Chocolate Samoa Cookies

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The twelve days of Christmas goodies starts today.  That’s right I will be making 12 different Christmas goodies to start off this Christmas season.  My first is a chocolate samoa cookie.  I know I am behind the whole trend thing again.  I think samoa was a big thing like last summer but as I have said before I am a little slow to catch on.

However, as I was brainstorming ideas for this baking series I couldn’t help but crave some of these favorite girl scout cookies.  I noticed everyone that made these across the net made them authentically with the whole in the middle and the crispy cookie dipped and drizzled in chocolate.  Well not this lazy mama, that would require too much time that I don’t have.  So I made a chewy chocolate cookie (no hole 🙂 ) and drizzled toppings on top.

Chocolate Samoa Cookies

That’s right it is a chewy cookie and that’s because I prefer my cookies that way.  If you would like them to be crispy just bake the cookies a little longer.  These do require a little extra time to put together but are much quicker than everything else I have seen.  If you like you could make the cookies on one day and decorate them the next.  See I got your back.

So give these chewy and super yummy chocolate samoa cookies a try and wow everyone at your next party!!

5 from 1 vote
Chocolate Samoa Cookies
Prep Time
50 mins
Cook Time
10 mins
Total Time
1 hr
Course: cookie
Servings: 4
Author: Countryside Cravings
  • Cookie bottom
  • 1 cup butter softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tarter
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • Frosting
  • 1/2 cup butter softened
  • 3 cups powdered sugar
  • 1/4 cup caramel ice cream topping
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla
  • pinch of salt
  • Toppings
  • 1 cup coconut flakes toasted
  • 16 caramels unwrapped
  • 1-2 tablespoons water
  • 1/2 cup semi sweet chocolate chips
  1. Preheat oven to 350 degrees F.
  2. With an electric mixer (or stand mixer) cream butter, brown sugar and sugar on medium speed until light and fluffy. Add eggs and beat until well combined.
  3. In a small bowl combine flour, cocoa powder, baking soda, cream of tarter, baking powder and salt. Slowly add to the creamed mixture until well combined.
  4. Drop dough using a small cookie scoop onto a baking sheet. (or use rounded teaspoons) Bake for 8-10 minutes. Cool for 2 minutes on baking sheet then remove to wire racks to cool completely.
  5. While cookies are baking prepare frosting by creaming butter in a small bowl until pale in color. Add in powdered sugar, caramel ice cream topping, milk, vanilla and salt. Beat until well combined. Use this to frost the top of each cooled cookie.
  6. Toast coconut by spreading in a thin layer in a baking pan. Bake at 350 degrees F for 7-10 minutes stirring frequently. Watch carefully!! Top each frosted cookie with coconut.
  7. Place caramels with water in a microwave safe bowl and heat for 45 seconds and stir. If your caramel has not melted heat at 15 second intervals and stir well after each until melted. Drizzle over the top of each cookie.
  8. Place chocolate chips in a microwave safe bowl and heat at 20 second intervals stirring well after each until melted. Drizzle over the top of each cookie. Allow the chocolate and caramel to set.


Chocolate Samoa Cookies

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