German Chocolate Tassies
My son and I love chocolate, so I made this brownie-like recipe to satisfy any chocolate lover. The pecans add a welcome crunch. —John Williams, Beaumont, Texas
Total TimePrep: 30 min. + chilling Bake: 20 min./batch + cooling
Makesabout 2-1/2 dozen
- 2/3 cup butter, softened
- 4 ounces cream cheese, softened
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 cup baking cocoa
- Dash salt
- 1/2 cup pecan halves, toasted
- 1/4 cup sweetened shredded coconut, toasted
- 1/2 cup packed brown sugar
- 1 large egg, room temperature
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 ounces semisweet chocolate, melted
- Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes.
- Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups.
- Pulse pecans and coconut in a food processor until finely chopped. In a small bowl, whisk brown sugar, egg, butter, vanilla and salt. Whisk in chocolate. Stir in pecan mixture. Place a rounded teaspoon of filling in each cup. Bake until filling is set, 17-20 minutes. Cool in pans 5 minutes. Remove to wire racks to cool completely.
Editor's NoteTo toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.
Nutrition Facts1 cookie: 129 calories, 8g fat (4g saturated fat), 22mg cholesterol, 68mg sodium, 12g carbohydrate (8g sugars, 1g fiber), 2g protein.
Originally published as German Chocolate Tassies in Ultimate Cookie Swap Bookazine 2017