Mini German Chocolate Thumbprint Cookies fudgey-brownie like thumbprint cookies with a well of German Chocolate frosting finished off with a chocolate drizzle, toasted coconut and chopped pecans.
You’ll be extra thankful on Thanksgiving with these cookies in hand.
Our family loves German Chocolate Cake, thanks to my grandpa who requested it for every one of his birthdays and special occasions. Then my husband asked me to make German Chocolate Cake Cookies, which happens to be the most popular recipe on my blog. We have German Chocolate something at least once a month. So naturally with the holidays coming up, I took my favorite cookie and made it into a thumbprint cookie. And this recipe for Mini German Chocolate Thumbprint Cookies is my FAVORITE.
And it is all because of the combination of the soft fudgey-like brownie cookie that makes this the star, top that with the best frosting ever….you have the best combo on the planet. The first time I made these, I had to bag them up right away, otherwise I would have eaten the entire batch…not kidding!
These cookies are so easy to make and they are simply adorable. Making a great addition to your holiday season. Bring out the cookies plates friends and add these to them. Your friends will be thanking you!
Enjoy these Mini German Chocolate Thumbprint Cookies – my new favorite.
- 2 sticks + 2 tablespoons of butter, softened
- ¾ cup sugar
- ⅓ cup cocoa powder
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- German Chocolate Frosting
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- ½ cup butter
- 1 teaspoon vanilla
- 1 1/3 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup melting chocolate, Ghirardelli’s is what I used
- ½ cup chopped pecans
- ¾ cup toasted coconut
Preheat the oven to 350 degrees. In a large mixing bowl or stand mixer cream the butter and sugar until creamy and smooth. Mix in cocoa powder until incorporated.
In a small mixing bowl, combine the flour, salt, baking soda, and baking powder. Add flour mixture into butter mixture until well combined. Next, roll into small balls then press an indent with your thumb in the center of each ball. I easily made the small balls by using my cookie dough scooper and then broke each scoop of dough in half, and rolled them into a smooth ball. Set cookies on the pan, 18 cookies per pan. Bake in preheated oven for 7-8 minutes. I like them cooked right at 7 minutes, to be a little more soft. Trust me it taste like a brownie this way. (Pinch of Yum also mentioned this and they weren’t kidding.) Immediately upon removing them from the oven, press the centers down again to make a more defined thumbprint for the frosting. Allow cookies to completely cool, while you make the frosting.
German Chocolate Frosting
Add evaporated milk, sugar, egg yolks, butter and vanilla to a large pan and place on stovetop over medium heat.
Stir so that it becomes well combined. Continue stirring until thickened, this takes approximately 11-12 minutes. I set my time for 11 minutes and 30 seconds, this seems to work every time.
Once thickened remove from heat and add coconut and pecans. Beat until thick enough to spread.
Place a teaspoon of frosting in the well of the cookie, repeat with remaining cookies and frosting.
Once all of the cookies are frosted. You can serve or add additional toppings.
Add ¾ cup of coconut to a pan and broil until coconut is toasted to a golden brown. Remove from oven and set aside along with some finely chopped pecans.
Melt chocolate in microwave following directions. Dip the tops of the cookies in the chocolate, making sure not to cover the entire top of the cookie, just the tip then sprinkle with toasted coconut and finely chopped pecans.
Allow chocolate to harden and cool.
Chocolate Cookies recipe adapted from Pinch of Yum Mini Chocolate Thumbprint Cookies
German Chocolate Frosting recipe from A Dash of Sanity
Don’t forget to pin this to your favorite Pinterest cookie or holiday board.