewy caramel, toasted coconut, and rich chocolate in a soft, stuffed cookie dough, delivering a perfect harmony of sweet, gooey, and crunchy textures. Perfect as a holiday treat or anytime snack, these indulgent cookies are customizable and family-friendly, making them a delightful favorite for every occasion.

Ingredients

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Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract

Flavor Add-ins

  • 1 cup shredded coconut (toasted)
  • 1 cup caramel pieces or soft caramels
  • 1 cup semisweet or milk chocolate chips or chunks

Instructions

  1. Prepare the Cookie Dough: Begin by creaming 1 cup softened unsalted butter and 1 cup packed brown sugar together until light and fluffy. Beat in 2 large eggs and 2 teaspoons vanilla extract. Gradually mix in 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt until just combined.
  2. Toast the Coconut: Spread 1 cup shredded coconut evenly on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown and fragrant. Let it cool before folding into the dough.
  3. Combine Ingredients and Shape: Fold the toasted coconut and 1 cup chocolate chips into the cookie dough carefully. Take a scoop of dough, flatten it, place a small caramel piece in the center, then cover it with another flattened scoop, sealing all edges completely to encase the caramel.
  4. Bake the Cookies: Place the stuffed dough balls on a parchment-lined baking sheet, spacing them at least two inches apart. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are golden but the centers remain soft.
  5. Cooling and Finishing Touches: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Optionally, drizzle melted chocolate on top for an extra decorative and indulgent finish.

Notes

  • Seal the caramel well to prevent leakage during baking.
  • Use freshly toasted coconut for better texture and flavor.
  • Chilling the dough for 30 minutes helps reduce spreading and makes shaping easier.
  • Watch baking time closely; slightly underbaking keeps cookies soft and chewy.
  • Feel free to swap chocolate chips with your preferred type: dark, milk, or semisweet.

Nutrition

Keywords: Samoa cookies, stuffed cookies, caramel cookies, coconut cookies, chocolate cookies, chewy cookies, homemade cookies

Find it online: https://ninagourmet.com/samoa-stuffed-cookies/