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If you’re looking for a festive cookie for the holiday, you’ve found it! I made these cookies for Christmas last year and everyone raved about them. These chocolate cookies are small, almost bite-sized, yet are overloaded with goodies and have an explosion of flavor. And don’t worry, if you have an allergy issue in your household, just omit that item and add a little extra of something else.

Recipe: Overloaded German Chocolate Thumbprint Cookies

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Yield: 48

Recipe: Overloaded German Chocolate Thumbprint Cookies

Ingredients

    Cookies
  • 1/2 c semisweet chocolate chips
  • 1 T shortening
  • 1/2 c butter, softened
  • 3/4 c sugar
  • 1 egg
  • 1 T strong brewed coffee
  • 1 tsp vanilla extract
  • 2 c all-purpose flour
  • 1 T cocoa
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Filling
  • 3/4 c flaked coconut, toasted
  • 3/4 c chopped pecans, toasted
  • 1 tsp vanilla extract
  • 5 T sweetened condensed milk
  • Chocolate Drizzle
  • 1/2 c white chocolate chips
  • 1 T shortening

Instructions

  1. Melt 1/2 cup chocolate chips and 1 tablespoon shortening in the microwave in 20 second intervals, stirring until smooth (do not overcook). Set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, coffee, vanilla, and melted chocolate.
  3. Combine the flour, cocoa, baking powder, and salt. Gradually add the flour mixture to the creamed mixture, stirring between each addition.
  4. Roll into 1-inch balls and place 2 inches apart on greased baking sheet. Using the tip of your thumb, make a deep indentation into the center of each cookie.
  5. Bake at 350 degrees for 6-8 minutes or until firm. Remove to wire rack and cool completely.
  6. For the filling (while cookies are baking), combine the coconut, pecans, and vanilla. Stir in enough sweetened condensed milk to form a still mixture. Fill baked (but cooled) cookies with 1 rounded teaspoon of filling mixture.
  7. Melt 1/2 cup chocolate chips and 1 tablespoon shortening in the microwave in 20 second intervals, stirring until smooth (do not overcook). Drizzle over cookies. Once chocolate has set, store cookies in an air-tight container.

Notes

Make sure you don't overcook the chocolate mixture. Stir well in between each cook cycle. Once it is completely melted, it's ready! Instead of the chocolate chip / shortening mixture, you can use candy melts (from Michael's).

Be sure you don't burn the coconut or pecans while toasting in the oven. They toast quickly and will be ruined if burned.

For the chocolate drizzle, you can use white chocolate or milk chocolate. I used white chocolate to make them prettier.

http://healthifiedmom.com/605/recipe-overloaded-german-chocolate-thumbprint-cookies/

This recipe was adapted from one I found in a magazine but I’m not sure which one. If you see it, let me know so I can give proper credit.

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6 Responses to Recipe: Overloaded German Chocolate Thumbprint Cookies

  1. ruthie1019 says:

    i would love to try this, they look delicious, 

  2. Mama-Jen says:

    Thanks! I hope you get to try them. :)

  3. Reklama says:

    Looks very delicious!

  4. Howmanac says:

    This is an amazing cookie! I have made a similar recipe from Taste of Home found two years ago.
     

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