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Samoa Cookie Cake

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This Samoa Cookie Cake combines a soft and chewy chocolate chip cookie base with gooey caramel, toasted coconut, and a rich chocolate drizzle. Inspired by the classic Girl Scout cookie, it is a decadent, shareable dessert perfect for any celebration.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 26 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 1/2 cups (315 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (170 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (165 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (180 g) semi-sweet chocolate chips
  • 3 cups (240 g) sweetened shredded coconut
  • 2 cups (480 g) soft caramel candies, unwrapped
  • 3 tablespoons (45 ml) heavy cream
  • 1/2 teaspoon salt
  • 3/4 cup (135 g) semi-sweet chocolate chips
  • 1 teaspoon coconut oil or vegetable oil

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
  3. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Gradually mix dry ingredients into wet ingredients until just combined. Fold in chocolate chips.
  6. Press dough evenly into prepared pan.
  7. Bake for 22 to 26 minutes, until edges are golden and center is set but slightly soft. Cool completely in pan.
  8. Reduce oven to 325°F (160°C). Spread shredded coconut on a baking sheet and toast for 8 to 10 minutes, stirring occasionally, until golden. Cool.
  9. In a saucepan over low heat, melt caramel candies with heavy cream, stirring until smooth. Remove from heat and stir in salt.
  10. Fold toasted coconut into melted caramel until evenly coated.
  11. Spread caramel-coconut mixture over cooled cookie base, pressing gently to adhere.
  12. Melt chocolate chips with coconut oil in 20-second intervals in the microwave, stirring until smooth.
  13. Drizzle melted chocolate over the top and edges as desired.
  14. Allow topping to set at room temperature or refrigerate for 20 to 30 minutes before slicing.

Notes

  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Freeze tightly wrapped for up to 2 months and thaw overnight before serving.
  • For clean slices, chill for 20 minutes and wipe the knife between cuts.
  • Add a pinch of flaky sea salt on top for a salted caramel variation.
  • Substitute a 1:1 gluten-free baking flour blend to make it gluten free.

Nutrition

Find it online: https://savorymomskitchen.com/samoa-cookie-cake/