You guys. It’s #Choctoberfest and I couldn’t be happier to be sharing a chocolate recipe today.
My coworkers couldn’t be happier either because they were the recipients of this treat. My parents too. And our local firemen. For a minute there I thought there would be some words over these cookies when the coworkers wanted more.
I literally had to take them away, put them on individual plates and pass them out to make everyone happy. Over a super, simple cookie recipe. Those are the best kind!
The cookie base comes from a cake mix. You heard me. A cake mix. For such a simple recipe, this method is one of my favorites for quick and tasty cookies.
And the icing is a traditional German Chocolate Icing only made into a small batch. My Aunt Jovita used to make German Chocolate Cakes for all our family get togethers. That cake always intimidated me because I knew I couldn’t make one like it but I loved eating it. So when #Choctoberfest came up, I immediately knew I wanted to try my hand at making something with German Chocolate. Lo and behold I was reading a book and the main character mentioned German Chocolate Cookies and boom I had my vision for #Choctoberfest.
I usually like my cookies a little crunchier (apparently I’m in the minority) but the longer these sit, the softer the cookie gets. And according to my taste testers – that’s a great thing! These cookies may just be on my Thanksgiving menu.
Thanks to Imperial Sugar for setting me up with enough sugar to last me through the holidays! They also set me up with an apron and a silpat which takes the place of parchment paper in baking. Score!
Serves 1 Cookie
Traditional German Chocolate Frosting on a chocolatey cookie.
5 minsPrep Time
48 minsCook Time
53 minsTotal Time
- 1 - 15.25 box Devil's Food Cake Mix
- 2 large eggs
- 1/2 c canola oil
- 1/2 c unsweetened chocolate chips
- 2 egg yolks
- 1 - 5 oz can evaporated milk
- 1 tsp vanilla
- 3/4 c sugar
- 6 Tbsp butter
- 1 1/3 c sweetened flake coconut
- 3/4 c chopped pecans
- Semisweet chocolate chips for drizzling
- For Cookies:
- Preheat oven to 350 degrees.
- In a medium mixing bowl, add cake mix, eggs, and oil. With an electric mixer, beat mixture until combined.
- Fold in chocolate chips.
- On a silpat or parchment lined baking sheet, use a tablespoon cookie scoop and scoop cookie dough onto pan.
- Bake for 8-11 minutes.
- Remove from oven and let cool.
- Icing instructions:
- In a medium saucepan, add egg yolks, milk and vanilla. Whisk together to combine.
- Add in sugar and butter to saucepan. Cook on medium heat, stirring constantly, until thickened or golden brown, about 12 minutes.
- Remove from heat and add coconut and pecans. Stir to combine.
- Cool to desired consistency then spread on cookies.
- Optional: melt chocolate chips and drizzle on icing.
Don’t forget to sign up for the great prize giveaway for #Choctoberfest!
Enter now to win the #Choctoberfest 2016 prize pack! A winner will be picked at random on Saturday, Oct. 22, so enter by next Friday to make sure your name is in the drawing: