German Chocolate Sandwich Cookies
Indulge in the decadent delight of German Chocolate Sandwich Cookies, where rich chocolate cookies meet a luscious coconut-pecan filling for the ultimate dessert experience. These cookies are perfectly soft and chewy, with a deep cocoa flavor that pairs beautifully with the buttery, nutty sweetness of the filling made from sweetened condensed milk, shredded coconut, and chopped pecans. Ideal for holidays, gifting, or whenever you're craving a show-stopping treat, these sandwich cookies strike the perfect balance between homemade charm and gourmet indulgence. Ready in under an hour and featuring simple yet classic ingredients, this recipe is a must-try for fans of German chocolate cake, now transformed into a handheld, irresistible cookie form!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cups unsalted butter (softened)
- 0.75 cups granulated sugar
- 0.5 cups brown sugar (packed)
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 1 cups sweetened shredded coconut
- 0.75 cups chopped pecans
- 0.5 cups sweetened condensed milk
- 2 tablespoons unsalted butter (for filling)
Instructions
Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Using a small cookie scoop or tablespoon, scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with the back of a spoon or your fingers.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly puffy. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Meanwhile, prepare the coconut-pecan filling. In a medium saucepan over medium heat, combine the sweetened condensed milk and 2 tablespoons of butter. Heat until the butter is melted, stirring frequently.
Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans. Allow the mixture to cool to room temperature.
Once the cookies are cool, spread about 1 tablespoon of the coconut-pecan filling on the flat side of half the cookies. Top with the remaining cookies to create sandwiches.
Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Nutrition Facts
Calories |
5209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.3 g | 388% | |
| Saturated Fat | 158.0 g | 790% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 873 mg | 291% | |
| Sodium | 3033 mg | 132% | |
| Total Carbohydrate | 659.8 g | 240% | |
| Dietary Fiber | 83.3 g | 298% | |
| Total Sugars | 385.9 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 941 mg | 72% | |
| Iron | 43.2 mg | 240% | |
| Potassium | 4292 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
