Inspired by the beloved Girl Scout cookie, Samoas Cookie Pie brings the iconic flavor combination of caramel, chocolate, and toasted coconut to a soft, chewy cookie pie format. With a tender cookie base packed with chocolate chips, shredded coconut, and caramel pieces, this dessert is finished with a decadent topping of toasted coconut, rich caramel sauce, and a beautiful drizzle of chocolate.
Why You’ll Love This Recipe
If you’re a fan of Samoas cookies, this pie will win you over instantly. It captures the familiar taste and texture in a warm, gooey cookie form that’s both nostalgic and unique. The recipe is easy to follow, requires no fancy techniques, and delivers big flavor in every slice. It’s the perfect showstopper for parties, bake sales, or just treating yourself to something sweet and satisfying.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cookie Pie:
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup shredded sweetened coconut
¾ cup semi-sweet chocolate chips
½ cup chopped caramel candies or soft caramels
For the Topping:
½ cup shredded coconut, toasted
¼ cup caramel sauce (store-bought or homemade)
¼ cup melted chocolate (for drizzling)
Directions
Prepare the Dough:
Preheat the oven to 350°F (175°C). Grease or line a 9-inch pie dish with parchment paper for easy removal.
In a large mixing bowl, cream the softened butter with both sugars until light and fluffy.
Add the egg and vanilla extract, mixing until smooth.
Stir in the flour, baking soda, and salt until just combined.
Fold in the shredded coconut, semi-sweet chocolate chips, and chopped caramel candies.
Bake the Cookie Pie:
Spread the dough evenly into the prepared pie dish, smoothing the top.
Bake for 22–25 minutes, or until the edges are golden and the center is just set.
Remove from the oven and allow to cool completely in the dish.
Add the Samoas Topping:
Toast the remaining ½ cup shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown.
Drizzle the cooled cookie pie with caramel sauce.
Sprinkle the toasted coconut evenly over the caramel layer.
Drizzle melted chocolate in a criss-cross pattern over the top for a decorative finish.
Servings and timing
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
Yield: 8–10 slices
Variations
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Gluten-Free Version: Use a 1:1 gluten-free flour blend to make the pie gluten-free.
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Nutty Samoas Pie: Add ½ cup chopped pecans or almonds to the dough for extra crunch.
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Salted Caramel Twist: Sprinkle a pinch of sea salt over the caramel topping for a sweet-and-salty contrast.
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Mini Samoas Pies: Divide the dough among mini tart pans for individual servings.
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Peanut Butter Caramel: Mix 1 tablespoon of peanut butter into the caramel topping for a nutty twist.
Storage/Reheating
Storage:
Store the pie in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days.
Freezing:
Wrap individual slices in plastic wrap and freeze in an airtight container for up to 2 months. Thaw at room temperature or warm briefly before serving.
Reheating:
To serve warm, microwave individual slices for 10–15 seconds or reheat in a 300°F (150°C) oven for 5–7 minutes.
FAQs
Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce works perfectly for this recipe. You may also use homemade if preferred.
What type of chocolate should I use for the drizzle?
Semi-sweet or dark chocolate melts well and balances the sweetness of the caramel and coconut.
Can I use unsweetened coconut?
Sweetened shredded coconut is best for flavor and moisture, but unsweetened can be used if you prefer a less sweet pie.
How do I toast coconut properly?
Toast coconut in a dry skillet over medium heat, stirring frequently, until it turns golden and fragrant.
What’s the best way to melt chocolate for drizzling?
Microwave the chocolate in 20-second intervals, stirring in between until smooth. Alternatively, use a double boiler.
Can I make this pie in advance?
Yes, the cookie pie can be made a day ahead. Add the toppings just before serving for best texture.
How do I keep the caramels from hardening too much in the pie?
Use soft caramel candies and chop them finely so they melt evenly during baking.
Can I serve it with ice cream?
Yes, a scoop of vanilla ice cream complements the warm, gooey texture wonderfully.
Is this pie overly sweet?
While rich, the toasted coconut and slight saltiness in the dough help balance the sweetness of the chocolate and caramel.
Can I substitute butterscotch chips for chocolate chips?
Yes, for a different flavor profile, butterscotch chips are a great alternative.
Conclusion
Samoas Cookie Pie is a fun and delicious dessert that transforms the flavors of a favorite cookie into a shareable, sliceable treat. With its gooey interior, crunchy topping, and layers of caramel, chocolate, and coconut, it’s a guaranteed hit with dessert lovers of all ages. Serve it warm or chilled—it’s irresistible either way.
Print
Samoas Cookie Pie
- Total Time: 40 minutes
- Yield: 8–10 slices 1x
- Diet: Vegetarian
Description
Inspired by the beloved Girl Scout cookie, this Samoas Cookie Pie combines a chewy cookie base with chocolate chips, coconut, and gooey caramel. Finished with toasted coconut, caramel drizzle, and melted chocolate, it’s the ultimate decadent dessert! Keywords: Samoas cookie pie, coconut caramel cookie pie, Girl Scout cookie pie, chocolate caramel pie
Ingredients
For the Cookie Pie:
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup shredded sweetened coconut
3/4 cup semi-sweet chocolate chips
1/2 cup chopped caramel candies or soft caramels
For the Topping:
1/2 cup shredded coconut, toasted
1/4 cup caramel sauce (store-bought or homemade)
1/4 cup melted chocolate (for drizzling)
Instructions
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Prepare the Dough:
Preheat oven to 350°F (175°C). Grease or line a 9-inch pie dish.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the egg and vanilla extract.
Add flour, baking soda, and salt; stir until just combined.
Fold in shredded coconut, chocolate chips, and chopped caramels. -
Bake the Cookie Pie:
Spread the dough evenly into the prepared dish.
Bake for 22–25 minutes, or until edges are golden and center is just set.
Let cool completely in the dish. -
Add the Samoas Topping:
Toast shredded coconut in a dry skillet over medium heat until golden.
Drizzle the cooled cookie pie with caramel sauce.
Sprinkle toasted coconut evenly on top.
Finish with a drizzle of melted chocolate in a criss-cross pattern.
Notes
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Use a sharp knife to chop soft caramels; microwave briefly if needed to soften.
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Let the pie cool completely before topping to prevent melting the drizzle.
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Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Pies & Tarts
- Method: Baking
