Award-Winning German Chocolate Cake Sandwich Cookies: Your Ultimate Guide to Baking Success

In life, some moments just shine brighter than others, and for me, winning a baking contest is definitely one of them. So far, my record is three entries and three wins – a perfect streak that even surprises me, especially since two of those wins came without any prior testing. It’s a bit like the high-stakes world of ‘The Next Iron Chef,’ wouldn’t you say?

Last week, these incredible German Chocolate “Cake” Sandwich Cookies not only entered a local cookie contest but took home the coveted first prize, beating out 16 other delicious entries. It was a sweet victory that truly celebrated the unique blend of flavors and textures in this beloved classic.

Imagine a cookie that’s a home run all on its own: a delightfully chewy chocolate cookie, studded with sweet coconut and crunchy pecans. Now, pair that with a luscious, creamy coconut pecan filling that echoes the classic German chocolate cake frosting. What you get isn’t just a home run; it’s a grand slam – a perfect harmony of flavors that will leave you craving more. The “cake” in quotes, by the way, is a nod to its inspiration, as these cookies boast a perfectly chewy texture, not a cakey one.

The Unexpected Journey to a Cookie Contest Win

The journey to this award-winning recipe began with a simple text from a coworker, pointing me to a cookie contest advertised in the local newspaper. Interestingly, it was the same paper that had previously hosted a successful cupcake contest. Immediately, my mind started buzzing with ideas, and the first concept that solidified was a sandwich cookie. There’s something inherently delightful about two perfect cookies embracing a creamy filling.

My initial thoughts explored various pairings: a rich brownie cookie with either a silky caramel or fluffy marshmallow filling. Then, my imagination drifted to a s’mores sandwich cookie – a nostalgic and undeniably delicious concept. I was almost entirely set on the s’mores idea, but a practical concern stopped me in my tracks: the freshness of toasted marshmallow. Would it hold up? Would it stay appealing over time? These questions led me back to the drawing board.

I can’t pinpoint the exact moment the inspiration struck, but the idea of German Chocolate “Cake” Sandwich Cookies clicked into place. The classic flavor profile of German chocolate cake – a rich chocolate base with a distinctive coconut-pecan frosting – lent itself perfectly to a sandwich cookie format. The key distinction, and why “cake” is in quotes, is that these cookies are designed to be wonderfully chewy, not light and fluffy like a cake. This chewy texture provides a satisfying contrast to the creamy filling.

From Idea to Execution: The Pre-Contest Rush

The contest rules offered the opportunity to submit two recipes, potentially increasing my chances of winning. However, a strong instinct guided me to focus on just one. You know that nagging feeling in your gut that tells you to trust your intuition? I simply couldn’t bring myself to divide my concentration across two entries. Was it crazy to turn down an extra chance? Perhaps, but a wise friend once shared a powerful quote with me: “Do one thing and do it well.” This sentiment resonated deeply, especially given my demanding schedule.

Time was a precious commodity. My weekends are typically crammed with activities, and this particular weekend was no exception. It included no less than five photo shoots and a necessary 40-minute drive to Walmart for essential groceries. With so much on my plate, finding the time to meticulously test a brand-new recipe was simply out of the question.

Fortunately, I had a secret weapon: I had made a similar version of these cookies over the summer, albeit for an ice cream sandwich application, which meant I already had a solid foundation. So, on Sunday night, I dedicated myself to baking the cookies and preparing the luscious filling.

Of course, no baking adventure is without its minor mishaps. I had to make an unexpected dash to the store because I’d mistakenly purchased the wrong type of canned milk. This little detour gave me a moment to pause and consider a critical question: “Now what?” Would the cookies become soggy if I assembled them right away? Should I wait until morning? Or did the filling need time to set and “glue” the cookies together properly? After careful consideration, I decided to assemble them on Monday morning, ensuring they were fresh and perfectly set before carefully packing them into freezer bags.

The final hurdle was transportation. The container I had originally planned to use proved too small. I can only imagine what the lady at the desk thought when I arrived at the submission point with two freezer bags carefully nestled inside a shallow cardboard box. It might have looked unconventional, but it was all part of the winning strategy!

The Waiting Game and the Sweet Call of Victory

Tuesday arrived, and with it, the expectation of a phone call. The contest article had explicitly stated that winners would be contacted that day. As the hours ticked by and my phone remained silent, I began to accept that I hadn’t won. My anxiety shifted from winning to simply being eager to find out who the fortunate winner was.

Then, on Thursday afternoon, just as I was getting ready to head out for lunch, my phone rang. The caller ID displayed “Unknown.” A flicker of recognition passed through me – the newspaper had called from an “Unknown” number back in April when I participated in the cupcake contest. Could this be them? Perhaps they were calling to inform me I was among the top 5 finalists, whose names would also be published?

It turned out the newspaper staff had been completely swamped for the past two days and simply hadn’t had the chance to make the calls on schedule. It seems even newspapers miss their deadlines sometimes! When the news finally came, confirming my first-place win, I must admit, my reaction was rather subdued. I’m famously terrible at showing immediate, overwhelming excitement. I imagine the caller was probably wondering why I wasn’t more ecstatic. Inside, however, a quiet joy was bubbling.

Crafting Perfection: Secrets to the Award-Winning German Chocolate “Cake” Sandwich Cookies

And so, here we are, celebrating these incredible Award-Winning German Chocolate “Cake” Sandwich Cookies. Baking cookies has always been a bit of a challenge for me, primarily because they tend to spread more than I’d like. It’s a common baking hurdle, but one that good equipment can help mitigate. With my prize money, I’m planning to invest in high-quality cookie sheets and premium butter – essential tools for any serious baker. My trusty stand mixer is already a beloved companion in my kitchen.

For those wondering about the chocolate, I used authentic German chocolate, which typically has a 48% cacao content. My goal was to make these cookies as genuine and flavorful as possible, staying true to the rich, distinctive taste of German chocolate cake. However, if German chocolate isn’t readily available, fear not! You can absolutely substitute good quality semisweet chocolate for a delicious result.

Award-Winning German Chocolate “Cake” Sandwich Cookies

Yield:
21 sandwich cookies

Ingredients

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder, for a rich chocolate flavor
1 teaspoon baking soda
1/8 teaspoon salt, to balance the sweetness
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1 cup packed light brown sugar, for added moisture and chewiness
2 teaspoons pure vanilla extract, a key flavor enhancer
2 large eggs
4 ounces German chocolate, chopped into small chunks (or semisweet chocolate)
1 cup sweetened flaked coconut
1 cup pecans, finely chopped

For the Creamy Coconut Pecan Filling

14 ounces sweetened condensed milk, the base for our rich filling
2 egg yolks, for extra creaminess and richness
1/2 cup (1 stick) unsalted butter, cut into tablespoons
1 teaspoon pure vanilla extract
1 1/3 cup sweetened flaked coconut
1 cup pecans, finely chopped

Instructions

In a large bowl, meticulously whisk together the flour, cocoa powder, baking soda, and salt until well combined. This ensures even distribution of dry ingredients. Set this mixture aside.
In a separate large bowl, using an electric mixer, cream together the softened butter and both sugars (granulated and brown) until the mixture is visibly light and fluffy. This process typically takes about 2-3 minutes and is crucial for the cookie’s texture.
Beat in the vanilla extract, followed by the eggs, one at a time, ensuring each is fully incorporated before adding the next. Gradually beat in the reserved flour mixture until just combined. Be careful not to overmix. Finally, gently stir in the chopped German chocolate, flaked coconut, and chopped pecans. Cover the dough and chill it in the refrigerator for at least 30 minutes. This helps prevent spreading during baking.
Once the dough is adequately chilled, line 4 cookie sheets with parchment paper.* Roll the dough into uniform 1 1/2-inch balls (a #40 scoop works perfectly for consistent sizing) and place them onto the prepared cookie sheets, leaving enough space between each cookie. Chill the formed cookies again for at least 15 minutes. This double-chilling step is key to achieving that ideal chewy texture and preventing excessive spreading.
While the cookie dough balls are chilling, preheat your oven to 375°F (190°C). Bake the cookies for 10-12 minutes, or until the edges are firm but the centers still look slightly soft. This ensures a chewy interior. Let the cookies cool on the sheets for a few minutes before carefully transferring them to wire cooling racks to cool completely.
While the cookies are cooling, prepare the rich coconut pecan filling: In a medium saucepan, combine the sweetened condensed milk, egg yolks, and butter (cut into tablespoons). Heat this mixture over medium-low heat, whisking frequently, as it burns easily. Continue whisking until the butter has completely melted and everything is well combined.
Once the butter melts, increase the heat slightly and continue to cook the mixture, whisking constantly, until it begins to bubble and thickens to a pudding-like consistency. This usually takes a few more minutes. Remove the saucepan from the heat and whisk in the vanilla extract, additional flaked coconut, and chopped pecans. Allow the filling to cool completely to room temperature before assembling the cookies.
Once both the cookies and the filling are thoroughly cooled, it’s time to assemble these delightful sandwich cookies: Place a generous spoonful or two of the coconut pecan filling onto the flat side of one cookie. Gently top with another cookie, pressing down lightly to create a sandwich. Repeat this process with the remaining cookies. Store your finished German Chocolate “Cake” Sandwich Cookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for longer freshness.

Notes for Baking Success

*If you don’t have enough cookie sheets to chill all the dough at once, simply reuse them after they have cooled down between batches. This prevents the warm sheet from melting the butter in the dough prematurely.

Chilling the Dough: Don’t skip the chilling steps! This is vital for preventing the cookies from spreading too much in the oven, ensuring they maintain their chewy texture and perfect sandwich shape.

German Chocolate vs. Semisweet: While German chocolate offers an authentic flavor, high-quality semisweet chocolate chips or chunks can be used as a delicious alternative. The key is using a chocolate you enjoy eating on its own.

Pecan Preparation: Toasting your pecans lightly before chopping and adding them to the cookies and filling can enhance their nutty flavor. Simply spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, watching carefully to prevent burning.

Storage Tips: These cookies keep well in an airtight container. If storing in the refrigerator, allow them to come to room temperature for about 15-20 minutes before serving for the best texture and flavor.

Did you make this recipe?

I’d love to hear about your baking triumph! Rate the recipe above, leave a comment below sharing your experience, and/or tag a photo on Instagram using #HITKrecipes. Let’s celebrate these delicious German Chocolate Cake Sandwich Cookies together!