German Chocolate Sandwich Cookies Recipes

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CHOCOLATE SANDWICH COOKIES



Chocolate Sandwich Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h29m

Yield 12 sandwich cookies

Number Of Ingredients 16

1 cup plus 2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 packed cup light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
1 heaped cup (6 ounces) 60 percent cacao bittersweet chocolate chips (recommended: Ghirardelli)
4 ounces cream cheese, at room temperature
2 1/2 cups powdered sugar
1/2 teaspoon pure vanilla extract
Assorted food coloring, optional
Water, as needed

Steps:

  • Cookies: Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
  • Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable.
  • Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.

GERMAN CHOCOLATE COOKIES



German Chocolate Cookies image

While a big slice of German chocolate cake may appeal to many, baking one from scratch may not. That's where these cookies come in. They satisfy the craving for deep, dark pools of warm chocolate, sweet pecans and fragrant coconut with only a fraction of the work. To toast the coconut, spread it out on a baking sheet and bake at 350 degrees for 5 to 10 minutes. Take it out of the oven when the edges and some of the coconut in the center are deep golden brown. It's fine if some of the coconut is still pale.

Provided by Samantha Seneviratne

Categories     cookies and bars, dessert

Time 45m

Yield 2 dozen

Number Of Ingredients 12

1 cup/128 grams all-purpose flour
1/2 cup/47 grams natural cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons/113 grams unsalted butter (1 stick), at room temperature
1/2 cup/101 grams granulated sugar
1/2 cup/110 grams packed dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups/128 grams lightly toasted, sweetened shredded coconut
1 cup/170 grams chopped bittersweet chocolate
1 cup/119 grams chopped pecans

Steps:

  • Heat oven to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, granulated sugar and brown sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla until smooth.
  • Reduce the speed to low and beat in the flour mixture. Add coconut, chocolate and pecans and mix to just combine.
  • Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 86 milligrams, Sugar 15 grams, TransFat 0 grams

GERMAN CHOCOLATE SANDWICH COOKIES



German Chocolate Sandwich Cookies image

Make and share this German Chocolate Sandwich Cookies recipe from Food.com.

Provided by cookiebaker

Categories     Dessert

Time 1h10m

Yield 24 cookies

Number Of Ingredients 16

3/4 teaspoon baking soda
1 1/2 cups sugar
2/3 cup unsweetened cocoa powder
1/4 teaspoon salt
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup finely chopped pecans
3/4 cup butter or 3/4 cup margarine, softened
2 large eggs
1/2 cup butter or 1/2 cup margarine
1/2 cup packed light brown sugar
1/4 cup light corn syrup
1 cup sweetened flaked coconut, toasted
1 cup finely chopped pecans
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350°.
  • To toast coconut: Spread coconut in even layer on baking sheet and bake 6 to 8 minutes, stirring occasionally, until golden.
  • For cookies: combine flour, sugar, butter, cocoa, baking soda, salt, 2 eggs, milk and vanilla in large bowl.
  • Beat at medium speed of mixer until blended (batter will be stiff).
  • Stir in pecans.
  • Shape batter into 1-inch balls using slightly floured hands.
  • Place on ungreased cookie sheet; flatten slightly.
  • Bake 9-11 minutes or until almost set.
  • Cool slightly; remove from cookie sheet to wire rack.
  • Cool completely.
  • Spread about 1 tablespoon coconut pecan filling onto bottom of one cookie.
  • Top with second cookie to make sandwich.
  • Serve warm or at room temperature.
  • Note: Cookies can be reheated in microwave.
  • Microwave at HIGH (100%) 10 seconds or until filling is warm.
  • For coconut pecan filling:.
  • Melt butter in medium saucepan over medium heat; add brown sugar and corn syrup.
  • Stir constantly, until just bubbly.
  • Do not overcook, it makes filling to hard to spread.
  • Remove from heat; stir in coconut, pecans and vanilla.
  • Use warm for spread-ability.
  • About 2 cups filling.

GERMAN CHOCOLATE SANDWICH COOKIES



German Chocolate Sandwich Cookies image

Are you ready for the yummiest, simplest recipe for German Chocolate Sandwich Cookies? I was in the mood for some and started searching through the 'Zaar for a good recipe and I was astounded at the time and effort involved in just getting a couple into my tummy. I remembered the basic cake mix cookie, and 20 minutes later...Heaven! Enjoy these cookies while you are planning your next variation. I have made these with some many different flavor mixes and fillings, unfilled and iced they are very nice, too.

Provided by PetesNina

Categories     Dessert

Time 20m

Yield 24 cookies, 12 serving(s)

Number Of Ingredients 4

1 (18 1/4 ounce) box fudge cake mix
2 large eggs
1/3 cup oil
1 (12 ounce) container coconut pecan frosting

Steps:

  • Mix together cake mix, egg and oil until well combined.
  • Form dough into 1 inch balls and place on cookie sheet about an inch apart.
  • Bake in a 350 oven for 9-10 minutes or till set.
  • Spread icing onto half of the cookies and top with another cookie.
  • Enjoy!

Nutrition Facts : Calories 375.3, Fat 20.5, SaturatedFat 5.1, Cholesterol 35.2, Sodium 423.7, Carbohydrate 46.8, Fiber 1.8, Sugar 28.1, Protein 4

GERMAN CHOCOLATE DROP COOKIES



German Chocolate Drop Cookies image

My mother used to make these all the time for Christmas. It's one of my favorite cookies.

Provided by Barbara Barzycki-Kutlik

Categories     Desserts     Cookies

Time 1h20m

Yield 12

Number Of Ingredients 8

½ cup butter, softened
½ cup margarine
1 teaspoon vanilla extract
1 ¼ cups confectioners' sugar
1 ¼ cups sifted all-purpose flour
½ teaspoon salt
1 cup chopped nuts
1 (1.45 ounce) bar German sweet chocolate (such as Baker's®), chopped

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Beat butter, margarine, and vanilla extract together in a large bowl until creamy. Add sugar, flour, and salt; continue beating until completely incorporated. Fold nuts and chocolate through the butter mixture.
  • Drop cookie dough by spoonful onto baking sheet about 1 1/2 inches apart.
  • Bake in preheated oven until golden brown around the edges, about 45 minutes. Cool cookies on baking sheets to room temperature before serving.

Nutrition Facts : Calories 316.5 calories, Carbohydrate 26.5 g, Cholesterol 20.3 mg, Fat 23 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 7.5 g, Sodium 240.2 mg, Sugar 15 g

GERMAN CHOCOLATE COOKIES



German Chocolate Cookies image

A handy boxed cake mix hurries along the preparation of these chewy cookies studded with chips and raisins. "I make them for our family reunion each year, and they always get rave reviews," says Leslie Henke of Louisville, Colorado.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 3-1/2 dozen.

Number Of Ingredients 6

1 package German chocolate cake mix (regular size)
1/2 cup butter, melted
1/2 cup quick-cooking oats
2 large eggs
1 cup semisweet chocolate chips
1/2 cup raisins

Steps:

  • In a large bowl, combine the cake mix, butter, oats and eggs until well blended. Stir in the chocolate chips and raisins. , Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until edges are firm. Cool for 5 minutes; before removing to wire racks to cool completely.

Nutrition Facts : Calories 205 calories, Fat 10g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 206mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

GERMAN CHOCOLATE SANDWICH COOKIES



German Chocolate Sandwich Cookies image

Made these today and if you like German Chocolate Cake, then these are the cookies for you! A bite-sized morsel of fabulousness! Original recipe from Hershey's Holiday Favorites cookbook.

Provided by Traci Coleman @TraciB70

Categories     Cookies

Number Of Ingredients 16

1 3/4 cup(s) flour
1 1/2 cup(s) sugar
3/4 cup(s) butter, softened
2/3 cup(s) cocoa
3/4 teaspoon(s) baking soda
2 - eggs
2 tablespoon(s) milk
1 teaspoon(s) vanilla
1/2 cup(s) finely chopped pecans
FILLING
1/2 cup(s) butter
1/2 cup(s) packed brown sugar
1 cup(s) coconut flakes, toasted
1 cup(s) finely chopped pecans
1 teaspoon(s) vanilla
1/4 cup(s) light corn syrup

Steps:

  • Preheat oven to 350. Cream butter and sugar together. Add vanilla, milk and eggs and mix. Beat in baking soda. Add cocoa and mix well. Add flour gradually, using mixer. You may need to add last bit of flour stirring by hand, as the batter is very stiff. Stir in pecans.
  • Form into 1 1/4 inch balls (I used my 1" cookie scoop and it worked perfect). Put onto ungreased cookie sheet and flatten just slightly using the tips of your fingers.
  • Bake 9 minutes. Let sit for about 1 minute then move to cooling rack to cool completely.
  • Once cookies are finished, make filling (don't make filling in advance; it's easiest to spread when warm). In medium sauce pan over medium heat, melt butter. Add in brown sugar and corn syrup, stirring constantly until thick and bubbly. Remove from heat. Stir in vanilla. Add toated coconut and pecans and stir until well combined.
  • Spread filling by tablespoonfuls onto the underside of one cookie, and top with another cookie to make sandwich.
  • **TO TOAST COCONUT** Place coconut on a baking sheet and place in 350 oven for 6-8 minutes, stirring occasionally, until browned.

WHIP-UP GERMAN CHOCOLATE COOKIES



Whip-Up German Chocolate Cookies image

German chocolate cake mix is just the beginning of this soft moist cookie with chewy coconut and crunchy pecans.

Provided by sal

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 24

Number Of Ingredients 7

1 (18.25 ounce) package German chocolate cake mix
1 cup vanilla yogurt
¼ cup sour cream
1 egg
1 (16 ounce) container coconut pecan frosting
½ cup flaked coconut
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • Empty the package of cake mix into a large bowl. Combine the yogurt, sour cream and egg; stir into the cake mix until well blended. Mix in the coconut pecan frosting, coconut and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 198.3 calories, Carbohydrate 29 g, Cholesterol 9.3 mg, Fat 8.4 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 3.1 g, Sodium 200.4 mg, Sugar 21 g

GERMAN CHOCOLATE TOFFEE COOKIES



German Chocolate Toffee Cookies image

When I first shared these crisp cookies with folks at the hospital where I work as a cook, everyone's palate was pleased! German sweet chocolate gives them a unique twist.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 13 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup shortening
2-1/2 cups sugar
1/2 cup packed brown sugar
4 ounces German sweet chocolate, melted
4 large eggs, room temperature
2 teaspoons water
2 teaspoons vanilla extract
6-1/2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 cups milk chocolate English toffee bits
1-1/2 cups chopped walnuts

Steps:

  • In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in chocolate. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in toffee bits and walnuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 161 calories, Fat 8g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 132mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.

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