BS' in the Kitchen

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German Chocolate Cake Cookies

November 8th, 2010 · 8 Comments · Cookies, Dessert, International Food

Given the fact that our last name translates into “Germaner” (or for a direct-literal translation: German Boy), it’s about time that we feature some true german food! Now everyone at one point in their life has probably had German Cake – rich chocolate slabs of cake with layers of gooey, creamy coconut-nut filling topped with chocolate icing. But I can almost guarantee none of you have had these: German Chocolate Cake Cookies!

I know you’re drooling already, so as us German’s say: “zum Rezept bekommen”

For the cookie base:

  • 1/2 cup + 2 tbsp Butter
  • 1 cup White Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 cup Flour
  • 6 tbsp Cocoa
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 cup Chocolate Chips

Start off by creaming the butter and sugar together for approx. 3-4 minutes. Once creamed, add in the egg and vanilla and mix for another minute. Continue by adding your dry ingredients. Once mixed completely, ball the cookie dough and place onto a cookie sheet and bake at 350ºF for 10-12 minutes. Once they come out of the oven, let cool for 1-2 minutes then press down flat with a spoon.

Now for the ooey-gooey sauce:

  • 1 cup Evaporated Milk
  • 1 cup Sugar
  • 3 large Egg Yolks
  • 1/3 cup Butter (cut into small pieces)
  • 1/2 tsp Salt
  • 3 tsp spiced rum
  • 1 cup Pecans (toasted and finely chopped) *I didn’t have any on hand, so I used almonds
  • 1 1/2 cups sweetened coconut (toasted)

In a sauce pan, combine the evaporated milk, sugar, egg yolks, salt and butter. Stir over a low heat until the butter melts, once the butter has melted, increase the heat to medium. Bring to a light boil and continue stirring. This whole process takes approx. 10 minutes. Once the mixture has had a chance to thicken, add in the spiced rum, toasted pecans and coconut. Stir until completely mixed and set aside to cool.

Once the ooey-gooey stuff has had its chance to cool, scoop on top of the cookie, then garnish with more pecans, coconut and chocolate and serve!

Vielen Dank und besuchen Sie unseren Blog bald wieder!

Von den Deutschen ist! (aka. Carlene)

P.S. Thank-you Bob for the great homemade EGO lights!!! These worked great – I was able to take nicely lit photos at 1:00am!! 😀

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8 Comments so far ↓

  • Nicole

    How many cookies does this make?

  • Jess

    Wow these look amazing…especially that gooey topping!! Can’t wait to try as part of my holiday baking. YUM 🙂

  • Alice

    Sara, you are correct. German chocolate has nothing to do with a country, it has to do the very man you mentioned.

  • Sara

    Ooooh, I love that cake – so, I have a feeling if I made these, I would eat the entire batch all by myself! 🙂 I am a bit confused though about one this you mentioned… I thought German chocolate cake was actually named for Sam German, who developed a dark baking chocolate for Baker’s (in Texas) in the mid-1800’s..? Friends of mine, who are from Germany, have also told me that the recipe is not from Germany, though it would fit in quite well with traditional rich German fare. Just a thought. 🙂

    Regardless of where it comes from, though, it is delicious, and you bet I’ll be making these cookies very soon!

  • Rebecca (Indecisive Baker)

    Those are right up my ally! They look amazing and that frosting is in my top 5 favorites!

  • Lauren

    LOVE this idea! Best of both (cookie & cake) worlds :).

  • A loyal fan!

    They look absolutely delicious… I have to make them!

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