Stuffed Samoa Cookies are a delightful treat that brings the flavors of the famous Girl Scout cookie to your kitchen. These cookies are not just tasty; they bring together creamy caramel, rich chocolate, and crunchy coconut all wrapped in a buttery cookie. Making them at home allows you to enjoy fresh cookies that are soft on the inside and chewy on the outside. Plus, they’re perfect for sharing with friends and family during special occasions or just as a comforting snack.

How to Make Stuffed Samoa Cookies

Ingredients:

1 cup unsalted butter (softened)
3/4 cup granulated sugar
3/4 cup brown sugar (packed)
2 cups all-purpose flour
1 cup shredded coconut
1 cup caramel sauce
1/2 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
1/2 teaspoon salt

Directions:

Preheat the oven to 350°F (175°C).
In a bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
Add the vanilla extract and mix well.
Gradually stir in the flour and salt until combined.
Fold in the shredded coconut.
Scoop out a portion of the dough and flatten it, adding a spoonful of caramel sauce and a few chocolate chips in the center. Wrap the dough around the filling and shape it into a ball.
Place the cookies on a baking sheet lined with parchment paper.
Bake for 10-12 minutes or until the edges are golden.
Let cool, then drizzle with additional melted chocolate if desired.

How to Serve Stuffed Samoa Cookies

Serve these cookies warm for a gooey, delicious experience. Pair them with a glass of milk or a comforting cup of coffee or tea. They are great for dessert, as a snack, or even at parties. You can also drizzle melted chocolate over them just before serving to make them extra special.

How to Store Stuffed Samoa Cookies

To keep your Stuffed Samoa Cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, consider freezing them. Just make sure to wrap them well to prevent freezer burn. When you’re ready to enjoy them, thaw them at room temperature.

Tips to Make Stuffed Samoa Cookies

Make sure your butter is softened to room temperature for better mixing.
You can use toasted coconut for an extra flavor boost.
If caramel sauce is too thick, warm it slightly to make it easier to handle.
For a change, sprinkle some sea salt on top just after baking for a sweet and savory flavor.

Variation

You can experiment with different types of chocolate chips, such as dark chocolate or milk chocolate, to suit your taste. Adding nuts like chopped pecans or walnuts can also add a nice crunch to the cookies.

FAQs

1. Can I use other types of flour?
Yes, you can try using whole wheat flour or gluten-free flour blends, but it may change the texture slightly.

2. How can I make these cookies chewier?
For chewier cookies, try using more brown sugar than granulated sugar. You can also slightly underbake them.

3. Can I prepare the dough in advance?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking. Just let it sit at room temperature for a bit before scooping and shaping the cookies.

Stuffed Samoa Cookies

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Ingredients

1 cup unsalted butter softened
3/4 cup granulated sugar
3/4 cup brown sugar packed
2 cups all-purpose flour
1 cup shredded coconut
1 cup caramel sauce
1/2 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
1/2 teaspoon salt

Instructions

Preheat the oven to 350°F (175°C).
In a bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
Add the vanilla extract and mix well.
Gradually stir in the flour and salt until combined.
Fold in the shredded coconut.
Scoop out a portion of the dough and flatten it, adding a spoonful of caramel sauce and a few chocolate chips in the center. Wrap the dough around the filling and shape it into a ball.
Place the cookies on a baking sheet lined with parchment paper.
Bake for 10-12 minutes or until the edges are golden.
Let cool, then drizzle with additional melted chocolate if desired.