If you have a sweet tooth and a love for rich, decadent flavors, you are going to adore this German Chocolate Cookies Recipe. Imagine soft, cocoa-infused cookies generously topped with a luscious coconut-pecan frosting and finished with a drizzle of melted chocolate. Each bite delivers a harmonious balance of chocolatey goodness and a hint of coconut crunch, evoking the beloved flavors of the classic German chocolate cake but in the perfect handheld cookie form. This recipe is a crowd-pleaser that has made its way into my heart and kitchen, and I can’t wait to share it with you!
Ingredients You’ll Need
These ingredients might look straightforward, but each one plays an essential role in creating that irresistible texture and flavor you crave in this German Chocolate Cookies Recipe. From the buttery richness to the toasty coconut crunch, every item is a building block of cookie perfection.
- 1â…” cups all-purpose flour (200g): Provides the sturdy yet tender base for the cookies.
- ½ cup cocoa powder (50g): Adds deep chocolate flavor and beautiful color.
- ¾ teaspoon baking soda: Helps the cookies rise just the right amount for soft edges.
- ½ teaspoon salt: Balances sweetness and enhances overall flavor.
- ¾ cup unsalted butter, softened (170g): Key to a rich, moist texture.
- ½ cup light brown sugar (110g): Brings caramel notes and moisture.
- ½ cup granulated sugar (100g): Adds sweetness and a little crunch during baking.
- 1 large egg, room temperature: Binds the dough and contributes to softness.
- 2 teaspoons vanilla extract: Amp up the flavor with warm sweetness.
- ½ cup semi-sweet chocolate chips (90g): For melty little pockets of chocolate in the dough.
- 4 ounces German chocolate, chopped (113g): Classic ingredient lending authentic taste.
- ½ cup granulated sugar (100g) for frosting: Sweetens the coconut pecan topping.
- ½ cup evaporated milk (120mL): Creates the caramel-like frosting texture.
- 1 large egg yolk: Adds richness to the frosting.
- ¼ cup unsalted butter, cubed (56g): Gives the frosting that creamy, luscious mouthfeel.
- ⅛ teaspoon salt: Balances the frosting’s sweetness.
- 1 cup sweetened shredded coconut (95g): Brings chewy texture and classic flavor to the topping.
- ½ cup pecans, toasted and finely chopped (50g): Adds crunch and nutty warmth.
- ½ teaspoon pure vanilla extract: Enhances the frosting’s aroma and taste.
- 1 cup semi-sweet chocolate chips (180g) for drizzle: Final indulgent touch for decoration and extra chocolatey goodness.
How to Make German Chocolate Cookies Recipe
Step 1: Prepare the oven and dry ingredients
Start by preheating your oven to 350°F. While it warms, whisk together the all-purpose flour, cocoa powder, baking soda, and salt in a medium bowl. This gives the dry ingredients a thorough mix, so your cookies bake evenly with a consistent texture.
Step 2: Cream the butter and sugars
Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the softened butter with both the light brown and granulated sugars on medium speed. This process should take about 3 minutes and lighten the mix, incorporating air, which ensures your cookies have a tender crumb with just the right chew.
Step 3: Add wet ingredients
Mix in the egg and vanilla extract on low speed, just until everything comes together. You don’t want to overbeat here; gentle mixing keeps your cookies soft and prevents any toughness.
Step 4: Combine dry and wet ingredients and add chocolates
Gradually add the dry flour mixture to the wet batter in small batches, mixing on low speed after each addition until just combined. Then, fold in the semi-sweet chocolate chips and chopped German chocolate gently to spread chocolate throughout every bite without breaking your dough’s delicate structure.
Step 5: Shape and bake cookies
Using a cookie scoop or tablespoons, portion dough balls about 1½ tablespoons in size onto parchment-lined baking sheets. Leave around 2 inches of space between each so they bake evenly. Bake for roughly 9 minutes, then remove and tap the pan on the counter to flatten the tops slightly, giving your cookies that classic, inviting shape. Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 6: Prepare the frosting
While the cookies bake, whisk together sugar, evaporated milk, and egg yolk in a small saucepan. Add butter and salt, then cook over medium heat, stirring continuously, until the mixture comes to a low boil. Keep cooking for another minute until it thickens enough to coat the back of a spoon. This luscious caramel-like base is what makes the frosting unforgettable.
Step 7: Finish the frosting and cool
Remove the saucepan from heat and instantaneously stir in shredded coconut, toasted pecans, and vanilla extract. Let the frosting cool completely, stirring occasionally to prevent a crust from forming on top. To speed up cooling, pop it in the fridge, remembering to stir every now and then for even cooling.
Step 8: Frost and decorate cookies
When the cookies are fully cooled, spoon about 1 tablespoon of the coconut-pecan frosting onto each cookie and spread it almost to the edges. Then melt the remaining chocolate chips in 30-second intervals using the microwave, stirring between each burst until silky smooth. Drizzle this melted chocolate over the frosted cookies to add a final, elegant touch and extra dose of chocolate delight.
How to Serve German Chocolate Cookies Recipe
Garnishes
Sprinkle a few toasted pecans or a light dusting of fine cocoa powder onto each cookie for a beautiful presentation and a little texture contrast that guests will love. Fresh shredded coconut toasted just before serving also adds a wonderful aroma and crunch.
Side Dishes
This cookie pairs perfectly with a tall glass of cold milk or a warm cup of coffee to balance the sweetness. For a grown-up twist, serve alongside a scoop of vanilla ice cream or a creamy latte—the richness of the cookie complements these beverages beautifully.
Creative Ways to Present
Arrange the cookies on a rustic wooden board with small bowls of extra frosting, chopped pecans, and chocolate chips for a fun, interactive dessert platter. You can also sandwich two cookies together with frosting inside for an irresistible German chocolate cookie sandwich that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep leftover German Chocolate Cookies in an airtight container at room temperature for up to 4 days. The frosting stays soft and delicious, and the cookies maintain their tender texture beautifully.
Freezing
You can freeze unfrosted cookies comfortably for up to 3 months. Just arrange them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag or container. For best results, thaw completely before frosting and decorating just before serving.
Reheating
If you want a warm cookie moment, pop a cookie in the microwave for 10 to 15 seconds. The frosting softens and the chocolate melts slightly, giving you a fresh-baked experience in seconds.
FAQs
Can I use regular chocolate instead of German chocolate?
Yes! While German chocolate adds a unique caramel sweetness, you can substitute with semi-sweet or milk chocolate if needed. Just chop it finely for even melting throughout the cookies.
Is it necessary to flatten the cookies after baking?
Flattening the cookies after baking helps achieve their signature shape and ensures they have a soft, chewy center with beautifully textured tops. It is a small step that makes a big difference.
What can I do if I don’t have evaporated milk for the frosting?
If you don’t have evaporated milk, you can substitute with regular whole milk, but keep cooking a bit longer to reduce and thicken the frosting properly.
Can I make the coconut-pecan frosting ahead of time?
Absolutely! The frosting can be made a day ahead and refrigerated. Just bring it back to room temperature and stir gently before frosting your cookies.
How long do these cookies stay fresh?
When stored properly in an airtight container at room temperature, these cookies stay fresh and delicious for up to four days. For longer storage, freezing is your best option.
Final Thoughts
Making this German Chocolate Cookies Recipe has truly become one of my favorite baking adventures. They’re perfect for celebrations, gift-giving, or just treating yourself to a homemade indulgence. Once you try these cookies, with their rich chocolate base and heavenly coconut pecan frosting, you’ll be hooked just like I am. So grab your mixing bowls and get ready to fill your home with irresistible aromas and smiles. Happy baking!
Print
German Chocolate Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Description
These German Chocolate Cookies combine rich chocolate flavors with a classic coconut-pecan frosting, creating a decadent treat perfect for any chocolate lover. Soft, chewy chocolate cookies are topped with a luscious, homemade German chocolate frosting and drizzled with melted semi-sweet chocolate for an irresistible finish.
Ingredients
Cookies
- 1â…” 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)
- â…› 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 drizzling)
Instructions
- Prepare the oven and dry ingredients: Preheat the oven to 350°F (175°C). In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt to ensure even distribution throughout the cookie dough.
- Cream the butter and sugars: Using a stand mixer fitted with the paddle attachment or a handheld mixer, cream the softened butter, light brown sugar, and granulated sugar on medium speed for about 3 minutes until the mixture is light and fluffy, incorporating air for a lighter texture.
- Add wet ingredients: Add the egg and vanilla extract to the creamed butter and sugars. Mix on low speed for 30 seconds just until combined, avoiding overmixing.
- Combine dry and wet ingredients: Gradually add the flour mixture a few tablespoons at a time on low speed, mixing just until combined after each addition. Fold in the semi-sweet chocolate chips and chopped German chocolate until evenly distributed, taking care not to overmix the dough.
- Shape and bake cookies: Scoop about 1½ tablespoons (approximately 35g) of cookie dough onto parchment-lined baking sheets, spacing each about 2 inches apart. Bake for 9 minutes. Upon removing from the oven, gently tap the baking sheet on the counter once to flatten the cookie tops. Let cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
- Prepare the frosting: In a small saucepan, whisk together granulated sugar, evaporated milk, and egg yolk. Add the cubed butter and salt. Cook over medium heat, stirring frequently with a silicone or rubber spatula for about 5 minutes until the butter melts and the mixture reaches a low boil.
- Finish cooking the frosting: Continue cooking and stirring for 1 minute more until the mixture thickens enough to coat the back of a spoon. Remove from heat immediately to prevent overcooking.
- Add coconut, pecans, and vanilla: Stir in shredded coconut, toasted chopped pecans, and vanilla extract. Allow the frosting to cool completely, stirring occasionally. To speed cooling, transfer the frosting to a bowl and refrigerate, stirring every few minutes.
- Frost and decorate cookies: Spread about 1 tablespoon of the cooled frosting evenly over each cookie, extending close to the edges. Melt the additional semi-sweet chocolate chips in a microwave-safe bowl on high in 30-second increments, stirring between each interval until smooth. Drizzle the melted chocolate over the frosted cookies as a finishing touch.
Notes
- Ensure the egg is at room temperature before adding to the butter mixture for better incorporation.
- Do not overmix the cookie dough once the flour is added to maintain a tender texture.
- To toast pecans, spread them on a baking sheet and bake at 350°F for about 5-7 minutes, or toast in a dry skillet over medium heat, stirring frequently.
- The frosting thickens quickly once the mixture coats the spoon; remove from heat immediately to avoid curdling.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
