German Chocolate Cake in cookie form! Soft, chewy chocolate cookies topped with a creamy, caramel/coconut/pecan frosting and drizzled with melted chocolate.
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These cookies are all kinds of delicious. They are crispy chocolatey cookies that are topped with the traditional German chocolate cake frosting made with coconut, pecans and caramel. SO DARN GOOD.
Whenever I ask the husband what kind of cake he wants for his birthday he will ALWAYS opt for German Chocolate.
I always have grand plans to make him a cake, and then I don’t get to it. So, because I’m wife of the year, I make these cookies year-round and call it good. I have not heard any complaints, ever, so I’m going to keep making cookies until he decides he prefers another kind of cake!
These cookies are great to make a double batch of for parties, can be made in minis and are awesome additions to Christmas cookie boxes.
Why you’ll love this recipe
- Anyone who loves German Chocolate Cake will love these cookies.
- This recipe makes 3 dozen cookies. Yes, it does. Plan to share with friends and family!
I originally posted this several years ago, but it needed some good pictures to really do it justice. I got the recipe from A Dash of Sanity and have been making it ever since. I tweaked it only a little, the original is fabulous!
Check out my Cornflake Cookies for another family pleasing recipe!
Kylee’s Notes & FAQs
Storage
Store between wax paper in a sealed container for up to 3 days.
If you aren’t planning to eat the entire batch immediately, you may choose to keep the frosting and cookies separate. The frosting can make the cookies go soft (but still yummy) after a day or so.
You could use melted chocolate instead of candy melts if you prefer to top the cookies. I find the candy melts harden better, but its up to you, use what you prefer!
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
This picture shows both the cookies and the frosting in one pic, that’s why sugar and vanilla appear twice!
How to make German Chocolate Cookies:
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- Preheat the oven to 375 degrees F. Line 3 baking sheets with parchment paper.
- In a stand mixer, or large bowl and a hand mixer combine the butter, brown sugar, granulated sugar, vanilla and eggs.
- In a medium bowl, stir together the flour, cocoa, baking soda and salt.
- Gradually add the flour mixture, half a cup at a time into the butter mixture and blend until combined.
- Using a small cookie scoop or spoon drop dough onto the prepared baking sheets, 12 cookies per sheet. No need to flatten them, they’ll do that by themselves! Do space them apart as they spread like crazy.
- Bake 8 to 10 minutes at 375 degrees F.
- Cool completely on a wire rack. Don’t decorate the cookies while still warm!
German Chocolate Frosting
- In a large saucepan, combine the evaporated milk, sugar, egg yolks, butter and vanilla and heat over medium heat.
- Stir constantly over the heat until thickened (around 11-12 minutes)
- Once thickened remove from heat and add coconut and pecans. Beat with a wooden spoon until thick enough to spread.
- Spread frosting over the tops of cooled cookies.
- Drizzle with melted candy coating and let set up in the fridge.
- Devour.
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Source: A Dash of Sanity
German Chocolate Cookies
Ingredients
Chocolate Cookie
- 1 cup butter (softened)
- 1 cup light brown sugar
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 2 large large eggs (beaten)
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- pinch salt
German Chocolate Frosting
- 1 cup evaporated milk
- 1 cup white sugar
- 3 egg yolks
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 1/3 cup sweetened shredded coconut
- 1 cup pecans (chopped)
- 1/4 cup chocolate candy coating, melted (OPTIONAL)
Directions
Chocolate Cookie
- Preheat the oven to 375°F. Line 3 baking sheets with parchment paper.
- In a stand mixer, combine the 1 cup butter, 1 cup light brown sugar,1 cup white sugar, 2 teaspoons vanilla extract and 2 large large eggs.
- In a separate bowl, stir together the 2 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda and pinch salt.
- Gradually add the flour mixture, half a cup at a time into the butter mixture and blend until combined.
- Use a small cookie scoop, and drop dough onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes.
- Cool on a baking rack (don’t frost while warm!)
German Chocolate Frosting
- In a large saucepan, combine 1 cup evaporated milk, 1 cup white sugar, 3 egg yolks, 1/2 cup butter and 1 teaspoon vanilla extract and heat over medium.
- Continuously stir until thickened (around 11-12 minutes)
- Once thickened remove from heat and add 1 1/3 cup sweetened shredded coconut and 1 cup pecans (chopped) . Beat with a wooden spoon until thick enough to spread.
- Spread frosting over the tops of cooled cookies.
- Drizzle with 1/4 cup chocolate candy coating, melted and let set up in the fridge.
- Devour.
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in October of 2015. It was republished with updated photos in October of 2020.
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