German Chocolate Cookies
German Chocolate Cookies smothered in a maple-pecan topping.
Servings Prep Time
2 dozen cookies 20minuets
Cook Time
10minuets
Servings Prep Time
2 dozen cookies 20minuets
Cook Time
10minuets
Ingredients
For the Icing:
For the Cookie:
For the Topping:
Instructions
For the Icing:
  1. Add maple syrup and coconut oil (or even ghee if you can tolerate it) into a food processor and allow it to puree until smooth. If you are adding in pecans do it now. Just pour the pecans in and pulse the food processor a few times to break them down–just doing over do it otherwise you wont have those yummy chunks! **You can opt out of adding the pecans in the icing, you’re going to add more on top of the cookie anyways. This is just kind of an added bonus!
  2. Place icing into a fridge while baking the cookies.
For the Cookies:
  1. Add all ingredients to a bowl and intermittently stir the batter as you add in more.
  2. Once everything is combined, measure out the dough with a tablespoon and roll in into a ball.
  3. Place the balls of dough onto a parchment lined cookie sheet.
  4. Bake in a 350 degree oven for 10 minuets.
  5. Once the cookies have baked allow them to completely cool.
  6. After the cookies have cooled frost the cookies.
  7. Sprinkle chopped pecans on top.
  8. Pour chocolate chips into a small bowl and microwave for about 45-60 seconds.
  9. Drizzle Chocolate on on top of pecans and icing.
  10. Serve and Enjoy!
Recipe Notes

For storing:

The icing on these cookies will stay soft if left at room temperature, you can store them at this temp in a sealed container–no problem. If you were wanting that “classic” hardened royal icing store the cookies in the fridge. In a large sealed container, I placed the first layer down, placed in the fridge for about 15 minuets and then placed the final layer down–that way the icing doesn’t smear with the layers.)