Best 10 Pillsbury Bake Off German Chocolate 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.

PILLSBURY BAKE OFF GERMAN CHOCOLATE COOKIES

Steps:

• In saucepan combine sugar, milk,1/2 cup butter, vanilla and egg yolks. Blend well. Cook over medium heat 10-13 minutes or until thickened, stirring frequently.
• Remove from heat, stir in coconut and pecans. Cool to room temperature.
• Reserve 1 1/4 cup frosting on the side.
• In a large bowl combine remaining frosting, cake mix, and 1/3 cup melted butter. Stir until thoroughly moistened.
• Shape dough into 1 inch balls. Refrigerate 6-8 hours for best result.
• Place dough balls 2 inches apart on ungreased cookie sheet. Make indentation in center of each ball. Fill indentation with 1/2 teaspoon of reserved frosting.
• Bake for 10-13 minutes in preheated 350 degree oven.
• Cool on cookie sheet for 5 minutes, then remove to wire rack to cool completely.
• To freeze place completely cooled cookies in tupperware container, with waxed paper between layers. To defrost place on serving tray and loosely cover with plastic wrap allowing some air flow at sides.

GERMAN CHOCOLATE CRINKLE COOKIES

Steps:

• Heat oven to 350*. Combine first 7 ingredients; blend well. Stir in nuts. Let stand 5 minutes. Drop by rounded teaspoonsful into sugar; gently toss until sugar coated. Place 2 inches apart on ungreased cookie sheet. Bake at 350* for 8 to 10 minutes. (Cookies will be soft in center.) Cool 1 minute; remove from pans. If desired, frost cookies. Combine frosting ingredients; blend until smooth. Spread on cooled cookies.

GERMAN CHOCOLATE CAKE MIX COOKIES

Steps:

• Heat oven to 350*.
• In large bowl, combine all ingredients, blend well.
• Drop dough by rounded teaspoonsful 2" apart on ungreased cookie sheet.
• (I usually use parchment paper or teflon baking sheet ).
• Bake at 350* for 8-10 minutes or until set.
• Cool 1 minute on sheet, and them remove to rack to cool completely.

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.

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.

CHERRY MALTED COOKIES (PILLSBURY BAKE-OFF WINNER)

Steps:

• Adjust oven rack to middle position, preheat to 375°F, and line two baking sheets with parchment. In a medium bowl, combine flour, brown sugar, malted milk powder, salt, cinnamon, and baking soda.
• In a large bowl, if using a hand mixer, or in the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar until soft and light, about 1-2 minutes. Add egg and continue beating until smooth, then add vanilla and cherry syrup and beat a minute more, pausing to scrape down the sides of the bowl as needed. Resume mixing on low, add flour, brown sugar, malted milk powder, salt, cinnamon, and baking soda. When fully incorporated, stir in chopped cherries.
• Drop by rounded teaspoons onto prepared baking sheets. Bake cookies one sheet at a time until puffed and just set around the edges, but still soft in the middle, about 12 minutes. Cool directly on the baking sheet until firm, then transfer to wire rack to cool.

GERMAN CHOCOLATE COOKIES

Steps:

• In medium saucepan, combine sugar, evaporated milk, 1/2 cup butter, vanilla and egg yolks. Blend well.
• Cook over medium heat 10-13 minutes (after butter melts) or until thickened- stiring constantly.
• Remove from heat, stir in pecans and coconut. Cool to room temperature.
• Reserve 1 1/4 cups topping, to use for filling later.Refrigerate.
• In a large bowl add remaining topping, cake mix and melted butter.
• Blend with mixer until thoroughly moistened.
• Shape dough into 1 inch balls and refrigerate overnight.
• Preheat oven to 350.
• Place dough balls 2 inches apart on ungreased cookie sheet.
• With thumb make an indentation in center of ball.
• Fill with 1/2 teaspoon of topping.
• Bake 10-13 minutes.
• Cool 5 minutes on cookie sheet, then remove to cool completely.

GERMAN CHOCOLATE CAKE MIX COOKIES

Steps:

• 1. Heat oven to 350°F. In large bowl, combine all ingredients blend well. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.2. Bake at 350°F. for 8 to 10 minutes or until set. Cool 1 minute remove from cookie sheets.High Altitude (above 3500 feet): Add 1/4 cup flour to dry cake mix. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 100 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 1 g 5% * Cholesterol: 10 mg 3% * Sodium: 70 mg 3% * Total Carbohydrate: 13 g 4% * Dietary Fiber: 1 g 2% * Sugars: 7 g * Protein: 1 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1 Fruit, 1 Fat or 1 Carbohydrate, 1 FatSee Cook's Note: Tips for Making Drop Cookies

WHIP-UP GERMAN CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Empty the package of cake mix into a large bowl. Combine the yogurt, sour cream and egg; stir into the cake mix until well blended. Mix in the coconut pecan frosting, coconut and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.