Stuffed Samoa Cookies are thick, chewy treats bursting with caramel, coconut, and chocolate. Inspired by the beloved Samoa cookies, I’ve taken the flavor to a whole new level by stuffing each one with gooey caramel and finishing with a rich chocolate drizzle. They’re decadent, comforting, and absolutely perfect for sharing—or keeping all to myself. Stuffed Samoa Cookies

Why You’ll Love This Recipe

I love how these cookies bring everything I crave into one bite: sweet caramel, crunchy coconut, melty chocolate, and a soft, buttery cookie base. The texture is unbeatable, with a crisp edge and a gooey, soft center thanks to the caramel filling. These are the kind of cookies that impress everyone, whether I’m baking for a special occasion or just treating myself on a quiet afternoon.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter, softened
granulated sugar
brown sugar, packed
large egg
vanilla extract
all-purpose flour
baking soda
salt
shredded coconut
chocolate chips
caramel sauce (store-bought or homemade)
chocolate chips (for melting and drizzling)

Directions

I start by creaming the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
I add the egg and vanilla extract and mix until everything is smooth.
In a separate bowl, I whisk together the flour, baking soda, and salt.
I gradually add the dry mixture into the wet ingredients and mix just until combined.
Then I fold in the shredded coconut and chocolate chips.
I refrigerate the dough for about 30 minutes to an hour so it firms up and is easier to work with.
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
To form the cookies, I flatten a scoop of dough in my palm, add a spoonful of caramel in the center, and then wrap the dough around the filling to form a ball.
I place the dough balls on the baking sheet, leaving space between them.
I bake them for 12–15 minutes, just until the edges are golden brown.
Once out of the oven, I let them cool on the baking sheet before moving them to a rack.
Finally, I melt additional chocolate chips and drizzle it over the cooled cookies.
I let the drizzle set before diving in.

Servings and Timing

Yield: About 24 cookies
Prep Time: 20 minutes
Chill Time: 30–60 minutes
Bake Time: 12–15 minutes
Total Time: Approximately 1 hour and 15 minutes

Variations

I sometimes use dark chocolate chips for a more intense chocolate flavor.
For a nuttier twist, I add chopped pecans or almonds to the dough.
I’ve swapped the caramel filling with dulce de leche, and it turned out amazing.
Instead of a drizzle, I dip half the cookie in chocolate for a bolder presentation.
I occasionally toast the coconut for a deeper, nuttier flavor.

Storage/Reheating

I store leftover cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I refrigerate them, and they stay fresh for about 10 days. For the best gooey experience, I reheat a cookie in the microwave for 10–15 seconds. I also freeze the dough balls before baking; they go straight from freezer to oven whenever the craving hits.

FAQs

Can I use store-bought caramel?

Yes, I’ve made these with both homemade and store-bought caramel sauce. Either works, but homemade gives a slightly richer taste.

Do I need to chill the dough?

Yes, chilling the dough helps keep the cookies thick and prevents spreading too much during baking.

Can I freeze the dough?

Absolutely. I freeze the stuffed dough balls and bake them straight from the freezer. I just add a minute or two to the baking time.

Is it okay to use sweetened shredded coconut?

Yes, I usually use sweetened shredded coconut because it adds a nice chewy texture and sweetness.

Can I make them smaller?

Sure, I’ve made mini versions by using less dough and filling. I reduce the baking time slightly and keep an eye on the oven.

Conclusion

These Stuffed Samoa Cookies are everything I want in a dessert—chewy, melty, and loaded with flavor. I love how simple they are to make yet how indulgent they taste. With their irresistible combination of coconut, caramel, and chocolate, they never last long in my kitchen. Whether I’m baking for a party, a gift, or just myself, these cookies are always a win.