German Chocolate Cookie Cups are easy, delicious cookie cupcakes with a chocolate cookie crust with a coconut pecan filling with chocolate chips that makes a wonderful dessert.
Mr. Flavor Mosaic wanted something sweet. However, it was near the end of the week and I had not yet gone to the store to restock the pantry. So I wanted to make an easy dessert using what I had on hand. So I came up with these German Chocolate Cookie Cups.
Taking inventory, I had chocolate chips, coconut, pecans, cocoa, flour butter, and sugar. I did not have condensed sweetened milk, so magic bars were out. German chocolate cake sounded wonderful, but I had no German chocolate.
I was thinking of brownies or cookies and ended up putting a soft chocolate cookie recipe in a cupcake pan, and the German Chocolate Cookie Cups were born! For the crust I used the Soft Chocolate Cookies recipes on AllRecipes.com, which makes a soft cookie, almost cake-like. For the filling, I made a coconut pecan filling with chocolate chips, similar to the topping on a German Chocolate cake.
Thank you for visiting. Don’t forget to subscribe to Flavor Mosaic to have recipes delivered to your inbox. Follow Flavor Mosaic on Pinterest, Facebook, and Twitter to stay up to date with the latest happenings!
- 1 recipe of Soft Chocolate Cookies on AllRecipes.com for the crust
- 1 cup pecans chopped
- 2 egg yolks
- 1/2 cup sugar
- 1/8 tsp. salt
- 1/4 cup unsalted butter softened
- 1/2 cup heavy cream
- 1 tsp. vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup chocolate chips
- Preheat the oven to 350 degrees F.
- Follow the recipe at Soft Chocolate Cookies on AllRecipes.com to make the crust.
- Place the coconut and pecans on a cookie sheet covered with parchment paper. Bake for about 8 minutes until the coconut is toasted.
- Meanwhile, in a small saucepan, whisk together egg yolks, sugar, and salt until combined. Add butter, and then gradually pour in heavy cream and vanilla. Cook over low heat, stirring constantly, until the mixture is fluffy, and begins to thicken about 10 to 12 minutes, and registers about 180 degrees on an instant-read thermometer. Remove from heat and stir in the toasted pecans, and sweetened coconut. After cooling some, stir in the chocolate chips.
- Press about 2 tablespoons cookie batter into the bottom and sides of each muffin tin. Spoon in the coconut pecan filling on top of the cookie dough in each tin.
- Bake in a preheated 350 degree oven for about 10 to 12 minutes.
Another chocolate dessert you may enjoy is my Cherry Cheesecake Brownie recipe.
You may also like my Pumpkin Cookie Dough Chocolate Truffles.
You may also like my Nutty Wacky Crazy Cake recipe.
You may also like these Almond Joy Cookies by Renee’s Kitchen Adventures.
For more german chocolate, try this German Chocolate Bundt Cake from The Life and Loves of Grumpy’s Honeybunch.