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

Samoa Cookie Cups

  • Author: Julianne Dell
  • 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
  • ¾ cup light brown sugar
  • 2 Large eggs
  • 2 teaspoons vanilla extract
  • 2¼ cup flour
  • 1 pkg Hershey’s Dark chocolate Pudding mix (3.4oz)
  • ¼ cup dark chocolate cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoon milk
  • For the filling:
  • 1 pkg (3.4 oz) Instant vanilla pudding mix
  • 2 tablespoons caramel sauce (Smuckers or other)
  • ¾ cup milk
  • 1 ½ cups heavy whipping cream
  • ¾ cup powdered sugar
  • For the toppings:
  • ½ cup toasted coconut
  • Hot fudge sauce for drizzle (Smuckers or other)
  • Caramel sauce for drizzle


  1. Preheat oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
  2. Combine butter and sugars in your stand mixer and beat on medium speed until light and fluffy.
  3. Add the eggs and the vanilla extract. Beat these into butter and sugar until thoroughly mixed.
  4. In a medium-sized bowl, combine the flour, cocoa powder, dry pudding mix, baking soda and salt. Stir to combine and then set aside.
  5. Slowly add the dry ingredients into batter and beat on a low speed until the dough starts to form. If the dough is a little dry, add 1 tablespoon of milk. Set dough aside.
  6. Drop 1-1.5 tablespoons of dough into the greased mini muffin pan. Bake at 350°F for 12-15 minutes.
  7. Remove the cookies from oven and allow to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool for another 30 minutes in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan. Cool completely.
  8. In a bowl, combine instant pudding mix with milk and caramel sauce. Whisk until the powder dissolves. Refrigerate the pudding until it’s firm
  9. Put the bowl and whisk in the freezer for 15 minutes until completely cold. Whip the heavy cream on medium high speed for several minutes until bubbly.
  10. Add the powdered sugar and beat on medium high until stiff peaks form.
  11. Take 1 cup of the whipped cream and fold into pudding until it is well combined. Do not mix vigorously as it will deflate the whipped cream.
  12. To assemble the cookies, put the mousse in a Ziploc bag. Cut the tip off the end of the bag and gently fill the middle of the cookie cup with mousse. Divide between cookie cups.
  13. Top mousse with a dollop of the leftover whipped cream. To finished them off, drizzle with caramel sauce, hot fudge and toasted coconut. It will help to heat the hot fudge in the microwave for 15 to 30 seconds until it will easily drip off your spoon.
  14. Cookies must be refrigerated in an air-tight container after the mousse has been added.