If you’re on the hunt for a cookie that combines the rich, deep flavors of chocolate with the tropical sweetness of coconut and the delightful crunch of pecans, you’ll adore this German Chocolate Cookies Recipe. It’s a perfect twist on the classic German chocolate cake, offering bite-sized indulgence with a luscious coconut-pecan topping that makes every bite unforgettable. These cookies are wonderfully moist, fudgy, and so satisfying you’ll find yourself baking them again and again.
Ingredients You’ll Need
Each ingredient in this German Chocolate Cookies Recipe is simple yet essential, playing a key role in bringing the perfect balance of flavors and textures. From the smooth cocoa and melted chocolate that give depth, to the shredded coconut and pecans that add body and crunch, every component shines.
- ½ cup unsalted butter (softened): Provides rich creaminess and helps create a tender cookie texture.
- ½ cup packed brown sugar: Adds moisture and a hint of caramel flavor to complement the chocolate.
- ¼ cup granulated sugar: Balances sweetness and helps achieve the perfect cookie chew.
- 1 large egg: Binds the ingredients and adds structure.
- 1 teaspoon vanilla extract: Enhances and deepens the overall flavor profile.
- 1 cup all-purpose flour: Forms the base of the cookie, giving it body.
- ⅓ cup unsweetened cocoa powder: Infuses the dough with rich chocolate flavor without adding sweetness.
- ½ teaspoon baking soda: Helps the cookies rise just right and stay soft.
- ¼ teaspoon salt: Balances sweetness and amplifies chocolate notes.
- ¾ cup semisweet chocolate chips (melted and cooled): Adds extra fudgy richness and a silky texture.
- 2 large egg yolks: For the luscious, creamy topping.
- ⅔ cup evaporated milk: Adds body and richness to the topping’s custard-like texture.
- ½ cup granulated sugar (for topping): Sweetens and helps thicken the coconut-pecan topping.
- ¼ cup unsalted butter (for topping): Adds richness and a velvety finish to the topping.
- ½ teaspoon vanilla extract (for topping): Infuses warmth and complexity.
- ⅔ cup sweetened shredded coconut: Provides chewy texture and tropical sweetness.
- ⅓ cup chopped pecans: Adds a satisfying crunch and nutty flavor.
How to Make German Chocolate Cookies Recipe
Step 1: Make the Dough
Start by creaming together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy—that’s the secret to a tender cookie base. Next, beat in the egg and vanilla extract until everything is smooth. This wet mixture forms the foundation of your cookie dough, delivering moisture and depth.
Step 2: Combine Dry Ingredients and Add Chocolate
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution. Gradually fold this into the wet creamed mixture. The dough will start to come together but wait—you’re going to stir in melted semisweet chocolate next, which takes these cookies from good to extraordinary with a fudgy richness. Once combined, chill the dough for 30 minutes to firm up and lock in flavors.
Step 3: Bake the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup and perfect cookie bottoms. Scoop the chilled dough into 1½ tablespoon-sized balls using a cookie scoop or spoon, spacing them about 2 inches apart to give them room to spread evenly. Bake for 9 to 11 minutes until the edges are set but the centers remain soft. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack—this prevents them from breaking and ensures they finish baking just right.
Step 4: Prepare the Topping
Now for the star of the show! In a saucepan over medium heat, whisk together the egg yolks, evaporated milk, and sugar until smooth. Add butter and continuously stir the mixture; this slow cooking process thickens the topping into a luscious custard-like consistency in about 8 to 10 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. This topping is creamy, sweet, and full of texture—the perfect counterpoint to the fudgy cookie base.
Step 5: Assemble the Cookies
Once your cookies have cooled completely, generously spoon about 1 tablespoon of the coconut-pecan topping onto each one. Gently spread it to cover the surface, then allow the topping to set before serving. This finishing touch is what truly makes this German Chocolate Cookies Recipe unforgettable, combining soft chocolate cookies with a sweet, nutty, and chewy topping that melts in your mouth.
How to Serve German Chocolate Cookies Recipe
Garnishes
Try sprinkling a few extra chopped pecans or a pinch of toasted coconut flakes on top for added visual appeal and texture. A light dusting of powdered sugar or a drizzle of melted chocolate can also turn these cookies into a stunning dessert presentation for your next gathering.
Side Dishes
These cookies pair beautifully with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance their richness. For a more decadent treat, serve them alongside a hot cup of coffee or a chilled glass of cold milk to soften their intense chocolate and coconut flavors.
Creative Ways to Present
Arrange these cookies in a beautiful tiered dessert stand for a party or gift them in a decorative box lined with parchment paper—each cookie topped and ready to impress. You can even sandwich two cookies together with a little cream cheese frosting or chocolate ganache for a fun twist on presentation and taste.
Make Ahead and Storage
Storing Leftovers
Keep any leftover German Chocolate Cookies in an airtight container at room temperature for up to 4 days. This preserves their softness and prevents the topping from drying out, so each bite stays as delicious as when fresh.
Freezing
If you want to make these ahead, you can freeze the baked and topped cookies by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe container. They’ll keep beautifully for up to 3 months and thaw perfectly when brought to room temperature.
Reheating
To enjoy your German Chocolate Cookies Recipe warm, simply microwave them for 10 to 15 seconds or place them in a preheated oven at 300°F (150°C) for 5 minutes. This awakens the chocolate and topping, delivering that freshly baked feel with every bite.
FAQs
Can I use regular milk instead of evaporated milk for the topping?
While evaporated milk provides a richer and creamier texture, you can substitute regular milk, but the topping may be thinner and less custardy. To compensate, you might need to cook it a little longer to thicken properly.
Is it necessary to chill the dough before baking?
Yes, chilling the dough helps solidify the butter and chocolate, which prevents excessive spreading and improves the cookie’s texture, making it more fudgy and rich.
Can I substitute pecans with other nuts?
Absolutely! Walnuts or almonds work wonderfully as substitutes. They will provide a slightly different flavor and crunch but keep the nutty goodness of the topping intact.
How long do these cookies stay fresh?
If stored properly in an airtight container, these German Chocolate Cookies last about 4 days at room temperature. Beyond that, their texture and topping quality may start to decline.
Can I make these cookies gluten-free?
You can try substituting the all-purpose flour with a gluten-free flour blend, but results may vary. For best results, choose a blend designed for baking and monitor texture to ensure it doesn’t become too crumbly.
Final Thoughts
This German Chocolate Cookies Recipe is a pure joy to make and even more delightful to share. Its combination of rich chocolate, sweet coconut, and crunchy pecans offers a nostalgic yet complete cookie experience. Whether for a special occasion or an everyday treat, these cookies promise to bring smiles and make warm memories. Get your ingredients, preheat your oven, and dive into this delicious adventure—you won’t regret baking these gems again and again.
Print
German Chocolate Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Description
These Delicious German Chocolate Cookies combine the rich flavor of cocoa and melted chocolate in a soft cookie base topped with a classic German chocolate cake-inspired coconut-pecan frosting. Perfectly balanced in sweetness and texture, these cookies offer a delightful treat that you will want to bake again and again for any occasion.
Ingredients
For the Cookie Dough
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semisweet chocolate chips, melted and slightly cooled
For the Topping
- 2 large egg yolks
- ⅔ cup evaporated milk
- ½ cup granulated sugar
- ¼ cup unsalted butter
- ½ teaspoon vanilla extract
- ⅔ cup sweetened shredded coconut
- ⅓ cup chopped pecans
Instructions
- Make the Dough: Cream together butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, mixing until the batter is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined. Then, stir in the melted and slightly cooled semisweet chocolate chips to enhance flavor and texture. Chill the dough for 30 minutes to firm it up before baking.
- Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough into 1½ tablespoon-sized balls, spacing them about 2 inches apart on the baking sheet. Bake for 9 to 11 minutes. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Topping: While the cookies cool, whisk together the egg yolks, evaporated milk, and sugar in a saucepan over medium heat. Stir constantly and add the butter, continuing to cook the mixture for 8 to 10 minutes until it thickens to a custard-like consistency. Remove from heat, then stir in the vanilla extract, shredded coconut, and chopped pecans.
- Assemble: Spoon about 1 tablespoon of the coconut-pecan topping onto each cooled cookie. Spread gently and allow the topping to set before serving. Enjoy these deliciously rich German chocolate cookies with their signature topping!
Notes
- Chilling the dough before baking helps prevent spreading and improves texture.
- Ensure the melted chocolate chips are slightly cooled before mixing to avoid scrambling the eggs in the dough.
- The topping must be thick enough to spread easily but not runny; cook until custard thickens.
- Cookies can be stored in an airtight container for up to 3 days to maintain freshness.
- For a dairy-free version, substitute butter with a vegan alternative and ensure evaporated milk is replaced by a similar non-dairy product.
