German Chocolate Whoopie Pies

I just realized I made these a few weeks back, teased you with this picture on my facebook page and never shared the recipe. Shame on me!

I spotted these on another blog and instantly knew I had to make them. That was the weekend all of our kids were gone, we were planning to visit some friends and I was searching for a fun, new dessert to try.

I can't tell you how insanely good these were! They were well worth the extra time it took to make them. The coconut-pecan filling was definitely my favorite part of these cookies, I think I could have sat down and ate the whole pan. I will say, they are best enjoyed the day they're made. Any extras might be better off enjoyed with a fork because they get that moist, stickiness on top from being stored in a container.

Overall, these were another amazing dessert I enjoyed making. The recipe makes around 2 dozen, which means there's plenty to share with others. One was more than enough to satisfy my sweet tooth and I love having extras to deliver to friends and family.


German Chocolate Whoopie Pies

Ingredients:
1 box German chocolate cake mix (I used Betty Crocker)
3 eggs
1/2 c canola oil
1/2 c water

Coconut-Pecan Filling:
1/2 c evaporated milk
11 oz bag caramel bits
1 c coconut
1 c pecan chips

Chocolate Frosting:
2 sticks unsalted butter, softened
1 tsp vanilla
1/2 c cocoa powder
4 c powdered sugar
Splash of milk to thin out frosting

Directions:
Preheat oven to 350. Line cookie sheets with parchment paper or use silicone baking mats. In a large bowl combine cake mix, eggs, oil and water, mix until well combined. Using a small cookie scoop, drop spoonfuls of batter onto cookie sheets, placing several inches apart (they will spread). Bake for about 8-9 minutes or until center springs back when touched. Remove from oven, let cool on cookie sheet for a few mins before removing to a wire rack.

For coconut-pecan filling: In saucepan, heat evaporated milk over medium heat until simmering. Add in caramel bits and stir until melted. Let come to a boil, then add in coconut and pecans. Remove from heat and let cool.

Meanwhile prepare chocolate frosting: In a large bowl, cream butter and vanilla together. Gradually add in cocoa powder and powdered sugar. Add just a splash of milk to thin of frosting, add more milk if needed to reach your desired consistency.

To assemble: With cookies flat side up, spread half with the coconut-pecan filling and the other half with chocolate frosting. Taking one of each, sandwich together and enjoy! Makes about 2 dozen.

Slightly adapted from: Confessions of a Cookbook Queen