Name: German Chocolate Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: Cookies:; 1 cup salted butter, softened; 2 cups light brown sugar, packed; 2 large eggs, beaten; 2 teaspoons vanilla extract; 2 cups all-purpose flour; ¾ cup unsweetened cocoa powder; ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; Frosting:; 1 cup evaporated milk; 1 cup granulated sugar; 3 large egg yolks, lightly beaten; ½ cup unsalted butter; 1 teaspoon vanilla extract; ¼ teaspoon salt; 3 cups chopped pecan pieces; 3 cups shredded coconut; Melted chocolate, for drizzling (optional)

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German Chocolate Cookies are the ultimate indulgence, combining chewy, chocolate-rich cookies with a thick, luscious coconut pecan frosting. Each bite delivers classic German chocolate cake flavor in portable cookie form, perfect for holidays, parties, or an extra-special dessert any time of year.

German Chocolate Cookies

Why You’ll Love This Recipe

Decadent and indulgent: Deep chocolate cookies topped with creamy, nutty frosting.
Simple ingredients: Pantry staples come together to create an elegant treat.
Great for gifting: These cookies hold up well and look stunning.
Customizable: You can switch up the nuts or enjoy the chocolate cookie base on its own.
Freezer-friendly: Make ahead and freeze for instant treats later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

1 cup salted butter, softened
2 cups light brown sugar, packed
2 large eggs, beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

For the Frosting:

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks, lightly beaten
½ cup unsalted butter
1 teaspoon vanilla extract
¼ teaspoon salt
3 cups chopped pecans
3 cups shredded coconut

Optional:

Melted chocolate drizzle

Directions

Make the Cookies:

Preheat the oven to 375°F and line cookie sheets with parchment paper.
In a large bowl, cream the softened butter and brown sugar together using a stand mixer or hand mixer.
Beat in the eggs one at a time, then add the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Gradually stir the dry ingredients into the wet ingredients until just combined.
Use a small cookie scoop to drop even portions of dough onto prepared baking sheets.
Bake for 8 to 10 minutes. If cookies are domed, gently flatten them with a spatula while still warm.
Cool cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Make the Frosting:

In a medium saucepan, combine evaporated milk, granulated sugar, egg yolks, butter, vanilla extract, and salt.
Cook over medium heat, stirring constantly, until the mixture thickens, about 12 minutes. Remove from heat.
Stir in the shredded coconut and chopped pecans. Let cool to room temperature until thick and spreadable.

Assemble:

Spoon a generous amount of cooled frosting onto each cooled cookie, spreading it toward the edges.
If desired, drizzle with melted chocolate for an extra-fancy finish.
Chill briefly to set, or serve immediately.

Servings and timing

Servings: 36 cookies
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

Nut substitution: Swap pecans for walnuts, almonds, or leave them out for a nut-free version.
No frosting: Enjoy the chocolate cookies plain—they’re chewy, moist, and rich on their own.
Add-ins: Mix chocolate chips into the cookie dough for double chocolate flavor.
Bars instead of cookies: Turn this into a cookie bar recipe by pressing the dough into a baking dish and topping with frosting after baking.

Storage/Reheating

Room temperature: Store in an airtight container for up to 2 weeks.
Refrigerator: Keep frosted cookies chilled if your kitchen is warm.
Freezer: Freeze frosted or unfrosted cookies for up to 3 months. Thaw at room temperature before serving.

FAQs

Can I make these cookies ahead of time?

Yes, they store well for up to two weeks and can also be frozen, making them great for advance preparation.

How do I know when these dark chocolate cookies are done?

Press lightly on the edge—if it springs back without leaving an indent, they’re done. Be cautious not to overbake.

Can I use white sugar instead of brown sugar?

You can substitute half or all of the brown sugar with white sugar, but brown sugar gives the cookies a chewier texture.

Can I make these without the frosting?

Absolutely. The cookies are rich and chocolatey on their own, but the frosting elevates them.

What type of cocoa powder should I use?

Use unsweetened natural cocoa powder for best results.

Can I make the frosting ahead?

Yes, prepare and refrigerate the frosting in an airtight container for up to 3 days. Bring to room temperature before spreading.

Can I make these gluten-free?

Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.

How do I drizzle chocolate neatly?

Use a spoon or piping bag with a small tip to control the flow and create a clean drizzle.

Do I need to refrigerate these cookies?

Not necessarily, but if your home is warm, refrigeration can help the frosting stay firm.

What’s the best way to chop pecans?

Use a sharp knife or pulse briefly in a food processor. Avoid over-processing so they don’t become too fine.

Conclusion

German Chocolate Cookies are the perfect fusion of chewy chocolate cookie and rich, nutty coconut frosting. Whether you’re baking for a holiday party, a cookie exchange, or just because, these cookies offer show-stopping flavor and texture with surprisingly easy prep. One batch, and they’ll become a new favorite in your dessert rotation.

German Chocolate Cookies

Why You’ll Love This Recipe

Ingredients