german chocolate cake cookies

Preheat oven to 350 degrees F. Add oil, eggs and vanilla extract.Mix until the flour mixture is all incorporated. You can use a wooden spoon to do this or the paddle attachment on your stand mixer. Use a cookie scoop (I used my medium sized, 1 1/2 Tablespoon scoop) and scoop the dough into balls. Place scoops on your prepared cookie sheet about 2 inches apart. Bake in the preheated oven for minutes until sides are set.

I wasn't planning on sharing this Deep Dish German Chocolate Cake Skillet Cookie so soon but I just couldn't do that to you. And the weekend means its time for chocolate. And roasted pecans and coconut in a rich caramel topping all drizzled with more German chocolate.

Gimme.Please.Ever since I shared myGerman Chocolate Cake Cupcakes (a must!), I have been pacing myself to share another German Chocolate dessert. Yet another reason we fell in love with the now famous skillet cookie. Does a more delicious frosting exist in this world?

The deeply delicious skillet.Gimme. As the cakes cool, prepare the coconut pecan filling so it can cool and be ready at the same time. Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil. Once boiling, whisk constantly until the mixture thickens, about 5 minutes.

Remove from heat and stir in vanilla, toasted pecans, and coconut. Allow to cool completely before layering in cake. It will thicken even more as it cools. Meanwhile, while cookies bake and cool, prepare your frosting. In a large heavy bottomed pot, combine the evaporated milk, sugar, egg yolks, cubed butter and vanilla over medium heat. Stir occasionally until butter has melted.

Once the mixture is hot and bubbling, stir constantly for 12 minutes exactly. After 12 minutes, remove from heat and stir in the coconut and pecans. Set aside for about 5-10 minutes to thicken and set up. Beat butter, brown sugar, white sugar, eggs, and vanilla extract together in a bowl with an electric mixer until light and fluffy.

Add flour mixture to butter mixture, 1/4 cup at a time, until dough is well-combined. Gently stir chocolate chunks, coconut, and pecans into dough. Scoop dough in 1-inch balls onto prepared baking sheets. In a stand mixer or large bowl using a hand mixer, blend the butter, both sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt.

Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips, coconut and pecans. In a large bowl or the bowl of a stand mixer, beat together the butter, brown sugar and sugar. Add the egg, egg yolk and vanilla and mix to combine. Then add the flour mixture and mix to combine. Gently fold in the chocolate chips.

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer.

Using a wooden spoon, stir in any remaining flour, the oats, flaxseed meal, and cocoa powder. Stir in chopped chocolate, the 1/3 cup coconut, and the 1/3 cup pecans . When the cookies are cooled you'll whip up your coconut pecan frosting. I altered my German chocolate cake frosting recipe to make a smaller amount, since I just needed enough for about 24 cookies.

You'll combine egg yolks, evaporated milk and vanilla until they're combined. Next, preheat the oven and prepare a baking pan with parchment paper or a silicone baking mat. Then add the cold butter, cold cream cheese and granulated sugar. In a large bowl, combine the cake mix, eggs and oil with a spoon until a soft dough has formed.

Beat cake mix, butter and eggs in large bowl with an electric mixer on medium speed until well blended, about 2 minutes. Divide dough into 24 equal pieces and place on baking sheets. Bake 14 to 16 minutes, turning and rotating pans halfway through. Cool on baking sheets 1 minute before removing to rack to cool completely.

Add evaporated milk, sugar, egg yolks, butter and vanilla to a large pan and place on stovetop over medium heat. Stir to evenly combine and continue stirring until thickened . Once thickened remove from heat and add coconut and pecans. Beat until thick enough to spread. In a small saucepan set over medium heat combine the milk, sugar, egg yolk, and butter. Cook, stirring frequently, until the mixture has thickened, about 10 minutes.

Remove from heat and stir in the vanilla, coconut, and pecans. Let cool until thick enough to spread on top of the cooled cookies. In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until well combined and smooth.

Add the egg, egg yolk, and vanilla and beat until combined. On low speed gradually add the flour mixture. Fold in the chocolate chips with a rubber spatula.

I can't wait to try this recipe! Mine are a box of cake mix with 1/4 cup oil and 2 eggs. Once mixed together, roll into about 40 balls and bake at 350 for 8 to 10 minutes.

When they come out of the oven, flatten with spatula and let cool. Frost the bottom of a cookie and sandwich together with another. Makes 20 sandwich cookies that won't stick to a ziplock bag in a lunchbox! In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla, and eggs. In a medium bowl, stir together the flour, cocoa, baking soda, and salt.

In a 2-quart saucepan, stir the 3 egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable. Beat in the egg and vanilla. Gradually add the flour mixture and blend until totally incorporated.

Scrape the sides and bottom of the bowl with a flexible spatula, making sure there are no unincorporated ingredients in the bottom. Stir in the chocolate pieces. In heavy saucepan , combine sugar, evaporated milk, stick of butter, vanilla and egg yolks.

Slowly heat up until butter is melted. Cook over medium heat for about 10 minutes or until thickened and bubbly, stirring constantly. With most of the classic ingredients of the cake, these beautiful cookies are amazingly chewy thanks to gooey pockets of chocolate chips. Toasted pecans will perfume your kitchen and the deep aroma of cocoa will make your mouth water.

We suggest a stand or hand mixer to cream the melted butter and shortening with the sugars, but mixing it by hand is still possible. The cookies will keep in an airtight container on the counter for three days and can be frozen in a resealable plastic bag for up to a month. Once the sauce thickens remove it from heat. Stir in the coconut, pecans, and vanilla extract.

Reserve 1 1/4 cups of the topping mixture and set aside. In a large bowl, combine cake mix, melted butter and remaining topping mixture. Stir by hand until thoroughly moistened. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Using your finger, make an indention in center of each ball.

Fill each indention with 1/2 teaspoon of reserved topping. In a stand or hand mixer, beat butter, sugars and vanilla extract. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture just until flour disappears. Stir in 1 cup chocolate chips.

These cookies start with a simple chocolate cake mix cookie base. I love keeping chocolate cake mixes on hand for when I need a quick dessert, whether that is making a cake or some of these cookies. The cookies are then topped with a homemade coconut pecan frosting, and drizzled with some melted chocolate too.

Scoop the dough into 1-inch balls and place on prepared baking sheets. Bake for 10 minutes, then remove from oven and let cool on baking sheet before removing to a cooling rack. Chocolate Cookie | To start you will work on creaming up the butter, brown sugar, and granulated sugar. Once creamed, beat in the eggs and vanilla extract.

Once you get it fully mixed, add in the dry ingredients and beat until incorporated. Use a cookie scoop to make even cookies spaced apart on the baking sheet. Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart.

Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely. When oven is free and cookie is cooling, spread coconut and pecans evenly out on a large baking sheet. Stir pecans and coconut into frosting and spread frosting evenly over cookie. Add the evaporated milk, granulated sugar, egg yolks, and butter to a medium saucepan.

Cook on medium heat for minutes stirring frequently so the egg yolks don't become scrambled eggs. I love these delicious German Chocolate Cookies. This easy 6-ingredient recipe starts with a German Chocolate Cake mix. I added chocolate chips, pecans and coconut for one spectacularly tasting cooking.

German chocolate cake is a delicious and decadent treat, with its rich layers separated by a gooey filling of coconut and pecans. But making it is a time-consuming project since it requires baking, assembling, resting, and frosting. On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed.

On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.