I first tried this recipe through my grandma, and was taken aback at just how delicious these cookies were.
The chocolate cookies stay soft and moist for days, and the German chocolate filling is packed with delicious flavor. This recipe is a must this holiday season-or any season, really!
You will not be disappointed with this recipe, and it will soon become a dessert that is made often!
German Chocolate Filling:
1/2 cup evaporated milk
1/2 cup sugar
2 egg yolks, lightly beaten
1/4 cup butter
1 tsp vanilla extract
3/4 cup chopped pecans
3/4 cup flaked coconut
1 box devil’s food or German Chocolate cake mix
1/3 cup oil
3 tbsp brown sugar
2 tsp vanilla extract
- German Chocolate filling: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, over medium-high heat until the mixture boils and thickens.
- Remove from heat and stir in vanilla extract, pecans, and coconut.
Place in the refrigerator to help cool more quickly and keep it fresh until the cookies are done.
Chocolate Cookies: Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
Sift cake mix into a large bowl to remove any lumps.
Add eggs, oil, brown sugar, and vanilla extract. Stir until smooth.
Make small dough balls and place 2 inches apart from each other on cookie sheets. Press down slightly with fingertips before baking.
Bake for 8-10 minutes
To assemble, place a spoonful of chilled filling on the bottom of a cooled cookie. Place another cookie on top and press gently to secure the “sandwich.” Repeat with remaining cookies.