German Chocolate Thumbprint Cookies60 Reviews
- Prep: 15 min
- Cook: 26 min
- Ready In: 46 min
“A chewy chocolate cookie topped with a German chocolate icing. Very good, and they freeze wonderfully if you have any left to freeze. Do not substitute canned frosting or you will be disappointed.” - by Carla
Original recipe yields 5 dozen
- Preheat oven to 350 degrees F (175 degrees C).
- In a heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolk. Blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly. Stir frequently. Stir in coconut and pecans. Remove from heat and cool to room temperature.
- Reserve 1 1/4 cups of the topping mixture and set aside. In a large bowl, combine cake mix, melted butter and remaining topping mixture. Stir by hand until thoroughly moistened. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Using your finger, make an indention in center of each ball. Fill each indention with 1/2 teaspoon of reserved topping.
- Bake for 10 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Amount Per Serving (60 total)
- 105 cal
- 6.1 g
- 12 g
Based on a 2,000 calorie diet
Reviews (60)Rate This Recipe
"These cookies taste good, especially the icing, but they aren't that attractive. A couple of tips--be sure, so that your egg mixture doesn't curdle (it's supposed to be smooth)cook it only on medium...." See more Do not be tempted to get it boiling faster by turning up the heat, or you'll have a mess! Also, I made a couple of test cookies since I read the reviews about how bad they turned out, and I decided to press the dough into a mini muffin pan. Fill each muffin space about halfway full, then press a 1/4 teaspoon measuring spoon into the center to form the hole. You can then shape the dough around your hole to help get a better look. Fill the hole with the icing mixture, and bake. You'll get cuter cookies that can't spread since they are confined to the muffin cups! These do taste good, and I may use a more chocolatey cake next time for better color & flavor. My brother-in-law (the sole reason I made these) loved them, as he is a huge German chocolate cake fan."
"Excellent cookie recipe! I loved the convenience of using a cake mix for the majority of the cookie dough. The coconut/pecan topping was actually really easy to make from scratch, and not overly swe..." See moreet like the canned versions. I added 1/2 cup of flour to the cookie batter as suggested by the other reviewers, and chilled the dough before making the cookies and in between batches - they came out beautifully. My husband loves German Chocolate Cake so I can't wait for him to try these! ** I've made these cookies multiple times and found that added about 1/2 cup of semi sweet chocolate chips to the batter makes it even better and brings out more of the chocolate flavor! :)"
"I made 2 batches in the same day. Batch #1: made exactly as stated, and put dough in fridge. Cookies spread to 3", and were flat. Batch #2: I significantly cut the amount of filling I added to the cak..." See moree mix, hoping the cookies wouldn't be so flat and spread so much. No appreciable difference. These taste great -- unique blend of crunchy and chewy. My guests adored them, and asked for the recipe! But beware: they spread a LOT. Even making them in 1" balls yields a 3" cookie. I had a lot of filling left over after Batch #1 and even more with Batch #2 and froze it for I-don't-know-what. The only way I'd improve them would be to somehow make them not as flat. Perhaps adding 50% more coconut and nearly that much more pecans would help bulk them up. Whatever, I highly recommend these. They're addictive: be sure to make more than enough for what you need, because you'll end up eating several while they're still warm from the oven. Mmmmm! "
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