Stuffed Samoa Cookies
Delightful cookies combining coconut, caramel, and chocolate for a perfect treat.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened Make sure your butter is softened to room temperature for easy mixing.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup shredded coconut Add more for a stronger coconut flavor.
Filling and Topping
- 1 cup caramel sauce You can substitute with butterscotch sauce or homemade caramel.
- 1 cup semi-sweet chocolate chips Melt for drizzling.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the butter mixture and combine well.
- Stir in the shredded coconut until everything is mixed together.
Baking
- Roll the dough into balls and place them on a baking sheet. Use your thumb to create a well in the center of each ball.
- Fill each well with caramel sauce.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool.
- Once cooled, drizzle melted chocolate over the cookies for the finishing touch.
- Allow the chocolate to set before serving.
Notes
Serve cookies warm or at room temperature. Store in an airtight container for up to a week, or freeze for up to three months. Use a cookie scoop for even sizes and let the chocolate cool before drizzling to avoid melting into the cookies.