Name: German Chocolate Cake Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 50 min
Yield: 16
Ingredients: Cookies:; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/4 cup brown sugar; 1 large egg; 1 teaspoon vanilla extract; Topping:; 1/2 cup chopped pecans; 1/2 cup shredded coconut; 1/2 cup evaporated milk; 1/2 cup granulated sugar; 1/4 cup unsalted butter; 1 teaspoon vanilla extract; Melted dark chocolate for drizzling; Tools & Equipment; Baking sheets lined with parchment paper; Mixing bowls; Hand mixer or stand mixer; Small saucepan; Wire cooling rack

German Chocolate Cake Cookies

There’s something truly special about German Chocolate Cake Cookies in our house. With the rich, chewy chocolate base topped with a gooey, caramel-like coconut pecan frosting and finished with a drizzle of dark chocolate, these cookies are irresistible. One Saturday afternoon, while looking to bring some excitement into our kitchen, I decided to combine my family’s love for cookies and my deep admiration for German chocolate cake. As the cookies baked, the smell of toasted coconut and chocolate filled the air, and my kids hovered around the oven, eagerly waiting for that first taste.

The reaction? Absolute joy. My youngest said it was like a birthday cake in cookie form, and my husband insisted these should be our “family signature dessert.” What I love most about these cookies is that they make any occasion feel a little extra special, whether it’s a simple family movie night or a weekend gathering with friends. The recipe has found its way into our family traditions, and I’m thrilled to share it with you. So, get ready to experience a dessert that brings smiles, laughter, and sweet memories every time you make it.

Questions I Often Get Asked About This Recipe:

Can I make these cookies ahead of time?
Absolutely! The cookies keep well for up to a week in an airtight container. You can also freeze them for up to three months.

Can I use sweetened coconut flakes?
Yes, you can, but the frosting will be sweeter. If you prefer a balanced taste, use unsweetened coconut flakes.

What type of chocolate should I use for drizzling?
Dark chocolate works best to offset the sweetness of the frosting, but milk chocolate is a great option if you have a sweet tooth.

Can I make these cookies nut-free?
Of course! Just leave out the pecans or replace them with additional coconut flakes.

What You Need to Make German Chocolate Cake Cookies:

Ingredients

Cookies:
1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1/4 cup brown sugar

1 large egg

1 teaspoon vanilla extract

Topping:
1/2 cup chopped pecans

1/2 cup shredded coconut

1/2 cup evaporated milk

1/2 cup granulated sugar

1/4 cup unsalted butter

1 teaspoon vanilla extract

Melted dark chocolate for drizzling

Tools & Equipment

Baking sheets lined with parchment paper

Mixing bowls

Hand mixer or stand mixer

Small saucepan

Wire cooling rack

How to Make It:

Prep the Dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, mixing until combined. Gradually add the dry ingredients to the wet, mixing until just incorporated.

Shape and Bake: Preheat the oven to 350°F (175°C). Scoop out 1.5-tablespoon portions of dough, rolling into balls and placing them 2 inches apart on the baking sheet. Flatten slightly. Bake for 8-10 minutes or until the edges are set. Allow the cookies to cool on a wire rack.

Make the Topping: In a small saucepan, combine evaporated milk, sugar, and butter over medium heat. Stir until the butter melts and the sugar dissolves. Simmer for 5-7 minutes until thickened. Remove from heat and stir in the coconut and pecans. Let cool slightly.

Assemble: Spoon the coconut-pecan topping onto each cooled cookie. Drizzle with melted dark chocolate. Let the cookies set before serving.

Tips:

Chill the Dough: If you have time, chill the dough for 30 minutes to get thicker, chewier cookies.

Use Good Quality Cocoa: The better the cocoa powder, the richer the flavor of the cookies.

Toasted Coconut: If you want an extra layer of flavor, toast the coconut before adding it to the frosting.

Chocolate Drizzle Tip: Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between to prevent burning.

Latest Reviews:

⭐⭐⭐⭐⭐ “These cookies are absolutely delicious and a huge hit with the kids! The perfect mix of chewy and gooey.” – Emily

⭐⭐⭐⭐ “Great recipe for a family night. I added a little extra vanilla, and they came out perfect!” – Sarah

⭐⭐⭐⭐⭐ “Wow, these are my new favorite cookies. Easy to make and so flavorful!” – Mike

⭐⭐⭐ “A bit too sweet for my taste, but my friends loved them! Next time, I’ll use less sugar in the topping.” – Karen

⭐⭐⭐⭐ “Perfect for a holiday treat! The chocolate drizzle really takes it over the top.” – James

Printable Recipe:

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