German Chocolate Cake Cookies – They’re Amazeballs!
Servings
5Dozen
Cook Time
11Minutes
Servings
5Dozen
Cook Time
11Minutes
Ingredients
Coconut Pecan Filling
  • 1/2Cup Brown SugarPack into measuring cup
  • 3/4Cup CoconutPack into measuring cup
  • 1/2Cup Chopped Pecans
  • 1/4Cup Unsalted ButterChilled, 1/2 stick
  • 2ea. Egg YolksWhipped thoroughly
Cookie Dough
  • 1Cup Unsalted Butter2 sticks
  • 6oz Milk ChocolateMelted
  • 2Cups Granulated Sugar
  • 2ea. Eggs
  • 2tsp VanillaI use vanilla bean paste
  • 3Cups Flour
  • 1/2teas Baking Powder
  • 1/2teas Baking Soda
  • 1/2teas Salt
  • 1/2Cup Granulated SugarFor rolling the cookies
Instructions
Preparation & Tools
  1. Preheat oven to 350 Nice to have: 1. Food Processor 2. Stand Mixer 3. Standard Cookie Scoop
Coconut Pecan Filling
  1. Make this first!
  2. Combine the sugar and coconut in the food processor and combine until the coconut is in small pieces.
  3. Add the chopped pecans – cut the butter into 4 pieces and process until the butter is in small bits.
  4. Separate the yolks and whip throroughly with a fork, add to the food processor and process until completely incorporated.
  5. Form the mixture into 1/2 teas. sized balls and arrange on a parchment lined cookie sheet. Place in the fridge until ready for use.
Cookie Dough
  1. Heat the chocolate in the microwave in 30 second bursts until it is just melted. Be very careful not to burn the chocolate! Set it aside to cool slightly.
  2. Mix the sugar, butter and eggs on medium speed until creamy.
  3. Add the vanilla, baking powder, baking soda, and salt and mix on medium for another 30 seconds or so.
  4. Add the flour, one cup at a time, until throroughly incorporated.
Assembly
  1. Add 1/2 cup of sugar to a small bowl, and get a flat bottomed glass.
  2. Pull the pecan filling from the fridge.
  3. Scoop out 12 balls of cookie dough.
  4. One at a time, flatten the ball of dough slightly, place one of the filling pieces in the center and wrap the dough around it to cover.
  5. Roll the cookie ball in your hand until it is shaped nicely, roll it in the granulated sugar, and place it on a parchment lined cookie sheet.
  6. Repeat with all 12 balls of cookie dough, then take the flat bottomed glass and smoosh (technical term!) them slightly to shape them.
  7. Place in a 350 degree oven for 10-12 minutes (it’s 11 in mine).
  8. Cool on the cookie sheet for 5 minutes and move to a cooling rack to cool completely.
Recipe Notes
  • I use latex gloves for a lot of the food handling in this recipe.  It’s more sanitary, but it also feels a lot less “icky” on your hands!
  • I prep all my cookies before I start baking – so I have about 5 cookie sheets filled with cookies ready to go in the oven.  That way I don’t have to stop the messy work of forming the cookies every time a batch is ready to come out.