My dad’s birthday is this month so I thought that I might be nice and make him something that is German Chocolatey, because he loves German Chocolate Cake! Of course, he is the only one in the family that likes German Chocolate Cake (leave a comment: do you love or hate German Chocolate Cake). So, I decided to make him these German Chocolate Cookie Cups instead of making the cake. Basically, it has a lightly chocolate cookie base that is filled with the traditional German Chocolate frosting with the coconut and pecans. He has really been loving them so far!
The recipe begins with cookie dough! In the bowl of an electric mixer place soft butter, sugar, brown sugar, and vanilla.
Beat well, add one egg and beat until well mixed.
Add the cake flour, salt, baking powder, and cocoa powder.
Mix well.
Roll the cookie dough into small balls and place them in the wells of a mini muffin tin.
Bake at 375F for 10 minutes.
Immediately upon removing the cookies from the oven use a melon baller to make a well in the middle of the cookies. That is where the frosting will go.
Allow the cookies to cool for 5-10 minutes in the pan before removing them. It is helpful to use an icing spatula to get the cookies out of the pan.
Cool completely on a wire rack.
While the cookies cool you can make the frosting. In a saucepan place sugar, evaporated milk, butter cut into pieces, and two egg yolks.
Heat and stir over medium-low heat until thickened.
While the mixture thickens place your pecans on a microwavable plate. Heat in microwave until fragrant, about 3 minutes. This will add a nice toasted taste to the cookies.
Once the mixture in the saucepan is thickened remove it from the heat and stir in the vanilla, coconut, and toasted pecans.
Spoon the frosting into the cookie cups.
Enjoy!!
Ingredients:
For the Cookie Cups:
- 1c. butter, soft
- ½c. sugar
- ½c. brown sugar, packed
- 1t. pure vanilla extract
- 1 egg
- 1½c. cake flour
- ½t. salt
- 1t. baking powder
- 2T. cocoa powder
For the German Chocolate Frosting:
- ½c. sugar
- ½c. evaporated milk
- 4T. butter, cut into small pieces
- 2 egg yolks
- ⅔c. sweetened flake coconut
- ½c. toasted pecans, chopped
- ½t. pure vanilla extract
Directions:
For the Cookie Cups:
Preheat oven to 375F
In the bowl of an electric mixer beat soft butter, ½c. sugar, brown sugar, and 1t. vanilla.
Beat in the egg.
Beat the cake flour, salt, baking powder, and cocoa in.
Form the dough into small balls and place them in the wells of a mini muffin tin. Bake at 375F for 10 minutes.
Remove from the oven and immediately make a crater in the middle of each cookie with a melon baller. Allow to cool in the pan for 5-10 minutes before removing the cookies to a wire rack to cool completely.
For the German Chocolate Frosting:
In a saucepan heat and stir over medium-low heat ½c. sugar, evaporated milk, 4T. butter, and egg yolks.
Heat and stir until thickened.
Remove from heat and stir in ½t. vanilla, toasted pecans, and coconut.
Spoon frosting into the cookie cups.
