If you’re craving a cookie that’s indulgently rich, packed with layers of chocolate, coconut, and pecans, then this German Chocolate Cookies Recipe is exactly what your dessert dreams are made of. These cookies bring the classic flavors of German chocolate cake straight into a perfectly sized treat, combining fudgy dough with a luscious, gooey coconut-pecan topping that sets these apart from any ordinary cookie. Trust me, once you try this German Chocolate Cookies Recipe, it will quickly become a beloved staple you’ll want to bake again and again.
Ingredients You’ll Need
Every ingredient in this German Chocolate Cookies Recipe plays a critical role in building that perfect balance of moist, fudgy cookie and rich, creamy topping. From the soft butter that gives the dough its tenderness to the melted chocolate for deep cocoa flavor, each element is straightforward yet essential.
- Unsalted butter, ½ cup (1 stick), softened: Softened butter makes creaming easier, ensuring a light, tender cookie base.
- Brown sugar, ½ cup packed: Adds moisture and a subtle caramel note that complements the chocolate beautifully.
- Granulated sugar, ¼ cup: Balances sweetness and helps create the perfect cookie texture.
- Large egg, 1: Binds ingredients while adding richness and moisture to the dough.
- Vanilla extract, 1 teaspoon (divided): Enhances the depth of all the other flavors, used both in dough and topping.
- All-purpose flour, 1 cup: The foundation that gives structure to the cookies.
- Unsweetened cocoa powder, â…“ cup: Infuses the dough with that signature chocolate intensity.
- Baking soda, ½ teaspoon: Helps the cookies rise just enough without losing their fudgy texture.
- Salt, ¼ teaspoon: Balances sweetness and intensifies the chocolate flavor.
- Semisweet chocolate chips, ¾ cup melted and cooled: Adds a luscious, melty chocolate dimension to the dough.
- Egg yolks, 2 large: For the rich, custardy topping that’s key to the coconut-pecan mixture.
- Evaporated milk, â…” cup: Provides creaminess and helps thicken the coconut topping.
- Granulated sugar, ½ cup (for topping): Sweetens and aids in thickening the topping.
- Unsalted butter, ¼ cup (for topping): Adds richness and smooth texture to the topping.
- Sweetened shredded coconut, â…” cup: Brings that classic tropical chew that makes these cookies memorable.
- Chopped pecans, â…“ cup: Offers crunch and a toasty nutty contrast to the sweet, creamy topping.
How to Make German Chocolate Cookies Recipe
Step 1: Make the Dough
Start by creaming the softened butter with both types of sugar until the mixture turns light and fluffy. This step ensures the cookies will have a tender crumb. Next, add the egg and vanilla extract and beat until the ingredients are fully combined and smooth. This is the base where all the magic begins.
Step 2: Combine Dry Ingredients and Chocolate
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt to evenly distribute the leavening and chocolate flavor. Gradually add this dry mixture to the wet creamed butter and sugar, stirring gently just until incorporated. Then fold in the melted and cooled semisweet chocolate chips for bursts of rich chocolate that transform the dough.
For the best texture and flavor melding, chill the dough in the fridge for 30 minutes. This step firms the dough, making it easier to handle and helping the cookies bake evenly.
Step 3: Bake the Cookies
Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper. Scoop the chilled dough into 1½ tablespoon-sized balls and space them about 2 inches apart to allow spreading. Bake for 9 to 11 minutes until the cookies are set but still soft in the center. Once out of the oven, let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 4: Make the Coconut-Pecan Topping
While the cookies bake and cool, whisk together the egg yolks, evaporated milk, and sugar in a saucepan over medium heat. Add the butter, stirring constantly to prevent curdling. Cook for 8 to 10 minutes until the mixture thickens to a luscious custard-like consistency. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans for that signature topping flavor and texture.
Step 5: Assemble the German Chocolate Cookies Recipe
Spoon about 1 tablespoon of the warm coconut-pecan topping onto each cooled cookie. Spread gently to cover the top, and allow the topping to set before serving. This finishing step gives the cookies their iconic texture and irresistible look that’s reminiscent of the famous German chocolate cake you love.
How to Serve German Chocolate Cookies Recipe
Garnishes
For a little extra flair, sprinkle a few toasted pecan halves or extra shredded coconut over the topping just before it sets. A light dusting of powdered sugar can also add a pretty contrast and a hint of gentle sweetness perfect for presentation or gift giving.
Side Dishes
These cookies are wonderful alongside a tall glass of cold milk or a cup of rich coffee or espresso to complement the chocolate and coconut flavors. For a fun twist, serve with a scoop of vanilla or coconut ice cream for a decadent dessert experience.
Creative Ways to Present
Arrange these cookies on a rustic wooden board or a pretty dessert plate, allowing each cookie’s glossy topping to shine. You can also sandwich two cookies together with a smear of cream cheese frosting or chocolate ganache for a delightful treat that adds a new layer of flavor and indulgence.
Make Ahead and Storage
Storing Leftovers
You can store any leftover German Chocolate Cookies Recipe in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Make sure the topping is fully set before storing to keep it from getting sticky or melting.
Freezing
If you want to freeze the cookies, do so without the topping first. Freeze the plain cookies on a baking sheet until firm, then transfer to a freezer-safe container or bag for up to 3 months. When ready to enjoy, thaw completely and add freshly made topping for the best texture and flavor.
Reheating
To revive leftover cookies, warm them gently in a low oven (around 300°F/150°C) for 5 minutes to soften. Avoid microwaving as this can make the topping overly soft and less enjoyable. Freshly adding or reheating the coconut-pecan topping can elevate the cookie back to its freshly made glory.
FAQs
Can I make this German Chocolate Cookies Recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. Be sure to check that your cocoa powder and other ingredients are gluten-free as well. The texture may vary slightly but the rich flavors will still shine through.
Can I use sweetened chocolate chips instead of semisweet?
Yes, but keep in mind that sweetened chocolate chips will add extra sweetness. You might consider reducing the sugar slightly in the dough to balance the flavor if you prefer less sweet cookies.
Is it possible to make the topping without pecans if I have allergies?
Definitely! You can omit the pecans or substitute with toasted sunflower seeds or even extra coconut for a nut-free option. The topping will still be deliciously creamy and flavorful without the nuts.
How soft or crunchy are these cookies?
These German Chocolate Cookies Recipe cookies have a tender, fudgy base that’s soft but holds its shape well, while the topping adds a chewy, coconut-crisp texture for a delightful contrast that keeps every bite interesting.
Can I prepare the dough or topping in advance?
You can prepare and chill the dough up to one day in advance for convenience. The topping is best made fresh on the day you bake the cookies to maintain its perfect, creamy consistency and texture.
Final Thoughts
So there you have it: a German Chocolate Cookies Recipe that truly captures the spirit and flavor of the classic cake but in a fun, handheld form. Whether you’re making these for a special occasion or just because you want something extra delicious to brighten your day, these cookies deliver in every way. I’m excited for you to try them and make them your new favorite—baking them again and again will be a joy you won’t want to miss!
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
- Diet: Vegetarian
Description
These Delicious German Chocolate Cookies combine a rich, fudgy chocolate cookie base with the classic signature coconut-pecan topping inspired by traditional German chocolate cake. Perfect for chocolate lovers looking for a decadent treat with a chewy texture and a luscious, creamy topping.
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
- â…“ 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
- â…” cup evaporated milk
- ½ cup granulated sugar
- ¼ cup unsalted butter
- ½ teaspoon vanilla extract
- â…” cup sweetened shredded coconut
- â…“ cup chopped pecans
Instructions
- Make the Dough: Cream together softened butter, brown sugar, and granulated sugar in a mixing bowl until light and fluffy. Add the egg and vanilla extract, mixing until smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add this dry mixture into the wet mixture, stirring until just combined.
- Add Melted Chocolate & Chill: Stir in the melted and slightly cooled semisweet chocolate chips until evenly incorporated into the dough. Cover the dough and chill it in the refrigerator for 30 minutes to firm up for easier handling.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a spoon or cookie scoop, portion the dough into 1½ tablespoon-sized balls and place them on the sheet spaced about 2 inches apart. Bake the cookies for 9 to 11 minutes until edges are set but centers remain soft. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Prepare the Coconut-Pecan Topping: In a medium saucepan over medium heat, whisk together the egg yolks, evaporated milk, and granulated sugar. Add the butter and cook the mixture while stirring constantly until it thickens, about 8 to 10 minutes. Remove the saucepan from heat and stir in vanilla extract, sweetened shredded coconut, and chopped pecans. Allow the topping to cool slightly.
- Assemble the Cookies: Once the cookies have cooled completely, spoon about 1 tablespoon of the coconut-pecan topping onto each cookie. Gently spread it to cover the tops. Let the topping set before serving the cookies.
Notes
- For the best texture, do not overbake the cookies; they should look slightly underbaked in the center when removed from the oven.
- Use good quality semisweet chocolate for melting to enhance the richness of the cookie base.
- Allow cookies to cool completely before adding the topping to prevent it from melting and sliding off.
- This recipe yields 24 cookies and is perfect for gifting or parties.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate to prolong freshness.
