ats
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These German Chocolate Cookie Cups are petite in size but mighty in flavor! Chocolate chip cookie cups are filled to the brim with homemade coconut pecan frosting with a drizzle of chocolate on top. Divine!
So it’s only been in recent times that I’ve tried and liked German Chocolate flavors.
It started when I was in a college class called “Food & Culture” which basically consisted of us learning about different cultures by trying said cultures’ food. So basically, if you were doing your assignment on China and didn’t bring Chinese food, you’d fail. Otherwise, you literally sat around eating different foods from different cultures and got an A+.
German Chocolate Cookie Cups
Ingredients
One (24-count) pkg refrigerated chocolate chip cookie dough
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup (1 stick) butter, cubed
1 tsp vanilla extract
½ cup chopped pecans
1 cup shredded or flaked sweetened coconut
Additional pecan halves
Chocolate for drizzling (chocolate wafers melted, chocolate syrup drizzled, etc)
Instructions
bwh
So it’s only been in recent times that I’ve tried and liked German Chocolate flavors.
It started when I was in a college class called “Food & Culture” which basically consisted of us learning about different cultures by trying said cultures’ food. So basically, if you were doing your assignment on China and didn’t bring Chinese food, you’d fail. Otherwise, you literally sat around eating different foods from different cultures and got an A+.
German Chocolate Cookie Cups
Ingredients
One (24-count) pkg refrigerated chocolate chip cookie dough
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup (1 stick) butter, cubed
1 tsp vanilla extract
½ cup chopped pecans
1 cup shredded or flaked sweetened coconut
Additional pecan halves
Chocolate for drizzling (chocolate wafers melted, chocolate syrup drizzled, etc)
Instructions
- Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray. Place one cookie dough ball into each muffin cavity and bake for approximately 10-15 minutes or until the centers appear set and the edges are golden brown. Cool for about 10 minutes, then using the handle of a wooden spoon, make small indentations in the middle of each cookie cup. Cool completely.