German Chocolate Thumbprint Cookies

These German Chocolate Thumbprint Cookies are chewy chocolate cookies with a delicious white chocolate and coconut pecan centre.  These will fly off your cookie plate!

Welcome back to the last day of my Christmas Cookie Week!  Over the last few days I have shared 4 delicious Christmas cookie recipes that you can make this holiday season.  I hope you’ve left feeling inspired to turn on some holiday music and get baking!

So far I have made Christmas Oat Drops, The Most Chocolatey Hot Chocolate Cookie, Fruitcake Shortbread Squares, Cranberry Orange Brown Sugar Shortbread, and today I’m sharing the recipe for these German Chocolate Thumbprint Cookies.  That’s A LOT of deliciousness!

Christmas Cookie Exchange Recipes

And all great recipes for a cookie exchange with friends and family…

Christmas Cookie Exchange

And also great for gift giving!

Christmas Cookie Exchange Recipes-1

Today’s recipe for German Chocolate Cookies is a must-make!  Let me tell you about these cookies…the chocolate cookie is the most chocolatey ever.  It’s definitely my go-to recipe for chocolate cookies.  In fact, I also used this recipe for my Most Chocolatey Hot Chocolate Cookies. But these German Chocolate Cookies have a delicious white chocolate coconut pecan centre.  Yes, seriously.  They are SO good, I can’t even begin to tell you how delicious they are.  I hope you try them!

A Cookie Baking Tip for you!

If you double the chocolate cookie recipe, you can make one batch of these German Chocolate Cookies and one batch of Hot Chocolate Cookies!

German Chocolate Thumbprint Cookies

German Chocolate Thumbprint Cookies

Enjoy!

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German Chocolate Thumbprint Cookies


  • Author: Jo-Anna Rooney
  • Yield: 40 bite sized cookies

Description

These German Chocolate Thumbprint Cookies are chewy chocolate cookies with a delicious white chocolate and coconut pecan centre.  These will fly off your cookie plate!


Ingredients

White Chocolate Coconut Pecan Centre:

  • 100 g of white Baker’s chocolate (~ 3 1/2 ounces)
  • 3 tbsp heavy (whipping) cream
  • 1/2 tsp vanilla
  • 1/4 sweetened, shredded coconut
  • 3 tbsp chopped pecans

Chocolate Cookie:

  • 1/2 cup butter, at room temperature
  • 1 1/2 cups (12 oz) semi sweet chocolate chips
  • 1 1/2 cups flour
  • 1/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cup brown sugar, lightly packed
  • 3 eggs
  • 1 1/2 tsp vanilla

Instructions

White Chocolate Coconut Pecan Centre:

  1. Using the double boiler method, melt the white chocolate.  To do this I create a double boiler by putting a heatproof bowl over a saucepan of gently simmering water (making sure that the bowl and pan fit together snug).  This ensures that the mixture doesn’t burn.  Then add the white chocolate to the heatproof bowl and melt it there.
  2. Then stir in the whipping cream and vanilla, making a smooth mixture.
  3. Stir in the coconut and chopped pecans.
  4. Set it aside to cool slightly.

German Chocolate Cookie Base:

  1. Using the double boiler method, melt the butter and chocolate into a smooth mixture. Once it’s melted and mixed together, set it aside to cool slightly.
  2. In a separate bowl sift together the flour, cocoa powder, baking powder and salt.
  3. Using a mixer, mix together the eggs, brown sugar and vanilla.  Beat for about 3 minutes.
  4. Add the chocolate mix to the sugar mix and combine.
  5. Slowly add the flour to the batter and mix well.
  6. Refrigerate the batter for at least 1 hour.  You can even leave it in the fridge overnight.
  7. When you are ready to bake the cookies, preheat your oven to 350 degrees.

Putting it all together:

  1. Make 1 inch cookie dough balls, and slightly flatten them, then press an indent in the centre of the dough…refer to the picture below.
  2. Space the cookies at least 1 1/2 inches apart on a cookie sheet.
  3. Bake for 10 minutes.
  4. Once the cookies are done baking, remove them from the oven and press in the indent once again using your thumb or a small spoon.  You will notice that the centres rise slightly during baking, but you need the indent for the filling.
  5. Let the cookies cool for about 5 minutes.
  6. Then fill each centre with 1 tsp of the white chocolate mix.
  7. Let cool completely and enjoy!

Notes

These cookies freeze well.

Make sure to check out all my delicious cookie recipes from Christmas Cookie week!

Christmas Cookie Exchange

Snowball Cookies  //  Fruitcake Shortbread Squares  //  Christmas Oat Drops  //  German Chocolate Cookies  //  Cranberry Orange Brown Sugar Shortbread  //  Hot Chocolate Cookies

 

Merry Christmas!

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