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German Chocolate Thumbprint Cookies are all of the things you love about German Chocolate Cake in a cute little thumbprint cookie! A rich, chocolate shortbread with a coconut pecan frosting and drizzled in chocolate!
Hey everyone! It’s Kelly back from Life Made Sweeter! Have you guys started your holiday baking yet? We’ve been busy making candy, fudge, snacks and tons of cookies to package up for our neighbors and friends.
One of our favorites we make every year are these German Chocolate Thumbprint Cookies. If you guys love german chocolate cake like we do, these are the perfect cookies to add to your list!
They have that classic combination of chocolate, coconut and pecan flavors baked up into soft, rich and chocolatey shortbread cookies.
What’s even better? This dough comes together in just one bowl and you don’t even have to chill it! Just perfect when you have that cookie craving and don’t want to have to wait around.
The best part for me will always be that gooey coconut pecan frosting. I mean seriously, that amazing frosting gets me every time! You can top it on just about anything and I would be in heaven! Plus that melty chocolate drizzle is just the perfect way to tie everything together.
These delicious cookies have everything that you love about german chocolate cake and are sure to be the star of any holiday cookie platter!
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German Chocolate Thumbprint Cookies
Ingredients
- ½ cup unsalted butter softened
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 large egg room temperature
- 2 tablespoons milk
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/3 cup unsweetened cocoa powder
- 1 1/4 - 1 2/3 cups all-purpose flour
!For the frosting
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/3 cup packed light brown sugar
- 1/2 cup shredded sweetened coconut
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
!For the chocolate drizzle
Instructions
- Preheat oven to 350 degrees and line baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer or using a hand mixer on medium speed, cream the butter, sugar, vanilla and salt, just until the mixture is smooth. (do not overbeat). Add the egg and milk and mix until combined, scraping down the bowl as needed. Turn the mixer to low and slowly mix in the cornstarch, baking powder, cocoa powder and 1 1/4 cups of the flour, scraping down the bowl as needed. Continue 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 not need all the flour.)
- Shape dough into 1-inch balls. Place 2 inches apart on prepared baking sheets. Make indentation in center of each cookie with thumb or a 1/4 teaspoon.
- Bake 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.
!While the cookies are baking, make the frosting:
- Combine the cream, brown sugar and butter in a medium saucepan over medium heat. Bring the mixture to a simmer and allow to bubble and thicken into a caramel (about 6-7 minutes - do not continuously stir or mixture will not thicken). Remove the pan from the heat and stir in the coconut and pecans. Let cool slightly.
- Fill each center of cookie with about 1 teaspoon of frosting. Melt chocolate chips and drizzle on top of the cookies. Allow to set.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love your recipes!
Thank you so much!
Kelly – when do we add the vanilla to the frosting???