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German Chocolate Cake in cookie form! Soft, chewy chocolate cookies topped with a creamy, caramel/coconut/pecan frosting and drizzled with melted chocolate.
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 this recipe works:
- 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!
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!
Ingredients:
Full, printable recipe below – just scroll down to the recipe card!
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:
Full, printable recipe below – just scroll down to the recipe card!
- 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.
- More Cookie Recipes
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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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 granulated white sugar
- 2 tsp vanilla extract
- 2 large eggs (beaten)
- 2 1/4 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- pinch salt
German Chocolate Frosting
- 1 cup evaporated milk
- 1 cup granulated white sugar
- 3 egg yolks
- 1/2 cup butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup pecans (chopped)
- 1/4 cup chocolate candy coating, melted (OPTIONAL)
Instructions
Chocolate Cookie
- Preheat the oven to 375 degrees F. Line 3 baking sheets with parchment paper.
- In a stand mixer, combine the butter, brown sugar, granulated sugar, vanilla and eggs.
- In a separate 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.
- 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 evaporated milk, sugar, egg yolks, butter and vanilla and heat over medium.
- Continuously stir 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.
Nutrition
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.
Tiffany says
Everyone raved over these cookies. I wouldn’t change a thing. Pure decadence! Thanks for a phenomenal cookie recipe!!
Barb Brideau says
Could you freeze the cookie dough and thaw to use for later. Just thinking of prepping the dough in individual portions to bake later on
Jessica says
These are amazing!! I am the only one that likes the icing so this is perfect for my family, I just leave some plain. Thanks so much. These truly are a gift from God himself!
Shandon says
I am looking forward to making these, but am hoping to travel with them premade. Do you know if they will freeze well it would parchment paper between the layers be enough?
Kylee says
the cookies without the topping would be okay, but the topping would make them pretty sticky and difficult to travel with! You could freeze them, but I have not done that. I would worry that they’d get soft.
Shandon Ehredt says
Thank you
STACEY WALL says
This are spot on! I made them for my husbands birthday and he can’t stop eating them. LOVE!
Cj says
I substituted for a dairy/soy/gluten allergy and that were well loved by all!
sara maniez says
These look so amazing, pinning to my chocolate love board!
Cristie @ Little Big H says
How delicious. They look so yummy.
Amanda {Striped Spatula} says
These are definitely going to have to happen in my kitchen very soon! 🙂 They look delicious!
Shadi Hasanzade says
It's like two cookies in one! So many amazing flavors together, great recipe 🙂
Farida says
Wow, so much goodness in one cookie really! Pinned!
valentina maria kenney wein says
Wow, these look and sound scrumptious!
Jane Saunders says
Looking at that list of ingredients and thinking that these cookies are for me – evaporated milk, coconut – I'm joining in your late birthday celebration
Lokness @ The Missing Lokness says
HAHA! Later is better than never. I am sure your husband would appreciate these cookies. They are perfect for upcoming cookie season!
Maeghan says
I love this idea! I love German Chocolate cake but no one else does so making an entire cake seems like a waste. I think if I marketed it as a cookie though they'd eat it 🙂