Fudgey German Chocolate Sandwich Cookies Recipe 
Online Cookie Recipes

 

Fudgey German Chocolate Sandwich Cookies

3/4 teaspoon baking soda
1-1/2 cups sugar
2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/4 teaspoon salt
COCONUT AND PECAN FILLING (recipe follows)
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup finely chopped pecans
3/4 cup (1-1/2 sticks) butter or margarine, softened
Directions:
1. Heat oven to 350F. Combine flour, sugar, butter, cocoa, baking soda, salt, eggs, milk and vanilla in large bowl. Beat at medium speed of mixer until blended (batter will be stiff). Stir in pecans.

2. Shape batter into 1-1/4 inch balls. Place on ungreased cookie sheet; flatten slightly.

3. Bake 9 to 11 minutes or until almost set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Spread about 1 heaping tablespoon COCONUT AND PECAN FILLING onto bottom of one cookie. Top with second cookie to make sandwich. Serve warm or at room temperature. About 17 sandwich cookies.

Note: Cookies can be reheated in microwave. Microwave at HIGH (100%) 10 seconds or until filling is warm.

COCONUT AND PECAN FILLING

1/2 cup (1 stick) butter or margarine
1/2 cup packed light brown sugar
1/4 cup light corn syrup
1 cup MOUNDS Sweetened Coconut Flakes, toasted
1 cup finely chopped pecans
1 teaspoon vanilla extract

Melt butter in medium saucepan over medium heat; add brown sugar and corn syrup. Stir constantly, until thick and bubbly. Remove from heat; stir in coconut, pecans and vanilla. Use warm. About 2 cups filling.

* To toast coconut: Heat oven to 350F. Spread coconut in even layer on baking sheet. Bake 6 to 8 minutes, stirring occasionally, until golden.

 




Back to Cookie Recipes

Everyday Cooking Home         Razzle Dazzle Recipes

Copyright 2002 - 2012
That's My Home