German Chocolate Cake Cookies (Sunny Anderson) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 sticks butter, softened
1 cup light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, beaten
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa, such as Hershey’s
1 teaspoon baking soda
pinch salt
1 cup semi-sweet chocolate chip cookies
1 cup shredded sweetened coconut, such as Baker’s Angel Flake Coconut
1 cup chopped pecans
German Chocolate Frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cup sweetened shredded coconut
1 cup chopped pecans
Optional: 1/4 cup chocolate candy coating, melted for drizzle
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Directions: |
Directions:Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
In a stand mixer or large bowl using a hand mixer, blend the butter, both sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips, coconut and pecans.
Drop the dough by tablespoonfuls onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack. |
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Number Of
Servings: |
Number Of
Servings:3 dozen cookies |
Personal
Notes: |
Personal
Notes: To make bars, press the dough into a buttered 8 by 8-inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled.
If you want this cookie to have more of a German Chocolate taste and be over the top... make the frosting I have attached below. Spread a small amount on top of the cookie and drizzle with melted chocolate. Makes them a great gift item and the first to go at any gathering. Love the cookie recipe but since I live in Georgia and can get pecans off my tree that is the only kind of nuts I use in everything. Or make it even easier, just place a MilkDud in the middle of each cookie before you bake them!
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