Samoas Cookie Pie: A Delicious Twist on the Classic Girl Scout Cookie
This Samoas Cookie Pie is a rich, decadent twist on the beloved Girl Scout cookie. With layers of buttery cookie dough, gooey caramel, toasted coconut, and chocolate, this dessert brings together nostalgic flavors in a format that’s perfect for slicing and sharing. It’s easy to prepare, packed with texture, and ideal for parties, family gatherings, or whenever you’re craving something sweet and satisfying. The contrast of soft cookie interior with chewy coconut and a crisp top makes this pie irresistibly delicious from the very first bite.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 10 1x
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups semi-sweet chocolate chips
- 1 ½ cups sweetened shredded coconut, toasted
- 1 cup thick caramel sauce (store-bought or homemade)
- ½ cup melted chocolate, for drizzling
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish and line the bottom with parchment paper.
- Spread shredded coconut on a baking sheet. Toast in the oven for 5–8 minutes, stirring once, until golden. Remove and let cool.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy—about 2 to 3 minutes.
- Beat in eggs one at a time. Stir in the vanilla extract until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into the wet mixture until just combined.
- Fold in 1 ½ cups chocolate chips and 1 cup of the toasted coconut. Reserve remaining coconut for topping.
- Press half of the dough evenly into the prepared pie dish. Spoon caramel sauce over the dough, leaving a small border.
- Drop spoonfuls of remaining dough over the caramel and gently spread to cover. It’s fine if some caramel peeks through.
- Bake for 25–30 minutes, or until the top is golden and the center is just set. Edges should appear firm.
- Immediately sprinkle the remaining toasted coconut on top of the hot pie. Let cool for 10 minutes.
- Drizzle melted chocolate over the pie using a spoon or piping bag.
- Cool for 30–40 minutes before slicing. For firmer slices, chill in the fridge for 1 hour.
Notes
For a gooier texture, serve warm with a scoop of ice cream.
If the caramel is too thin, simmer it on the stove to thicken before layering.
Substitute chopped chocolate bars for chocolate chips for a chunkier bite.