What the heck is this?
Imagine if your favorite German chocolate cake shrank down into a soft, chewy cookie but still brought all the drama—rich chocolate base, gooey coconut-pecan topping, and just enough toasted crunch to keep things interesting. These German Chocolate Cookies are what happens when cookies decide they want to dress up a little. They’re fancy enough for holidays or gifting, but easy enough to make on a random Tuesday when you’re craving something decadent. No forks required. Just you, a napkin, and maybe a glass of cold milk.
Why You’ll Love This Recipe
All the flavor of German chocolate cake without the layering and frosting stress
One-bowl chocolate cookie base that’s super rich and fudgy
The signature coconut-pecan topping is sticky, sweet, and addictive
Perfect for holidays, cookie exchanges, or “just because” baking
Freezer-friendly and great for make-ahead magic
The Good Stuff You’ll Need
For the Cookies
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
For the Coconut-Pecan Topping
1/2 cup evaporated milk
1/2 cup brown sugar
1/4 cup unsalted butter
2 egg yolks
1 teaspoon vanilla extract
3/4 cup sweetened shredded coconut
1/2 cup chopped pecans
Let’s Do This
Step 1: Make the Cookie Dough
Preheat oven to 350°F and line two baking sheets with parchment. In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs and vanilla. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Add the dry mix to the wet ingredients and stir until combined. Fold in chocolate chips. Scoop dough into 2-tablespoon-sized balls and place on prepared baking sheets. Bake for 9–11 minutes until edges are set and centers are still soft. Cool completely.
Step 2: Make the Coconut-Pecan Topping
While the cookies cool, combine evaporated milk, brown sugar, butter, and egg yolks in a medium saucepan. Cook over medium heat, whisking constantly, until mixture thickens (about 10 minutes). Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Let cool slightly to thicken.
Step 3: Top and Serve
Spoon about a tablespoon of coconut-pecan topping onto each cooled cookie. Gently spread it out without going all the way to the edges. Let it set for 10–15 minutes before stacking or storing.
Serving Suggestions
Serve with a tall glass of milk or a hot cup of coffee
Sprinkle a pinch of flaky salt on top for extra flair
Warm in the microwave for 10 seconds to make them extra gooey
Switch It Up
Make it extra chocolatey: Add a drizzle of melted dark chocolate over the topping
No pecans? Use chopped walnuts or almonds
Turn them into sandwich cookies with a layer of chocolate ganache between two
Make-Ahead Tips
Cookie dough can be refrigerated up to 3 days or frozen up to 2 months
Baked cookies (without topping) freeze well in airtight containers
The coconut topping can be made ahead and chilled for 3 days—bring to room temp before using
Questions People Actually Ask
Q: Can I use store-bought German chocolate frosting?
A: Technically yes, but homemade gives you the real-deal flavor and texture.
Q: Can I skip the nuts?
A: Totally—just replace them with more coconut or leave them out.
Q: How do I store these?
A: Keep them in an airtight container at room temp for 3–4 days, or refrigerate for up to a week.
German Chocolate Cookies: All the Classic Cake Flavors in One Chewy, Chocolatey Bite
- Total Time: 36 minutes
- Yield: 24 cookies
Description
Imagine if your favorite German chocolate cake shrank down into a soft, chewy cookie but still brought all the drama—rich chocolate base, gooey coconut-pecan topping, and just enough toasted crunch to keep things interesting. These German Chocolate Cookies are what happens when cookies decide they want to dress up a little. They’re fancy enough for holidays or gifting, but easy enough to make on a random Tuesday when you’re craving something decadent. No forks required. Just you, a napkin, and maybe a glass of cold milk.
Ingredients
For the Cookies
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
For the Coconut-Pecan Topping
1/2 cup evaporated milk
1/2 cup brown sugar
1/4 cup unsalted butter
2 egg yolks
1 teaspoon vanilla extract
3/4 cup sweetened shredded coconut
1/2 cup chopped pecans
Instructions
Step 1: Make the Cookie Dough
Preheat oven to 350°F and line two baking sheets with parchment. In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs and vanilla. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Add the dry mix to the wet ingredients and stir until combined. Fold in chocolate chips. Scoop dough into 2-tablespoon-sized balls and place on prepared baking sheets. Bake for 9–11 minutes until edges are set and centers are still soft. Cool completely.
Step 2: Make the Coconut-Pecan Topping
While the cookies cool, combine evaporated milk, brown sugar, butter, and egg yolks in a medium saucepan. Cook over medium heat, whisking constantly, until mixture thickens (about 10 minutes). Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Let cool slightly to thicken.
Step 3: Top and Serve
Spoon about a tablespoon of coconut-pecan topping onto each cooled cookie. Gently spread it out without going all the way to the edges. Let it set for 10–15 minutes before stacking or storing.
Notes
Serve with a tall glass of milk or a hot cup of coffee
Sprinkle a pinch of flaky salt on top for extra flair
Warm in the microwave for 10 seconds to make them extra gooey
- Prep Time: 25 minutes
- Cook Time: 11 minutes
Nutrition
- Calories: ~280 kcal per serving
- Carbohydrates: ~34g per serving
- Protein: ~3g per serving