German Chocolate Cookies

These German Chocolate Cookies are a rich chocolate cookie that is topped with a scoop of thick coconut pecan frosting. These cookies are like a German chocolate cake but in cookie form.

overhead photo of german chocolate cookies on a marble background


 

If you have a cookie swap in the future, looking for a fun treat for a bake sale, or just want a tasty dessert, these German Chocolate Cookies will surely be a hit! I know they're always popular with the coconut lovers in my family!

How to make German Chocolate Cookies

Chocolate Cookie | To start you will work on creaming up the butter, brown sugar, and granulated sugar. Once creamed, beat in the eggs and vanilla extract. Once you get it fully mixed, add in the dry ingredients and beat until incorporated. Use a cookie scoop to make even cookies spaced apart on the baking sheet.

Bake your cookies as directed in the recipe card below. Then transfer cookies to a cooling rack to chill down.

brownie mix cookies
Subscribe to Cookie Dough and Oven Mitt!

Get all of the latest recipes from Miranda straight to your inbox!

collage showing step by step photos to create the chocolate cookies for the german chocolate cookies

Coconut pecan topping | On the stove you will begin to slowly cook the evaporated milk, granulated sugar, egg yolks, and butter, stirring frequently so the egg yolks don't become scrambled eggs. Once the sauce thickens remove it from heat. Stir in the coconut, pecans, and vanilla extract.

This coconut pecan frosting creates that classic sweet and crunchy topping that we all love on German Chocolate Cake.

collage showing step by step photos on how to make a coconut pecan frosting

Assembling the Cookies | Once the chocolate cookies are cooled and your topping is done, you will spoon some of the topping on each cookie. You can also make a cookie sandwich with coconut pecan frosting for filling. Serve up these incredible homemade chocolate cookies with coconut pecan frosting right away!

Can you freeze German Chocolate Cookies

If you don't plan to eat all the cookies right away, you are more than welcome to freeze the extras with or without the coconut pecan topping.

In an airtight container make a layer of cookies. Then place some parchment paper or wax paper in between the layers to help prevent sticking. Then add another row of cookies.

Freeze for up to three months. When you are ready to eat, remove a couple or all and let thaw in the fridge for a few hours. Or if you want just a couple to eat they can quick thaw on the counter for about 30 minutes.

baking tray full of chocolate cookies with coconut pecan frosting on top

How to store German Chocolate Cookies

Storing these German cookies is easy. If you have just the cookies themselves with no topping they can be stored in an airtight container or sealable bag at room temperature.

If you have the frosting on the cookies, they need to be stored in the fridge and will last for up to five days or so. They will dry out the longer they are in the fridge.

How do I add a chocolate drizzle on top?

If you want to add a classic drizzle of chocolate over the cookies, this is easy to do. Just melt up some chocolate chips in the microwave for 20-second intervals, stirring after each interval. Once the chocolate is fully melted, pour it into a sealable bag. Cut a small hole off of one of the corners of the bag and then squeeze over the cookie, moving your bag back and forth, drizzling slowly!

stack of chocolate cookies on a white surface with other cookies with topping behind the stack

Want More German Chocolate Recipes

overhead photo of german chocolate cookies on a marble background

German Chocolate Cookies

These German Chocolate Cookies are a rich chocolate cookie that is topped with a scoop of thick coconut pecan frosting.
5 from 1 vote
Prep Time 25 minutes
Cook Time 22 minutes
Cool Time 30 minutes
Total Time 1 hour 17 minutes
Course Dessert
Cuisine American
Servings 30 cookies

Ingredients
  

Chocolate Cookies

Topping

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 4 large egg yolks
  • ½ cup butter
  • 1 teaspoon vanilla extract
  • 1 ⅓ cup sweetened shredded coconut
  • 1 cup chopped pecans

Instructions

Cookies

  • Preheat the oven to 375 degrees F and line a cookie sheet with parchment paper.
  • Add the butter, brown sugar, and granulated sugar to a large bowl. Using a hand mixer, beat on medium until light and fluffy, about 3 mins.
  • Add the eggs and vanilla. Beat until combined.
  • Add the flour, cocoa powder, baking soda, and salt. Beat until the flour is worked into the cookie dough.
  • Using a small cookie scoop, scoop the cookie dough and place it on the prepared cookie sheet 2 inches apart. I do 3 rows of 4.
  • Place in the oven and bake for 12 - 14 minutes until done. The edges will be set and the center will be a matte color when they're done.
  • Let cool on the baking sheets for 5 to 10 minutes before transferring to a cooling rack or paper towel to cool completely. While the cookies are cooling make the topping.

Topping

  • Add the evaporated milk, granulated sugar, egg yolks, and butter to a medium saucepan. Cook on medium heat for 10-12 minutes stirring frequently so the egg yolks don't become scrambled eggs. Once the sauce thickens remove it from heat.
  • Stir in vanilla, coconut, and pecans. Set aside and let cool before adding to the cookies.
  • Scoop a tablespoon of filling on top of each cookie just before serving.
  • For just the cookies, place them in an airtight container at room temperature.
  • For the cookies with topping, place in an airtight container in the fridge.

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

Similar Posts

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating