Pillsbury Bake Off German Chocolate Cookies Food

PILLSBURY BAKE OFF GERMAN CHOCOLATE COOKIES

Pillsbury Bake off German Chocolate Cookies image

Rolled cookie with coconut pecan frosting spooned in the center. Moist cookie tastes like the wonderful cake! Labor intensive but really worth it. Dough needs to be refrigerated 6-8 hours before baking for best results. Baked cookies freeze very well.

Provided by red white kitchen

Categories Dessert

Time 1h10m

Yield 5 dozen

Number Of Ingredients 9

Ingredients

1 cup sugar
1 cup evaporated milk
1/2 cup softened butter
1 teaspoon vanilla
3 beaten egg yolks
1 1/2 cups coconut
1 1/2 cups chopped pecans
1 pillsbury German chocolate cake mix
1/3 cup melted butter

Steps:

In saucepan combine sugar, milk,1/2 cup butter, vanilla and egg yolks. Blend well. Cook over medium heat 10-13 minutes or until thickened, stirring frequently.
Remove from heat, stir in coconut and pecans. Cool to room temperature.
Reserve 1 1/4 cup frosting on the side.
In a large bowl combine remaining frosting, cake mix, and 1/3 cup melted butter. Stir until thoroughly moistened.
Shape dough into 1 inch balls. Refrigerate 6-8 hours for best result.
Place dough balls 2 inches apart on ungreased cookie sheet. Make indentation in center of each ball. Fill indentation with 1/2 teaspoon of reserved frosting.
Bake for 10-13 minutes in preheated 350 degree oven.
Cool on cookie sheet for 5 minutes, then remove to wire rack to cool completely.
To freeze place completely cooled cookies in tupperware container, with waxed paper between layers. To defrost place on serving tray and loosely cover with plastic wrap allowing some air flow at sides.

GERMAN CHOCOLATE THUMBPRINT COOKIES

German Chocolate Thumbprint Cookies image

Number Of Ingredients 11

Ingredients

TOPPING
1 cup sugar
1 cup evaporated milk
1/2 cup unsalted butter, butter or margarine, softened
1 teaspoon vanilla extract
3 eggs yolks, beaten
1 1/2 cups flaked coconut
1 1/2 cups chopped pecans
COOKIES
1 package (1-lb 2.25-oz) pudding-included German chocolate cake mix
1/3 cup unsalted butter, butter or margarine, melted

Steps:

In heavy 2-quart saucepan, combine sugar, evaporated milk, 1/2 cup butter, vanilla and egg yolks blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly, stirring frequently. Remove from heat. Stir in coconut and pecans. Cool to room temperature.Reserve 1 1/4 cups of the topping mixture set aside. In large bowl, combine cookie ingredients and remaining topping mixture stir by hand until thoroughly moistened. Cover with plastic wrap refrigerate 30 minutes for easier handling.Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb, make an indentation in center of each ball. Fill each indentation with rounded 1/2 teaspoon reserved topping mixture.Bake at 350°F. for 10 to 13 minutes or until set. Cool 5 minutes remove from cookie sheets. Cool completely.HIGH ALTITUDE - Above 3,500 feet: Add 1/2 cup flour to dry cake mix. Bake as directed above.Nutrition Per Serving (1 cookie): Calories 110 Protein 1g Carbohydrate 12g Fat 6g Sodium 65mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

GERMAN CHOCOLATE CRINKLE COOKIES

German Chocolate Crinkle Cookies image

Make and share this German Chocolate Crinkle Cookies recipe from Food.com.

Provided by CJAY8248

Categories Drop Cookies

Time 22m

Yield 4-5 dozen cookies, 30 serving(s)

Number Of Ingredients 13

Ingredients

1 (18 1/4 ounce) package pillsbury plus German chocolate cake mix
1/2 cup hungry jack instant potato flakes
1 teaspoon cream of tartar
1 teaspoon cinnamon
3/4 cup margarine or 3/4 cup butter, melted
3 tablespoons milk
1 egg
1/2 cup chopped nuts
1/4-1/2 cup sugar
1 cup powdered sugar
2 teaspoons unsweetened hershey cocoa
1 tablespoon soft margarine or 1 tablespoon butter
1 -2 tablespoon milk

Steps:

Heat oven to 350*. Combine first 7 ingredients; blend well. Stir in nuts. Let stand 5 minutes. Drop by rounded teaspoonsful into sugar; gently toss until sugar coated. Place 2 inches apart on ungreased cookie sheet. Bake at 350* for 8 to 10 minutes. (Cookies will be soft in center.) Cool 1 minute; remove from pans. If desired, frost cookies. Combine frosting ingredients; blend until smooth. Spread on cooled cookies.

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