Stuffed Samoa Cookies

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Absolutely! Here’s a long-form, rich recipe for Stuffed Samoa Cookies—an indulgent, upgraded take on the iconic Girl Scout favorite. This version is chewy, gooey, chocolatey, and absolutely dreamy, with a little culinary history and a lot of love baked in.

🥥🍫 Stuffed Samoa Cookies – The Ultimate Decadent Twist

A chewy, buttery cookie filled with molten caramel, toasted coconut, and melted chocolate, inspired by the classic Samoa (or Caramel deLites) Girl Scout cookie.

✨ Introduction: A Cookie with a Cult Following

If you’ve ever eagerly waited for Girl Scout cookie season, you know the Samoa cookie holds a sacred spot in the lineup. That iconic ring-shaped delight—with its crisp shortbread base, gooey caramel-coconut topping, and luscious chocolate drizzle—is a masterpiece.

But today, we’re not just stopping at the original—we’re stuffing it. That’s right. We’re talking about Stuffed Samoa Cookies: chewy, golden-brown cookies bursting with a molten center of caramel, toasted coconut, and rich chocolate. They’re messy, magical, and made for lovers of indulgence.

🌍 A Brief History of Samoa Cookies

The Samoa cookie, also known in some regions as Caramel deLites, was introduced by Little Brownie Bakers (one of the official Girl Scout cookie bakers) in 1975. It’s believed the name “Samoa” evokes a tropical feel, likely inspired by the shredded coconut that defines the cookie.

Samoas quickly rose to become one of the most beloved varieties—second only to Thin Mints. Their combination of contrasting textures and flavors—crunchy, chewy, sweet, salty, buttery—struck a universal chord with cookie lovers across the U.S.

💕 For the Lovers (of Cookies)

These stuffed cookies are made for:

  • Lovers of classic Girl Scout flavors.
  • Lovers of gooey, over-the-top desserts.
  • Lovers of nostalgia reimagined.
  • And yes, lovers who want to bake something warm and cozy to share.

📝 Ingredients

For the Cookie Dough:

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 2 large eggs
  • 1 ½ tsp vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt

For the Samoa Filling:

  • 1 ½ cups sweetened shredded coconut (toasted)
  • 1 cup soft caramels (like Werther’s, unwrapped)
  • 2 tbsp heavy cream
  • ½ cup semisweet or dark chocolate chips
  • Optional: Sea salt flakes for garnish

🥣 Instructions & Method

Step 1: Toast the Coconut 🌴

  • Preheat oven to 350°F (175°C).
  • Spread coconut on a baking sheet. Toast for 5–8 minutes, stirring halfway through, until golden brown and fragrant. Keep a close eye—coconut burns quickly!

Step 2: Make the Caramel-Coconut Filling 🍯

  • In a small saucepan over low heat, melt the soft caramels with the heavy cream. Stir constantly until smooth and creamy.
  • Remove from heat and stir in the toasted coconut. Let cool slightly.
  • Use a spoon or scoop to form 1-inch balls of this mixture. Place them on a lined tray and freeze for 15–20 minutes (this makes stuffing the cookies easier).

Step 3: Make the Cookie Dough 🍪

  • In a large mixing bowl, beat the butter and both sugars together until light and fluffy (about 2–3 minutes).
  • Add eggs one at a time, then vanilla. Beat until combined.
  • In a separate bowl, whisk flour, baking soda, baking powder, and salt.
  • Gradually mix dry ingredients into the wet until just combined.

Step 4: Assemble the Stuffed Cookies ✨

  • Scoop 2 tbsp of cookie dough and flatten into a disk.
  • Place a frozen coconut-caramel ball in the center.
  • Scoop another tablespoon of dough and cover the filling, sealing the edges.
  • Place stuffed dough balls on a baking sheet, spacing them 2 inches apart.

Step 5: Bake 🔥

  • Bake at 350°F (175°C) for 11–13 minutes, or until edges are golden and centers are set but soft.
  • Let cool on the pan for 5 minutes, then transfer to a wire rack.

Step 6: Chocolate Drizzle 🍫

  • Melt the chocolate chips (in a microwave-safe bowl in 20-second increments or over a double boiler).
  • Drizzle generously over cooled cookies. Sprinkle with sea salt flakes, if desired.

❤️ Lovers of Texture and Taste

The final cookie is a celebration:

  • Crispy edges
  • A chewy, buttery base
  • Gooey caramel centers
  • Nutty toasted coconut
  • Deep, bittersweet chocolate
  • That final crack of sea salt on top

It’s not just a cookie. It’s a dessert experience.

🔄 Storage & Serving

  • Storage: Store in an airtight container at room temperature for 3–4 days.
  • Freezing: Baked cookies freeze well for up to 2 months. Warm briefly before serving.
  • Serving tip: Warm them slightly in the microwave for 10 seconds for the full gooey effect.

💬 Conclusion: Samoa, But Supercharged

Stuffed Samoa Cookies are what happens when nostalgia meets indulgence. They’re messy, magical, and meant to be shared. Whether you’re baking for a special someone, a party, or just because your sweet tooth demands it—this recipe is a love letter to everything we adore about cookies.

So roll up your sleeves. Toast that coconut. Melt that caramel. And fall in love one cookie at a time.

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