German Chocolate Cake Cookies Recipe
July 12, 2017
INGREDIENTS
For the Chocolate Cookie
1 box Pillsbury Purely Simple Chocolate Cake Mix
¼ cup softened butter
2 large eggs
For the Coconut Pecan Frosting:
3 egg yolks
1 cup evaporated milk
1 tsp vanilla
1 cup sugar
½ cup butter
1½ cups coconut flakes
1 cup chopped pecans
For the Chocolate Drizzle
¼ chocolate chips
INSTRUCTIONS
For the Chocolate Cookie:
- Preheat your oven to 350 degrees.
- In a medium sized bowl, combine your cake mix, butter and eggs and stir together to make a thick cookie batter.
- Take about 1½ tablespoons of dough and roll into a nice ball.
- Place 12 dough balls onto a lined cookie sheet.
- Bake for 7 to 8 minutes till the tops start to split and they look done.
- Remove from oven and allow to cool completely.
For the Coconut Pecan Frosting:
- In a medium sized sauce pan, beat together your egg yolks, evaporated milk and vanilla until well combined.
- Add in the sugar and butter and heat over the stove top on medium high heat for about 15 minutes. Stir constantly for the last 10 minutes or so once mixture is boiling.
- Stir in your coconut flakes and chopped pecans.
- Allow to cool for about 5 minutes before spreading some on top of each cookie.
- Allow to cool completely.
- Melt your chocolate chips in a small bowl in the microwave in 30 second increments, stirring after each, till smooth.
- Put melted chocolate in a small ziplock bag. Clip the corner of the bag.
- Drizzle the chocolate over the top in a zig zag pattern.
- Allow chocolate to harden and enjoy.
Original recipe visit: German Chocolate Cake Cookies @ lmld.org