German Chocolate Sandwich Cookies Food

CHOCOLATE SANDWICH COOKIES

Steps:

• Cookies: Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
• Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable.
• Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.

EASY GERMAN CHOCOLATE CAKE COOKIES

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.

GERMAN CHOCOLATE BARS

Steps:

• Preheat oven to 350 degrees F. Grease and flour 13 x 9 inch pan.
• Melt caramels with 1/3 cup condensed milk.
• In a separate bowl, combine cake mix with melted butter and 1/2 cup of condensed milk. Stir well.
• Spread 1/2 of the cake mix mixture in pan and bake for 6 to 8 minutes.
• Remove from oven and cover with caramel, chips and nuts. Put remaining cake mix on top. Bake for another 10 minutes.

GERMAN CHOCOLATE COOKIES

Steps:

• Heat oven to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, granulated sugar and brown sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla until smooth.
• Reduce the speed to low and beat in the flour mixture. Add coconut, chocolate and pecans and mix to just combine.
• Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.

GERMAN CHOCOLATE SANDWICH COOKIES

Steps:

• Heat oven to 350°.
• To toast coconut: Spread coconut in even layer on baking sheet and bake 6 to 8 minutes, stirring occasionally, until golden.
• For cookies: combine flour, sugar, butter, cocoa, baking soda, salt, 2 eggs, milk and vanilla in large bowl.
• Beat at medium speed of mixer until blended (batter will be stiff).
• Stir in pecans.
• Shape batter into 1-inch balls using slightly floured hands.
• Place on ungreased cookie sheet; flatten slightly.
• Bake 9-11 minutes or until almost set.
• Cool slightly; remove from cookie sheet to wire rack.
• Cool completely.
• Spread about 1 tablespoon coconut pecan filling onto bottom of one cookie.
• Top with second cookie to make sandwich.
• Serve warm or at room temperature.
• Note: Cookies can be reheated in microwave.
• Microwave at HIGH (100%) 10 seconds or until filling is warm.
• For coconut pecan filling:.
• Melt butter in medium saucepan over medium heat; add brown sugar and corn syrup.
• Stir constantly, until just bubbly.
• Do not overcook, it makes filling to hard to spread.
• Remove from heat; stir in coconut, pecans and vanilla.
• Use warm for spread-ability.
• About 2 cups filling.

GERMAN CHOCOLATE SANDWICH COOKIES

Steps:

• Mix together cake mix, egg and oil until well combined.
• Form dough into 1 inch balls and place on cookie sheet about an inch apart.
• Bake in a 350 oven for 9-10 minutes or till set.
• Spread icing onto half of the cookies and top with another cookie.
• Enjoy!

GERMAN CHOCOLATE COOKIES

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.

GERMAN CHOCOLATE COCONUT PECAN COOKIES

Steps:

• Preheat oven to 350*.
• Grease several baking sheets or use nonstick spray. Spread the coconut and pecand on a rimmed baking sheet and toast in the oven, stirring occasionally for 7-9 minutes, or until lightly browned, be careful not to burn. Let stand unti cool; set aside.
• In a medium bowl, thoroughly stir together the flour, baking powder, and salt; set aside.
• In a large bowl, with electric mixer on medium speed, beat together the brown sugar and butter until very well blended and light. Beat in the egg, corn syrup, vanilla and coconut or almond extract until well blended.
• Beat or stir in the flour mixture, then the pecans, coconut and chocolate until evenly incorporated.
• Drop the dough onto the baking sheets by heaping measuring tbls, spacing about 3" apart. Using the tip of a table knife, spread out the cookies to about 1 1/2" in diameter.
• Bake the cookies, one sheet at a time, in the upper third of the oven for 6-9 minutes, or until lightly browned all over and slightly darker at the edges. Reverse cookie sheets halfway through baking from front to back to ensure even browning. Transfer the sheet to a rack and let stand until the cookies firm up slightly.1-2 minutes.
• Using a spatula, transfer the cookies to wire racks and cool completely.
• Store in an airtight container for up to 10 days or freeze for up to 2 months.

GERMAN CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Beat butter, margarine, and vanilla extract together in a large bowl until creamy. Add sugar, flour, and salt; continue beating until completely incorporated. Fold nuts and chocolate through the butter mixture.
• Drop cookie dough by spoonful onto baking sheet about 1 1/2 inches apart.
• Bake in preheated oven until golden brown around the edges, about 45 minutes. Cool cookies on baking sheets to room temperature before serving.

CHOCOLATE SANDWICH COOKIES

Steps:

• Set two racks in the middle of the oven. Preheat to 375 degrees.
• In a food processor, or bowl of an electric mixer, thoroughly mix all dry ingredients for the cookies. On low speed, or while pulsing the processor, add the butter, and then the egg.
• Continue processing or mixing until dough comes together in a mass. It will be a very stiff, very dry dough; this is what it's supposed to look like.
• Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. The cookies will look puffy; that's okay. Set baking sheets on a rack to cool and thump them slightly to make the cookies "deflate" (or press them down with the back of a spoon).
• To make the filling, place butter and shortening in a mixing bowl and, at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
• To assemble the cookies, pipe a blob of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie.

WHIP-UP GERMAN CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Empty the package of cake mix into a large bowl. Combine the yogurt, sour cream and egg; stir into the cake mix until well blended. Mix in the coconut pecan frosting, coconut and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

GERMAN CHOCOLATE TOFFEE COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in chocolate. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in toffee bits and walnuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool.

GERMAN CHOCOLATE SANDWICH COOKIES

Steps:

• Preheat oven to 350. Cream butter and sugar together. Add vanilla, milk and eggs and mix. Beat in baking soda. Add cocoa and mix well. Add flour gradually, using mixer. You may need to add last bit of flour stirring by hand, as the batter is very stiff. Stir in pecans.
• Form into 1 1/4 inch balls (I used my 1" cookie scoop and it worked perfect). Put onto ungreased cookie sheet and flatten just slightly using the tips of your fingers.
• Bake 9 minutes. Let sit for about 1 minute then move to cooling rack to cool completely.
• Once cookies are finished, make filling (don't make filling in advance; it's easiest to spread when warm). In medium sauce pan over medium heat, melt butter. Add in brown sugar and corn syrup, stirring constantly until thick and bubbly. Remove from heat. Stir in vanilla. Add toated coconut and pecans and stir until well combined.
• Spread filling by tablespoonfuls onto the underside of one cookie, and top with another cookie to make sandwich.
• **TO TOAST COCONUT** Place coconut on a baking sheet and place in 350 oven for 6-8 minutes, stirring occasionally, until browned.