German chocolate cookies came into my life during the beginning of a pretty tough time. I remember one of my mom’s co-workers sending a batch of cookies and the recipe home with her in the midst of more than I can remember doctor appointments. She wanted to give me something that would make me feel better. Something capable of providing comfort, even if just for a moment.
And they did.
Her german chocolate cookies soon became the favorite treat in my circle of friends. That is, until I lost the recipe during a move. I even scoured the internet over and over again looking for something similar, but I always ended up with less than perfect cookies. Gah! I had given up hope when the recipe popped up out of nowhere! No joke, dudes.
It’s funny how things have a way of working out. I found the recipe for my absolute favorite cookie in the entire world at the right moment and now I can hand it over to one of my friends who could use a little comfort herself. Sure, it’s just a recipe for german chocolate cookies, but they have a way of making people smile.
And we all know smiles are contagious.
PS- This is sponsored, but you already knew that. ?
GERMAN CHOCOLATE COOKIE INGREDIENTS
- 1 Tub Cool Whip
- 1 Egg
- 1 Box German Chocolate Cake Mix
- 1/2 c Flour
- 1 tsp Vanilla
- Powdered Sugar, for rolling
Add the ingredients (except the powdered sugar) to the cake mix and prepare to get dirty. You think I’m joking? Pssshh… you better wash your hands and roll up your sleeves for this one!
For real. Roll up your sleeves.
As someone who has mixed in the Cool Whip with her hands, a stand mixer, and a spoon, I can expertly say I prefer using a pastry blender. Why? Using your hands is SUCH A MESS. A stand mixer will only get you halfway there because the batter gets thick in record speed. A spoon… who uses a spoon anymore? No, really, who still uses a spoon?
I think a pastry blender mushes the dry mix into the Cool Whip the best, but I almost guarantee you will end up with your hands in the goodies until you figure out your own mixing groove.
Use a cookie scoop to form the balls because bigger is not better in this situation. (That’s what she said!)
Next, roll the cookie ball in powdered sugar before baking at 350 for 15 minutes.
Note- The recipe says 15-18 minutes but 15 has always been my perfect cookie time.
GERMAN CHOCOLATE FROSTING INGREDIENTS
- 1 can Evaporated Milk
- 3/4 c Butter
- 1.5 c Pecans
- 2 1/3 c Shredded Coconut
- 4 Egg Yolks
- 1.5 c Sugar
- 1.5 tsp Vanilla
Mix everything in a saucepan and bring it to a boil over medium heat. Once you have brought the pan to a boil, reduce to low heat and cook for 15-20 minutes. Be sure to stir frequently because you will cry giant, salty tears if the frosting burns.
I recommend letting it cool all the way before frosting the cookies because the frosting is OMG yum when it has cooled. Trust me.
I know you won’t listen to that tip so go on with your bad self and sneak a taste early!
When the frosting has cooled down, I use my silicone spreader to frost the cookies because it is sort of amazing. By sort of, I mean it’s at the top of my list of favorite kitchen utensils. I use the crap out of it!
But I digress…
I don’t care how you enjoy your german chocolate cookies as long as you recognize how flipping amazing they are. You can frost them, eat them plain, or take a spoon to the frosting. And kudos if you come back to tell me how in love you are!
Oh! And don’t forget to PIN ME!
Do you remember how I mentioned the contest from Good Cook in my paleo beef stroganoff recipe? Good. Here is the drawer of must haves I put together for this event. I will even explain why my drawer is the best drawer EVA!
TOOLS IN MY DRAWER
- Measuring Spoon– (Used in recipe.) Everyone needs a measuring spoon, and this one saves you space because you don’t need multiple sizes.
- Egg Separator– (Used in recipe.) I cook with a TON of eggs and prefer to not spend oodles of time separating eggs. Ain’t nobody got time for that!
- Pastry Blender– (Used in recipe.) Because everyone deserves one tool that makes them feel like a real baker.
- Silicone Spreader– (Used in recipe.) I use it ALL THE TIME. Seriously, you need one if you bake at home.
- Silicone Spatula– (Used in recipe.) A spatula is sort of like the pepper in your spice cupboard… you need it.
- Measuring cup (1 cup)- (Used in recipe.) Very important. Must have. Every homeowner should have one. Unless your house doesn’t have a kitchen.
- Measuring cup (2 cup)- (Used in recipe.) I prefer both sizes so I can use one for dry and the other for wet when I whip up a recipe.
- Knife– Once college is over, you should definitely trade your dollar store knives for something nice.
- Ice cream Scoop– Because who doesn’t eat ice cream? Duh!
- Locking tongs– I LOVE my tongs. I use them for marinating, browning, grilling, ev-ver-ry-thing.
- Salad Tongs– We eat a butt-ton of salad so salad tongs are required.
- Pizza Cutter– We eat whatever is larger than a butt-ton of pizza so yeah, this is my life line.
- Rolling Pin– Bakers everywhere know the value of a rolling pin.
- Folding grater– I cook a lot from scratch so I save a little cashola by chopping and grating things myself. The struggle of a clean eater is intense. <Cue the violins!>
- Spaghetti Server– And finally, I thought about this one for a while. A turner is a valuable tool, but so is a spoon. Hmmm… So, I decided on the spaghetti server because it can act like a spoon and still do the spaghetti thing. Does that make sense? Maybe?
I’m guess you love my drawer, right? I mean… c’mon, you know it’s pretty freaking amazing. In the rare instance that you don’t pick my drawer for the Build Your Kitchen Drawer contest, you can look for the above picture when you are shopping around the Good Cook site. Just click on ‘add me’ and that item will be added to your drawer. Easy peasy.
Don’t forget everything on the Good Cook site will be 25% off during the contest. That means you can either enter to win an instant prize, additional discounts, or play it safe with 25% off. The choice is yours.