Prep Time: 15 minutes | Cook Time: 10 minutes | Yield: 24 cookies
These cookies are super soft and chewy, topped with gooey caramel topping and some chocolate drizzle. Such incredible cookies – delicious, perfectly sweet, and an easy fix.
Ingredients
For Brownie Cookies:
8 oz semisweet chocolate- chopped
2 tablespoons unsalted butter (room temperature)
2 eggs
½ cup + 2 Tbsp granulated sugar
½ teaspoon vanilla extract
½ cup all-purpose flour
¼ teaspoon baking powder
For German Chocolate Topping:
1 cup evaporated milk
1 cup of sugar
3 egg yolks
½ cup butter-softened
1 tsp. vanilla
1⅓ cup sweetened shredded coconut-toasted
11/4 cup chopped pecans-toasted
5 oz. melted chocolate- for drizzle
How to make German Chocolate Brownie Cookies
To make the cookies:
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Using a parchment paper, line two large baking sheets and set aside.
Step 3: In a heatproof bowl, add the butter and 8 oz. semisweet chocolate. Melt over a saucepan of barely simmering water while occasionally stirring until smooth.
Step 4: In a medium bowl, combine the eggs, vanilla, and granulated sugar.
Step 5: Whisk in a bowl the flour and baking powder.
Step 6: Stir in the cooled melted chocolate mixture into the egg mixture until incorporated.
Step 7: Gradually add in the flour mixture. Mix until combined. You can leave the batter in the fridge if the batter turns out too thin to scoop out.
Step 8: On the prepared baking sheets, scoop about half a tbsp of batter 2-inches apart to give the cookies space to flatten while baking.
Step 9: Place inside the preheated oven and bake for about 10 minutes or until firm on the outside. Do not overbake.
To make the topping:
Step 1: In a large saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook on a stovetop for about 12 minutes over medium heat, stirring until the mixture has thickened.
Step 2: Remove from the heat and immediately stir in the vanilla, toasted coconut, and pecans. Allow the mixture to cool. Enough to spread over the cookies.
Step 3: Once the cookies are cooled, spread the topping and drizzle with melted chocolate.
Step 4: Store in an airtight container and place in the fridge.
Ingredients
- For Brownie Cookies:
- 8 oz semisweet chocolate- chopped
- 2 tablespoons unsalted butter (room temperature)
- 2 eggs
- ½ cup + 2 Tbsp granulated sugar
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- For German Chocolate Topping:
- 1 cup evaporated milk
- 1 cup of sugar
- 3 egg yolks
- ½ cup butter-softened
- 1 tsp. vanilla
- 1⅓ cup sweetened shredded coconut-toasted
- 11/4 cup chopped pecans-toasted
- 5 oz. melted chocolate- for drizzle
Instructions
To make the cookies:
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Using a parchment paper, line two large baking sheets and set aside.
Step 3: In a heatproof bowl, add the butter and 8 oz. semisweet chocolate. Melt over a saucepan of barely simmering water while occasionally stirring until smooth.
Step 4: In a medium bowl, combine the eggs, vanilla, and granulated sugar.
Step 5: Whisk in a bowl the flour and baking powder.
Step 6: Stir in the cooled melted chocolate mixture into the egg mixture until incorporated.
Step 7: Gradually add in the flour mixture. Mix until combined. You can leave the batter in the fridge if the batter turns out too thin to scoop out.
Step 8: On the prepared baking sheets, scoop about half a tbsp of batter 2-inches apart to give the cookies space to flatten while baking.
Step 9: Place inside the preheated oven and bake for about 10 minutes or until firm on the outside. Do not overbake.
To make the topping:
Step 1: In a large saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook on a stovetop for about 12 minutes over medium heat, stirring until the mixture has thickened.
Step 2: Remove from the heat and immediately stir in the vanilla, toasted coconut, and pecans. Allow the mixture to cool. Enough to spread over the cookies.
Step 3: Once the cookies are cooled, spread the topping and drizzle with melted chocolate.
Step 4: Store in an airtight container and place in the fridge.
