New Recipe Tuesday: Fudgey German Chocolate Sandwich Cookies

Do you have any idea how expensive all this baking stuff is? Yeah, I didn't either. So, in an effort to keep from completely breaking the bank, I'm going to try something a little different.

New Recipe Tuesdays. 

Every Tuesday, I'm going to try out a new recipe. Why did I choose Tuesdays? Do you not see the big guy on the top of my blog? My New Recipe Tuesdays will coincide with NCIS Tuesdays. Exciting, right?

I'm sure my guinea pigs officers will be sad that they're not getting yummy treats multiple times per week but until they start coughing up some cash, they'll have to deal.

Fudgey German Chocolate Sandwich Cookies

Ingredients:

Batter:

1 3/4 cups of all-purpose flour

1 1/2 cups of sugar

3/4 cups (1 1/2 sticks) of butter or margarine, softened

2/3 cups of cocoa powder

3/4 teaspoons of baking soda

1/4 teaspoons of salt

2 eggs

2 tablespoons of milk

1 teaspoon vanilla extract

1/2 cup of finely chopped pecans

Filling:

1/2 cup (1 stick) of butter or margarine

1/2 cup of packed light brown sugar

1/4 cups of light corn syrup

1 cup of coconut

1 cup of finely chopped pecans

1 taspooon of vanilla extract

Directions:

Batter:

1.) Heat oven to 350 degrees.

2.) In a large bowl, combine flour, sugar, butter, cocoa, baking soda, salt, eggs, milk, and vanilla.

3.) Beat at a medium speed until blended. Stir in pecans.

4.) Roll dough into 1 inch balls. Place on an ungreased cookie sheet and flatten slightly.

5.) Bake 9-11 minutes or until almost set. Cool slightly; remove from cookie sheet and cool completely. Spread a heaping tablespoon of the filling and top with second cookie.

Filling:

1.) Melt the butter in a medium saucepan over a medium heat.

2.) Add brown sugar and corn syrup.

3.) Stir constantly until thick and bubbly.

4.) Remove from heat; stir in coconut, pecans and vanilla.

5.) Use warm.

Notes: I chose to omit the pecans from both the batter and the filling because I made these cookies specially so that KW's (Hi KW) son could have some. He's allergic to nuts. Also, be advised that the batter is super thick when mixing it. The recipe states to use the filling when it's still warm, but I find it's easier to spread if it's cooled a bit.

 

 

 

 

 

 

I'm already making plans to bake these again for Thanksgiving and Christmas. So far, I think these are my favorite cookies to date. They have such a great taste to them. I was a little concerned about calling them "German Chocolate" because German Chocolate isn't even used in the recipe but everyone knows German Chocolate Cake is all about the frosting anyway! Hopefully the guinea pigs officers will approve!