German Chocolate Cake Cookies Are Soft, Chewy And Decadent
We’re drooling already!
German chocolate cake is a devilishly decadent and sinfully sweet American dessert. That’s right, it’s an American treat! Despite its misleading name, German chocolate cake was actually invented right here in the United States.
This dessert gets its name from Sam German, who invented the mild-dark baking chocolate bar for Baker’s Chocolate Company. This bar would later be used in recipes for chocolate cake, leading to the name “German chocolate cake.”
Here’s something else you may not know: You can enjoy the rich flavors of German chocolate cake without going to the effort of baking an entire cake.
German chocolate cake cookies are just as exquisite and lush as the cake itself.
The recipe for these cookies from Sandra at A Dash of Sanity calls for starting out by making a basic chocolate cookie with flour, butter, sugar and cocoa powder. Then, you will make your frosting, with evaporated milk, butter, chocolate chips and coconut.
Sandra also includes the delicious option of adding chopped pecans. Once the frosting is thick enough to spread, coat it over the tops of cooled cookies.
One more optional step: Drizzle the cookies with melted chocolate and candy coating for an extra touch of sweetness. Check out how delicious the final results look:
At Like Mother, Like Daughter, the chocolate cookie portion of the recipe is greatly simplified, thanks to the use of a box of Pillsbury Purely Simple Chocolate Cake Mix. This also helps to give the cookie a cake-like texture, making it even more like the real deal.
For the frosting, Aimee (the daughter) uses the same one-two punch of chocolate, coconut and pecans. To make it, simply start by combining egg yolks, evaporated milk and vanilla. Then, add in some sugar and butter, and heat the mixture up on your stove for about 15 minutes until it turns a nice golden brown.
Once the frosting has become thick enough to spread, add in your shredded coconut and chopped pecans, and mix well. Allow the whole thing to cool for several minutes before spreading a generous amount onto the top of each of your cookies.
You can allow the frosting to cool if you prefer, or eat it while it’s warm.
If you are looking for an option that is a bit less messy and less hands-on, consider this option from Sunny Anderson at Food Network. She makes her cookies with the coconut, chocolate chips and pecans baked inside.
Simply mix your ingredients together to make the dough. Then drop tablespoonfuls of dough onto the prepared baking sheets (equalling about 12 cookies per sheet), and bake for about eight to 10 minutes. Allow the cookies to cool on a baking rack.
Since the pecans and chocolate chips are already baked in, you don’t have to take the additional step of waiting for the cookies to cool and then making the frosting.
Plus, these babies are more portable and won’t be as messy when you eat them in bed while watching Netflix. Not that you would do that or anything!
Which one of these recipes will you try first?