German Chocolate Cake Cookies

Do I really need to discuss the merit of joining german chocolate cake and cookies into one glorious baked treat?

Does not the name say it all?

German. Chocolate. Cake. Cookies.

Is this something you think you can handle?

I barely could.

Pecans, brown sugar and coconut on top of a chocolate cookie.

I'm not sure that it gets better than this.

Bake a batch of these and share them with a friend.... just don't skimp on the frosting or you might lose that friend.

German Chocolate Cake Cookies

Source: Peach Cobbler Murder by Joanne Fluke

Cookie Dough:

1 cup butter

1 cup milk chocolate chips

2 cups white sugar

2 eggs

½ tsp baking powder

½ tsp baking soda

½ tsp salt

2 tsp vanilla

3 cups flour

Frosting:

½ cup packed brown sugar

¾ cup packed shredded coconut

½ cup chopped pecans

¼ cup chilled butter, cut into 4 pieces

2 egg yolks

Directions:

1. Use a doubler boiler or your microwave to melt together the chocolate chips and butter.

2. In a seperate bowl, beat together the white sugar and eggs until well mixed and smooth. Slowly add the cooled chocolate mixture and continue to beat. Add the baking powder, baking soda, salt, vanilla and flour. Mix well. Cover the dough and set aside.

3. In a food processor, chop up the brown sugar and coconut until the coconut is very fine. Add the pecans a butter. Process until the butter is in small bits. Add the egg yolks and continue to process until completely incorporated. Transfer to a small bowl and refrigerate the frosting.

4. Preheat the oven to 350°F. Once the oven is heated, pat the cookie dough into 1'' balls. Place the balls on a greased cookie sheet (leave lots of room for spreading). Press down in the center of each ball to make a deep indentation.

5. Pat the chilled frosting into ½" balls and place in the indentations. Bake for 10-12 minutes. Transfer cookies to a cooling rack and allow them to completely cool before enjoying.