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German Chocolate Cake Cookies

October 21, 2010 By Naomi Robinson | Bakers Royale 37 Comments

German Chocolate Cake Cookies ~ Your favorite cake in a cookie form makes for a perfect addition to your holiday cookie baking.

German Chocolate Cake Cookie

German Chocolate Cake Cookies

Up until now I’ve never made a stuffed cookie. It was only after I saw Jaime of My Baking Addiction’s Rolo Stuffed Chocolate Chip Cookie that I fell in love with the idea of a stuffed cookie.

And since I had some left over filling from my German Chocolate Cake and being one who hates to waste, this was the perfect solution—inspiration meets frugalness.

Going for a two-fer baking session, I was also testing a new recipe of my own for chocolate cookies. So there I was anxiously standing in front of the oven, flipping the light on and off and crossing my fingers the cookies were not spreading into flat discs, or worse, explode into a messy disaster.

Luckily, neither happened, they came out deep and rich in chocolate flavor with a nice chewy edge and a cake-like crumb.

This is one of my favorite creations and it’s also one of Matt’s. Rarely, does he rave about a cookie. If he does, it’s usually a peanut butter sort, but he loved these. In fact he said he liked it better than the German Chocolate Cake (I’m still not sure if I like the sound of that). But I do know if my picky husband loves something, it’s usually a good sign of success.

That said, I will be adding this new German Chocolate Cake Cookie to my holiday cookie box.

A few notes:

  • This is a forgiving dough and extra handling does not affect the texture, so make sure when you are forming it, you do so with the fewest amounts of wrinkles or they will show up in the end result.
  • I experimented with three finishes, one without any sugar, a second rolled in granulated sugar and a third in Turbinado sugar. My personal preference was for the Turbinado since it imparted a slight bite in flavor and it gave the cookie an added texture.
  • Use a high quality cocoa powder like Scharffen Berger, as it does make a huge difference in flavor.
  • To cut down on time, make your filling and refrigerate overnight. Aside from the time factor, I recommend it as it will make rolling the filling easier and less sticky. Refrigerating it overnight also allows the toasted pecan flavor to come through more deeply.

German Chocolate Cake Cookies

Yields 32-36 1 inch cookies.

Preparation: Line cookie sheet with parchment and heat oven to 350 degrees F.

 
 
 
Step-by-Step Assembly

Step-by-Step Assembly

German Chocolate Filling click here for the recipe

Make the recipe and be sure to refrigerate it for at least three hours for easy handling, otherwise it will be very sticky and difficult to roll into a ball. For best flavoring, refrigerate filling overnight.

Chocolate Cookie Dough

Ingredients:

  • 1 ½ cups of flour
  • ½ cup  of cocoa powder, all natural (not Dutch processed)
  • ¼ teaspoon of cinnamon
  • ½ teaspoon of espresso powder
  • 1 teaspoon of baking soda
  • ½ teaspoon of salt
  • ½ cup of butter, melted (not hot)
  • ½ cup of granulated sugar
  • ½ cup of dark brown sugar, packed
  • 1 large egg
  • 2 tablespoons of light corn syrup

Instructions:

  1. Combine the flour, cocoa powder, cinnamon, espresso powder, baking soda and salt in bowl and mix together thoroughly with a whisk. Set aside.
  2. Combine the warm butter, granulated sugar, brown sugar, egg and light corn syrup in a bowl and mix together thoroughly with a whisk. Slowly add flour mixture and stir just until incorporated.

Assembly:

  1. Measure out a teaspoon of German chocolate filling and roll into a ½ inch ball. Pinch off a tablespoon of the chocolate dough and flatten into a 1 inch disk. Then place German chocolate filling on the center of the flatten disk. Fold sides up and roll into a one inch ball. Optional: Roll in Turbinado sugar or granulated sugar. Place on parchment lined cookie sheet one inch apart.
  2. Bake at 350 degrees F for about 10-12 minutes. Remove from oven and transfer cookies to a cooling rack.

Filed Under: Cookies, Sweet

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Comments

  1. Joyti says

    October 22, 2010 at 7:24 am

    I think I actually gasped out loud when I saw the title of your entry and the accompanying photograph…those look and sound SOOO good! Seriously, I’ve bookmarked the recipe onto my laptop.

  2. Julie @ Willow Bird Baking says

    October 22, 2010 at 10:45 am

    PURE GENIUS, Naomi. This inspires me to experiment!!

  3. briarrose says

    October 22, 2010 at 12:43 pm

    Wow! Wonderful, unique stuffed cookie.

  4. Hannah says

    October 22, 2010 at 3:08 pm

    Not only is this a brilliant concept, but the cookies themselves look perfect as well! Wow, I really want to try this… I may have just found the first addition to my holiday cookie plate!

  5. Amber | Bluebonnets & Brownies says

    October 22, 2010 at 4:18 pm

    I just made Jamie’s Rolo cookies last night! Oooh boy, when I show these to my husband, I’m gonna have to make these too. I like the idea of turbinado sugar too. They’re beautiful!

  6. Maria says

    October 22, 2010 at 4:37 pm

    I am a cookie fanatic and I am loving these! Stumbled:)

  7. Kristen says

    October 22, 2010 at 4:43 pm

    Those look incredibly tasty, Naomi!

  8. Cupcake Activist says

    October 22, 2010 at 4:49 pm

    Interesting idea! I haven’t been German chocolate in cookie form yet. I think I would like this better.

  9. Joanne says

    October 22, 2010 at 8:09 pm

    I’m happy to see a fellow Scharffenberger lover! And a fellow german chocolate lover! these sound amazing. What a great idea to use up the extra filling. Can’t let something that tasty go to waste.

  10. Michelle says

    October 22, 2010 at 9:28 pm

    These would be such a great addition to a cookie platter for the holidays. I know my mom and my sister would be crazy about them and probably hide them so they didn’t have to share.

  11. Lauren @ Crave. Indulge. Satisfy. says

    October 22, 2010 at 9:38 pm

    YUM! These look amazing! I’m sure the German Chocolate filling inside is a nice surprise when you take a bite. Thanks for the photo tutorial! My husband would love these!

  12. Lora says

    October 22, 2010 at 1:40 pm

    gorgeous cookies!

  13. Jamie | My Baking Addiction says

    October 23, 2010 at 12:43 am

    What an amazing idea. I think I may have to make these for my dad since he is German Chocolate Cake freak! Thanks so much for the shout out!

  14. Katie | goodLife {eats} says

    October 23, 2010 at 12:56 am

    These sound so awesome! I’m a big fan of german chocolate cake but we never have it because our son doesn’t like the texture of the frosting. Maybe he can handle it in cookie form!

  15. Lisa says

    October 23, 2010 at 3:05 am

    I love this! Very inventive and a great way to use up previous project’s leftovers. And I like your tutorial!

  16. marla {family fresh cooking} says

    October 23, 2010 at 3:36 am

    You are killing me girl, these cookies look amazing. That German Chocolate filling must be so freaking awesome. Great recipe & perfect to wow holiday guests.

  17. Paula says

    October 23, 2010 at 4:43 am

    Absolutely love the sound and look of these cookies even if they do are a lot of trouble.

  18. LimeCake says

    October 23, 2010 at 9:12 am

    the idea of a stuffed cookie is genius! i’d gladly swap these for fried dumplings! lol

  19. Kim at Rustic Garden Bistro says

    October 23, 2010 at 4:31 pm

    Very, very clever!!!!!!!!! When I have more time, I will definitely be investiating the stuffed cookie idea. Cuz I saw them rolos on Jamie’s site too. Need to step it up!!

    [K]

  20. Heavenly Housewife says

    October 23, 2010 at 6:15 pm

    Wow, this is so clever and original, an absolute beauty!
    Hope you are having a wonderful weekend.
    *kisses* HH

  21. Dave says

    October 24, 2010 at 1:33 pm

    These cookies are pure genius! I love German chocolate cake and these are a great twist. You’ve inspired me to start planning my holiday baking early this year.

  22. Crustabakes says

    October 24, 2010 at 9:20 pm

    what a great way to use up those filling. these cookies sound fabulous! Thanks so much for sharing!

  23. Carolyn Jung says

    October 24, 2010 at 9:34 pm

    You totally had me with that crunchy sugar exterior. My favorite kind of cookie. 😉

  24. diva says

    October 25, 2010 at 5:34 am

    what an idea! Thanks for the inspiration Naomi. I’ve been getting quite bored of my regular cookie recipes. Might try this with some leftover cake!

  25. Megan says

    October 25, 2010 at 12:55 pm

    Yum, stuffed cookies sounds absolutely delicious. Great photography. I love the one that shows the steps you take.

  26. Tracy says

    October 25, 2010 at 2:10 pm

    Um, I’m kind of in love with these. They immediately went on my to-make list!

  27. Cookbook Queen says

    October 25, 2010 at 10:04 pm

    I LOVE these!! My husband is a German chocolate cake fanatic. It’s a man thing. He would totally love these.

  28. Jenny says

    October 25, 2010 at 11:29 pm

    You are becoming my favorite blogger! These look … WOW…

  29. My Man's Belly says

    October 26, 2010 at 6:58 pm

    German chocolate cake anything is always a hit at our house. I’ve made GCC brownies, but these cookies look like a much better option to make if I need to take them somewhere (like into the corner to snarf them all up. 😉

  30. Susan: My Food Obsession says

    October 28, 2010 at 12:11 pm

    Yum… these look so good!

  31. Michelle says

    October 28, 2010 at 7:35 pm

    These look so good. I’m glad to see that Jamie’s cookies also had someone else thinking about the wondrous possibilities of stuffed cookies. I made Jamie’s Rolo Stuffed Chocolate Chip Cookies… and I’ll probably never be able to make another cookie that lives up to it’s awesomeness. The chocolate chip recipe alone was so delicious and buttery, and the Rolo center just took it over the top! I’ve also been thinking about what else I could stuff cookies with. I’m thinking… Reece’s Peanut Butter Cups?? Milky Ways??

  32. momwhats4dinner says

    October 31, 2010 at 1:57 am

    what a great idea! I love cookies that have a surprise in them! thanks for sharing!

  33. vanillasugar says

    November 4, 2010 at 11:18 pm

    oh my gosh am i glad i found your website (I know i already said that) but wow. you have talent. love these and MUST make this wknd.

  34. Corie says

    January 13, 2011 at 2:30 pm

    I finally got around to making these wonderful cookies this past weekend for a family get together. As expected, they were WONDERFUL!
    Mine just turned out to be very flat and wanted to break in half when handled because they were so thin and soft. Did I maybe do something wrong? (No one complained though – kinda hard to do when you have a mouth full of cookie.)

  35. Janey Luper says

    March 13, 2013 at 10:34 pm

    I made these the other day for my husband’s birthday. He, and fam, loved them! I also loved snacking on the cookie dough. 🙂

  36. Sharon says

    September 23, 2014 at 7:15 am

    I made these and mine came out quite flat too, but awesome.. One thing though, I had about twice as much filling as I needed, so will tweak the recipe next time

  37. Pam R says

    December 18, 2022 at 1:57 pm

    **Warning: I made these for my annual family cookie exchange, and my brother-in-law and niece informed my sister that this cookie was NOT to go on the cookie trays she gives out. And apparently, I must make these every year moving forward. They are pretty darn impressive — fantastic recipe!

    I added a touch of chocolate chips to the tops and sprinkled with some toasted coconut/pecans to the top. They turned out not only delicious but beautiful. I made them smaller since we try to make smaller cookies for our cookie exchange. It was very challenging to make these small, but somehow I did it. I recommend medium size to LARGE for this.

    I also made too much cookie dough and frosting, so I am making cookie truffles with some leftovers. Those should be a good treat to share too.

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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