Best 3 German Chocolate Thumbprint Cookies Recipes

GERMAN CHOCOLATE THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolk. Blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly. Stir frequently. Stir in coconut and pecans. Remove from heat and cool to room temperature.
• Reserve 1 1/4 cups of the topping mixture and set aside. In a large bowl, combine cake mix, melted butter and remaining topping mixture. Stir by hand until thoroughly moistened. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Using your finger, make an indention in center of each ball. Fill each indention with 1/2 teaspoon of reserved topping.
• Bake for 10 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

GERMAN CHOCOLATE THUMBPRINT COOKIES

Steps:

• In a large heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Stir in the coconut, pecans and vanilla. Set aside 1-1/4 cups for topping., In a large bowl, combine the cake mix, flour, melted butter and remaining coconut mixture. Cover and refrigerate for at least 1 hour., Shape dough into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill each cookie with a teaspoonful of reserved topping., Bake at 350° for 10-12 minutes or until set. Let stand for 2 minutes before removing to wire racks to cool. Store in an airtight container.

GERMAN CHOCOLATE THUMBPRINT COOKIES

Steps:

• In heavy 2-quart saucepan, combine sugar, evaporated milk, 1/2 cup butter, vanilla and egg yolks blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly, stirring frequently. Remove from heat. Stir in coconut and pecans. Cool to room temperature.Reserve 1 1/4 cups of the topping mixture set aside. In large bowl, combine cookie ingredients and remaining topping mixture stir by hand until thoroughly moistened. Cover with plastic wrap refrigerate 30 minutes for easier handling.Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb, make an indentation in center of each ball. Fill each indentation with rounded 1/2 teaspoon reserved topping mixture.Bake at 350°F. for 10 to 13 minutes or until set. Cool 5 minutes remove from cookie sheets. Cool completely.HIGH ALTITUDE - Above 3,500 feet: Add 1/2 cup flour to dry cake mix. Bake as directed above.Nutrition Per Serving (1 cookie): Calories 110 Protein 1g Carbohydrate 12g Fat 6g Sodium 65mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.