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German Chocolate Cookies
My dad loves German Chocolate Cake and this year for his birthday I thought it would be fitting to make him a cookie version! (Also check out my award winning German Chocolate Cake!) These German chocolate cake cookies are full of rich chocolate flavor and topped with the best coconut pecan frosting!
If you like this recipe make sure to check these out too:
German Chocolate Cake Frosting is one of the best parts of a German Chocolate Cake. So, I whipped up a tasty batch of frosting and made sure to be extra generous when topping these cookies!
How to make German Chocolate Cookies:
- Heat your oven and line a baking sheet or two with parchment paper
- Whip up your butter and then cream with the sugar
- Add in eggs and espresso powder then the flour, cocoa, salt, and baking soda
- Mix in the chocolate chips
- Scoop the cookie dough into balls then place on prepared baking sheet/
- Bake for 9-11 minutes or until just done.
- While cookies are cooling make the frosting and then allow frosting to cool.
- Spoon a generous amount of frosting on to each cookie, then drizzle with some melted chocolate!
- Enjoy!
You can use toasted or untoasted coconut for the frosting- both are delicious!
How to make German Chocolate Cake Cookie Frosting:
- Brown coconut and pecans
- In a saucepan combine egg yolks, sugar, butter, evaporated milk, and vanilla
- Bring to a low boil and stir until contents thicken slightly
- Remove from heat and add in the toasted coconut and pecans
- Allow frosting to cool then spoon onto each cookie!
These cookies are so easy to make! Plus they will be eaten up in no time!
Made frosting ahead of time but now it's too hard to scoop?!
If you make your frosting the day before, place it in a bowl, cover it and go to frost your cookies the next day it might be too set to scoop onto your cookies. Simply microwave the frosting in 10 second intervals at 50% power. Stir and repeat until the frosting is scoopable! Don't overheat because you don't want your tasty frosting to curdle (remember all those egg yolks we used?!).
How to store leftover cookies?
I recommend keeping the cookies in an airtight container in the fridge. When you refrigerate them the frosting will harden up a bit, if you want it to be soft again just microwave the cookie for ~15 seconds and the frosting will soften right up! These cookies combine my favorite chocolate cookie with delicious German Chocolate Frosting that everyone (especially my dad!) enjoys!
Who is the biggest German Chocolate Cake fan in your family? Let me know in the comment below!
Check out these other tasty recipes while you are here:
- S’mores Stuffed Cookies
- Sheet Pan Brownies
- Dairy Free Orange Chocolate Truffles
- Lemon Cupcakes
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German Chocolate Cookies
German Chocolate Cookies, a rich chocolate cookie topped with your favorite sweet coconut cake filling- these cookies can’t get any better!
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Servings: 48 cookies
Ingredients
- 1 cup unsalted butter cold
- 1 ½ cups granulated sugar
- 2 teaspoon vanilla
- 2 eggs
- 2 teaspoon espresso powder optional
- 2 ⅓ cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups chocolate chips- semi sweet/bittersweet
Coconut Pecan Frosting
- 3 egg yolks
- ½ cup unsalted butter
- 1 cup brown sugar
- 1 can sweetened condensed milk 14oz
- 1 teaspoon vanilla
- 1 cup chopped pecans
- 2 cups sweetened shredded coconut
- 1 cup chocolate chips for drizzle- optional
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Place butter in the bowl of a stand mixer and mix on high until light and fluffy.
- Add in the sugar and mix until full combined. You may need to scrap down the sides and bottom of the bowl.
- Add in the vanilla, eggs, and espresso powder, if using, and mix until combined. Mixture will look really wet.
- Turn the mixture to low and add in the flour ½ cup at a time then add the cocoa powder.
- Turn the mixer up to medium speed and add in the baking powder and salt. Make sure to scrape the sides and bottoms.
- Mix in Chocolate Chips
- Scoop the cookie dough and form into 1-inch balls. Place on prepared cookie sheet and gently flatten.
- Bake for 9-10 minutes
- Remove from oven and allow to cool
How to make German chocolate frosting
- Place coconut in a large skillet and cook over medium low heat. Stir frequently until coconut is golden brown. Remove from skillet and set aside. *
- In same skillet place chopped pecans and heat over medium heat, stirring intermittently. Heat until browned and fragrant. Remove from skillet and set aside. *
- In a medium sized saucepan add the yolks, sugar, butter, evaporated milk, and vanilla and stir until combined.
- Over medium heat bring mixture to a low boil, stirring constantly, and then once boiling continue to stir for a one minute, the mixture will be pretty thick. Remove from heat and stir in the toasted coconut and pecans.
- Allow frosting to cool then scoop a spoonful onto each cookie. If desired, melt some chocolate chips in the microwave then drizzle over the cookies.
Notes
Lisa’s Tips
*Toasting the coconut and pecans adds more flavor but is optional. The cookies will still taste delicious if you decide not to toast them.* To melt chocolate in the microwave, place chocolate chips in a microwave safe bowl, place your microwave at 50% power, then in 30 second increments heat and then stir chocolate chips until melted. Sometimes I add a little coconut oil to the chocolate to help it smooth out if it’s having trouble.
Nutrition
Calories: 215kcal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 72mg | Potassium: 63mg | Fiber: 1g | Sugar: 20g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Nicole Jones says
Are these cookies more crispy or chewy cookie base? I'm looking for a recipe with a more crispy cookie base.
Lisa says
I'd say slightly more chewy.