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Home > Recipes > Fudgey German Chocolate Sandwich Cookies

Fudgey German Chocolate Sandwich Cookies Recipe

Fudgey German Chocolate Sandwich Cookies
  • Expert

Find Similar Recipes:

Cookies x Expert x HERSHEY’S Cocoa x HERSHEY’S SPECIAL DARK Cocoa x MOUNDS Sweetened Coconut Flakes x
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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1-1/2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 1/2 cup finely chopped pecans
  • 3/4 cup (1-1/2 sticks) butter or margarine, softened
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • COCONUT AND PECAN FILLING (recipe follows)
  • 2 eggs
  • 2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda

Directions

1. Heat oven to 350°F. Combine flour, sugar, butter, cocoa, baking soda, salt, eggs, milk and vanilla in large bowl. Beat at medium speed of mixer until blended (batter will be stiff). Stir in pecans.

2. Shape batter into 1-1/4 inch balls. Place on ungreased cookie sheet; flatten slightly.

3. Bake 9 to 11 minutes or until almost set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Spread about 1 heaping tablespoon COCONUT AND PECAN FILLING onto bottom of one cookie. Top with second cookie to make sandwich. Serve warm or at room temperature. Makes about 17 sandwich cookies.

Note: Cookies can be reheated in microwave. Microwave at HIGH (100%) 10 seconds or until filling is warm.

COCONUT AND PECAN FILLING

1/2 cup (1 stick) butter or margarine

1/2 cup packed light brown sugar

1/4 cup light corn syrup

1 cup MOUNDS Sweetened Coconut Flakes, toasted*

1 cup finely chopped pecans

1 teaspoon vanilla extract

Melt butter in medium saucepan over medium heat; add brown sugar and corn syrup. Stir constantly, until thick and bubbly. Remove from heat; stir in coconut, pecans and vanilla. Use warm. About 2 cups filling.

* To toast coconut: Heat oven to 350°F. Spread coconut in even layer on baking sheet. Bake 6 to 8 minutes, stirring occasionally, until golden.

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HERSHEY'S Kitchens Reviews

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  • 4 stars

    1/30/2010

    A unique idea for a cookie that will please German Chocolate Cake fans. They were delicious and a lot of fun to make.

  • 4 stars

    12/20/2009

    Thought this was so easy to make. We really love these, they were a big hit at the Christmas Party.

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