Go Back
+ servings
Close up photo of a stack of German Chocolate Cookies on a small white cake stand.
Print Recipe
5 from 2 votes

German Chocolate Cookies

German Chocolate Cookies combines chewy chocolate cookies and rich coconut pecan frosting for a decadent dessert that's ready in 40 minutes!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 285kcal

Ingredients

Cookies:

Frosting:

Instructions

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.

Frosting

  • 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

Notes

  • 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.

Nutrition

Calories: 285kcal | Carbohydrates: 30g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 145mg | Potassium: 148mg | Fiber: 2g | Sugar: 22g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg