Samoas Cookies
Samoas Cookies, also known as Caramel deLites, combine chocolate, coconut, and caramel for a delightful snack that brings joy with every bite.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure it is at room temperature.
- 1 cup granulated sugar
- 2 cups all-purpose flour Can be substituted with gluten-free flour for variations.
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Toppings
- 1 cup toasted shredded coconut Toast in a skillet for extra flavor.
- 1 cup caramel sauce Homemade or store-bought.
- 1 cup semisweet chocolate chips Melt for dipping cookies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Gradually add the flour, cocoa powder, baking powder, and salt to the mixture, mixing until just incorporated.
- Fold in the toasted shredded coconut to the dough.
Shaping and Baking
- Roll the dough into small balls and place them on lined baking sheets, spacing them about 2 inches apart.
- Press an indentation into the center of each cookie using your thumb.
- Bake for 10-12 minutes until set but still soft in the middle.
- Allow cookies to cool on a wire rack completely.
Filling and Dipping
- Once cooled, fill the indentations with caramel sauce.
- Melt the chocolate chips in a microwave-safe bowl in bursts of 30 seconds, stirring until smooth.
- Dip the bottoms of each caramel-filled cookie into the melted chocolate.
- Drizzle remaining chocolate over the tops of the cookies.
Setting
- Let the cookies set completely before enjoying; refrigerate briefly to speed up the setting process.
Notes
Store cookies in an airtight container at room temperature for up to a week. For extended storage, freeze with parchment paper between layers.