German Chocolate Cake Cookies



For the cookie base:

• 1/2 cup + 2 tbsp Butter
• 1 cup White Sugar
• 1 Egg
• 1 tsp Vanilla Extract
• 1 cup Flour
• 6 tbsp Cocoa
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup Chocolate Chips

Start off by creaming the butter and sugar together for approx. 3-4 minutes. Once creamed, add in the egg and vanilla and mix for another minute. Continue by adding your dry ingredients. Once mixed completely, ball the cookie dough and place onto a cookie sheet and bake at 350ºF for 10-12 minutes. Once they come out of the oven, let cool for 1-2 minutes then press down flat with a spoon.

Now for the ooey-gooey sauce:

• 1 cup Evaporated Milk
• 1 cup Sugar
• 3 large Egg Yolks
• 1/3 cup Butter (cut into small pieces)
• 1/2 tsp Salt
• 3 tsp spiced rum
• 1 cup Pecans (toasted and finely chopped) *I didn’t have any on hand, so I used almonds
• 1 1/2 cups sweetened coconut (toasted)

In a sauce pan, combine the evaporated milk, sugar, egg yolks, salt and butter. Stir over a low heat until the butter melts, once the butter has melted, increase the heat to medium. Bring to a light boil and continue stirring. This whole process takes approx. 10 minutes. Once the mixture has had a chance to thicken, add in the spiced rum, toasted pecans and coconut. Stir until completely mixed and set aside to cool.

Once the ooey-gooey stuff has had its chance to cool, scoop on top of the cookie, then garnish with more pecans, coconut and chocolate and serve!

 Recipe Source: http://bsinthekitchen.com/?p=894