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

Units Scale

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)

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Instructions

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

Use a sharp knife to chop soft caramels; microwave briefly if needed to soften.
Let the pie cool completely before topping to prevent melting the drizzle.
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