Recipe For German Chocolate Sandwich Cookies


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:

  1. To make the German chocolate filling:
  2. In a medium-sized saucepan over medium heat, melt the butter, then add the sugar and evaporated milk.
  3. Whisk everything together, then add in the egg yolks.
  4. Whisk continuously until the mixture begins to boil and thicken.
  5. Boil (while whisking) for 1 minute, then remove from the heat and add in the vanilla.
  6. Stir in the pecans and coconut, then let the mixture cool completely.
  7. Refrigerate for 1 hour.
  8. To make the cookies:
  9. In a stand mixer with the paddle attachment, cream together the butter and sugar.
  10. Add in the egg and vanilla extract.
  11. Scrape down the sides of the mixer, then add in the salt, cocoa powder, and flour.
  12. Mix until the dough comes together.
  13. Remove the dough from the mixer and place onto a lightly floured surface.
  14. Roll out the dough until it is about u00bc inches thick.
  15. 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.
  16. 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.
  17. Freeze the cookies for 5 minutes.
  18. While the cookies are in the freezer, preheat your oven to 350 degrees.
  19. After the cookies have been in the freezer, bake them in a preheated oven for 10 minutes.
  20. Remove from the oven and let cool completely.
  21. To assemble the cookies:
  22. 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.
  23. Place the cookie tops (the ones with the center cut out) onto a cookie sheet covered with wax paper.
  24. Spoon the chocolate into a zip-lock sandwich bag and snip off a corner.
  25. Drizzle the chocolate over the cookies, then refrigerate for 5 minutes or until the chocolate is firm.
  26. 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).
  27. Top with another cookie (center cut out).
  28. Serve and enjoy!

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