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chocolate thumbprint cookies.
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5 from 11 votes

Mini German Chocolate Thumbprint Cookies

These Mini German Chocolate Thumbprint Cookies are fudgey-brownie like cookies topped with a chocolate drizzle, toasted coconut, and chopped pecans.
Prep Time25 mins
Cook Time8 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: frosted chocolate thumbprints, fudgy chocolate thumbprints, German chocolate thumprint cookies
Servings: 56 cookies
Calories: 177kcal
Author: Sandra

Ingredients

Cookies

  • 1 cup butter softened
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 4 teaspoons vanilla
  • 1 cup cocoa powder
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 tablespoons milk

German Chocolate Frosting

  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1 1/3 cup sweetened shredded coconut
  • 1 cup chopped pecans

Toppings

  • 2 cups melting chocolate melt according to directions

Instructions

Cookies

  • Preheat the oven to 350°F. Line a sheet pan with parchment paper.
  • In a large mixing bowl or stand mixer, combine the butter, brown sugar, and sugar until smooth. Add egg and vanilla and combine well.
  • In a separate mixing bowl, combine the flour, cocoa powder, salt, baking soda, and baking powder. Slowly add to the wet ingredients, mixing until a firm dough forms. Stir in the milk until combined.
  • Use a small cookie scoop to scoop into balls on the prepared sheet pan. Place 15 balls per sheet.
  • Bake for 10-12 minutes. Immediately upon removing them from the oven, press the centers down using a round teaspoon to make the "thumbprint".
  • Allow cookies to completely cool while you make the frosting.

German Chocolate Frosting

  • Add evaporated milk, sugar, egg yolks, butter, and vanilla to a pot and place on stovetop over medium heat.
  • Stir so that it becomes well combined. Continue stirring until thickened, this takes approximately 11-12 minutes. I set my time for 11 minutes and 30 seconds, this seems to work every time.
  • Once thickened remove from heat and add coconut and pecans. Beat until thick enough to spread.
  • Place a teaspoon of frosting in the well of the cookie, repeat with remaining cookies and frosting.
  • Once all of the cookies are frosted, you can serve as is or drizzle with chocolate.

Chocolate Drizzle

  • Melt chocolate in microwave following directions. Drizzle over the top of the frosting.
  • Allow chocolate to harden and cool before serving

Notes

Once the chocolate is set, you can store the cookies in an airtight container. For the best results, store them with wax papers separating the layers so the cookies don't stick.

Nutrition

Calories: 177kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 124mg | Potassium: 85mg | Fiber: 1g | Sugar: 15g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg