German Chocolate Cake Cookies

Starting with the frosting so it can cool before adding to the cookies


To a medium, heat safe mixing bowl add 2 eggs yolks and 1/2 c of granulated sugar. Mix together till combined. Set aside. 


To a sauce pan add 7 oz milk, 4 TBSP butter and vanilla. Place over medium low heat till butter melts. Allow mixture to come to a simmer or 180* F. Take off heat.


 Now slowly add a portion of the simmered milk to the eggs and sugar while quickly stirring the eggs. Add the egg mixture back to the sauce pan with the rest of the milk.


 Place over medium heat and cook. This will require you to stir constantly for 8 minutes or till thick to a pudding consistency.


 Take off heat and stir in chopped pecans and shredded cocoanut. Allow to sit at room temp while making the cookies. 


To make the cookies

To a mixing bowl add soft cream cheese. You can microwave this for 15 seconds. 


Cream together with egg, oil and milk till combined. Add in flour and cake mix. Mix together just till combined. 


Scoop out 1 oz dough and roll into smooth balls. Place on a baking sheet to chill for 30 minutes or up to 1 day. 


When ready to bake, preheat oven to 350* F, place on a cookie sheet evenly spread apart. 


Press the top of the cookie down to make a flat top. These cookies do not spread but you will want a smooth surface to add your frosting to. 


Bake for 8-10 minutes. Cookies are done when they no longer have a glossy exterior.


 Once they are done baking gently press down the center with the back of a table spoon to create a well in the cookie. 


Let cookies come to room temperature before adding 1 TBSP ( or desired amount) of German Chocolate Frosting.


 Serve and enjoy.