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Samoa Stuffed Cookies

Samoa Stuffed Cookies
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Samoa Stuffed Cookies are a decadent treat combining gooey caramel, rich chocolate, and toasted coconut inside a tender, buttery cookie. These cookies offer a perfect balance of crispy edges and chewy centers making them irresistibly delicious and comforting. Ideal for sharing during holidays or any occasion, they are simple to make yet deliver a gourmet taste with customizable options for dietary preferences.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened (or vegan butter for dairy-free)
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Fillings & Toppings

  • Caramel squares or thick caramel sauce (about 12 squares or 1/2 cup sauce)
  • 1 cup chocolate chips (milk or dark chocolate)
  • 1 cup toasted shredded coconut

Instructions

  1. Prepare the Dough: Start by creaming softened butter and sugar together until light and fluffy, then mix in vanilla extract. Gradually incorporate the dry ingredients—flour, baking soda, and salt—until a smooth dough forms, ready for shaping.
  2. Toast the Coconut: Spread shredded coconut evenly on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally to achieve a golden brown color and bring out its natural nuttiness.
  3. Shape and Fill the Cookies: Take small portions of dough and flatten them slightly in your palm. Place a caramel square or a dollop of thick caramel sauce in the center, then sprinkle with toasted coconut and chocolate chips. Cover with another piece of dough and carefully seal the edges to enclose the filling.
  4. Bake to Perfection: Arrange the stuffed cookies on a parchment-lined baking tray. Bake at 350°F (175°C) for 10-12 minutes, until the edges are golden brown but the centers remain soft and gooey.
  5. Cool and Enjoy: Let the cookies cool on a wire rack for several minutes so the caramel sets slightly while keeping its gooey texture. Serve and savor every decadently rich bite.

Notes

  • Chill the dough for 30 minutes before shaping to reduce spreading during baking.
  • Seal cookie edges tightly to prevent caramel from leaking out.
  • Use thick caramel sauce or soft caramel squares for a perfect gooey center.
  • Watch coconut carefully while toasting to avoid burning and to ensure a nutty flavor.
  • Remove cookies from oven once edges are golden but centers slightly underdone to keep chewy texture.

Nutrition

Keywords: Samoa cookies, caramel stuffed cookies, coconut cookies, chocolate cookies, chewy cookies, homemade cookies, gluten-free cookies

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