Name: German Chocolate Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 36 cookies
Ingredients: 1 cup salted butter; 2 cups light brown sugar; 2 large eggs; 2 teaspoon vanilla extract; 2 cups all-purpose flour; ¾ cup unsweetened cocoa powder; ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1 cup evaporated milk; 1 cup granulated sugar; 3 large egg yolks; ½ cup unsalted butter; 1 teaspoon vanilla extract; ¼ teaspoon salt; 3 cups chopped pecan pieces; 3 cups shredded coconut; Melted chocolate drizzle

German Chocolate Cookies combines chewy chocolate cookies and rich coconut pecan frosting for a decadent dessert that’s ready in 40 minutes!

If you love German Chocolate Cake you’ll also want to check out my incredibly tender German Chocolate Poke Cake or German Chocolate Cake Batter Dip that’s ready in just 5 minutes!

Close up photo of a stack of German Chocolate Cookies on a small white cake stand.

These German Chocolate Cookies are moist chocolate cookies that are covered in a rich, decadent Coconut Pecan Frosting and then finished off with a smooth chocolate drizzle! This easy recipe is the perfect go-to when you don’t feel like baking up an entire German Chocolate Cake!

But since these cookies are just as good as cake, you’ll be thrilled to know this recipe delivers close to three dozen! Even better? Most of the ingredients you’ll need to whip up a batch are likely tucked right inside your pantry!

German Chocolate Cookies stacked on a small white cake stand.

Ingredients For German Chocolate Cookies

This German Chocolate Cookie recipe takes easy ingredients you likely have on hand and turns them into incredibly delicious cookies! To make the chocolate cookies you’ll need salted butter, light brown sugar, eggs, vanilla extract, flour, unsweetened cocoa powder, baking soda, baking powder, and salt.

Then to cook up the rich and decadent Coconut Pecan Frosting you’ll need evaporated milk, granulated sugar, egg yolks, unsalted butter, vanilla extract, salt, chopped pecan pieces, and shredded coconut.

Once the chocolate cookies have been frosted you’ll kick it up a notch! Smooth melted chocolate gets drizzled over the tops of each cookie!

Is your mouth watering yet? Because mine absolutely is!

How To Make German Chocolate Cookies

Chocolate Cookies

Preheat the oven to 375 degrees F and line baking sheets with parchment paper.
Cream the butter and brown sugar together in a large bowl.
Beat in the eggs one at a time. Then add in the vanilla.
Whisk together the flour, cocoa, baking soda, baking powder, and salt in a separate bowl.
Gradually add the flour mixture into the butter mixture until just combined.
Drop the cookies onto the prepared baking sheets and bake.
Remove them from the oven and gently flatten the tops of each cookie using the spatula.
Transfer the cookies to a wire rack to cool completely.

Coconut Pecan Frosting

Stir together evaporated milk, granulated sugar, egg yolks, butter, vanilla, and salt in a saucepan to cook over medium heat. Stirring constantly, remove from heat once mixture thickens.
Add the shredded coconut and chopped pecans into the saucepan and stir to combine. Then allow the frosting to cool down to room temperature.
Frost the cookies with the frosting.
Drizzle on the melted chocolate and enjoy!

Overhead photo of German chocolate cookies on a cooling rack on a blue table.

How To Store German Chocolate Cookies

Store the cookies at room temperature in an airtight container. They may last for up to 2 weeks. Or you can freeze them for up to 3 months.

German Chocolate Cookies on a white plate with a bite taken out of one.

More Of My Favorite Chocolate Cookie Recipes:

Triple Chocolate Sandwich Cookies – Filled with chocolate frosting and then dipped in chocolate!
Espresso Chocolate Chip Cookies – Laced with espresso powder and chocolate chips!
Chocolate Mint Cookies With Andes Mints – Made with Andes Mints and refrigerated cookie dough!
Double Chocolate Chip Cookies – Chewy, gooey chocolate cookies in less than 30 minutes!
Dark Chocolate Guinness No Bake Cookies – Oat-based cookies made with Irish stout!

Ingredients

36 cookies

Cookies:

1 cup salted butter (softened)
2 cups light brown sugar (packed)
2 large eggs (beaten)
2 teaspoon vanilla extract
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

Frosting:

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks (lightly beaten)
½ cup unsalted butter
1 teaspoon vanilla extract
¼ teaspoon salt
3 cups chopped pecan pieces
3 cups shredded coconut
Melted chocolate drizzle (optional garnish)

Steps

Cookies

Preheat the oven to 375°F and prepare cookie sheets by lining them with parchment paper.
Use a stand mixer (or handheld electric mixer) to cream the butter and brown sugar together in a large bowl.
Then beat in the eggs, one at a time, and add the vanilla.
In a separate bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt.
Stir the flour mixture into the butter mixture until just combined.
Using a small cookie scoop, drop the batter evenly spaced apart onto your baking sheets.
Bake for 8 to 10 minutes.
Remove from the oven. While still warm, if your cookies are a little plump, you can use a spatula to gently press them down and flatten them to recreate a nice even surface for your frosting.
Place the cookie sheets on a cooling rack for about 10 minutes to allow them to cool completely.

Frosting

Combine the evaporated milk, sugar, egg yolks, butter, vanilla, and salt in a saucepan.
Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat.
Add the shredded coconut and chopped pecans to the mixture in your saucepan and combine. Allow the frosting to cool down to room temperature to a thick spreading consistency.
Place a spoonful of frosting on each cookie then spread close to edges.
Drizzle on melted chocolate and enjoy! If you are making these for later or delivering them to friends and family, feel free to pop them in the fridge to help the frosting and drizzle set up.

Notes

Storage Instructions: Store the cookies at room temperature in an airtight container. They may last for up to 2 weeks. Or you can freeze them for up to 3 months.
Can I use white sugar instead of brown? These cookies have a chewier texture with brown sugar. If you prefer, you could use 1 cup of brown sugar and 1 cup of white sugar in this recipe.
Are these cookies still good without the frosting? Yes! They are moist, chewy, and chocolatey. But you have got to try this frosting. It takes the cookies to a whole other level and you really can’t mess it up.
I don’t have pecans, but I do have walnuts - can I use those in the frosting instead? Yes, it will have a slightly different taste but still a delicious flavor.
Because the cookies are so dark, it is hard to tell if they are fully baked - how can I be sure? Yes, these cookies are very dark, and it can be tough to know when they are done baking. And it is best to be careful not to overbake them. Try checking the cookies for doneness after 8 minutes. If you press your finger into the edge of the cookie and it leaves an indent, then leave the cookies in for another 2 minutes.

Nutrition

Calories285
Carbs30g
Protein3g
Fat19g
Saturated fat9g
Fiber2g
Sugar22g
Sodium145mg

Estimates per serving, when a serving size is listed.

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