german chocolate cookies

Dates are full of nutrients essential to our bodies, and my favorite way to take advantage of their health benefits is by indulging in these delicious little German Chocolate Freezer Cookies. They&#x27;re easy to make, and so delicious even non-date-fans will love them!

German Chocolate Freezer Cookies

c. coconut oil

c. raw honey

cocoa powder

vanilla extract

sea salt

banana

dates

c. shredded coconut

Place all ingredients in blender and pulse until you reach a smooth-slightly-chunky texture.

Flatten tablespoonfuls of dough onto a cookie sheet with the back of a spoon until about 1/2 inch thick.

Place in the freezer while preparing the coating.

Remove from heat and stir in remaining ingredients.

Dip/drizzle over frozen cookie dough until completely covered.

Place back in the freezer until coating is hardened.

Serve and enjoy! Will keep in the freezer for 7-14 days.

These German Chocolate Cookie Stacks are homemade German chocolate cookies and coconut pecan frosting layered into fun cookie stacks. They are delicious chocolate coconut cookies that everyone will love.

German Chocolate Cookie Stacks

butter, room temperature

sugar

brown sugar

oz german chocolate, melted

tsp vanilla extract

all purpose flour

tsp baking soda

cornstarch

evaporated milk

vanilla

butter, cubed

coconut

pecans

2. Cream butter, sugars and chocolate together for 3-4 minutes, until light and fluffy.

3. Add the egg and vanilla and beat until well combined.

4. Add the flour, baking soda and cornstarch and mix until smooth.

5. Scoop balls of about 1 tbsp of dough out onto a cookie sheet lined with a silicone baking mat, or parchment paper.

7. Remove from oven and allow to cool for about 3 minutes, then remove to cooling rack to finish cooling.

8. Once cooled, make the frosting. In a large saucepan, combine the egg yolks, milk and vanilla and whisk until well combined.

9. Add sugar and butter and cook on medium heat for 12-15 minutes, or until thickened (almost pudding-like) and golden brown, stirring constantly.

10. Remove from heat and add coconut and pecans. Mix well.

12. Using three cookies per stack, layer the cookies into stacks with the coconut pecan frosting. Each stack should have three layers of frosting. If the frosting is too thin, add more coconut until thickened. Refrigerate cookies until ready to serve.

German Chocolate Cookies feature a homemade ultra soft, chewy, and gooey double chocolate cookie loaded with a flavorful coconut pecan topping. Amazing!

German Chocolate Cookies

(5.6 ounces) all-purpose flour

baking powder

salt

(4 ounces) unsalted butter,

dark brown sugar

chocolate chips

unsalted butter

semisweet chocolate, melted

Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.

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.

Using a medium spring-loaded cookie scoop, drop the dough by 1 1/2 tablespoon rounds onto the prepared baking sheets

Bake for about 10 minutes, or until the cookies are set. Let cool on baking sheets for 10 minutes before removing the cookies to wire racks to cool completely.

For the cookies:

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.

Drizzle the melted chocolate all over the cookies. Let everything set for at least 15 minutes before serving. Cookies are best served the day they're made.

For the topping:

Rich, chewy German chocolate cookies with the best pecan and coconut frosting are so good you’ll be making them over and over!

German Chocolate Cookies Recipe

all-purpose flour ((200 grams))

cocoa powder ((50 grams))

baking soda

unsalted butter (softened (170 grams))

brown sugar ((110 grams))

sugar ((100 grams))

egg (room temperature)

chocolate chips ((90 grams))

german chocolate (chopped (113 grams))

evaporated milk ((120 milliliters))

unsalted butter (cubed (56 grams))

coconut ((95 grams))

pecans (toasted and finely chopped (50 grams))

semi-sweet chocolate chips ((180 grams))

Preheat the oven to 350°F.

In a medium mixing bowl, whisk to combine the flour, cocoa powder, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld electric mixer), cream the butter, light brown, and granulated sugar on medium speed for about 3 minutes until lightened in color and fluffy.

Add the egg and vanilla and mix on low speed for 30 seconds, just until combined.

With the mixer on low speed, gradually add the flour mixture a few tablespoonfuls at a time, mixing just until combined between each addition. Add the chocolate chips and chopped chocolate and mix on low speed just until combined.

Scoop cookies to be about 1½ tablespoons in size (about 35g each) with a triggered cookie scoop or two spoons, onto parchment-lined baking sheets, leaving about 2 inches of space between each cookie.

Bake for about 9 minutes. Remove the pan from the oven and tap the cookies on the counter once to flatten the tops (this gives a flat surface for the frosting.)  Let them cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.

For the Cookies:

In a small saucepan, whisk to combine the sugar, milk, and egg yolk. Add the butter and salt. Cook over medium heat, stirring frequently with a silicone or rubber spatula for about 5 minutes, until the butter melts and the mixture comes to a low boil. Once at a low boil, cook for 1 more minute, stirring frequently until the mixture coats the back of a spoon. Remove from heat.

Stir in the coconut, chopped pecans and vanilla extract. Let the frosting cool completely, stirring occasionally. (To cool faster, transfer the mixture to a bowl and place in the refrigerator, stirring occasionally.)

Dollop about 1 tablespoon on each cooled cookie and spread almost to the edges.

In a microwave-safe bowl, heat the chocolate on on high heat in 30 seconds, then stir (if possible). Continue to heat in 15 second increments, stirring in between each, until melted. Drizzle the chocolate over top of the cookies.

For the Frosting:

https://www.youtube.com/watch?v=U1Y4NdtSu2k

Soft, chewy German chocolate cookies are topped with a rich pecan and coconut frosting, making a decadent treat for any chocolate lover! It’s the perfect mix-up of classic cake flavors in cookie form.

RECIPE: https://preppykitchen.com/german-chocolate-cookies/

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German Chocolate Cookies

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Top 4 german chocolate cookies recipes from across the web

The most viewed german chocolate cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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German Chocolate Freezer Cookies

German Chocolate Cookie Stacks

German Chocolate Cookies

German Chocolate Cookies Recipe

The most viewed german chocolate cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine