German chocolate cake sandwich cookies are tender, soft sandwich cookies, loaded with chocolate flavor. This easy sandwich cookies recipe is easy to make, but the sandwich cookies are hard to resist!
I made these fabulous German Chocolate Cake Sandwich Cookies for my first year participating in The Great Food Blogger Cookie Swap.
Here’s how it works. You sign up and pay a small fee {which actually isn’t a fee at all, it’s a donation}. You get three matches, who you then make a dozen cookies for {three dozen total, one for each match}. You ship your cookies to them. Three others get your name and they each send you a dozen cookies.
The proceeds go to the fight against kids cancer, which is totally awesome. Baking & eating cookies to help kids? I’m in every single time. Over $13,000 was raised {$13,778.40 to be exact} which blew the $10,000 goal right out of the water!
My matches were Heather from Heather’s French Press, Hearts in My Oven and Two Places at Once. I was so excited {and nervous} to get Heather as a match, I mean, have you seen her stuff? {if not you seriously need to check it out}.
German Chocolate Cake Sandwich Cookies are so soft and moist, a lot like the Red Velvet Cake Sandwich Cookies I made the other week.
And the coconut pecan filling is, well, you just have to taste it.
Honestly, I had to watch these like a hawk. Literally. Because if I hadn’t, my kids would have swooped on them.
So, are you ready to make some German chocolate cake sandwich cookies?
How to Make German Chocolate Cake Sandwich Cookies:
German Chocolate Cake sandwich cookies are soft & moist, and taste just like German chocolate cake! You won't be able to stop at just one.
20 minPrep Time
30 minCook Time
50 minTotal Time
Yields 9
Save RecipeIngredients
- 1 1/2 C heavy whipping cream
- 1 1/2 C sugar
- 5 egg yolks
- 2 C sweetened flaked coconut
- 1 1/2 C toasted pecans, chopped
- 6 Tbsp butter
- 1 box German Chocolate Cake Mix
- 1/2 C unsalted butter, softened
- 1 Tbsp flour
- 2 eggs
Instructions
- In a medium saucepan, combine cream, sugar and egg yolks
- Cook over med-low heat until mixture coats the back of a spoon and sugar is dissolved, around 10 min
- Remove from heat and stir in coconut, pecans and butter
- Let stand until cool, then chill in refrigerator while baking cookies
- Preheat oven to 350 degrees
- In a large mixing bowl, combine all cookie ingredients and mix well
- Measure 1 scant {a little less than} Tbsp dough for each cookie and roll into balls
- Bake on a cookie sheet lined with a silicone baking mat for 10-12 min {mine were perfect at 10}
- Remove from baking sheet and cool on wire rack
- Place a generous amount of filling on the bottom {flat side} of a cookie and top with another cookie, bottoms facing each other; repeat with remaining cookies
- Store in refrigerator. Make 18 sandwich cookies
Notes
You may have some filling left over
- Calories 9322
- Total Fat: 778 g 1196.92%
- Saturated Fat: 359 g 1795%
- Cholesterol: 13942 mg 4647.33%
- Sodium: 2416 mg 100.67%
- Potassium: 2504 mg 71.54%
- Total Carbohydrate: 333 g %
- Sugar: 266 g
- Protein: 243 g
- Vitamin A: 537.78%
- Calcium: 1963 mg 196.3%
- Iron: 38 mg 211.11%
Click Here For Full Nutrition, Exchanges, and MyPlate Info
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