German Chocolate Thumbprint Cookies
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
22 cookies
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Calories
221 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
German Chocolate Thumbprint Cookies
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All the things that you love about the classic German Chocolate Cake in a cute little thumbprint cookie! A rich, chocolate shortbread crust with a coconut pecan frosting and drizzled in chocolate!
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Ingredients
- ½ cup softened unsalted butter
- ⅔ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 large egg, room temperature
- 2 tablespoons milk
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
- ⅓ cup unsweetened cocoa powder
- 1 ¼ cups all-purpose flour
Frosting
- ½ cup heavy cream
- ⅓ cup packed light brown sugar
- ¼ cup unsalted butter
- ½ teaspoon vanilla extract
- ½ cup sweetened shredded coconut
- ½ cup Chopped Pecans
Chocolate Drizzle
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer or using a hand mixer on medium speed, whisk the ½ cup softened unsalted butter, ⅔ cup granulated sugar, 1 teaspoon pure vanilla extract, and ¼ teaspoon salt until the mixture is smooth, don't over-mix.
- Add in the 1 large egg, and 2 tablespoons milk and mix until combined, scraping down the bowl as needed. Turn the mixer to low and slowly mix in the 2 tablespoons cornstarch, ½ teaspoon baking powder, ⅓ cup unsweetened cocoa powder, and 1 ¼ cups all-purpose flour, scraping down the bowl as needed.
- Continue mixing, adding flour 1 tablespoon at a time until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl. (You may only need 1-2 tablespoons)
- Shape the dough into 1-inch balls, and place them 2 inches apart on the prepared baking sheets. Make an indentation in the center of each cookie with your thumb or a teaspoon.
- Bake the cookies for 9-10 minutes or until the edges are just dry. (do not overbake as the cookies will continue cooking while cooling). Remove from oven and allow cookies to sit for 5 minutes on the baking sheet then transfer to wire rack to cool completely.
Frosting:
- Add the ½ cup heavy cream, ⅓ cup packed light brown sugar, and ¼ cup unsalted butter to a medium saucepan over medium heat.
- Bring the mixture to a simmer, it should bubble and thicken into a caramel sauce (about 6-7 minutes - do not continuously stir or the mixture will not thicken). Remove the pan from the heat and stir in the ½ teaspoon vanilla extract, ½ cup sweetened shredded coconut and ½ cup chopped pecans. Let cool slightly.
- Fill the center of each cookie with about 1 teaspoon of the frosting. Melt 1 cup semi-sweet chocolate chips and drizzle on top of the cookies. Allow to set.
Nutrition Information
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Calories
221kcal
(11%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
31mg
(10%)
Sodium
40mg
(2%)
Potassium
117mg
(3%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
291IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 40mg | 2% |
| Potassium | 117mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 291IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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