Fudgey German Chocolate Sandwich Cookies Recipe

Makes 20 cookies

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3/4 cup butter or margarine, softened
  • 2/3 cup Hershey's cocoa
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1/2 cup pecans, finely chopped
    Coconut and Pecan Filling:
  • 1/2 cup butter or margarine
  • 1/2 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 1 cup mounds sweetened coconut flakes, toasted
  • 1 cup pecans, finely chopped
  • 1 tsp vanilla

    • Instructions:

    1. Heat oven to 350F.
    2. Stir together flour, sugar, butter, cocoa, baking soda and salt in large bowl.
    3. Add eggs, milk and vanilla; beat on medium speed of electric mixer until blended.
    4. Dough will be stiff.
    5. Stir in pecans.
    6. Shape dough onto 1 1/4 inch balls.
    7. Place on ungreased cookie sheet; flatten slightly.
    8. Bake 9 to 11 minutes or until almost set.
    9. Cool slightly; remove from cookie sheet to wire rack.
    10. Cool completely.
    11. Prepare Coconut and Pecan filling.
    12. Put cookies together in pairs with about 1 heaping tablespoon filling for each cookie.
    13. Serve warm or at room temperature.

    Coconut and Pecan Filling:
    1. Melt butter in medium saucepan over medium heat; add brown sugar and corn syrup.
    2. Stir constantly until thick and bubbly.
    3. Remove from heat; stir in coconut, pecans and vanilla.
    4. Use warm. Makes about 2 cups.