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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 Time21 mins
Total Time1 hr
Course: Dessert
Servings: 54 cookies
Calories: 160kcal
Author: Sandra

Ingredients

Cookies

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

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:

  • 1 cup melting chocolate Ghirardelli’s is what I used
  • 1/2 cup chopped pecans
  • 3/4 cup toasted coconut

Instructions

Cookies

  • Preheat the oven to 350 degrees. In a large mixing bowl or stand mixer cream the butter and sugar until creamy and smooth. Mix in cocoa powder until incorporated.
  • In a small mixing bowl, combine the flour, salt, baking soda, and baking powder. Add flour mixture into butter mixture until well combined. 
  • Roll into small balls then press an indent with your thumb in the center of each ball. I easily made the small balls by using my cookie dough scooper and then broke each scoop of dough in half, and rolled them into a smooth ball. Set cookies on the pan, 18 cookies per pan. 
  • Bake in preheated oven for 7-8 minutes. I like them cooked right at 7 minutes, to be a little more soft. Trust me it taste like a brownie this way. (Pinch of Yum also mentioned this and they weren’t kidding.) Immediately upon removing them from the oven, press the centers down again to make a more defined thumbprint for the frosting. Allow cookies to completely cool, while you make the frosting.

German Chocolate Frosting

  • Add evaporated milk, sugar, egg yolks, butter, and vanilla to a large pan 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 or add additional toppings.
  • Add ¾ cup of coconut to a pan and broil until coconut is toasted to a golden brown. Remove from oven and set aside along with some finely chopped pecans.
  • Melt chocolate in microwave following directions. Dip the tops of the cookies in the chocolate, making sure not to cover the entire top of the cookie, just the tip then sprinkle with toasted coconut and finely chopped pecans.
  • Allow chocolate to harden and cool. Enjoy!

Notes

Chocolate Cookies recipe adapted from Pinch of Yum Mini Chocolate Thumbprint Cookies German Chocolate Frosting recipe from A Dash of Sanity

Nutrition

Calories: 160kcal | Carbohydrates: 14g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 46mg | Potassium: 63mg | Sugar: 10g | Vitamin A: 210IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 0.5mg