Chocolate and Caramel Samoa Cookie Cake
Chocolate and Caramel Samoa Cookie Cake brings together all the best parts of your favorite Girl Scout Samoas cookies in one easy, sliceable treat.
Think of a buttery sugar-cookie base layered with silky chocolate ganache, gooey caramel, and toasted coconut—just like a Samoa cookie cake you’d buy at the bakery, but homemade and customizable.
Why You’ll Love This Samoa Cookie Cake
All-in-One Dessert: It’s a chocolate and caramel cake, caramel and coconut cake, and a Samoa cake replica in one.
Copycat Girl Scout Cookies: Enjoy the taste of girl scout Samoas cookies without hunting them down.
Simple Ingredients: Staples like flour, sugar, and chocolate chips turn into something special.
Great for Gatherings: Feed a crowd—this 9″ cake cuts into 12 generous slices.
Make-Ahead Flexibility: Bake the base, then add toppings later so everything stays fresh.
Ingredients
Each part of this Samoa Cookie Cake comes together with simple ingredients—measurements are in the recipe card below.
- All-purpose flour – For the cookie base. Spoon and level to avoid a dry crust.
- Unsalted butter – Softened for the dough and melted in the ganache. Use real butter, not margarine.
- Granulated sugar – Sweetens the cookie. Don’t swap for brown sugar here.
- Brown sugar – Adds moisture and a touch of caramel flavor to the base.
- Egg – Large size for proper texture; medium or extra-large can throw off the bake.
- Vanilla extract – Enhances the cookie’s flavor; pure is best.
- Baking soda – Leavening for the sugar cookie base; not the same as baking powder.
- Salt – Balances sweetness and brings out chocolate and caramel notes.
- Semi-sweet chocolate chips – Melts into a shiny ganache; stick with semi-sweet for best consistency.
- Heavy cream – High-fat cream for the ganache; milk or half-and-half will be too thin.
- Caramel candies – Soft caramels melt smoothly for the topping; unwrap before use.
- Unsweetened coconut – Toasted for the classic Samoa crunch; see toasting instructions above.
- These pantry staples form the sugar-cookie foundation, chocolate ganache layer, and caramel-coconut topping that make this chocolate and caramel cake a true Samoa cookie cake delight.
Step by Step Process
1. Bake the Sugar Cookie Base
Preheat oven to 350°F and grease a 9″ springform pan.
Cream 1 cup softened butter with 1 cup sugar and 2 tablespoons brown sugar until smooth.
Beat in 1 egg and 1 teaspoon vanilla.
Stir in 2¾ cups flour, ½ teaspoon baking soda, and ½ teaspoon salt.
Press dough evenly into the pan and bake 20–25 minutes, until lightly golden. Cool completely.
Toast the Coconut
Spread 2 cups unsweetened coconut on a lined baking sheet.
Bake at 350°F for 2–3 minutes, stir, then repeat until golden. Watch closely! Cool before using.
Make the Chocolate Ganache
In a microwave-safe bowl, combine 1 cup chocolate chips, 3 tablespoons butter, and ¼ cup cream.
Microwave 1 minute, stir until smooth.
Reserve ¼ cup ganache; pour and spread the rest over the cooled cookie base. Chill until set.
Prepare the Caramel Topping
In a saucepan, melt an 11-oz bag of unwrapped caramel candies with 3 tablespoons butter and ½ cup cream over medium-low, stirring for 5–10 minutes.
Stir in all but ¼ cup of the toasted coconut.
Pour caramel over the chocolate layer and spread evenly.
Finish & Serve
Sprinkle the reserved coconut on top.
Drizzle with the reserved chocolate ganache.
Let the cake sit until the layers set, then slice into 12 pieces.
Tips & Variations
Even Baking: Press the cookie dough firmly into the pan so it bakes flat.
Smooth Ganache: Use heavy cream at room temperature to prevent seizing.
Caramel Control: Stir constantly as the caramel melts—low heat prevents burning.
Coconut Crunch: Shake the baking sheet every minute so the coconut toasts evenly.
Make Ahead: Bake the base and toast coconut a day early; assemble the next day for fresher layers.
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FAQs
Can I use homemade caramel sauce?
Yes—just warm 1½ cups of your favorite caramel sauce with 3 tablespoons butter and ½ cup cream before stirring in coconut.
Is this recipe nut-free?
The base recipe is nut-free, but check labels on caramel candies and chocolate chips if you have allergies.
How long does it keep?
Store in an airtight container in the fridge for up to 3 days. Let it sit at room temperature 15 minutes before serving.
Enjoy making this Samoa Cookie Cake at home! With clear steps, helpful timing tips, and alternative ingredient notes, you’ll confidently recreate these chocolate-and-caramel delights for your next gathering.
Serve chilled or at room temperature and watch everyone go back for seconds. Enjoy!
Chocolate and Caramel Samoa Cookie Cake
Ingredients
Sugar Cookie Base
- 1 cup 226 g unsalted butter, softened
- 1 cup 200 g granulated sugar
- 2 tablespoons 25 g packed brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2¾ cups 345 g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine salt
Chocolate Ganache
- 1 cup 170 g semi-sweet chocolate chips
- 3 tablespoons 42 g unsalted butter
- ¼ cup 60 ml heavy cream
Caramel-Coconut Topping
- 11 oz 312 g caramel candies, unwrapped
- 3 tablespoons 42 g unsalted butter
- ½ cup 120 ml heavy cream
- 2 cups 180 g unsweetened shredded coconut, toasted
Instructions
Make the Sugar Cookie Base
- Preheat oven to 350°F and grease a 9″ springform pan.
- Cream 1 cup softened butter with 1 cup sugar and 2 tablespoons brown sugar until smooth.
- Beat in 1 egg and 1 teaspoon vanilla.
- Stir in 2¾ cups flour, ½ teaspoon baking soda, and ½ teaspoon salt.
- Press dough evenly into the pan and bake 20–25 minutes, until lightly golden. Cool completely.
Toast the Coconut
- Spread 2 cups unsweetened coconut on a lined baking sheet.
- Bake at 350°F for 2–3 minutes, stir, then repeat until golden. Watch closely! Cool before using.
Make the Chocolate Ganache
- In a microwave-safe bowl, combine 1 cup chocolate chips, 3 tablespoons butter, and ¼ cup cream.
- Microwave 1 minute, stir until smooth.
- Reserve ¼ cup ganache; pour and spread the rest over the cooled cookie base. Chill until set.
Prepare the Caramel Topping
- In a saucepan, melt an 11-oz bag of unwrapped caramel candies with 3 tablespoons butter and ½ cup cream over medium-low, stirring for 5–10 minutes.
- Stir in all but ¼ cup of the toasted coconut.
- Pour caramel over the chocolate layer and spread evenly.
Finish & Serve
- Sprinkle the reserved coconut on top.
- Drizzle with the reserved chocolate ganache.
- Let the cake sit until the layers set, then slice into 12 pieces.
Notes
- Even Baking: Press the cookie dough firmly and evenly into the pan to ensure a flat, uniform base.
- Toasting Coconut: Watch closely and stir every 2–3 minutes—coconut can go from golden to burnt very quickly. It should be done within 6-10 minutes
- Ganache Consistency: Use room-temperature cream to prevent the chocolate from seizing or splitting.
- Caramel Melt: Stir caramel mixture CONSTANTLY over low heat to avoid scorching.
- Make-Ahead: Bake the cookie base and toast the coconut up to 1 day in advance; store separately.
- Serving Temperature: Serve chilled or at room temperature—ganache and caramel layer will firm up in the fridge.
- Storage: Keep covered in the refrigerator for up to 3 days. Let sit 10–15 minutes at room temperature before slicing.
