Fugdy Salted Caramel Snowball German Chocolate Cookies

Posted on Nov 23, 2013 in Cookies, Drop Cookies | 10 comments

Fugdy Salted Caramel Snowball German Chocolate Cookies

Every year from November 1st through January 16th ( my birthday…wink wink 🙂 I refuse to step on the scale and rock the active “on my way” to the gym look with my oh so comfy stretchy yoga pants.  What’s the point? It’s the season of indulgence and I am all about indulging and in this case ignorance is sooooo bliss.

German Chocolate CookiesBut yesterday, my seasonal scale boycott was thwarted. Yes, I used the word thwarted.  I had to go to the doctor.  Ew….. not my favorite.  I don’t have a fear of doctors or anything but sometimes I just feel like they are a waste of time, esepcially my visit yesterday.  You check in then wait…..see the nurse then wait……wait a little longer for the doctor….see the doctor then wait….get the nurse again and heaven forbid you need to get a prescription filled, which equals more waiting.  Thank goodness for smart phones that allows us to now be productive while waiting.  Thank goodness that the number staring at me I couldn’t avoid  seeing (even as hard as I tried) was actually not as scary as I thought it might be.  AND I still had my shoes on….score! And thank goodness for these salted caramel snowball german chocolate cookies, because they are one delicious indulgence I just can’t have a Holiday season without.

German Chocolate Cookies

These cookies are definitely rich, decadent and sooooo delicious.  The cocoa chocolate cookie is dense and fudgy and stuffed inside is this deep in flavor coconut salted caramel that has just the right amount of saltiness and rich caramel flavor.  Oh so yummy…… And finally to top it all off the entire cookie is rolled in coconut to get that fun Holiday snowball look but also to add more toasted coconut flavor that smells amazing when it is baking and adds more yummy flavor.  These cookies will knock your stockings off!

German Chocolate Cookies

Now I will be straight with you, I used to make these cookies for my cookie company and they were one of our most popular cookies.  But back when I developed this recipe, I’d only truly eaten German Chocolate Cake maybe once or twice in my life and I honestly had no idea traditional German Chocolate calls for pecans. Therefore, these cookies do not contain pecans but if you just jonesin for it, you can definitely add them into the dough.  I also changed this cookie from the original recipe to puff up into snowball german chocolate cookies instead of flat cookies by substituting natural cocoa powder for a combo of dutch processed cocoa powder and ground chocolate used in the original recipe that resulted in a flatter cookie.  Because natural cocoa powder is acidic, the batter actually spreads less. I talk about this in my free ebook “How to Bake Cookies” when I discuss the difference between baking powder and baking soda and the affects they have on cookies when they bake.

German Chocolate Cookies

This cookie, like all my stuffed cookie recipes takes some time, preparation and a lot of love but trust me it is so worth it. First, you need to make the coconut salted caramels that gets stuffed inside the German Chocolate Cookies. You can do this days in advance though which I always normally do, especially since you need to freeze them before baking them. For tips on making salted caramels, check out my Pumpkin Salted Caramel recipe.  There’s even a free printable for candy temperatures. With this recipe, I actually cook the caramels just slightly under the soft ball stage of 240 degrees and take them off the stove at about 230 – 235 degrees because I want them be super soft inside the cookie.How to Make German Chocolate Cookies

After your caramels have finished cooking, let them sit cool for 15-20 minutes. With a melon baller and a spoon, scoop them out into heaping balls and place inside a air tight container to freeze.  Try to avoid letting the portioned out caramels touch because they will freeze together and become very hard to separate.

How to Make German Chocolate Cookies


I also make the dough a day in advance because you’ll need to definitely refrigerate this dough after mixing. This dough actually calls for melted butter which contributes to the doughs chewiness but also makes it necessary to chill before baking. After the caramels are frozen and the dough has been chilling at least 2 hours (better overnight), you are then ready to stuff and bake these bad boys up! To stuff them is super simple. First take an ice cream scoop or a cookie scooper and get the cookie dough in your hand.  The scooper I use is about 2.5 tablespoons of cookie dough, these snowballs are big!

How to Make German Chocolate Cookies

Flatten the ball of dough in your hand.  Next take a frozen coconut salted caramel and place in the middle of the flattened dough.

How to Make German Chocolate Cookies


Roll the cookie dough.  Make sure the entire caramel is covered in dough to prevent as much oozing as possible.  Finally, roll the entire cookie in coconut and place on a baking sheet to bake. Do not over bake these cookies!

German Chocolate Cookies


I know this sounds like a lot of work but it truly isn’t when you break it our into stages and trust me when I say it is totally worth it! These cookies are amaze-balls!

German Chocolate Cookies

German Chocolate Cookies


Coconut Salted Caramel

  • 1 cup Sugar
  • 1/2 cup Light Corn Syrup
  • 3/4 cups Heavy Whipping Cream
  • 4 tablespoons Unsalted Butter
  • 1 teaspoon Vanilla
  • 1 teaspoon Sea Salt
  • 1 cup Shredded Coconut

Cookie Dough

  • 3/4 cups Unsalted Butter Melted
  • 1 cup Brown Sugar
  • 1 Large Egg
  • 1 1/4 cup All Purpose Flour
  • 1/2 cup Natural Cocoa Powder (Like Hershey's Brand)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Soda


  • 1/2 cup Shredded Coconut for Rolling


These cookies take time.  The fillings must be frozen before baking and the dough must be refrigerated.  Make sure you plan accordingly when preparing to bake these cookies. They are totally worth it though!! Delicious!


Step 1
Make the coconut salted caramels. In a medium saucepan, heat the butter, heavy whipping cream and salt. Heat just until it simmers and set aside covered. In a large stock pot, mix the sugar and corn syrup. Cook over medium heat and do not stir. If granules of sugar are stuck to the sides of the pot, brush down with a wet pastry brush. Cook without stirring until a candy thermometer reads 300-310 F degrees.
Step 2
Remove from heat and carefully add in the heated cream & butter. The mixture will bubble violently. Stir until smooth and add back to the medium heat. Cook until the thermometer reads 230 - 235 F degrees just under the soft ball stage. Add the vanilla and coconut and stir combine. Remove from heat and let cool.
Step 3
Mix your dough. Melt the butter pour into your stand mixer with a paddle attachment. Add the brown sugar, egg and vanilla and mix until thoroughly combined and emulsified. In a separate bowl, sift the flour, salt, baking soda & cocoa powder. Slowly add this into the stand mixer with your wet ingredients and mix until combined. Wrap in plastic wrap and refrigerate for 2 hours or up to a couple days. Best at least overnight.
Step 4
When you are ready to bake the cookies, preheat the oven to 375 degrees F. Pour 1/2 cup of shredded coconut flakes in a separate small bowl.
Step 5
Take about 2-3 tablespoons of dough, roll into a ball and flatten in your hands. Take your frozen coconut salted caramels and place in the center of your flattened dough. Roll the cookie dough around the caramel center and make sure none of the caramel is exposed. Roll the entire dough ball in the bowl of coconut flakes and cover all the way around.
Step 6
Place on a parchment paper lined baking sheet and bake for 8 minutes at 375 F degrees. Do not over bake or these cookies will dry out!

Don’t forget to join our cookie community to get VIP baking tips, video tutorials and delicious recipes sent to your inbox once a month!

This recipe is linking to these fun and awesome link parties!


  1. Hi, I’m a German. I love this recipe and will bake those for my US boyfriend for Christmas. He is a chocolate fanatic. He’ll love those. 🙂

    • Thank you for the comment! I hope he enjoys! These are perfect for a chocolate fanatic!!

  2. Oh.my.gosh. Ridiculous. I can’t get over how amazing these look, and german chocolate is one my FAVORITE flavor combinations! Next, year schedule your doctors appointment right before the holiday eating starts. 😉

    • Haha Nicole….that would be smart wouldn’t it??!! 🙂 Hope you have a fabulous Thanksgiving!

  3. these look decadent in the best way possible, esp since german chocolate cake is one of my favs!!! and yes me + the scale go on hiatus from now until January 2nd – it’s cool, we all do it 🙂

    • Haha!!! Glad to know I am not alone! 🙂

  4. These cookies look crazy fabulous! I want a dozen! Stat!

    • Thanks Anna!! I probably ate a dozen in the last week…..they are so addicting!!

  5. Hi Liz!

    Thanks so much for dropping by my blog – I’m so glad to have found yours! A quick browse and I’ve already got you bookmarked. Everything looks so good! Just look at them ooey, gooey, chocolate cookies … I’ll definitely be spending a lot of time on here (in a completely non-stalker kind of way) 😀

    P.S. Your Food Blogger Resources have been super helpful!

    • Thank you so much for coming over and saying hi! I really appreciate it! Haha….Stalk away!! 🙂

Leave a Reply

Your email address will not be published.

Facebook IconTwitter IconFollow our Pinterest BoardsFollow our Pinterest BoardsFollow our Pinterest Boards