German Chocolate Cookies combines chewy chocolate cookies and rich coconut pecan frosting for a decadent dessert that’s ready in 40 minutes!
These German Chocolate Cookies are moist chocolate cookies that are covered in a rich, decadent Coconut Pecan Frosting and then finished off with a smooth chocolate drizzle! This easy recipe is the perfect go-to when you don’t feel like baking up an entire German Chocolate Cake!
But since these cookies are just as good as cake, you’ll be thrilled to know this recipe delivers close to three dozen! Even better? Most of the ingredients you’ll need to whip up a batch are likely tucked right inside your pantry!
This German Chocolate Cookie recipe takes easy ingredients you likely have on hand and turns them into incredibly delicious cookies! To make the chocolate cookies you’ll need salted butter, light brown sugar, eggs, vanilla extract, flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
Then to cook up the rich and decadent Coconut Pecan Frosting you’ll need evaporated milk, granulated sugar, egg yolks, unsalted butter, vanilla extract, salt, chopped pecan pieces, and shredded coconut.
Once the chocolate cookies have been frosted you’ll kick it up a notch! Smooth melted chocolate gets drizzled over the tops of each cookie!
Is your mouth watering yet? Because mine absolutely is!
How To Make German Chocolate Cookies
- Preheat the oven to 375 degrees F and line baking sheets with parchment paper.
- Cream the butter and brown sugar together in a large bowl.
- Beat in the eggs one at a time. Then add in the vanilla.
- Whisk together the flour, cocoa, baking soda, baking powder, and salt in a separate bowl.
- Gradually add the flour mixture into the butter mixture until just combined.
- Drop the cookies onto the prepared baking sheets and bake.
- Remove them from the oven and gently flatten the tops of each cookie using the spatula.
- Transfer the cookies to a wire rack to cool completely.
Coconut Pecan Frosting
- Stir together evaporated milk, granulated sugar, egg yolks, butter, vanilla, and salt in a saucepan to cook over medium heat. Stirring constantly, remove from heat once mixture thickens.
- Add the shredded coconut and chopped pecans into the saucepan and stir to combine. Then allow the frosting to cool down to room temperature.
- Frost the cookies with the frosting.
- Drizzle on the melted chocolate and enjoy!
Frequently Asked Questions
How To Store German Chocolate Cookies:
Store the cookies at room temperature in an airtight container. They may last for up to 2 weeks. Or you can freeze them for up to 3 months.
Can I Use White Sugar Instead Of Brown Sugar?
These cookies have a chewier texture with brown sugar. If you prefer, you could use 1 cup of brown sugar and 1 cup of white sugar in this recipe.
Are The Cookies Still Good Without The Frosting?
Yes! They are moist, chewy, and chocolatey. But you have got to make this frosting with them for them to truly be German Chocolate Cake flavored. It takes the cookies to a whole other level and you really can’t mess it up.
Can I Use Walnuts In The Frosting?
Yes, if you don’t have pecans or prefer walnuts, you’re more than welcome to swap them out. It will have a slightly different taste but still a delicious flavor.
The Cookies Are Dark, How Do I Know When They Are Done Baking?
Yes, these cookies are very dark, and it can be tough to know when they are done baking. And it is best to be careful not to overbake them. Try checking the cookies for doneness after 8 minutes. If you press your finger into the edge of the cookie and it leaves an indent, then leave the cookies in for another 2 minutes.
The combination of the sweet Coconut Pecan Frosting and moist chocolaty cookies really hit this German Chocolate Cookie recipe out of the park! Here are more of my favorite chocolate cookie recipes that I think you may enjoy as well!
- Triple Chocolate Sandwich Cookies – Over a dozen chocolate cookies filled with chocolate frosting and then dipped in chocolate!
- Espresso Chocolate Chip Cookies – Laced with espresso powder and chocolate chips, this recipe is a rich and flavorful twist on the classic cookie recipe!
- Chocolate Mint Cookies With Andes Mints – Andes Mints get wrapped in refrigerated cookie dough for the perfect minty treat that’s ready in just 25 minutes!
- Double Chocolate Chip Cookies – Chocolate Fudge Instant Pudding combines with pantry staple ingredients to deliver chewy and gooey chocolate cookies in less than 30 minutes!
- Dark Chocolate Guinness No Bake Cookies – Oat-based cookies made with Irish stout for a rich and easy dessert that requires no baking!
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German Chocolate Cookies
- Preheat the oven to 375°F and prepare cookie sheets by lining them with parchment paper.
- Use a stand mixer (or handheld electric mixer) to cream the butter and brown sugar together in a large bowl.1 cup salted butter, 2 cups light brown sugar
- Then beat in the eggs, one at a time, and add the vanilla.2 large eggs, 2 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt.2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Stir the flour mixture into the butter mixture until just combined.
- Using a small cookie scoop, drop the batter evenly spaced apart onto your baking sheets.
- Bake for 8 to 10 minutes.
- Remove from the oven. While still warm, if your cookies are a little plump, you can use a spatula to gently press them down and flatten them to recreate a nice even surface for your frosting.
- Place the cookie sheets on a cooling rack for about 10 minutes to allow them to cool completely.
- Combine the evaporated milk, sugar, egg yolks, butter, vanilla, and salt in a saucepan.1 cup evaporated milk, 1 cup granulated sugar, 3 large egg yolks, ½ cup unsalted butter, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat.
- Add the shredded coconut and chopped pecans to the mixture in your saucepan and combine. Allow the frosting to cool down to room temperature to a thick spreading consistency.3 cups chopped pecan pieces, 3 cups shredded coconut
- Place a spoonful of frosting on each cookie then spread close to edges.
- Drizzle on melted chocolate and enjoy! If you are making these for later or delivering them to friends and family, feel free to pop them in the fridge to help the frosting and drizzle set up.Melted chocolate drizzle
- Storage Instructions: Store the cookies at room temperature in an airtight container. They may last for up to 2 weeks. Or you can freeze them for up to 3 months.
- Can I use white sugar instead of brown? These cookies have a chewier texture with brown sugar. If you prefer, you could use 1 cup of brown sugar and 1 cup of white sugar in this recipe.
- Are these cookies still good without the frosting? Yes! They are moist, chewy, and chocolatey. But you have got to try this frosting. It takes the cookies to a whole other level and you really can’t mess it up.
- I don’t have pecans, but I do have walnuts – can I use those in the frosting instead? Yes, it will have a slightly different taste but still a delicious flavor.
- Because the cookies are so dark, it is hard to tell if they are fully baked – how can I be sure? Yes, these cookies are very dark, and it can be tough to know when they are done baking. And it is best to be careful not to overbake them. Try checking the cookies for doneness after 8 minutes. If you press your finger into the edge of the cookie and it leaves an indent, then leave the cookies in for another 2 minutes.