These cookies…..drooooool. These taste like an extra delicious, softer, homemade version of the Samoas GS cookies (which are our fav GS cookie for a reason). They have a slightly chewy, very chocolately cookie base that is topped with some drizzled milk chocolate and then this caramel coconut topping. YUM!
I used my favorite Ghirardelli milk chocolate chips for the chocolate layer and toasted unsweetened coconut in the topping because I wanted this to be sweet, but not as intensely sweet as German chocolate cake topping can be. It was just the right amount of sweetness with the unsweetened coconut.
Did you all know that German chocolate cake has nothing to do with Germany and is instead named after an American baker who developed the chocolate that was first used in the recipe by a woman in Texas? I did not know this for ages. In any case, it is tasty, and these cookies are a really nice variation.
German Chocolate Cake Cookies
Ingredients
For the cookies:
- 1/2 cup butter room temp
- 3/4 cup brown sugar
- 2 tbsp sugar
- 1 large egg
- 2 tsp vanilla
- 1 1/4 cup AP flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the chocolate layer:
- 1 cup high quality milk chocolate or chips
For the topping:
- 1/4 cup brown sugar
- 1/3 cup heavy cream
- 1 large egg yolk
- 2 tbsp butter
- 1/2 tsp vanilla
- 3/4 cup unsweetened coconut flakes
Instructions
For the topping:
- Make the topping first so it has time to cool down. Toast the coconut in a skillet over medium heat until golden. Stir frequently and do not allow it to burn. Set aside.
- In a small sauce pan, combine the brown sugar, cream, yolk, butter, vanilla and salt. Whisk this mixture and then heat over medium while continuously whisking until it thickens up. Add the coconut and remove from the heat and allow to cool.
For the cookies:
- Preheat oven to 350 and line baking sheets with parchment. Cream the butter, sugars, and vanilla in a stand mixer until light and fluffy. Add the egg and mix again until fluffy, scraping down the bowl as needed.
- Whisk the flour, baking soda, salt and cocoa in a bowl until fully mixed. Add this to the butter mixture and mix on low until combined.
- Scoop out balls of dough using a cookie scoop. I did 6 per sheet. Bake for about 8-9 minutes until just set. Timing will depend on your oven and the size of your cookies. Do not over bake.
- Cool them on the sheet for 5 minutes then on a rack until fully cool.
- Melt the chocolate in 20 second intervals in the microwave, stirring well between each interval. When smooth spread a thin layer over each cookie. Allow to set up for a few minutes and then spoon over some of the coconut topping.