German chocolate cake cookies

Enjoy our special German Chocolate Confection Cookies, made with love to bring you a mix of deep chocolate taste with a sweet filling. They are so good, you’ll find it nonflexible to stop at just one bite!

German Chocolate Confection Cookies stacked on a board

These cookies are the perfect treat, made to make every moment a little sweeter and increasingly enjoyable. With a taste that’s nonflexible to beat, they’re a simple pleasure that everyone will love.

German Chocolate Confection Cookies on a drying rack

Recipe Notes:

Choosing Ingredients: For the weightier cookies, segregate high-quality ingredients. Brands like Betty Crocker are known for their reliable confection mixes which work wonderfully for German chocolate confection mix cookies.
Prep Ingredients: Measure out your ingredients and indulge them to reach room temperature (especially butter and eggs) surpassing starting. This ensures a smoother dough and increasingly resulting cookies.
Mixing: Use an electric mixer for the cookie dough if you have one; it makes the process quicker and ensures a well-combined dough. For the topping, stirring constantly over medium heat is crucial to prevent it from burning.
Baking Sheet Prep: Lining your sultry sheet with parchment paper prevents sticking and allows for easy cleanup. If you don’t have parchment paper, remember that an ungreased cookie sheet can be an alternative, but watch your cookies closely.
Storing Cookies: Without enjoying a big slice of German chocolate confection in cookie form, store any leftovers in an snapped container to maintain their chewiness and flavor.

How should I store my German Chocolate Cookies?

Allow the cookies to tomfool to room temperature, then store them in a refrigerator for up to a week. If you need to stack the cookies, be sure to place a layer of parchment in between them. These cookies will freeze for up to 3 months if kept in an airtight, freezer unscratched container. It is recommended to indulge them to come when to room temperature surpassing eating for weightier savor and consistency.

Can I use a variegated type of confection mix for this recipe?

Yes, while the recipe calls for German chocolate confection mix for its unique flavor, you can experiment with other flavors. However, using a German chocolate confection mix ensures the authentic, rich chocolate cookies wits this recipe is designed for.

Can I add nuts or other mix-ins to the cookie dough?

Yes, finger self-ruling to customize your cookies with spare mix-ins like nuts or white chocolate chips. Just fold them into the dough with the chocolate chips.

What if I don’t have parchment paper?

If you’re out of parchment paper, you can use an ungreased cookie sheet, but alimony a tropical eye on your cookies to prevent sticking or over-browning at the bottom.

German Chocolate Confection Cookies ingredients

INGREDIENTS NEEDED: SEE RECIPE CARD BELOW FOR FULL RECIPE.

German chocolate confection mix: I used Betty Crocker for this recipe but you should be worldly-wise to use any trademark with minimal difference.

Unsalted butter: Substitute salted butter if desired.

eggs

Vanilla extract

Semi-sweet chocolate chips: Milk chocolate or visionless chocolate may be substituted, or the chocolate fries can be omitted if desired.

Sweetened condensed milk

Unsweetened shredded coconut: Sweetened coconut works as well.

Chopped pecans: Chopped walnuts can work moreover for a similar result but slightly variegated flavor.

Melting wafers: Chocolate chips, or sultry chocolate can work too, just be sure to retread your microwave times and do not overheat. Taste may vary.

Vegetable oil: Coconut oil is a good alternative

German Chocolate Confection Cookies

Preheat the oven to 350 degrees fahrenheit and line a sultry sheet with parchment paper and set aside.
In a medium bowl, pour in the german chocolate confection mix, make a well in the part-way and add in the melted butter and start to stir using a rubber spatula.
Gently add in one egg at a time, mixing well without each addition.
Incorporate the vanilla pericope and the chocolate chips.
When everything is thoroughly mixed, grab your reserved sultry sheet and waif the cookies by rounded Tablespoon or 1 ½ Tablespoon cookie scoop.
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set. When they are finished, thoughtfully place the cookies on a rack to cool, well-nigh 20 minutes.
While the cookies are cooking, prepare the topping. In a small saucepan, melt the butter over medium heat.
Whisk together the sweetened condensed milk and egg yolk in a small trencher until well combined.
Slowly add the milk mixture into the melted butter, whisking constantly until combined. Bring the mixture to a swash and then remove from the heat.
Stir in the coconut, pecans and vanilla extract.
Keep the topping in the fridge until the cookies are cool, at least ½ hour. Topping will protract to thicken in the fridge.
When the cookies and frosting have cooled, spread the topping over each cookie and prepare your chocolate drizzle.
Place your melting wafers in a microwave unscratched dish. Using 15 second intervals, mix wafers until they wilt completely melted. Do not overheat.
Thin chocolate out to desired consistency using vegetable oil. Drizzle warm chocolate over cookies using the when of a spoon or a frosting bag with a small tip.

German Chocolate Confection Cookies

Enjoy our special German Chocolate Confection Cookies, made with love to bring you a mix of deep chocolate taste with a sweet filling.

Course Dessert

Cuisine chocolate, cookies

Prep Time 5

Cook Time 45

cooling time 1

Total Time 1 50

Servings

Calories 419kcal

Ingredients

Cookies

13.25 oz box german chocolate confection mix
½ cup unsalted butter, melted
2 large eggs room temperature
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

Topping

1 cup unsalted butter
14 oz can sweetened condensed milk
1 egg yolk room temperature
1 ½ cups unsweetened shredded coconut
1 cup chopped pecans
1 teaspoon vanilla extract

Chocolate drizzle

7 oz melting wafers
1 Tablespoon vegetable oil

Instructions

Preheat the oven to 350 degrees fahrenheit and line a sultry sheet with parchment paper and set aside.
In a medium bowl, pour in the german chocolate confection mix, make a well in the part-way and add in the melted butter and start to stir using a rubber spatula.
Gently add in one egg at a time, mixing well without each addition.
Incorporate the vanilla pericope and the chocolate chips.
When everything is thoroughly mixed, grab your reserved sultry sheet and waif the cookies by rounded Tablespoon or 1 ½ Tablespoon cookie scoop.
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set.
When they are finished, thoughtfully place the cookies on a rack to cool, well-nigh 20 minutes.
While the cookies are cooking, prepare the topping.
In a small saucepan, melt the butter over medium heat.
Whisk together the sweetened condensed milk and egg yolk in a small trencher until well combined.
Slowly add the milk mixture into the melted butter, whisking constantly until combined.
Bring the mixture to a swash and then remove from the heat.
Stir in the coconut, pecans and vanilla extract.
Keep the topping in the fridge until the cookies are cool, at least ½ hour. Topping will protract to thicken in the fridge.
When the cookies and frosting have cooled, spread the topping over each cookie and prepare your chocolate drizzle.
Place your melting wafers in a microwave unscratched dish. Using 15 second intervals, mix wafers until they wilt completely melted. Do not overheat.
Thin chocolate out to desired consistency using vegetable oil.
Drizzle warm chocolate over cookies using the when of a spoon or a frosting bag with a small tip.