GERMAN CHOCOLATE CAKE MIX COOKIES
Got this from the back of the cake mix box.I bought the mix just for the recipe. Course I love anything CHOCOLATE, so my fate was sealed
Provided by Myrna 2
Categories Drop Cookies
Time 15m
Yield 48 cookies,depending on size
Number Of Ingredients 5
Steps:
- Pre heat oven to 350°.
- Mix all ingredients together.
- Drop by teaspoon onto ungreased cookies sheet.
- Bake for 10-12 minutes.
- Let cool for for 2 minutes and remove.
- Hide them, they will disappear!
SUNNY'S GERMAN CHOCOLATE CAKE COOKIES
from Sunny Anderson of Food Network...these are AMAZING! They are slightly crispy on the outside and soft on the inside. My family LOVED them! It is very important that you use the parchment paper on your cookie sheets. It helps your cookies to not spread too much and to not stick to the cookie sheet!
Provided by QueenJellyBean
Categories Drop Cookies
Time 23m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Line baking sheets with parchment paper.
- Blend butter, both sugars, vanilla and eggs in a large bowl with hand mixer or use a stand mixer.
- In another bowl, combine flour, cocoa, baking soda and salt.
- Gradually add flour mixture to butter mixture and blend until combined.
- Stir in chocolate chips, coconut and pecans.
- Drop dough by tablespoonfuls onto prepared pans. Bake 8-10 minutes. Cool on pan for 2 minutes then remove to baking rack to cool completely.
Nutrition Facts : Calories 179.8, Fat 9.9, SaturatedFat 5.1, Cholesterol 23.9, Sodium 97.7, Carbohydrate 22.9, Fiber 1.4, Sugar 15.1, Protein 2
GERMAN CHOCOLATE CAKE MIX COOKIES
This is a great recipe adapted from a Pillsbury cookbok..My husband's favorite cake is German Chocolate..This is a great substitute for that cake...he loves the cookies, as well as does everyone who tries them..Enjoy!!
Provided by grandma2969
Categories Drop Cookies
Time 18m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Heat oven to 350*.
- In large bowl, combine all ingredients, blend well.
- Drop dough by rounded teaspoonsful 2" apart on ungreased cookie sheet.
- (I usually use parchment paper or teflon baking sheet ).
- Bake at 350* for 8-10 minutes or until set.
- Cool 1 minute on sheet, and them remove to rack to cool completely.
Nutrition Facts : Calories 1202.7, Fat 63.5, SaturatedFat 23.4, Cholesterol 93, Sodium 1142.7, Carbohydrate 162.1, Fiber 9.7, Sugar 107.5, Protein 12.6
SUNNY'S GERMAN CHOCOLATE CAKE COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
- 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.
- Drop the dough by tablespoonfuls onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.
BAKER'S GERMAN'S CHOCOLATE COOKIES
Fans of classic BAKER'S GERMAN'S Chocolate Cake will love these soft, chewy cookies topped with caramel, coconut and pecans.
Provided by My Food and Family
Categories Chocolate Recipes
Time 48m
Yield 30 servings, 1 cookie each
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Combine flour and baking powder. Beat butter and sugar in large bowl with mixer until light and fluffy. Add chocolate, eggs and vanilla; mix well. Gradually beat in flour mixture. Reserve 1/4 cup each coconut and nuts; stir remaining into dough.
- Drop dough into 30 mounds, 2 inches apart, on baking sheets, using about 2 Tbsp. dough for each.
- Bake 12 to 13 min. or until cookies are puffed and shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
- Microwave caramels and water in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended when stirred. Drizzle over cookies. Top with reserved coconut and nuts.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
GERMAN CHOCOLATE COOKIES
Found in the Washington Post who attributed it to cookbook author Sally Sampson's "Cookies". The dough can be frozen for up to two months. The cookies keep 5 days room temp in an airtight container (good for mailing!) & two weeks in the freezer after being baked (handy!). NOTE: To toast the pecans, spread them on a baking sheet and place in a 325-degree oven, shaking the sheet occasionally, for 15 minutes. Watch carefully; nuts burn quickly. *****these were one of the first gobbled up cookies on our Christmas trays! They are very dark & lumpy bumpy - suspicious looking in fact - but once tried were scooped up fast!******
Provided by Busters friend
Categories Drop Cookies
Time 1h15m
Yield 3-4 dozen
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners.
- Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed to start, then on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.
- Add the egg and then the vanilla extract, beating well between additions. Scrape down the sides of the bowl; then, on low speed, add the flour, cocoa powder, baking soda and salt; beat until everything is well incorporated. Scrape down the sides of the bowl, then add the coconut, pecans and chocolate, mixing until well combined.
- Drop the dough by heaping teaspoons onto the baking sheets, spacing the cookies about 2 inches apart. (Alternatively, the dough can be rolled into a log, then cut into thin slices.) Bake one sheet at a time for 10 to 12 minutes, until the undersides of the cookies begin to firm up. The tops may still look shiny. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
Nutrition Facts : Calories 1734.2, Fat 111.4, SaturatedFat 60.3, Cholesterol 192.6, Sodium 941.6, Carbohydrate 184.8, Fiber 14.9, Sugar 119.4, Protein 18.5
EASY GERMAN CHOCOLATE CAKE COOKIES
Drizzle chocolate on top of the cookies for an extra sweet treat!
Provided by ThatBakerChick
Categories Desserts Cookies Chocolate Cookie Recipes
Time 55m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with a silicone baking mats or parchment paper.
- Whisk flour, cocoa powder, baking soda, and salt together in a bowl.
- 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.
- Bake in the preheated oven until cookies are set, 8 to 10 minutes. Cool completely.
Nutrition Facts : Calories 138.7 calories, Carbohydrate 16.9 g, Cholesterol 17.9 mg, Fat 7.8 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 69.7 mg, Sugar 11.4 g
GRANNYS CHOCOLATE CHIP COOKIES
These cookies are the best cookies I have ever had, have ever cooked, and can not buy them at the store. If you do make these make sure you make enough for everyone!!!! Of course some things have been modified to meet my personal taste buds.
Provided by JODECI
Categories Dessert
Time 25m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Mix flour, baking soda, and cinnamon.
- Beat butter, brown sugar, white sugar, at medium speed until light and fluffy.
- Beat in egg and vanilla.
- At low speed, beat in flour mixture until blended.
- Fold in oats and chocolate chips.
- Cover with wrap or lid and chill for one hour.
- Preheat oven to 350°F.
- Roll into 1-inch balls and place on greased baking sheet 2-inches apart either way.
- Bake 10-12 minutes til brown around edges.
- Transfer to racks to cool.
BAKER'S GERMAN'S SWEET CHOCOLATE CHUNK COOKIES
Chocolate chunks, toasted coconut and pecans are added to rich chocolate drop-cookie dough to echo the flavors of a classic chocolate cake.
Provided by My Food and Family
Categories Chocolate Recipes
Time 25m
Yield 24 servings, 1 cookie each
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Chop half the chocolate; set aside. Melt remaining chocolate as directed on package.
- Combine flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg and vanilla; mix well. Blend in melted chocolate. Gradually add flour mixture, mixing well after each addition. Stir in coconut, nuts and chopped chocolate.
- Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.
- Bake 10 min. or until cookies are puffed and feel set to the touch. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
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