Samoas Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
Samoas-flavored chocolate chip cookies topped with the most luscious toasted coconut & caramel mixture EVAH. You'll love/hate me for this recipe.
  • ¾ cup butter, softened
  • ¾ cup dark brown sugar
  • ¼ cup sugar
  • 2 tsp vanilla extract
  • 1 egg
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • ½ tsp salt
  • 2 cups all-purpose flour
  • 1 cup Samoas cookies, chopped*
  • ½ cup Hershey's Coconut Creme Kisses, roughly chopped
  • 1 & ½ cups shredded coconut
  • 1 bag caramels, unwrapped
  • ½ cup semi-sweet chocolate chips
  1. In the bowl of a stand mixer, beat together the butter and sugars until creamy. Add the vanilla + egg and beat to combine. Stir in the baking soda, cornstarch, salt + flour until mixture resembles a soft dough. Stir in the chopped cookies + Hershey's Kisses by hand.
  2. Chill the dough in the fridge for at least an hour, or overnight.
  3. Preheat oven to 350 degrees F. Drop rounded, tall Tablespoonfuls of dough about 1-2" apart on lightly greased or silicone-lined cookie sheets. Bake for approx. 10 minutes, rotating pans halfway through baking time. Allow cookies to cool on the sheets for about 5 minutes before carefully transferring to a wire rick to cool completely.
  4. While the cookies cool, reduce the oven temperature to 300 degrees F. Reusing one of the greased or lined cookie sheets, spread the coconut in an even layer. Bake for 5 minutes. Turn the coconut, then bake another 5 minutes. Turn once more, and bake another 5 minutes or until coconut has toasted to a light golden brown color. Cool the coconut.
  5. After cookies and coconut have cooled, in a microwave-safe bowl, heat the caramels for 45 seconds on HIGH. Stir, add a splash of milk or water, and continue melting another 30 seconds, stirring after each heating. Once smooth and melted, gently fold in the toasted coconut and toss to coat.
  6. Using a greased spoon (or greased fingers), drop Tablespoonfuls of the coconut caramel mixture onto the tops of the cooled cookies-- careful, the mixture will be hot, but you must work carefully while the caramel is still soft and pliable. Gently smear the mixture around the circumference of the cookie. Repeat with remaining cookies.
  7. Once cookies have been topped with the coconut caramel mixture, heat the chocolate chips to melt. Drizzle the tops with melted chocolate; allow the chocolate to set. Store leftovers airtight, at room temperature, for several days.
  8. **Don't want to spring $5/box on Samoas? Keebler makes a cheap knock-off Samoas version. I've found it at Target, Walmart, and other local grocery chains.**
Recipe by The Domestic Rebel at