Samoa Cream Pie Cookie Cups are chocolate pudding cookies filled with vanilla-caramel mousse and topped with whipped cream, toasted coconut, and plenty of chocolate sauce and caramel. Apart from samoa cookies, they are the next best thing.

I’m sure I’ve waited long enough to share another samoa recipe with you. I know I just posted my Samoa Sandwich Cookies a few weeks ago, but I couldn’t wait any longer. Before I head out into the mountains for the next five days, I wanted to make sure you had your samoa fix.

It’s difficult to choose a favorite cookie cup after making so many, but my favorites are caramel, chocolate, and toasted coconut. Actually, when I arrived at Lindsay’s home this past weekend, she had 5 boxes of Girl Scout Cookies on her counter, and it was all I could do not to rip into them.

The dark chocolate pudding cookie serves as the foundation for these Samoa Cream Pie Cookie Cups. I’m obsessed to Hershey’s Special Dark pudding mix, which I put in the cookie batter to make these cookies extra chewy after baking.

I have a tiny muffin pan that is deeper than others, but that is exactly why I like it. It’s a little straighter on the sides, which aids in the formation of a huge cookie cup. I have the Calphalon small Muffin Pan, but you can use any normal size small muffin pan. You could get a few extra cookies that are little smaller than mine. That just implies that there is more to go around.

I went with a vanilla mousse that was sweetened with a little caramel for the filling. I contemplated making a coconut mousse instead, but decided against it so that the toasted coconut garnish would stand out. After adding the filling, refrigerate the cookie cups for at least an hour to enable the mousse to solidify and produce those small air pockets that help make it extra light in texture. You may have some filling left over. I have to toss it away or I’ll eat it all. I am certain you will put it to good use.

These cookie cups come with fresh whipped cream on top. If you don’t like whipped cream, you may use Cool Whip instead, but I sincerely hope you try it with the whipped cream first.

I understand that whipped cream might be intimidating, but it is really more easier than you would imagine. There are a few basic techniques that can help you succeed. I have a metal bowl for my stand mixer. I placed my bowl and whisk in the freezer for 10 minutes to get them nice and cold. This keeps the cream cool while whipping.

To help solidify the whipped cream, I use heavy whipping cream and powdered sugar. I use half powdered sugar and half granulated sugar. For example, this recipe asks for 1 cup heavy whipping cream, but I use 1 cup powdered sugar. This produces a firm whipped cream that is ideal for piping. I topped these cookies with whipped cream as soon as I finished adding the filling, and now I can simply throw them in the fridge.

I garnished them with toasted coconut, caramel, and hot fudge sauce. Don’t be afraid to pile on the toppings! I toast the coconut at the same time as the cookie cups, keeping an eye on it. It will not toast as rapidly since your oven is only set to 350 degrees Fahrenheit rather than 400 degrees Fahrenheit or higher. It’s considerably more convenient than waiting!

So, as I go enjoy some snow, I hope you all go in the kitchen and make a batch of these cookies. Particularly if you’ve ran out of Girl Scout cookies. I’ve included some additional samoa recipes for you to try below.

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Samoa Cookie Cups

  • Author:LEE
  • Prep Time:20 mins
  • Cook Time:12 mins
  • Total Time:32 minutes
  • Yield:34 to 36 cookies


  • For the cookies
  • 1 cup (2 sticks) unsalted butter
  • 1 cup sugar
  • cup light brown sugar
  • 2 Large eggs
  • 2 teaspoons vanilla extract
  • 2 cup flour
  • 1 pkg Hersheys Dark chocolate Pudding mix (3.4oz)
  • cup dark chocolate cocoa powder
  • 1 teaspoon baking soda
  • teaspoon salt
  • 2 tablespoon milk
  • For the filling:
  • 1 pkg (3.4 oz) Instant vanilla pudding mix
  • 2 tablespoons caramel sauce (Smuckers or other)
  • cup milk
  • 1 cups heavy whipping cream
  • cup powdered sugar
  • For the toppings:
  • cup toasted coconut
  • Hot fudge sauce for drizzle (Smuckers or other)
  • Caramel sauce for drizzle


  1. Preheat the oven to 350 degrees Fahrenheit. Use cookie spray or Crisco to grease a tiny muffin tray.
  2. In a stand mixer, cream together the butter and sugars on medium speed until light and fluffy.
  3. Mix in the eggs and vanilla essence. Mix these into the butter and sugar until well combined.
  4. Combine the flour, cocoa powder, dry pudding mix, baking soda, and salt in a medium-sized mixing basin. Set aside after stirring to mix.
  5. Slowly incorporate the dry ingredients into the batter and mix on low speed until the dough forms. Add 1 tablespoon of milk if the dough is too dry. Set aside the dough.
  6. Fill each tiny muffin cup with 1-1.5 teaspoons dough. Bake for 12-15 minutes @ 350°F.
  7. Remove the cookies from the oven and set aside for at least 5 minutes to cool. Gently press down the center of the cookies with a tart shaper or the back of a spoon. Allow the pan to cool for another 30 minutes. It may be necessary to run a knife over the edge of the cookies to assist them loosen off the pan. Allow to cool fully.
  8. Combine instant pudding mix, milk, and caramel sauce in a mixing basin. Whisk until the powder is completely dissolved. Chill the pudding until it is stiff.
  9. Freeze the bowl and whisk for 15 minutes, or until totally cold. Whip the heavy cream for several minutes on medium high speed, or until it is frothy.
  10. Add the powdered sugar and beat on medium high until stiff peaks form.
  11. Fold 1 cup of the whipped cream into the pudding until completely mixed. Mixing too aggressively can deflate the whipped cream.
  12. Place the mousse in a Ziploc bag before assembling the cookies. Remove the tip of the bag and carefully spoon the mousse into the center of the cookie cup. Divide the mixture among the cookie cups.
  13. Finish with a dab of the remaining whipped cream. Drizzle with caramel sauce, hot fudge, and toasted coconut to finish. Heat the hot fudge in the microwave for 15 to 30 seconds, or until it easily drips from your spoon.
  14. After adding the mousse, the cookies must be chilled in an airtight container.

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You might also like:

Samoa Cookie Sandwich

Samoa Cookie Dough Bars

Samoa-Stuffed Brownies

Samoa Cheesecake Dip

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