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+.
I loved college.
I represented Germany because – not to brag or anything – but I’m like, 1/8th German and wanted to ~connect to my roots~ or whatever. So basically I talked about German food, brought in braunschweiger (liver pate that my grandma used to feed me on saltine crackers) and… German chocolate cake.
… which is NOT German at all. Sigh.
But I got an A, so who really cares? But before I can finish, let me publicly apologize to the country of Germany by saying, I’m sorry I misrepresented your country with the wrong cake. I’ll do better. xo, Hayley
However, that fateful day launched my love affair with German chocolate cake, and I think I know why: it’s that FROSTING. That glorious, gooey coconut pecan frosting that tops the cake and makes me weak in the knees. That frosting is what was the basis for these German Chocolate Cookie Cups!
The frosting is homemade because really, there’s no substitutions. If you wanted you could use the canned version – I won’t judge – but the homemade kind is just lightyears ahead in the flavor department. Whatever’s your prerogative, baby.
Once the cookie cups bake up nice and cup-like, drop in some of that gooey, fabulous frosting. I finished my cookie cups with a pecan halve and a drizzle of chocolate because, duh.
Get yourself educated in these flavorful little dudes!
- 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)
- 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.
- While cookies cool, make your frosting. Combine the evaporated milk, granulated sugar, egg yolks, cubed butter, and vanilla extract over medium heat until the butter melts. Bring the mixture to a small boil and stir constantly for 10-12 minutes or until mixture has thickened. Remove from the heat and stir in the chopped pecans and coconut. Cool the frosting for about 30 minutes.
- Using a cookie dough scoop, scoop heaping Tablespoonfuls of the frosting into and on top of each cookie cup. Press a pecan half on top and drizzle with melted chocolate.
That gooey, buttery frosting is just to-die for, and the crispy, chewy cookie cup is the perfect vessel to enjoy it on!
Have a super sweet day!