My favorite cake just transformed into a cookie!
German Chocolate Cake Cookies are the answer to your cake cravings
only much faster, easier and without all the work and fuss that goes into making a layer cake
Chocolate cake cookies layered with famous German Chocolate filling!
Coconut, Pecans and gooey caramel in every bite!
Not sponsored by any product or company below
Notes for Success
Coffee is a natural chocolate enhancer so I always use it as part of the liquid ingredients when making chocolate things! If you do not like to use coffee or do not have it simply replace with plant milk instead
Using a 2 ounce cookie scoop to ensure that each cookie cake is exactly the same size
Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure, so while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their custard is like rubber and they don’t know why! This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.
Unsweetened flake coconut is my preference so I am not adding more sugar to the recipe. Of course you can use whatever you have or prefer with no changes needed to the recipe
German Chocolate Cake Cookies
Be sure to read the Notes for Success section above the recipe!
Ingredients
For the Chocolate Cake Cookies
- 4 Tbs Cocoa Powder 24g
- 8 Tbs Vegan Butter 113g
- 4 Tbs Brewed Coffee 60ml
- 3 Tbs Plant Milk 45ml
- 1 teaspoon Vanilla Extract 5ml
- 10 Tbs Granulated Sugar 140g
- 1¾ cups All Purpose Flour 218g
- 1¼ teaspoon Baking Powder
- ¼ teaspoon Salt
For the German Chocolate Filling
- 2 Tbs Vegan Butter 28g
- 4 Tbs Granulated Sugar 56g
- 1 Tbs Cornstarch 8g
- 1 Tbs Water 15ml
- ½ cup Flake Coconut
- ½ cup lightly Toasted Pecans
- 1 teaspoon Vanilla Extract
For the Icing
- ½ cup Vegan Butter 113g
- 1 cup Confectioners Sugar 120g
- ¼ cup Ganache Recipe
Instructions
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First prepare the chocoalte cake cookies – Preheat the oven to 350℉
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In a large mixing bowl combine the cocoa powder with the melted vegan butter, hot coffee, & the vanilla extract whisk smooth. Add the plant milk
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Sift the flour, sugar, baking powder & salt directly into the chocolate mixture in the bowl & mix smooth
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The batter will be very stiff at first but as you mix by hand with a spatula it will turn to a glossy dough
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Scoop with a 2 ounce scoop onto a parchment lined sheet pan spaced 2″ apart then bake for 15 minutes or lightly browning on the edges & not raw inside
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Cool while you prepare the ganache recipe according to the instructions on that post
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Make the buttercream by creaming the vegan butter to smooth, add the confectioners sugar & whip smooth then add 3 Tbs of the cooled ganache to make chocolate buttercream
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Make the German Chocolate Filling by melting the vegan butter with the sugar in a medium sauce pot over high heat stirring often. Once the sugar dissolves continue cooking until the mixture starts to turn light amber in color as the sugar caramelizes
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Slowly & carefully pour in the room temperature plant milk. After the intense bubbling subsides whisk smooth
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Combine the cornstarch with the water & whisk to a slurry then add this to the pot & whisk until it all comes back to a full boil. Boil for just 5 seconds
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Remove from heat & add the lightly toasted pecans, coconut flakes & vanilla
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Cool completely then ice the cookies with chocolate buttercream & top with German filling. Use the reserved 1 Tbs ganache for a drizzle on top if desired
Notes
Storage German Chocolate Cake Cookies can be stored at room temperature for up to 4 hours but should be kept refrigerated for longer storage, up to 1 week loosely wrapped to prevent staling.
