German Chocolate Cake Cookie Cups

These little cookie cups will put you in German Chocolate Cake heaven. The German Chocolate Frosting  fills each cup perfectly. The cups are soft, almost like a brownie and will make a great addition to any cookie plate.  I think they are one of the cutest treats I’ve made in ages.
German Chocolate Cake Cookie Cups

I want these for Christmas cookie giving but I really don’t want to try freezing them filled, so my plan is to make the cookie cups, freeze those and then make the filling just before giving them away. This batch won’t last long, they taste so good.

German Chocolate Cake Cookie Cups

These are really easy to make. One tip I can pass along is to use a round metal teaspoon (1 tsp size) for making the indent in the dough. I put a little water in a cup to dip my teaspoon into and was able to do the indents quickly. I did about three indents between dipping the spoon in the water. I have a two teaspoon size cookie scoop, which worked perfectly for portioning the dough into the mini cupcake pans.

Pinterest Photos ~ the perfect size for boards
German Chocolate Cake Cookie CupsGerman Chocolate Cake Cookie Cups

German Chocolate Cake Cookie Cups

  • Servings: 48
  • Time: 1+ hours (depends on how many pans you use)
  • Difficulty: Medium
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Ingredients:German Chocolate Cake Cookie Cups

For the cookie cups:

3/4 cup butter at room temperature
1/2 cup sugar
1/2 cup brown sugar
1/4 cup milk
1 egg
1/2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/4 cup cocoa
2 tsp cornstarch

For the German Chocolate Frosting:

1 cup evaporated milk
1 cup sugar
3 egg yolks (from large eggs)
1/2 cup butter
1 tsp vanilla
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans

Preheat the oven to 350°F.  Spray  mini muffin tin with baking spray.

In a large bowl, combine sugars and butter. Cream until light and fluffy.  Add milk, egg and vanilla, mix well. Add dry ingredients, mix well, dough will be thick.

Using a 2 tsp size cookie scoop or you hands, press into the bottom of each mini muffin cup. Make an indentation in the center of each ball of dough. The muffin cups should be about 3/4 full.

Bake 7-8 minutes. The centers may look slightly underdone but they will cook more after removing from the oven.  You can press the center down a little if you want more indentation. Allow to cool about 4 minutes in the muffin cup. Then remove to a cooling rack to finish cooling.

For the German Chocolate Frosting, combine the evaporated milk, sugar, egg yolks, butter and vanilla in a large sauce pan. Place on stove, over medium heat. Stir well to combine. Continue stirring until thickened, about 10-12 minutes, depending on your stove. Remove from heat and add coconut and pecans. Set aside to cool, mixture will thicken more as it cools. Top cookie cups using about 2 tsp of this mixture for each cup. I topped off my cups with the extra mixture after first filling them all.

Recipe adapted from: Oh Sweet Basil

Nancy Copyright 2014