German Chocolate Cake Cookies
Submitted by: Chelsea Jennings, Eastern Illini Electric Cooperative
Servings 4 dozen
Ingredients
- 2 sticks butter softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla
- 2 large eggs beaten
- 2-1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- Pinch salt (opt.)
Frosting
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- 1/2 cup butter softened
- 1 teaspoon vanilla
- 1-1/3 cups unsweetened shredded coconut
- 1 cup pecans chopped
- 1/4 cup sem-sweet chocolate chips melted
Instructions
- Preheat oven to 375 F. Line baking sheet with parchment paper.
- Using a stand mixer, blend butter, brown sugar, white sugar, vanilla and eggs.
- In a medium bowl, stir together flour, cocoa, baking soda and salt.
- Gradually add flour mixture to butter mixture and blend until combined.
- Drop by tablespoons onto prepared baking sheets and bake 8-10 minutes. Cool on wire rack.
- For frosting, in large saucepan place evaporated milk, sugar, egg yolks, butter and vanilla over medium heat. Stir to combine and continue to stir until thickened, about 11-12 minutes.
- Once thickened, remove from heat and add coconut and pecans. Beat until thick enough to spread.
- Spread frosting over tops of cooled cookies. Drizzle melted chocolate over top of frosting. Enjoy!
Notes
Note: German chocolate cake has been a family favorite for as long as I can remember. This past Christmas, I decided to try out this recipe for my kids as an easier, less messy version of German chocolate cake. It was a hit! Everyone in the family loved them. They will be a Christmastime staple from now on.