After accidently using twice the amount of butter called for in a batch of brownies (oops!), I needed to find a way to use up the German Chocolate Icing I whipped up earlier in the week. So, I decided to have fun, be creative, and come up with a new cookie recipe. After a little thinking, I decided to do something along the lines of thumb print cookies, but use a fun cookie base and my icing as a nugget in the middle. So here it is!
Cookie Dough (makes 16-18 cookies)
1/4 cup of soy butter (room temp)
1 big tbsp non-hydgrogenated shortening
2 tbsp almond butter
1/4 cup of brown sugar
1/2 cup of sugar
1 ‘egg’ (ener-g egg replacer)
1/4 tsp almond extract
1/4 tsp vanilla extract
1/2 tsp baking soda
2 tbsp baking cocoa
3/4 cup plus 2 tbsp all-purpose flour
1/2 cup of shredded coconut
…so most of that I just eyeballed when I made the dough, so feel free to adjust to taste/texture as needed. Start by creaming the butter, shortening, and almond butter. Once fluffy, beat in sugars. Add in egg and extracts. In a separate bowl combine dry ingredients. Add dry ingredients to wet ones. Last, mix in the coconut. (Feel free to get creative and add in chocolate bits, pecans, etc.)
Use a mini cupcake pan and ball up small amounts of dough to fill in 16-18 of the cups. You don’t need to use liners, but feel free to ‘dress up’ the cookies if you want. Next, use your thumb to make a small indention in each cookie.
Bake at 350 degrees for 10-12 minutes, or until nice and done!
Let cool on wire racks until room temp or slightly warm.
German Chocolate Filling
1/4 cup of soy butter
3/4 cup of shredded coconut
1/2 cup of pecans, chopped
1/4 cup plus 2 tbsp sugar
1/4 cup of plain soymilk
1/2 tsp vanilla
Bring all ingredients to a boil in a small sauce pan. Cook for 10-12 minutes and then let cool to room temperature.
When cookies and filling are cool, put a small scoop of filling in the middle of each cookie and WaLa – German Chocolate Cookies!