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Award-Winning German Chocolate “Cake” Sandwich Cookies

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Award Winning German Chocolate Cake Sandwich Cookies

I think I need a new career. Anybody want to hire a recipe developer (with multimedia degree and can do food photography)? So far in my life, I entered three contests and won all three. Two of them I didn’t even test. That’s what they do on The Next Iron Chef, right? Anyway, these German Chocolate “Cake” Sandwich Cookies took first place out of 17 entries last week in a local cookie contest. The chewy chocolate coconut pecan cookies are a home run alone but pair them with coconut pecan filling? Grand slam.

My coworker texted me about the cookie contest posted in the newspaper, the same paper as the cupcake contest. Already I had ideas forming in my head, the first thing being a sandwich cookie. My first reaction was a brownie cookie with either caramel or marshmallow filling. Then I went to a smores sandwich cookie. I was all set on the smores one but then was worried about the toasted marshmallow staying fresh. I’m not sure when it happened, but I decided on these German Chocolate “Cake” Sandwich Cookies (the cake is in quotes because the cookies are actually chewy). All I had to do was drop off a dozen the morning of the deadline.


Award Winning German Chocolate Cake Sandwich Cookies

Although I had the opportunity to enter two recipes and increase my chances of winning, my heart wasn’t set on two. You know how you have that nagging feeling in your gut? I couldn’t bring myself to concentrate on two. Was I being crazy for turning down another entry? My friend quoted to me “Do one thing and do it well.” I knew I was stretched for time because I cram everything into the weekend, which this particular weekend consisted of 5 photo shoots and shopping at Walmart 40 minutes away for essentials. I didn’t even have time to test the recipe, which was ok since I made them over the summer (minus the ice cream part) baked the cookies and made the filling Sunday night. Except I had to run to the store since I bought the wrong kind of canned milk. Then I stopped. Now what? Will my cookies get soggy if I assemble them now? Should I put them together in the morning? Do I need to assemble them now so the filling hardens and “glues” the cookies together? I assembled them Monday morning and packed them into freezer bags. The container I was originally going to use was too small, so the lady at the desk was probably thinking I’m crazy when I showed up with two freezer bags inside a shallow cardboard box.


Award Winning German Chocolate Cake Sandwich Cookies

Tuesday rolled around, and no phone call. They printed in the article that they would contact the winner Tuesday. I accepted that I lost and was anxious to see who won. Thursday afternoon I’m getting ready to go to lunch when I saw “Unknown” calling my phone. When the newspaper called me back in April, it came up “Unknown”. Hmm maybe they were calling to tell me I was in the top 5 (who would also be published)? Turns out they were swamped the past two days and didn’t get a chance to call me. I guess newspapers miss their deadlines too. I’m terrible at reacting by the way. The guy was probably wondering why I wasn’t more excited.


Award Winning German Chocolate Cake Sandwich Cookies

So here we are with these Award Winning German Chocolate “Cake” Sandwich Cookies. I have such a terrible time baking cookies because they spread so much. I think with my prize money, I’m going to buy high-quality cookie sheets and butter (I already bought my stand mixer). Oh and in case you’re wondering, I used German chocolate, which is 48% chocolate. I wanted the cookies to be as authentic as possible. However, you can substitute semisweet chocolate.

Award-Winning German Chocolate "Cake" Sandwich Cookies

Yield: 21 sandwich cookies

Ingredients

  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 4 ounces German chocolate, chopped into small chunks
  • 1 cup sweetened flaked coconut
  • 1 cup pecans, chopped

Filling

  • 14 ounces sweetened condensed milk
  • 2 egg yolks
  • 1/2 cup (1 stick) unsalted butter, cut into tablespoons
  • 1 teaspoon vanilla extract
  • 1 1/3 cup sweetened flaked coconut
  • 1 cup pecans, chopped

Instructions

  1. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  2. In another large bowl, cream together the butter and both sugars until light and fluffy, about 2-3 minutes.
  3. Beat in the vanilla and eggs.Gradually beat in the flour mixture until combined. Stir in the chocolate, coconut, and pecans. Chill in the refrigerator for at least 30 minutes.
  4. Once the dough is chilled, line 4 cookie sheets with parchment paper.* Roll the dough into 1 1/2-inch balls (I used #40 scoop) and place onto cookie sheets. Chill for at least 15 minutes.
  5. While the dough is chilling, preheat oven to 375F. Bake the cookies 10-12 minutes or until firm on the edges. Let cool on the sheets for a few minutes before removing to cooling racks to cool completely.
  6. While the cookies are cooling, make the filling: In a medium saucepan, heat the milk, yolks, and butter until the butter melts. Whisk often because the mixture burns easily.
  7. Once the butter melts, heat the mixture until it bubbles, whisking constantly. Cook a few more minutes until thickened. Remove from the heat and whisk in vanilla, coconut, and pecans. Let cool completely.
  8. Once everything is cool, assemble the cookies: Place a spoonful or two of filling onto one cookie and top with another cookie. Repeat with the remaining cookies. Store in an airtight container.

Notes

*If you don't have enough cookie sheets, let them cool between each use.

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipesAll recipes are tested in a U.S. kitchen with U.S. ingredients at normal elevation using a conventional gas oven. Results may vary.

© Carla Cardello
 
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Reader Interactions

Comments

    • Carla says

      Oh thanks for the recommendation! I have no clue what I was going to get haha I have Walmart silicone mats, but I notice I get better cookies with parchment paper. Will Silpat result in great cookies (I’m assuming yes since you suggested them)?

      Reply

  3. Ginny says

    Congrats, Carla! I am glad to see you feeling good about yourself and enjoying a success you deserve! Now… on to the cookies — they look amazing. It doesn’t hurt that German chocolate is my all time favorite. Fabulous photos, fabulous cookie – you should be proud!

    Reply

  4. Renee says

    Wonderful cookies and WOW at the photos. I aspire to be able to take photos like that one day.

    My brother’s favorite cake is German chocolate. I really should make these cookies for him. I bet he would love them and they would be gone in a flash.

    Reply

  7. Susan says

    Congratulations Carla! I’m so happy for you! Always go with your gut and keep on entering these contests! I can’t wait to see what you get with your money, but I agree with what Jessica suggests.

    Reply

  12. Nancy @ gottagetbaked says

    Wahoo, congratulations, Carla! I’m thrilled for you and not surprised at all because you are a phenomenal baker and these are phenomenal cookies. Every time I come here I’m drooling! I loved getting a glimpse inside your thought pattern and your process of baking/dropping off the cookies. That sounded like a frenzied glimpse inside my own tortured skull ;)

    Reply

  13. Sarah | Shine Food says

    Stop the presses! My search for the best, most over-the-top life-changing cookie can now come to close. These are a sight to behold!

    We’re celebrating holiday recipes on the Shine Supper Club this month and this would be a lovely contribution. I hope you’ll join us!

    Reply

  14. Susan Taylor says

    Oh…..yum! What is better than chocolate and coconut? This was my dad’s favorite cake–his birthday cake–and now I can make these and share (if I want to!) with friends. Maybe not……!

    Reply

  16. Anita at Hungry Couple says

    Way to go!!! And what fun to actually get prize money to spend. I’m assuming it’s not enough to retire with, though… ;) The cookies look absolutely amazing so it’s pretty easy to imagine why they’d win. Onto the next contest!

    Reply

  22. Lorrie says

    They look great! I won a state fair contest for apple butter with over 100+ entries, so I know how you feel. Pretty fantastic! One question…is the German chocolate unsweetened or sweet?

    Reply

  23. Esther says

    Grand slam indeed. I look at the photos and feel like fainting, in ecstasy. Looks absolutely gorgeous and delicious. What more do i say except i cant wait to try making these at home :) thanks for sharing.

    Reply

  26. Jessica says

    These were amazing! I actually dipped half of each sandwhich in some leftover melted german chocolate and it was the perfect extra bit of richness. Not to mention the extra texture from the chcolate once it hardened!

    Out of curiosity, I wonder if you could substitute some of the butter for coconut oil? The flavor of coconut oil would not be out of place in these, and it would be a good way to make at least the cookie bit somewhat healthier…(I just don’t have enough baking experience, and I’d be afraid to experiment too much myself.)

    Reply

    • Carla says

      Hi Jessica,

      Glad to hear the cookies were a hit! Love the idea of dipping into leftover chocolate. To be honest, I don’t have any experience working with coconut oil. After doing some quick research, it looks like it can be substituted one-to-one ratio (in other words, 1 cup butter = 1 cup solid coconut oil). Again, I cannot vouch if this substitute will work. Let me know if you decide to try it!

      Reply

  27. Carolyn McCartney says

    Butter is what makes cookies spread so much. I have the same problem with Chocolate Chip Cookies made with butter. Try substituting Butter Flavored Crisco for the butter, all or half, and you should have better results.

    Reply

      • Damon says

        Heya! I made these over the weekend and they were awesome! I found that softening the butter more than melting (so it’s semisolid) really helps with spreading — mine were pretty poofy!

        I’ve also noticed that your frosting recipe is basically true to the one on the German’s box – except you use condensed milk rather than the evaporated milk they call for — I went with evaporated, since I have it on hand more often than not…what is the taste difference between frostings made with the two different types of milk?

        Reply

        • Carla says

          Sweetened condensed milk has more sugar than evaporated milk and is a bit thicker. You probably noticed on the recipe you used, there was sugar in addition to evaporated milk.

          Reply

          • Damon says

            Ah, completely forgot the sugar bit — i’ve gotta try the frosting with condensed milk and no sugar and see how it works…thanks!

  29. BakerMom says

    I made these last night. Delicious! But I have some questions. I rolled the dough into 1″ balls but when they baked up they still stayed pretty high, not flatter like in your pictures. Also, the recipe made something like 78 individual cookies, way more than you indicate. Any advice about these 2 issues? Thanks.

    Reply

    • Carla says

      Wow that’s a lot of extra cookies! Wish I knew why, but because I wasn’t in the kitchen with you, I don’t know. Sorry I can’t help more.

      Reply

    • Mamanana says

      BakerMom is right. The recipe makes about 70 individual cookies (if the dough is rolled into 1″ balls and not larger) which yields 35 cookie sandwiches. Perhaps Carla rolls hers larger than ours. And that many is okay with me; lots to enjoy and share. Also, regarding the spreading of the cookies, mine actually varied on the same cookie sheet – some spread out more than others on the same pan during the same baking period. Figure that one out. I did chill them before shaping, and before baking. Whatever! They are terrific!!

      Reply

  30. katie says

    Thank you so much for a great recipe. I made these into ice cream cookie sandwiches and they were AMAZING. This recipe may get me out of ever having to make another layer cake again in my life. For that, I am eternally grateful. I loathe making them, and my husband requests a German Chocolate Cake each year for his birthday. It always tastes delicious, but is a lopsided disaster- and is usually kind of embarrassing to bring to my in-laws for dinner. I hope its these cookies from here on out!!

    Reply

  31. Jaclyn says

    I made these cookies this afternoon, except I did not do the filling because I felt it would be too sweet. Still, these cookies are delish!

    Reply

  32. Silver says

    Hi Carla,

    I just wanted to say a million thanks for this recipe — it was a HUGE HIT at a friend’s Oktoberfest party last month. They disappeared so quickly, I didn’t even get to enjoy one myself! Luckily, I had stashed a couple at home for my husband and I to enjoy the next day.

    This recipe created a cookie that rivals anything I’ve ever tasted from a high-end bakery. I plan to use it again and again. So glad I found your website!

    Do you think these cookies would ship well? I live in Hawaii and want to send some to my mom and mom-in-law (German Chocolate Cake is the favorite of both of them) on the mainland.

    Reply

    • Carla says

      Yay! Glad to hear about the huge success :) I know the cookies on their own mail well (as I mailed them to a friend), but I’m not sure about the filling. If you mail it overnight or even in two days, you can probably do it.

      Reply

      • Silver says

        Thanks for replying. The cookies without the filling definitely hold their own, so maybe it’ll be enough until I can blow them away with the full-on version in person. :)

        Reply

  33. Robin says

    OMG these cookies are SICK! And I mean that in the best possible way. I just baked them up for our cookie swap tomorrow and they are even better than I hoped for. Thank you so much for an amazing cookie!

    Reply

  34. Carol says

    Made these tonight at the insistence of my husband wanting german chocolate cookies. So far everyone has loved them. Thanks for the recipe!

    Reply

  35. Cristina says

    I had some leftover German chocolate cake frosting from a coconut cake I’d made for my husband’s birthday, and it was just sitting in the fridge taking up space as Christmas approached. I was in need of a cookie recipe to use it in, but kept coming across the ones that used box mix and then miraculously found yours after much searching. Man on man, soooo good! The filling I’d made already was from an identical filling recipe, and I followed the instructions for the cookie itself to a T. So darn good, it was like angels descended from heaven and presented me with your perfect recipe! The cookies were HUGE, so next year for Christmas I plan on making them more petite so I can give more than 2 away on each plate of cookies I gift to neighbors and friends. Thank you so much for the divine recipe!

    Reply

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