Kitchies! Imagine everything you love about German chocolate cake—the gooey coconut-pecan topping, the rich chocolate, and the nutty goodness—transformed into a soft and chewy cookie. These German Chocolate Cookies are the ultimate mashup of cake and cookie, delivering all the classic flavors in a handheld, irresistible treat.
Perfect for parties, potlucks, or just indulging your sweet tooth, these cookies are easy to make but taste like you’ve been baking all day. They’re rich, chocolatey, and topped with a luscious coconut-pecan frosting that makes every bite feel like a celebration.
Whether you’re a fan of the classic German chocolate cake or just love a good chocolate cookie, this recipe will become a go-to in your dessert rotation. Let’s dive in and whip up some cookie magic!
Recipe Highlight
These German Chocolate Cookies start with a rich, fudgy chocolate base that’s soft in the center and slightly crisp on the edges. The star, of course, is the topping—a gooey, buttery blend of sweetened coconut and crunchy pecans, creating a perfect contrast to the deep chocolate flavor.
The recipe is simple, the results are stunning, and the taste? Pure bliss. You might want to double the batch because these cookies disappear fast!
A Family Favorite Story
The first time I made these cookies, it was for my husband’s birthday. He’s a German chocolate cake superfan, but I wanted to surprise him with something a little different. When he took his first bite, his eyes lit up, and he declared them even better than the cake.
Now, these cookies have become a family tradition, popping up at birthdays, holidays, and even random Tuesday nights when we’re craving something special. My kids love helping spread the topping, and we always end up sneaking a few bites straight from the tray.
Why These German Chocolate Cookies?
- Rich Chocolate Base: Soft, fudgy cookies that melt in your mouth.
- Classic Topping: The gooey coconut-pecan frosting takes these cookies to the next level.
- Easy to Make: All the flavors of German chocolate cake with less effort.
- Crowd-Pleaser: Perfect for parties, gifts, or a sweet treat at home.
Cuisine
American
Tips for Perfect German Chocolate Cookies
- Chill the Dough: This prevents the cookies from spreading too much during baking.
- Make Ahead: The topping can be prepared a day in advance and refrigerated.
- Extra Gooey: Drizzle melted chocolate over the topping for an added touch of decadence.
Substitutions and Variations
- Dairy-Free: Use dairy-free butter and milk alternatives for the cookies and topping.
- Nut-Free: Replace pecans with toasted sunflower seeds or omit entirely.
- Extra Chocolatey: Add chocolate chips to the cookie dough for a double-chocolate treat.
Make It Healthier
- Use whole wheat pastry flour instead of all-purpose.
- Replace some of the sugar with a natural sweetener like honey or coconut sugar.
- Opt for unsweetened coconut in the topping.
Categories
Dessert, Cookies, Chocolate
Tags
#GermanChocolateCookies #DessertLovers #ChocolateDesserts #CookieRecipes
Frequently Asked Questions
1. Can I freeze these cookies?
Yes! Freeze baked cookies without the topping for up to 3 months. Thaw and top when ready to serve.
2. What’s the best way to store these cookies?
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
3. Can I use a boxed cake mix?
You could, but the homemade cookie dough is worth the effort for the best texture and flavor.
4. Can I use unsweetened coconut?
Yes, but you may want to increase the sugar slightly in the topping to compensate.
5. What’s the origin of German chocolate cake?
It’s actually an American creation named after Samuel German, who developed the baking chocolate used in the original recipe.
“And there you have it—German Chocolate Cookies that combine the best of cake and cookie in one delightful bite. Whether you’re baking for a crowd or treating yourself, these cookies are sure to satisfy. Happy baking!”
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German Chocolate Cookies
Description
These German Chocolate Cookies start with a rich, fudgy chocolate base that’s soft in the center and slightly crisp on the edges.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
For the Topping:
- 1/2 cup unsalted butter
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
1. Make the Cookie Dough
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Chill the dough for at least 30 minutes.
2. Bake the Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheet. Flatten slightly.
- Bake for 8-10 minutes, until edges are set. Cool completely on a wire rack.
3. Make the Topping
- In a medium saucepan, combine butter, evaporated milk, sugar, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly.
4. Assemble the Cookies
- Spoon a generous dollop of topping onto each cooled cookie, spreading gently. Let the topping set before serving.
