Stuffed Samoa Cookies

Ingredients

• 1 cup unsalted butter, softened

• 1 cup brown sugar

• 1/2 cup granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 cups semi-sweet chocolate chips or chunks

• 1/2 cup soft caramels (cut in halves or whole, unwrapped)

• 1 cup shredded sweetened coconut

‍ Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Cream butter and sugars together in a bowl until light and fluffy.

3. Add eggs and vanilla, mixing until combined.

4. In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture.

5. Stir in chocolate chips until evenly distributed.

6. Scoop a ball of dough, flatten slightly, place a caramel piece in the center, and cover with another small scoop of dough. Seal the edges to enclose the caramel completely.

7. Roll the top of each cookie in shredded coconut and place on the baking sheet.

8. Bake for 10–12 minutes, or until edges are golden. The centers will be soft and gooey.

9. Let cookies cool for 5 minutes on the pan before transferring to a wire rack.

✅ Tips for Best Results

• Use soft, chewy caramels (like Kraft or Werther’s soft variety).

• Toast the coconut slightly for extra flavor before rolling.

• For cleaner centers, chill the dough balls before baking.

For more details, visit the full recipe

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