Cupcakes for cookie lovers! Ooey, gooey, and chewy, these German Chocolate Cookie Cups are the perfect treat to include in any holiday celebration!
Someone pinch me, I think I’ve died and gone to chocolate coconut heaven.
I love how constantly evolving food is. Seriously, how did we go from clubbing our animal dinner/eating it raw –> rock hard fruitcake –> science-d up cookie cups that double as a vessel for the tastiest German chocolate frosting EVER?
Change is good. And so are these flippin’ cookies.
This one’s gonna be short and sweet, since that’s about all Monday’s are good for, anyway.
Unless they’re filled with cookies, of course.
This is my third Christmas season blogging, and my third Sweetest Season Cookie Week – and I wouldn’t have it any other way! Last year, I only got to fit in one recipe. In 2014, though, I had an awful lot to bake about apparently, stuffing your faces with a week’s worth of cookies.
Guess what? It’s ’bout to be 2014 again.
And what better way to kick it all off than with a face full of chocolate?
- ¾ cup unsalted butter, room temperature
- ¼ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoon cornstarch
- 1 cup evaporated milk
- ¾ cup granulated sugar
- 2 large egg yolks
- ½ cup unsalted butter
- ¼ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 cup sweetened flaked coconut
- 1 cup pecans, chopped
- Chocolate ganache, for drizzling (optional)
- Preheat oven to 350 degrees. Spray cupcake pan(s) with non-stick cooking spray. Set aside.
- In a stand mixer or with a hand mixer, cream butter and sugars together until pale and fluffy, 3-4 minutes. Add the egg and vanilla, beating until well combined.
- Add the dry ingredients to the wet ingredients and beat until combined and smooth. Dough will be thick. Refrigerate for 15 minutes.
- Roll 2 tablespoons of dough into a ball, then press dough in bottoms of prepared cupcake cups, spreading about ⅓-1/2 way up the sides of each and forming a cup shape.
- Bake for 10-12 minutes. Remove from oven and allow to cool for 5 minutes, then remove to cooling rack. Use the underside of a measuring tablespoon to press the center down if they don't fall enough.
- While cookies cool, make the German chocolate filling. Combine milk, sugar, egg yolks, butter, and salt in a large saucepan set over medium heat. Whisk constantly, allowing butter to melt and ingredients to come to a boil. Cook mixture for 8-10 minutes until thickened, continuing to whisk to avoid scorching and scrambling.
- Remove mixture from heat and stir in vanilla, coconut, and pecans. Allow to cool.
- Spoon German chocolate filling into a piping bag. Cut a large hole to allow the chopped nuts to escape, and pipe the filling into the cookie cups. Drizzle with chocolate ganache (or 4 Tablespoons melted chocolate.)
- Refrigerate leftovers as necessary. Enjoy!
What’s your favorite kind of holiday cookie?
DAY ONE | German Chocolate Cookie Cups
DAY TWO | Bakery Style Triple Chocolate Chip Cookies
DAY THREE | Salted Caramel Coconut Biscotti
DAY FOUR | Chocolate Cheesecake Cookies
DAY FIVE | Nana’s Anise Pierniki (Polish Christmas Cookies)