I keep a baking to-do list- kind of like a wish list. Does anyone else do that? Well, my list seems to grow faster than I can bake. I’m up to 110 items! It seems like for every item I cross off, 3 more are added. Linzer cookies are on that list, and while it caught my eye, I knew that wasn’t what I wanted to make to share with you. However, I really liked the idea of a sandwich cookie, so I decided to make German Chocolate Sandwich Cookies. A German chocolate filling, sandwiched between 2 chocolate cut-out sugar cookies. And for a little more chocolate (it is the theme this month, you know!!), melted semi-sweet chocolate drizzled on top of the cookie. Everyone who ate one loved it, and they keep asking me to make them again!
1. Info for German Chocolate Sandwich Cookies
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for German Chocolate Sandwich Cookies
- German Chocolate Filling:
- u00bd cup butter
- u00be cup sugar
- ⅔ cup evaporated milk
- 2 egg yolks
- u00bd teaspoon vanilla
- 1 u00bc cups finely chopped pecans
- 2 cups shredded coconut
- Sugar Cookies:
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- u00bd teaspoon salt
- u00bd cup cocoa powder
- 2 u00bd cups flour
- Chocolate Drizzle:
- u00bd cup mini chocolate chips
3. Directions:
- To make the German chocolate filling:
- In a medium-sized saucepan over medium heat, melt the butter, then add the sugar and evaporated milk.
- Whisk everything together, then add in the egg yolks.
- Whisk continuously until the mixture begins to boil and thicken.
- Boil (while whisking) for 1 minute, then remove from the heat and add in the vanilla.
- Stir in the pecans and coconut, then let the mixture cool completely.
- Refrigerate for 1 hour.
- To make the cookies:
- In a stand mixer with the paddle attachment, cream together the butter and sugar.
- Add in the egg and vanilla extract.
- Scrape down the sides of the mixer, then add in the salt, cocoa powder, and flour.
- Mix until the dough comes together.
- Remove the dough from the mixer and place onto a lightly floured surface.
- Roll out the dough until it is about u00bc inches thick.
- Cut out your cookies (I cut out 12 at a time, then using a small cookie cutter, cut out the center of 6 of the cookies.
- That way I make sure to have an equal amount of top and bottom cookies), and place them on a parchment paper lined cookie sheet.
- Freeze the cookies for 5 minutes.
- While the cookies are in the freezer, preheat your oven to 350 degrees.
- After the cookies have been in the freezer, bake them in a preheated oven for 10 minutes.
- Remove from the oven and let cool completely.
- To assemble the cookies:
- In a small microwave-safe bowl, melt the chocolate chips in 30 second intervals, stirring after each one until the chocolate is melted and is smooth.
- Place the cookie tops (the ones with the center cut out) onto a cookie sheet covered with wax paper.
- Spoon the chocolate into a zip-lock sandwich bag and snip off a corner.
- Drizzle the chocolate over the cookies, then refrigerate for 5 minutes or until the chocolate is firm.
- Spread a spoonful (I used a regular table spoon- not a measuring tablespoon) of the filling over each of the bottom cookies (no center cut out).
- Top with another cookie (center cut out).
- Serve and enjoy!
