German Chocolate Cookies

German Chocolate Cookies are a delightful twist on the classic cake, offering the same indulgent flavors in a handheld treat. These cookies are soft and chewy with rich chocolate, and they’re topped with a luscious coconut-pecan frosting. Perfect for parties, holidays, or whenever you’re in the mood for a sweet treat, these cookies are sure to impress everyone!

Kitchen Equipment Needed

Mixing bowls
Hand or stand mixer
Baking sheet
Parchment paper or silicone baking mat
Measuring cups and spoons
Cooling rack
Small saucepan

Ingredients

Cookies

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
2¼ cups all-purpose flour
½ cup cocoa powder
1 tsp baking soda
½ tsp salt
1½ cups semi-sweet chocolate chips

Coconut-Pecan Topping

½ cup granulated sugar
½ cup brown sugar, packed
½ cup unsalted butter
¾ cup heavy cream
1 tsp vanilla extract
1½ cups sweetened shredded coconut
1 cup chopped pecans

Directions

Prepare the Cookies

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the chocolate chips.
6. Scoop the dough into tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack.

Make the Coconut-Pecan Topping

1. In a small saucepan over medium heat, combine the granulated sugar, brown sugar, butter, and heavy cream. Bring to a gentle boil, stirring constantly, and cook for 3-4 minutes.
2. Remove from heat and stir in the vanilla, shredded coconut, and chopped pecans. Let the mixture cool slightly until it thickens.

Assemble the Cookies

1. Once the cookies are completely cooled, spoon a generous amount of the coconut-pecan topping onto each cookie.
2. Allow the topping to set before serving.

Prep Time

25 minutes

Cook Time

12 minutes

Total Time

37 minutes

Nutrition (per cookie, based on 24 cookies)

Calories: 210
Protein: 2g
Carbohydrates: 26g
Fat: 11g
Sugar: 18g
Fiber: 2g
Sodium: 85mg

These German Chocolate Cookies bring the best of cake and cookies together for a treat that’s as decadent as it is delicious. Perfect for sharing—or keeping all to yourself! 🍫🥥

German Chocolate Cookies

German Chocolate Cookies are a delightful twist on the classic cake, offering the same indulgent flavors in a handheld treat.

Print Recipe Pin Recipe

Equipment

• Mixing bowls 
• Hand or stand mixer
• Baking sheet
• Parchment paper or silicone baking mat
• Measuring cups and spoons
• Cooling rack
• - Small saucepan

Ingredients

  

• Cookies
• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1 cup brown sugar packed
• 2 large eggs
• 1 tsp vanilla extract
• 2¼ cups all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1½ cups semi-sweet chocolate chips
• Coconut-Pecan Topping
• ½ cup granulated sugar
• ½ cup brown sugar packed
• ½ cup unsalted butter
• ¾ cup heavy cream
• 1 tsp vanilla extract
• 1½ cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions

 

• Prepare the Cookies
• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
• In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the chocolate chips.
• Scoop the dough into tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets.
• Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
• Make the Coconut-Pecan Topping
• In a small saucepan over medium heat, combine the granulated sugar, brown sugar, butter, and heavy cream. Bring to a gentle boil, stirring constantly, and cook for 3-4 minutes.
• Remove from heat and stir in the vanilla, shredded coconut, and chopped pecans. Let the mixture cool slightly until it thickens.
• Assemble the Cookies
• Once the cookies are completely cooled, spoon a generous amount of the coconut-pecan topping onto each cookie.
• Allow the topping to set before serving.
• Prep Time