Stuffed Samoa Cookies

Stuffed Samoa Cookies

Stuffed Samoa Cookies are a chewy, caramel-filled treat with a delightful coconut and chocolate combination. Inspired by the classic Samoa cookie, this homemade version includes a buttery cookie dough with shredded coconut and chocolate chips. Each cookie is filled with gooey caramel and finished with a chocolate drizzle, making it a sweet and irresistible treat. Perfect for anyone who loves chocolate, coconut, and caramel, these cookies are a must-try for holidays, special occasions, or just because.

INGREDIENTS:

Unsalted butter: 1 cup, softened, for a rich and tender cookie texture.
Granulated sugar: 3/4 cup, to add sweetness.
Brown sugar: 3/4 cup, packed, for a hint of caramel flavor and chewiness.
Egg: 1 large, to bind the dough.
Vanilla extract: 1 tsp, for flavor depth.
All-purpose flour: 2 1/4 cups, to provide structure.
Baking soda: 1 tsp, for leavening.
Salt: 1/2 tsp, to balance sweetness.
Shredded coconut: 1 cup, for a classic Samoa flavor and texture.
Chocolate chips: 1 cup, for melty chocolate pockets in the cookies.
Caramel sauce: 1 cup, store-bought or homemade, for the gooey filling.
Chocolate chips: 1 cup (for melting), for drizzling over the cookies.

DIRECTIONS:

Step 01

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.

Step 02

Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour to firm up the dough.

Step 03

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 04

Take about 1 tablespoon of dough and flatten it in your palm. Add a small amount of caramel sauce and a few chocolate chips 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 …

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