German Chocolate Sandwich Cookie

Made these tonight! So delicious!

Jumbo Version

Mini Version

The Cookie:

1 3/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter, softened
2/3 cup Hershey’s Cocoa or Hershey’s Dutch Processed Cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/4 teaspoon milk
1 teaspoon vanilla extract
1/2 cup finely chopped pecans

Coconut and Pecan Filling:

1/2 cup (1 stick) butter
1/2 cup packed light brown sugar
1/4 cup light corn syrup
1 cup sweetened coconut flakes, toasted
1 cup finely chopped pecans
1 teaspoon vanilla extract

1. heat oven to 350 degrees
2. combine flour, sugar, butter, cocoa, baking soda, salt, eggs, milk and vanilla in large bowl. Beat at medium speed of electric mixer until blended (batter will be stiff). Stir in pecans
3. Form batter into balls. Place on ungreased cookie sheet; flatten slightly.
4. 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 pecan filling onto bottom of one cookie. Top with second cookie to make sandwich. Serve warm or at room temperature.

For Filling:
1. 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, vanilla and pecans. Use warm.

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