Chocolatey cookies that are fudgy and sweet (but not too sweet); topped with a sticky coconut pecan frosting. These German Chocolate Cake Cookies are easy to make & everything you love about German Chocolate Cake. Unlike me, my husband does not love super-sweet desserts. German Chocolate Cake remains one of his favorite confections (although it is typically not sweet enough for my liking).
I Would Do Anything For Love…
The impetus for these cookies came from the fact that my husband did not possess the desire to eat an entire German Chocolate Cake on his own every year. (Weird, right?) So, I tried this recipe for German Chocolate Cake Cookies on his birthday one year, and we both loved them. They have now become my husband’s traditional birthday treat.
… But I Won’t Do That
Therefore, I am sharing this recipe in honor of his upcoming birthday later this week. Anyone who knows my husband knows that he hates attention. For instance, he would hate it if I wrote a blog post that focused on him and/or his birthday. (Whoopsie, daisy.) He would loathe it if I gushed about him here, listing all of the things I love about him, and all of the reasons I am grateful for him in my life. So, I won’t do that.
Nein, Nein, Nein
Am I the only one who thought that the name: “German Chocolate Cake,” came from the fact that this type of cake originated in Germany? Well, if you thought so, you were wrong. We both were. In fact, this cake variety is said to have originated in Dallas, Texas in 1957.
Nearly a century earlier, a man by the name of Samuel German created a sweeter form of baking chocolate for Baker’s Chocolate Company. The company named this chocolate with higher sugar content after its inventor, calling it: “German’s Sweet Chocolate.” In 1957, the Dallas Morning News published a recipe for: “German’s Chocolate Cake,” credited to a Mrs. George Clay. The name for this cake stemmed from one of its main ingredients: German’s Sweet Chocolate.
The recipe became enormously popular, being printed in multiple publications; where, alas, the apostrophe was lost somewhere along the way. Thus, resulting in its current name: German Chocolate Cake. This created the misconception that the cake was of German origin. In fact, it is reported that President Lyndon B. Johnson was so convinced of the chocolatey cake’s ties to Germany, he served it to German Chancellor Ludwig Erhard at a White House luncheon in 1963.
Long Before You Take This Cowboy’s Hat
On tonight’s Kitchen Playlist: Chris LeDoux’s, “This Cowboy’s Hat.” Although my husband now often rides the waters of Kentucky Lake (in his position with the Kentucky Dept. of Fisheries and Wildlife Resources), instead of broncos; and although he has spent much of his career fighting invasive carp instead of outlaws; he spent some time in the rodeo in his younger years. To this day, he continues to embody many cowboy-esque qualities. His toughness, desire to work hard, his at-times stoic demeanor, not to mention his hat, his boots, and those sweet-sweet dance moves of his. He always does the right thing, and, he’s a real nice guy.
When we first started dating, we bonded over our mutual love of country music (and other types of music, as well). Chris LeDoux remains one of our favorite artists, and his quintessential tune: “This Cowboy’s Hat,” always makes me think of my husband, Josh. It is one of his favorites and a must on any road trip playlist that I create for us.
Get Sauced
Most of you probably know that chocolate pairs well with red wine. However, in honor of my husband’s upcoming birthday, I suggest that you pair these German Chocolate Cake Cookies with a smooth Tennessee or Kentucky bourbon. The oaky, vanilla, caramel, and smoky flavors associated with many bourbons pair perfectly with the semi-sweet chocolate and nutty pecans in these cookies.
If you’re interested in the distinction between bourbon and whiskey, check out my post for Maple Bourbon Bacon-Wrapped Carrots in the link below.
Get More Sauced
Looking for more Sauced recipes to satisfy your sweet tooth? Check out my blog posts for Boozy Banana Pudding and Fudgy Zucchini Brownies in the links below. Or, visit: saucedblogger.com, and click the Menu option to view a full listing of recipes on Sauced.
German Chocolate Cake Cookies
Ingredients
- 1 box German Chocolate Cake mix
- 2 eggs, whisked
- 1/3 c. vegetable oil
- 1 c. evaporated milk
- 2/3 c. sugar
- 2 egg yolks, whisked
- 1/3 c. butter, salted or unsalted
- 3/4 tsp. vanilla
- 1 c. shredded coconut
- 2/3 c. chopped pecans
Instructions
- Preheat oven to 350ā.
- Combine the cake mix, eggs, and vegetable oil in a large mixing bowl. Beat or stir until a smooth, thick batter is created.
- Using a tablespoon, scoop the cookies onto a silicone baking mat or parchment paper-lined cookie sheet.
- Bake at 350ā for 9-10 minutes, or until the edges are just beginning to harden. Allow to cool on wire rack for at least 10 minutes before removing from cookie sheet.
- While the cookies are cooling, you can prepare the Coconut Pecan frosting. First, melt the butter in a medium saucepan over medium-low heat.
- Add the evaporated milk, sugar, vanilla, and egg yolks to the pan, whisking to combine. Cook over medium-low heat, stirring occasionally, until the mixture begins to boil.
- At that point, continue cooking for 8-9 minutes, whisking constantly, until the mixture begins to thicken. Remove from heat.
- Gently fold the nuts and coconut into the frosting mixture.
- Allow to cool at room temperature for 30 minutes, or cool in the refrigerator for at least 10 minutes, until the frosting has thickened and is cool to the touch.
- Once cooled, top each cookie with approximately one tablespoon of the frosting.
- Note: For the best German Chocolate Cake Cookie experience, you may wish to store the frosting and cookies separately, only frosting enough cookies for each serving. Store the cookies in an airtight container at room temperature, while storing the frosting in the fridge.