German Chocolate Cookies
Minutes Prep time: 40
Minutes Total time: 60
Servings: 24
Difficulty: Intermediate
Minutes Prep time: 40
Minutes Total time: 60
Servings: 24
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1 pkg (15.25 oz each) Duncan Hines® Signature German Chocolate Cake Mix
1/2 cup unsalted butter, softened
2 eggs
FROSTING:
1/2 cup unsalted butter
1-1/3 cups firmly packed light brown sugar
1 cup sweetened flaked coconut
1 cup chopped pecans
1/4 cup milk
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 36 mg | 4% |
Carbohydrate | 33 g | 11% |
Cholesterol | 36 mg | 12% |
Total Fat | 17 g | 26% |
Iron | 1 mg | 5% |
Calories | 283 kcal | 14% |
Sodium | 213 mg | 9% |
Protein | 2 g | 4% |
Saturated Fat | 9 g | 43% |
Sugars | 25 g | 3% |
Vitamin C | 0 |
Arrange oven racks in upper and lower third of oven. Preheat oven to 350°F. Spray two baking sheets with cooking spray.
Beat cake mix, butter and eggs in large bowl with an electric mixer on medium speed until well blended, about 2 minutes. Divide dough into 24 equal pieces and place on baking sheets. Bake 14 to 16 minutes, turning and rotating pans halfway through. Cool on baking sheets 1 minute before removing to rack to cool completely.
Melt butter in a large saucepan over medium heat. Stir in brown sugar, coconut, pecans, milk, vanilla and salt; bring to a boil. Remove from heat and cool until thickened.
Frost cookies evenly with cooled frosting. Place chocolate chips in small microwave-safe bowl and microwave 30 seconds. Stir until melted. Drizzle frosted cookies with melted chocolate.
German Chocolate Cookies