Samoa Pudding Cookies
Of all the cookies on "Chef in Training"'s blog, she has deemed these to be her absolute favorite! These are absolutely INCREDIBLE!
  • ¾ cup butter, softened
  • ¼ cup sugar
  • ¾ cup brown sugar
  • 1 (3.4 oz) package Vanilla Instant Pudding mix, dry
  • 2 eggs
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2¼ cup flour
  • ½ cup butter, softened
  • 3 cups powdered sugar
  • ½ tsp. salt
  • 1 tsp. vanilla
  • ¼ cup caramel topping
  • 2-3 Tbsp. milk
Topping Drizzles
  • 4 oz. chocolate candy coating, I use Candiquick
  • ½ cup Kraft Caramel Bits
  • 1 Tbsp. water
  • 1 cup toasted coconut
  1. Preheat oven to 350 F.
  2. Stir together flour, salt and baking soda and set aside.
  3. In a large bowl, cream butter and sugars together.
  4. Add in pudding package and beat until well blended.
  5. Add eggs and vanilla and beat until well incorporated.
  6. Add flour mixture slowly until well incorporated.
  7. Roll into 1½″ balls and slightly press down to slightly flatten. Place on greased baking sheet.
  8. Bake at 350 F for 8-12 minutes. I usually bake mine for 9 minutes and they are perfect. When done, remove from oven and allow cookies to cool on cooling rack completely.
  9. Melt candy coating in 30 second increments, stirring between each increment until chocolate is smooth and melted.
  10. Spread a small amount of chocolate on the bottom of each cookie, just enough to cover. Place top side down until chocolate has hardened.
  1. Cream butter in stand mixer. Add powdered sugar, salt, vanilla, caramel and milk to stand mixer and mix until well combined. Add more milk and/or powdered sugar as needed to reach desired consistency.
  2. Frost the top of each cookie.
Topping Drizzles
  1. Combine caramel bits and water in microwave safe bowl and microwave for 45 seconds. Stir until smooth and well combined.
  2. Next drizzle cookies with remaining chocolate candy coating (melt again if needed and add more if needed) and caramel. I like to alternate the way I drizzle each one.
  3. Sprinkle tops of cookies with toasted coconut. Let chocolate and carmel set.
Recipe by Chef in Training at