If you have a sweet tooth and love a cookie that’s truly a celebration in every bite, this German Chocolate Cookies Recipe will steal your heart. These delightful cookies capture the rich, velvety flavor of German chocolate cake with their tender cocoa-infused base, topped with a decadent coconut-pecan frosting and a drizzle of glossy chocolate. Imagine sinking your teeth into a cookie that brings together the nostalgia of German chocolate cake and the convenience of a handheld treat. It’s a recipe that transforms a simple cookie into an indulgent experience, perfect for sharing or savoring with your favorite cup of coffee.
Ingredients You’ll Need
Every ingredient in this German Chocolate Cookies Recipe plays an important role to create the perfect balance of rich chocolate flavor, chewy texture, and that signature Coconut-Pecan topping. Using simple, familiar ingredients allows you to enjoy baking without fuss while delivering impressive results.
- All-purpose flour (1⅔ cups / 200g): Provides the sturdy yet tender structure of the cookies.
- Cocoa powder (½ cup / 50g): Gives the dough its deep chocolate flavor and beautiful color.
- Baking soda (¾ teaspoon): Helps the cookies rise and keeps them light.
- Salt (½ teaspoon): Balances sweetness and deepens the overall flavor.
- Unsalted butter, softened (¾ cup / 170g): Adds richness and a tender crumb to the cookies.
- Light brown sugar (½ cup / 110g): Brings moisture and a lovely caramel note.
- Granulated sugar (½ cup / 100g): Contributes to crisp edges and sweet bite.
- Large egg, room temperature (1): Binds ingredients and adds moisture.
- Vanilla extract (2 teaspoons): Enhances other flavors and adds warmth.
- Semi-sweet chocolate chips (½ cup / 90g + 1 cup / 180g): Offers bursts of melty chocolate in dough and for drizzling.
- German chocolate, chopped (4 ounces / 113g): Classic ingredient that makes these cookies special and true to the recipe’s inspiration.
- Granulated sugar for frosting (½ cup / 100g): Sweetens the signature coconut-pecan topping.
- Evaporated milk (½ cup / 120mL): Creates creamy, luscious frosting texture.
- Large egg yolk (1): Adds richness and helps thicken the frosting.
- Unsalted butter, cubed (¼ cup / 56g): Essential for creamy frosting consistency.
- Salt for frosting (⅛ teaspoon): Balances the sweet topping perfectly.
- Sweetened shredded coconut (1 cup / 95g): Gives the topping the chewy, tropical kick that defines German chocolate desserts.
- Pecans, toasted and finely chopped (½ cup / 50g): Adds crunch and nutty flavor to the frosting.
- Pure vanilla extract for frosting (½ teaspoon): Lifts the whole topping with aromatic notes.
How to Make German Chocolate Cookies Recipe
Step 1: Prepare the oven and dry ingredients
Start by preheating your oven to 350°F. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This step ensures your dry ingredients are evenly combined for a uniform dough, which is key to getting consistent flavor and texture in every cookie.
Step 2: Cream the butter and sugars
Using a stand mixer or handheld electric mixer, beat the softened butter with both light brown sugar and granulated sugar on medium speed until the mixture is light and fluffy, about 3 minutes. This process aerates the batter, which helps create a soft, tender cookie crumb that’s not dense or heavy.
Step 3: Add wet ingredients
Mix in the egg and vanilla extract on low speed for just 30 seconds. You want these fully combined but avoid overmixing to keep the texture just right.
Step 4: Combine dry and wet ingredients
Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Overmixing can toughen your cookies, so take care at this step. Gently fold in semi-sweet chocolate chips and chopped German chocolate for rich, melty pockets of chocolate in every bite.
Step 5: Shape and bake cookies
Scoop about 1½ tablespoons of dough onto parchment-lined baking sheets, spacing them about 2 inches apart. Bake for approximately 9 minutes, then tap the baking sheet on the counter once to flatten the cookies’ tops. Let cool on the pan for 5 minutes, then transfer to a rack to cool completely — patience here pays off with perfect texture.
Step 6: Prepare the frosting
Whisk together sugar, evaporated milk, and egg yolk in a small saucepan. Add cubed butter and salt, then cook over medium heat, stirring frequently until the butter melts and the mixture reaches a low boil. Continue cooking for one more minute or until it thickly coats the back of a spoon, then remove the pan from heat.
Step 7: Finish the frosting and assemble
Stir in the shredded coconut, toasted pecans, and vanilla extract into the warm frosting. Let it cool completely, stirring occasionally to ensure an even consistency; refrigerate if you want to speed up the cooling process. Once cooled, spread about one tablespoon of frosting on each cookie and finish by drizzling melted chocolate over the top for an irresistible finishing touch.
How to Serve German Chocolate Cookies Recipe
Garnishes
Adding a sprinkle of toasted pecan pieces on top of the frosting right before serving adds an exciting crunch and boosts the visual appeal. You can also dust a tiny pinch of cocoa powder or powdered sugar for a touch of elegance.
Side Dishes
This cookie pairs wonderfully with a creamy glass of milk or a hot cup of coffee. For an indulgent dessert platter, serve alongside vanilla ice cream or fresh berries to balance the richness of the cookie.
Creative Ways to Present
Try stacking the German Chocolate Cookies Recipe into a cookie sandwich with a scoop of coconut or vanilla ice cream in between. Another fun idea is to serve on a decorative plate with drizzles of extra melted chocolate and chopped pecans scattered around for a dessert perfect for entertaining guests.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 3 days. This keeps the cookies moist but still deliciously fresh without the frosting becoming too sticky or runny.
Freezing
You can freeze unfrosted cookies for up to 2 months by placing them in a single layer on a baking sheet to freeze first, then transferring them to a freezer bag or container. Frost them fresh after thawing to maintain the best flavor and texture.
Reheating
Warm the cookies slightly in a microwave for about 10 seconds to bring out the melty chocolate and soften the frosting before serving. Just be careful not to overheat or the frosting might lose its texture.
FAQs
Can I use regular chocolate instead of German chocolate?
While German chocolate is traditional for this recipe and adds a distinctive flavor, you can substitute with other semi-sweet chocolate or milk chocolate if needed. Just remember the frosting’s coconut-pecan texture is the true hallmark.
How long do these cookies stay fresh?
When stored properly in an airtight container at room temperature, these cookies remain fresh and tasty for about 3 days. The topping may soften a bit but never loses that amazing flavor.
Can I make the coconut-pecan frosting ahead of time?
Absolutely! You can prepare the frosting a day ahead and refrigerate it. Bring it back to room temperature and stir before spreading on cookies for the best results.
Is it possible to make this recipe vegan?
This recipe relies on eggs, butter, and evaporated milk, which makes it challenging to veganize without altering texture and taste significantly. However, experimenting with plant-based substitutes might work if you’re keen to try.
Can I use a different type of nuts?
Yes! While pecans are traditional and give the classic flavor, toasted walnuts or almonds can also complement the coconut frosting nicely if you prefer.
Final Thoughts
This German Chocolate Cookies Recipe is a wonderful way to bring the warmth and nostalgia of German chocolate cake into cookie form. Rich, chewy, and topped with that signature coconut-pecan frosting, it’s a treat that feels special and comforting at the same time. I encourage you to try this recipe next time you want to impress friends, celebrate a sweet craving, or just indulge yourself. Baking these cookies is pure joy, and sharing them makes that joy even sweeter.
Print
German Chocolate Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Description
Delight in these rich German Chocolate Cookies featuring a perfectly balanced cocoa cookie base topped with a luscious coconut-pecan frosting and drizzled with melted semi-sweet chocolate. This indulgent treat combines classic German chocolate cake flavors with a convenient cookie form, perfect for sharing or savoring anytime.
Ingredients
Cookie Dough
- 1⅔ cups all-purpose flour (200g)
- ½ cup cocoa powder (50g)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened (170g)
- ½ cup light brown sugar (110g)
- ½ cup granulated sugar (100g)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ½ cup semi-sweet chocolate chips (90g)
- 4 ounces German chocolate, chopped (113g)
Frosting
- ½ cup granulated sugar (100g)
- ½ cup evaporated milk (120mL)
- 1 large egg yolk
- ¼ cup unsalted butter, cubed (56g)
- ⅛ teaspoon salt
- 1 cup sweetened shredded coconut (95g)
- ½ cup pecans, toasted and finely chopped (50g)
- ½ teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips (180g) (for drizzle)
Instructions
- Prepare the oven and dry ingredients: Preheat your oven to 350°F (175°C). In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Thoroughly combining these dry ingredients ensures even distribution throughout the cookie dough.
- Cream the butter and sugars: Using a stand mixer fitted with a paddle attachment or a handheld electric mixer, cream the softened unsalted butter, light brown sugar, and granulated sugar on medium speed for approximately 3 minutes until the mixture is light in color and fluffy. This step incorporates air to achieve a lighter cookie texture.
- Add wet ingredients: Add the room temperature egg and the vanilla extract to the butter mixture. Mix on low speed for 30 seconds, mixing just until combined to avoid overworking the batter.
- Combine dry and wet ingredients: With the mixer on low, gradually add the flour mixture to the wet ingredients in several additions, mixing just until incorporated after each addition. Then fold in the semi-sweet chocolate chips and chopped German chocolate on low speed until evenly distributed without overmixing.
- Shape and bake cookies: Scoop about 1½ tablespoons (approximately 35g) of dough per cookie onto parchment-lined baking sheets. Space them about 2 inches apart. Bake in the preheated oven for roughly 9 minutes. Once baked, remove the sheet from the oven and gently tap the cookies on the counter once to flatten the tops. Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the frosting: In a small saucepan, whisk together the granulated sugar, evaporated milk, and egg yolk until smooth. Add the cubed unsalted butter and salt. Cook the mixture over medium heat, stirring frequently with a silicone spatula for about 5 minutes until the butter melts and the mixture reaches a low boil. Continue cooking for an additional minute while stirring until the frosting thickens enough to coat the back of a spoon. Remove from heat immediately.
- Finish the frosting: Stir the shredded coconut, toasted and finely chopped pecans, and vanilla extract into the warm frosting. Allow the mixture to cool completely, stirring occasionally. For faster cooling, place the frosting in a bowl in the refrigerator, stirring now and then.
- Frost and decorate cookies: Once cookies are fully cooled, dollop about 1 tablespoon of frosting on each cookie, spreading it nearly to the edges. Melt the semi-sweet chocolate chips in a microwave-safe bowl by heating in 30-second intervals, stirring between each, until smooth. Drizzle the melted chocolate over the frosted cookies for a decorative finish.
Notes
- Ensure the egg and butter are at room temperature before mixing for better incorporation.
- Be careful not to overmix the dough once the flour is added to keep the cookies tender.
- Tap cookies immediately after baking to achieve a flatter top more suitable for frosting.
- For toasted pecans, spread them on a baking sheet and toast in the oven at 350°F (175°C) for 5–7 minutes, stirring halfway through.
- The frosting should be cooled completely before spreading to prevent melting the cookies.
- Store finished cookies in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
