Soft chocolate thumbprint cookies filled with a classic German chocolate frosting filling and drizzled with chocolate. These German chocolate cookies are totally irresistible and a family favorite!
This is, hands down, one of the most requested cookie recipes from readers. I’ve been asked if I have a recipe for German chocolate cookies for years and I have finally made one that everyone in the family loves and is so easy for the kids to help with too.
We start with a super soft chocolate thumbprint cookie that is easy to work with and tastes kind of like a brownie. I wanted a cookie that was deeply chocolaty without being crumbly and held its shape when baked. After a few experiments, I finally came up with something that I really liked.
The cookie base stays soft, but doesn’t get so soft it can’t hold its structure or the filling inside. It’s just chocolaty enough without overpowering the filling and when paired together tastes almost exactly like you are having German chocolate cake in cookie form.
How to Make Chocolate Thumbprint Cookies
It’s pretty easy to make chocolate thumbprint cookies. The cookie dough is thicker than most cookie dough types, because of this, it does not need to be chilled before baking. Simply roll the dough into small balls and use the back of a spoon or your thumb to create a deep imprint into the cookie. When it bakes, the indentation may puff a bit, but you can push it back down again while the cookie is still warm, but not hot.
If you are filling the chocolate thumbprint cookies during the baking process, add the filling the last 5 minutes of baking. These German chocolate thumbprint cookies does not require the filling to be baked, so you add it in after the cookies are finished baking.
The filling gets made on the stove. It is a matter of simply mixing the ingredients in a saucepan and bringing it to a boil for a few minutes until thickened. It will seem pretty thin still, but it will thicken as it cools.
You will have some extra filling, but it is so good, you won’t have any issues using it up in other ways! I recommend stirring it into oatmeal, adding to ice cream, or even spreading on a bagel for a quick and easy treat!
- 1 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1/2 teaspoon sea salt
- 1 large egg, room tempearture
- 1 teaspoon vanilla extract
- 2 1/3 cup all-purpose flour
- 1/3 cup Dutch-process cocoa powder (can also use natural cocoa powder)
German Chocolate Filling
- 12 oz evaporated milk
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2/3 cup shredded coconut
- 2/3 cup chopped pecans
- 2 ounces melted chocolate
- Preheat the oven to 350 degrees F. Line two baking sheets with a silicone baking pat or parchment paper.
- In a stand mixer, beat the butter and sugar together until light and fluffy - about 3 minutes.
- Add in the salt, egg, and vanilla, then beat for another 3 minutes.
- Add in the flour and cocoa powder, then mix until just combined.
- Roll the dough into small 1 1/2 tablespoon balls,then use your thumb to create deep indentations in the middle of each ball. Use your fingers t press together any edges that crack.
- Bake the cookies for approximately 14 - 16 minutes, Use a small rubber spatula to transfer the cookies to ire racks to cool completely.
- While the cookies are baking, make the filling.
- In a saucepan, add together the evaporated milk, sugars, and yolk together. Stir to combine, then heat on medium.
- Stir the mixture until it begins to bubble and thicken. Remove from heat and add in the butter, vanilla, coconut, and pecans. Allow the mixture to cool until it is just warm to the touch,
- Fill the indentations of the cookies with the filling. Pack the filling in and let it mound over a bit.
- Drizzle the tops of the cookies with the melted chocolate and allow to cool until the chocolate is hardened.
- Store in airtight containers for up to 5 days.
Serving Size:1 cookie
Amount Per Serving:Calories: 96