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German Chocolate Cake Cookies

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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.

Comments

  1. Joyti says

    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.

  4. Hannah says

    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!

  9. Joanne says

    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

    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.

  21. Dave says

    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.

  24. diva says

    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!

  29. My Man's Belly says

    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. 😉

  31. Michelle says

    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??

  34. Corie says

    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.)

  36. Sharon says

    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

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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