German Chocolate Cake Cookies ~ Your favorite cake in a cookie form makes for a perfect addition to your holiday cookie baking.
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.
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
- 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
- Combine the flour, cocoa powder, cinnamon, espresso powder, baking soda and salt in bowl and mix together thoroughly with a whisk. Set aside.
- 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.
- 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.
- Bake at 350 degrees F for about 10-12 minutes. Remove from oven and transfer cookies to a cooling rack.