Samoa Cookie Cake

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This Samoa Cookie Cake is made with a sugar cookie base topped with rich chocolate ganache and gooey coconut caramel! This dessert has the perfect trifecta of flavors – chocolate, coconut, and caramel – that will make you beg for a second slice! Perfect for all the Girl Scout Cookie lovers!

Better Than A Samoa Cookie

If you love Girl Scout Samoa Cookies, you are going to LOVE this cookie cake! It’s everything you love about those classic cookies, but more of it. The texture is perfectly gooey and delicious – totally irresistible! Here’s why you should run to the kitchen and make it now.

• No need to wait for Girl Scout Cookie season. Raise your hand if you find yourself waiting for the few weeks each year when Girl Scout cookies can be found outside every grocery store. I certainly do and Samoa cookies are my weakness. But now with this recipe, you don’t have to wait until those few weeks of the year.
• All of the toppings! First, there’s a rich chocolate ganache made with just a few ingredients. That’s topped with a caramel sauce made of melted Kraft caramels, butter, and coconut. And then there’s the coconut. It’s mixed in with the caramel and decorates the top as well.
• Sugar cookie base. The sugar cookie base is thick, moist, and super soft – just like a sugar cookie should be. But, unlike many sugar cookies, this dough doesn’t have to be refrigerated so you don’t have to wait when making this!

If you love Samoa cookies as much as me, be sure to check out my no bake Samoa cheesecake, Samoa cookie bars, and Samoa pretzel sticks too.

What You’ll Need

Each part of this Samoa cookie cake is made with just a handful of ingredients. Scroll down to the recipe card below for measurements.

• All-purpose flour – Be sure to measure your flour accurately to avoid a dry cookie. I always recommend a food scale, but the spoon and level method will also work.
• Baking soda – Not baking powder. They are different and will give your cookie a different texture.
• Salt – Don’t leave it out! It adds flavor the cookie cake. Without it, the cookie will be bland.
• Egg – Large in size, not medium or extra large.
• Semi-sweet chocolate chips – You want to stick with semi-sweet to get the right consistency. Dark chocolate will make it thicker and milk chocolate will thin it out.
• Heavy whipping cream – Not milk or half and half, which would thin the ganache out. You want the higher fat content of the heavy whipping cream.
• Kraft caramels – Their soft texture is perfect for the topping of this cookie cake.
• Toasted coconut – See below for instructions on how to toast your own coconut.

How to Toast Coconut

If you decide to make your own toasted coconut (which I recommend!) here are a few ways to do it.

• On the stovetop. Cook the coconut in a skillet over medium heat, stirring frequently, until browned.
• In the oven. Spread the coconut on a baking sheet and bake at 350°F. Stir every few minutes for even browning. This should only take 5 to 10 minutes.

How to Make Samoa Cookie Cake

Each part of this cookie cake takes just a few minutes to prepare, though keep in mind that the cookie cake does need to cool before you decorate it. You can find the printable version of the instructions in the recipe card below.

Make cookie cake

• Prep. Preheat the oven to 350F. Prepare the cake pan with parchment paper on the bottom and baking spray on the sides.
• Make the cookie dough. Combine the dry ingredients in a bowl. In a separate bowl, cream the butter and sugars until light and fluffy. Mix in the egg and vanilla. Add the dry ingredients, mixing just until combined. Use a rubber spatula to help it form a more cohesive ball.
• Bake. Press the cookie dough evenly into the prepared cake pan. Bake for 15-20 minutes, until the edges begin to turn golden and the center just looks set.
• Cool. Cool the cake completely in the pan then transfer to a serving plate.

Add toppings

• Make the ganache. Microwave the chocolate chips, heavy cream, and butter in a microwave-safe bowl for 30-60 seconds, until the cream starts to boil and the butter begins to melt. Whisk until completely melted and smooth.
• Add to the cake. Set aside 1/4 cup of the ganache. Spread the remaining ganache evenly on top of the cookie cake then transfer to the fridge to firm up.

• Make the caramel mixture. Melt the cream, butter, and caramels over medium heat until smooth. Stir in all but 1/4 cup of the toasted coconut. Spread over the chocolate ganache.

• Finish decorating. Sprinkle the remaining toasted coconut over the caramel, pressing down lightly so it sticks. Drizzle the remaining ganache on top.
• Enjoy. Allow the caramel to cook before serving, though you can still serve it a little warm if you want the caramel a bit more gooey.

Tips for Success

For a perfectly gooey, decadent Samoa cookie cake, keep the following things in mind.

• Don’t over bake the cookie. The center will probably look a little undercooked when you remove it from the oven. That’s totally okay. It will cook a little more as is cools. If you over bake it, it can turn out dry and that’s not what we’re aiming for with this recipe.
• Let the cake cool. Before you move on to the ganache and caramel mixture, give the cookie cake a couple hours to cool completely. Otherwise, the toppings will melt off.
• Keep an eye on the ganache. Since we’re using the microwave to make the ganache, it’s important to keep a close eye on it. You want the cream to just begin to boil before you remove it and stir it.
• Chill the ganache. After you spread the ganache on the cookie cake, pop it in the fridge to set before adding the caramel. You want it to harden a bit so it doesn’t move around when you add the caramel mixture.
• Let the caramel cool. Once the caramel is added to the cake, be sure to let it cool. While you can still enjoy it a bit warm, letting it sit for a few minutes allows it to thicken just a bit and makes the cake much easier to cut.

How to Store

Store leftover Samoa cookie cake in an air-tight container in the fridge. You can serve it when cold, cool, or at room temperature, depending on how you prefer the texture. I’d say cool (not cold) or at room temperature is best. It is best if eaten within 4-5 days.

More Cookie Cake Recipes

• Sugar Cookie Cake
• Chocolate Chip Cookie Cake
• Oreo Cookie Cake
• Reese’s Peanut Butter Cookie Cake
• Lemon Cookie Cake
• Funfetti Cookie Cake

Print

Enjoy!