German Chocolate Cake Cookies -a delicious combination of sweet and decadent chocolate cookies and gooey caramel coconut pecan frosting make these cookies as amazing as the cake that they were inspired by.
Course Dessert
Prep Time 45 minutesminutes
Cook Time 5 minutesminutes
Total Time 50 minutesminutes
Servings 2dozen
Calories
Author The Gracious Wife
Ingredients
Chocolate Cookies
1cupbuttersoftened
1cuplight brown sugar
1cupgranulated sugar
2eggs
2teaspoonsvanilla extract
2 ¼cupflour
½cupunsweetened cocoa powder
1teaspoonbaking soda
pinchof salt
Coconut Pecan Frosting
2cupsevaporated milk
2cupsgranulated sugar
6egg yolks
1cupbutter
2teaspoonsvanilla
3cupsshredded sweet coconut
2cupschopped pecans
Optional: 2 ounces baking chocolate for drizzle
Instructions
German Chocolate Cookies:
In a large mixing bowl, cream together butter, brown sugar, and white sugar, until light and fluffy.
Add vanilla and eggs and mix well.
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Add flour mixture to butter mixture and mix well.
Scoop rounded tablespoons onto a greased cookie sheet, 2-3 inches apart (these cookies DO spread) and bake at 375° for 5-8 minutes, until edges are set.
Coconut Pecan Frosting:
Mix all ingredients, except coconut and pecans, together in a medium to large saucepan.
Cook and stir over medium heat until thickened, about 12 minutes. Frosting will thicken a tiny bit more after cooling. Remove from heat when frosting has thickened.
Add coconut and pecans. Stir to incorporate. Allow frosting and cookies to fully cool before frosting.
Optional after frosting cookies- Melt baking chocolate in a small bowl in the microwave in 30 second intervals, stirring between each interval, until chocolate is fully melted. Transfer chocolate to a plastic baggy, and cut a small portion of the corner off. Squeeze chocolate gently through the hole to drizzle chocolate over the frosted cookies.