Description
These Samoas Cookies are a delightful treat featuring a chewy caramel layer combined with toasted coconut and rich melted chocolate atop a buttery cookie base. Perfectly baked to golden edges and topped with luscious caramel, coconut, and drizzled chocolate, these cookies are a decadent twist on the classic favorite, ideal for any occasion or dessert craving.
Ingredients
Scale
Base Dough
- 1/2 cup butter
- 1/2 cup sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/4 cups flour
- 1/4 tsp baking soda
- 1/4 tsp salt
Toppings
- 1 cup caramel sauce
- 1 cup shredded coconut, toasted
- 2 cups chocolate chips, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cookies.
- Cream Butter and Sugar: In a large mixing bowl, cream together butter and sugar until the mixture is light and fluffy, which helps create a soft cookie texture.
- Mix in Egg and Vanilla: Beat in the egg and vanilla extract thoroughly to combine with the creamed butter and sugar, adding moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt together to evenly distribute the leavening agents and salt.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture and mix until fully combined, forming the cookie dough.
- Shape Cookies: Roll the dough into small balls and place them on a parchment-lined baking sheet. Press each ball down slightly to flatten for even baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are golden brown, indicating they are cooked but still soft inside.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on the baking sheet to set their shape and avoid melting toppings.
- Apply Caramel and Coconut: Spread a layer of caramel sauce on each cooled cookie, then press a generous amount of toasted shredded coconut onto the caramel layer, ensuring it sticks well.
- Top with Chocolate: Spread a layer of melted chocolate over the caramel and coconut layer for coverage.
- Drizzle Chocolate: Drizzle additional melted chocolate over the top for decoration and extra chocolate flavor.
- Set Chocolate: Allow the chocolate topping to set completely before serving, ensuring the toppings stay intact when eaten.
Notes
- Make sure the shredded coconut is toasted until golden for the best flavor and texture.
- Use soft caramel sauce that spreads easily; you can warm it slightly if needed.
- The cookies should be fully cooled before adding caramel and chocolate to prevent melting and sliding.
- Use parchment paper or silicone mats on baking sheets to avoid sticking and make cleanup easier.
- Store finished cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
