If you’re ready to treat yourself to something utterly delightful and a bit nostalgic, this German Chocolate Cookies Recipe is your next must-try. Imagine a chewy, rich chocolate cookie base crowned with that iconic, gooey coconut-pecan topping that screams comfort and indulgence. These cookies combine the best of two worlds: the classic chocolatey goodness and the luscious texture of the famous German chocolate cake filling. With every bite, you’ll taste love, tradition, and a little bit of magic that will have you baking them on repeat.
Ingredients You’ll Need
These ingredients are straightforward but each is crucial to making this German Chocolate Cookies Recipe sing. From the semi-sweet chocolate that lends depth to the dough, to the sweet coconut and crunchy pecans that create that signature topping, every component plays a star role.
- Semi-sweet chocolate chips (8 ounces): Provide a rich, melty chocolate base for the cookies.
- Butter (2 tablespoons + 1/2 cup): Adds moisture and richness, balancing the chocolate and toppings perfectly.
- Sugar (1/2 cup + 2 tablespoons + 1 cup): Sweetens the cookie dough and the luscious topping separately for layers of flavor.
- Vanilla extract (1/2 teaspoon + 1 teaspoon): Brings warmth and enhances all the other ingredients beautifully.
- Large eggs (5 total): Bind the dough and the topping while giving structure and a tender crumb.
- Baking powder (1/4 teaspoon): Helps the cookies rise just enough for a perfect chewy texture.
- Flour (1/2 cup): The foundation of the cookie dough, ensuring the right softness and chew.
- Evaporated milk (12 ounces): Key to creating the gooey, creamy coconut-pecan topping classic to German chocolate desserts.
- Shredded coconut (1 1/3 cups): Offers chewy sweetness and signature texture in the topping.
- Chopped pecans (1 1/4 cups): Adds a delightful crunch and nutty flavor that contrasts perfectly with the sweet topping.
- Chocolate chips (5 ounces): A final chocolate boost, melting into the topping for extra richness.
How to Make German Chocolate Cookies Recipe
Step 1: Prepare the Chocolate Cookie Dough
Start by gently melting 8 ounces of semi-sweet chocolate chips with 2 tablespoons of butter until smooth and glossy. This warm, melted chocolate will become the heart of your cookie dough, infusing each bite with deep chocolatey bliss. In a separate bowl, whisk together 1/2 cup sugar, 1/2 teaspoon vanilla extract, and 2 large eggs until fluffy. Blend in the melted chocolate mixture, then sift in 1/4 teaspoon baking powder and 1/2 cup flour. Stir everything until it forms a rich, thick dough ready to be scooped onto your baking sheet.
Step 2: Bake the Chocolate Bases
Scoop the dough onto a lined baking sheet in tablespoon-sized mounds, spaced to allow for spreading. Bake at 350°F (175°C) for roughly 12 minutes, until the edges feel set but the centers remain soft. This gentle bake creates the perfect chewy base that will hold the luscious topping without becoming soggy. Let the cookies cool just a bit before moving on to the fun part—the topping.
Step 3: Make the Coconut-Pecan Topping
While your cookie bases bake, combine 12 ounces evaporated milk, 1/2 cup butter, 3 large eggs, 1 cup sugar, and 1 teaspoon vanilla extract in a saucepan over medium heat. Stir continuously until the mixture thickens, about 10 minutes, creating a creamy custard base. Remove from heat, then fold in 1 1/3 cups shredded coconut, 1 1/4 cups chopped pecans, and 5 ounces chocolate chips. This heavenly mixture is what sets the German Chocolate Cookies Recipe apart, bringing that signature coconut-pecan flavor with a melty chocolate twist.
Step 4: Top and Finish Baking
Once the cookie bases have cooled for five minutes, generously spread the warm coconut-pecan topping on each cookie. Return the tray to the oven and bake for an additional 10 to 12 minutes until the topping is bubbly and just starting to caramelize at the edges. Cooling completely allows the topping to set into a chewy, slightly crispy delight that balances the soft cookies beneath.
How to Serve German Chocolate Cookies Recipe
Garnishes
Sprinkle a light dusting of powdered sugar or a drizzle of melted chocolate over the cooled cookies for a touch of elegance. You can also add toasted coconut flakes on top for an extra nutty crispness and appeal. These little touches not only dress up the cookies but also enhance their flavors and textures.
Side Dishes
Pair these cookies with a cold glass of milk or a cup of rich coffee to complement their sweetness and richness perfectly. If you’re serving a crowd, a scoop of vanilla ice cream alongside works like magic—creating an irresistible dessert combo that everyone will adore.
Creative Ways to Present
Turn your German Chocolate Cookies Recipe into little gift packages by stacking them with parchment paper in a decorative tin or box. For parties, consider arranging them on a dessert platter surrounded by fresh berries or nuts to invite guests to grab a bite. You could even sandwich some softened cream cheese frosting between two cookies for a playful twist on a sandwich cookie.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container at room temperature for up to 4 days. Placing a slice of bread inside the container helps maintain their moisture and chewiness, preventing them from drying out.
Freezing
You can freeze these cookies either before topping or after baking. To freeze dough, shape and place on a tray until firm, then transfer to a freezer bag. For baked cookies, arrange them in a single layer in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months, then thaw at room temperature before serving.
Reheating
Warm the cookies in a low oven (about 300°F or 150°C) for 5–7 minutes or microwave individually for 10–15 seconds to revive their freshness and gooey texture. This quick trick brings back that just-baked warmth and makes the topping slightly melty again.
FAQs
Can I use sweetened coconut instead of unsweetened?
Absolutely! Both versions will work fine in the German Chocolate Cookies Recipe. Sweetened coconut will add a bit more sugary sweetness, so you might want to slightly reduce the added sugar in the topping if you prefer less sweetness.
What can I substitute for evaporated milk?
If you don’t have evaporated milk on hand, you can use regular milk cooked down gently to reduce the water content, or even full-fat coconut milk for a twist. The consistency and richness are important for the topping, so avoid very thin alternatives.
Can I make these cookies gluten-free?
Yes, swapping the all-purpose flour for a gluten-free flour blend that measures cup-for-cup works well. Just be sure your blend contains xanthan gum or another binder to keep the dough’s texture on point.
How long do these cookies last?
Stored properly in an airtight container, these cookies will stay fresh for about 4 days at room temperature. If refrigerated, they can keep for up to a week, though it’s best enjoyed fresh for optimal texture and flavor.
Can I add more chocolate chips to the dough?
Feel free to boost the chocolate chips in the cookie dough if you’re a true chocolate lover! Just be careful not to add too many, or the dough might become too loose and spread too thin while baking.
Final Thoughts
This German Chocolate Cookies Recipe is one of those treasures that turns an ordinary cookie into an extraordinary treat. Whether you’re baking them for a family gathering, a special occasion, or just a cozy night in, their warm flavors and comforting textures will never disappoint. Give it a try—you might just find a new favorite to share (and sneak!) whenever you need a little chocolatey joy.
Print
German Chocolate Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these classic German Chocolate Cookies featuring a rich, fudgy chocolate base topped with a decadent coconut-pecan frosting. Perfectly soft and chewy with a deliciously gooey topping, these cookies bring a delightful twist to the traditional German chocolate cake flavors in cookie form.
Ingredients
Chocolate Cookie Dough
- 8 ounces semi-sweet chocolate chips
- 2 tablespoons butter
- 1/2 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/2 cup all-purpose flour
Coconut-Pecan Frosting
- 12 ounces evaporated milk (about 1 can)
- 1/2 cup butter
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 1/3 cups shredded coconut (sweetened or unsweetened)
- 1 1/4 cups chopped pecans
- 5 ounces chocolate chips
Instructions
- Prepare the Chocolate Dough: In a heatproof bowl, combine 8 ounces of semi-sweet chocolate chips with 2 tablespoons of butter. Melt together over a double boiler or in short bursts in the microwave, stirring until smooth. Let it cool slightly. Then mix in 1/2 cup sugar, 2 large eggs, and 1/2 teaspoon vanilla extract until well combined. Stir in 1/4 teaspoon baking powder and 1/2 cup flour until just incorporated to form the cookie dough.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing them evenly. Bake for 10-12 minutes until cookies are set but still soft. Remove from oven and allow to cool on the baking sheet.
- Make the Coconut-Pecan Frosting: In a medium saucepan, combine 12 ounces evaporated milk, 1/2 cup butter, 3 large eggs, and 1 cup sugar. Cook over medium heat, stirring constantly, until the mixture thickens and turns a caramel color, about 10-12 minutes. Remove from heat and stir in 1 teaspoon vanilla extract, 1 1/3 cups shredded coconut, and 1 1/4 cups chopped pecans.
- Frost the Cookies: Spoon the warm coconut-pecan frosting generously over each cooled cookie. Spread carefully to cover the tops.
- Optional Chocolate Topping: Melt 5 ounces of chocolate chips and drizzle or spread a small amount over the frosting for an extra chocolatey accent. Let the cookies set at room temperature or refrigerate briefly until the frosting is firm.
Notes
- Use high-quality semi-sweet chocolate for the best flavor.
- You may substitute unsweetened shredded coconut if you prefer less sweetness.
- Ensure to stir the frosting constantly to prevent curdling while cooking.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- The frosting is rich and sticky; a small spoon or offset spatula can help with spreading.
