Indulge in the delectable delight of these German Chocolate Brownie Cookies, boasting a delightful soft and chewy texture. They’re generously adorned with a luscious coconut and pecan caramel frosting, and a tempting chocolate drizzle. Pure bliss!
I don’t mean to boast, but those who’ve had the pleasure of sampling these German Chocolate Brownie Cookies have unanimously declared them among the finest I’ve ever baked, and I do whip up cookies quite frequently. In all honesty, if you have an affinity for the delightful combination of coconut, pecans, and caramel, you’ll find this medley showcased brilliantly on a scrumptious brownie cookie base, with the added treat of a drizzle of luscious melted chocolate on top.
German chocolate cake is undeniably distinctive, often evoking either strong adoration or aversion. If you fall into the camp of those who aren’t fond of it, I’d recommend exploring an alternative recipe. However, for those who cherish the flavors of this beloved traditional cake, you simply must experience the magic of this German Chocolate Brownie Cookies recipe.
While my family absolutely adores German Chocolate cake, I rarely make it at home due to a recurring dilemma—I always seem to run out of frosting. No matter how hard I try to let it cool undisturbed, my husband somehow manages to sneak in and scoop up at least half of it with a spoon. On one occasion, I didn’t even get to finish the cake before the frosting bowl was completely empty. This is precisely why the cookie version of this cherished traditional cake has become our top choice. These soft, chocolate brownie cookies serve as the perfect canvas for an abundance of luscious coconut pecan caramel frosting.
I can certainly relate to the misconception that German Chocolate Cake hails from Germany, given its name. It was only later that I discovered the true origin—it owes its name to an American chocolate maker named Sam German.
To clear up any potential confusion, I drew inspiration for these German Chocolate Cake Brownie Cookies from one of my favorite blogs, “Chef in Training,” and added my own personal twist. Instead of relying on boxed German chocolate mix as Nikki did for her cookies, I opted to craft my own brownie cookies from scratch. I also took the extra step of toasting the coconut and pecans before blending them into a delectable caramel filling. The result? A truly remarkable combination!
Ingredients
1 ½ cups packed brown sugar
⅔ cup shortening
1 tablespoon water
1 teaspoon vanilla extract
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.
Ingredients
1 ½ cups packed brown sugar
⅔ cup shortening
1 tablespoon water
1 teaspoon vanilla extract
2 eggs
1 ½ cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon salt
¼ teaspoon baking soda
2 cups semisweet chocolate chips
½ cup evaporated milk
½ cup white sugar
¼ cup shortening
2 egg yolks, beaten
½ teaspoon vanilla extract
½ cup chopped pecans
½ cup flaked coconut
Directions
Combine brown sugar, 2/3 cup shortening, water, and 1 teaspoon vanilla in large bowl. Beat until well blended. Beat eggs into creamed mixture.
In another bowl, combine flour, cocoa, salt, and baking soda. Mix this mixture into creamed mixture until just blended. Stir in chocolate chips.
Drop rounded tablespoonfuls of dough onto ungreased baking sheet about 2 inches apart. Place cookie sheet in the middle of the oven. Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes, or until cookies are set. Do not over bake. Cool for 2 minutes on baking sheet. Remove cookies to wire rack to cool completely.
To Make Frosting: Begin by combining evaporated milk, white sugar, 1/4 cup shortening, and egg yolks in medium saucepan. Stir over medium heat until thickened. Remove pan from heat. Stir 1/2 teaspoon vanilla, pecans, and coconut into the warm mixture. Cool completely, and frost cooled cookies.