Description
Indulge in these decadent Easy Coconut Caramel Samoa Stuffed Cookies that take the classic chocolate chip cookie to a whole new level with gooey caramel, coconut, and mini chocolate chips. Perfect for satisfying your sweet tooth!
Ingredients
Scale
Ingredients:
- 1 roll (16.5 ounces) refrigerated chocolate chip cookie dough
- 12 Samoa cookies (or caramel coconut cookies)
- 1/2 cup sweetened shredded coconut
- 1/3 cup caramel sauce (plus extra for drizzling)
- 1/4 cup mini chocolate chips
- flaky sea salt for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare coconut caramel mixture: Mix shredded coconut and caramel sauce in a small bowl until well combined. Set aside.
- Assemble cookies: Slice cookie dough into 12 pieces, flatten each into a disk, place a Samoa cookie in the center, add coconut caramel mixture, top with another piece of cookie dough, seal edges, shape into a ball, and place on baking sheet.
- Add toppings: Press mini chocolate chips onto each cookie.
- Bake: Bake for 13–15 minutes until golden around the edges. Let cool on the pan before transferring to a wire rack.
- Drizzle and serve: Drizzle with additional caramel sauce, sprinkle with sea salt, and serve warm or at room temperature.
Notes
- For a gooier center, slightly underbake the cookies.
- You can use homemade chocolate chip cookie dough if preferred.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
