Pillsbury Bake Off German Chocolate Cookies
Indulge in the rich, decadent flavors of Pillsbury Bake Off German Chocolate Cookies, a delightful twist on the classic dessert favorite! This easy recipe starts with time-saving Pillsbury refrigerated chocolate chip cookie dough, transformed into soft, golden cookies with irresistibly gooey centers. Topped with a luscious combination of toasted coconut, crunchy pecans, and smooth caramel, each cookie is finished with a drizzle of melted semi-sweet chocolate for the ultimate indulgence. Ready in under 30 minutes and perfect for any occasion, these cookies capture all the best elements of German chocolate cake in a bite-sized treat that's as simple to make as it is to enjoy. Whether for holiday baking or an everyday sweet craving, these cookies are sure to impress!
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Ingredients
- 16.5 oz Pillsbury refrigerated chocolate chip cookie dough
- 1 cup Sweetened shredded coconut
- 1 cup Pecans, chopped
- 1 cup Caramel topping
- 1 cup Semi-sweet chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
Step 2
Divide the Pillsbury chocolate chip cookie dough into 24 equal portions. Roll each portion into a ball and place them on the prepared baking sheets, leaving about 2 inches of space between cookies to allow for spreading.
Step 3
Using your thumb or the back of a spoon, gently press down in the center of each dough ball to create a slight indentation. This will hold the topping later.
Step 4
Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden but the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 5
While the cookies cool, toast the shredded coconut and chopped pecans in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until they are fragrant and lightly browned. Set aside to cool.
Step 6
Once the cookies are completely cool, spoon about a teaspoon of caramel topping into the indentation of each cookie.
Step 7
Sprinkle the toasted coconut and pecans evenly over the caramel on each cookie, gently pressing them into the caramel to help them stick.
Step 8
Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and completely melted. Drizzle the melted chocolate over the tops of the cookies using a spoon or a piping bag.
Step 9
Allow the chocolate to set completely at room temperature or place the cookies in the refrigerator for faster setting. Serve and enjoy!
Nutrition Facts
| Serving size | (1073.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4884.4 |
| Total Fat 252.0g | 0% |
| Saturated Fat 107.9g | 0% |
| Cholesterol 83.5mg | 0% |
| Sodium 2095.2mg | 0% |
| Total Carbohydrate 667.9g | 0% |
| Dietary Fiber 29.3g | 0% |
| Total Sugars 447.8g | |
| Protein 44.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 332.0mg | 0% |
| Iron 14.7mg | 0% |
| Potassium 1158.2mg | 0% |
Source of Calories