Recipes Desserts Cookies Thumbprint Cookie Recipes German Chocolate Thumbprint Cookies 4.5 (92) 80 Reviews 21 Photos A chewy chocolate cookie topped with a German chocolate icing. Very good, and they freeze wonderfully if you have any left to freeze. Do not substitute canned frosting or you will be disappointed. Submitted by Carla Maenius Updated on February 15, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 21 21 21 21 Prep Time: 15 mins Cook Time: 26 mins Additional Time: 5 mins Total Time: 46 mins Servings: 60 Yield: 5 dozen Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 60 servings Topping: 1 cup white sugar 1 cup evaporated milk ½ cup butter 1 teaspoon vanilla extract 3 egg yolks, beaten 1 ½ cups flaked coconut 1 ½ cups chopped pecans Cookie: 1 (18.25 ounce) package German chocolate cake mix ⅓ cup butter, melted Directions Preheat oven to 350 degrees F (175 degrees C). In a heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolk. Blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly. Stir frequently. Stir in coconut and pecans. Remove from heat and cool to room temperature. Reserve 1 1/4 cups of the topping mixture and set aside. In a large bowl, combine cake mix, melted butter and remaining topping mixture. Stir by hand until thoroughly moistened. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Using your finger, make an indention in center of each ball. Fill each indention with 1/2 teaspoon of reserved topping. Bake for 10 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. I Made It Print 142 home cooks made it! Nutrition Facts (per serving) 105 Calories 6g Fat 12g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 60 Calories 105 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 14% Cholesterol 19mg 6% Sodium 92mg 4% Total Carbohydrate 12g 4% Dietary Fiber 0g 1% Total Sugars 9g Protein 1g 2% Vitamin C 0mg 0% Calcium 23mg 2% Iron 0mg 2% Potassium 44mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.