I am just going to come out and say it. These are probably my NEW FAVORITE cookie. As in… ever. Wow… I can’t remember the last time I declared anything to take over the #1 spot in anything.
Here is a background story about these cookies. You have heard me talk about this place in Utah called Sweet Tooth Fairy. The lady who founded it won Cupcake Wars and every single item in her store is AMAZING. No exaggeration.
Every time I go home to visit my family, it is a must that I stop in and eat something there. My new recent addiction is her samoa cookies. Oh my. Delicious. It is actually the whole inspiration behind today’s pudding cookie.
I have been trying and trying and trying to recreate this recipe for months now. I cannot get a shortbread cookie like hers to save my life, so I opted for the one type of cookie I have perfected, the pudding cookie. These cookies (minus some slight differences in the actual cookie) taste spot on to Sweet Tooth Fairy, and look just like them too.
My husband, who rarely EVER declares any recipe his new favorite, deemed these his new favorite cookie too. There you have it. You are going to love this cookie!
The bottom is spread with chocolate coating just to add to the samoa flavor…
Then it is topped with a Caramel Buttercream frosting, drizzled with chocolate coating and caramel and then sprinkled with toasted coconut…
Each and every bite is heaven in your mouth and worth every single calorie.
Make these for yourself, trust me, it will be a new favorite in your house too!
- 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
- 4 oz. chocolate candy coating, I use Candiquick
- ½ cup Kraft Caramel Bits
- 1 Tbsp. water
- 1 cup toasted coconut
- Preheat oven to 350 F.
- Stir together flour, salt and baking soda and set aside.
- In a large bowl, cream butter and sugars together.
- Add in pudding package and beat until well blended.
- Add eggs and vanilla and beat until well incorporated.
- Add flour mixture slowly until well incorporated.
- Roll into 1½″ balls and slightly press down to slightly flatten. Place on greased baking sheet.
- 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.
- Melt candy coating in 30 second increments, stirring between each increment until chocolate is smooth and melted.
- Spread a small amount of chocolate on the bottom of each cookie, just enough to cover. Place top side down until chocolate has hardened.
- 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.
- Frost the top of each cookie.
- Combine caramel bits and water in microwave safe bowl and microwave for 45 seconds. Stir until smooth and well combined.
- 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.
- Sprinkle tops of cookies with toasted coconut. Let chocolate and carmel set.