German Chocolate Cookies Recipe
If you’re searching for a decadent treat that blends rich chocolate, chewy coconut, and toasted pecans, these German Chocolate Cookies are an absolute must-try. Each bite brings together all the beloved flavors of classic German chocolate cake in a compact, fudgy, utterly irresistible cookie. Whether you’re baking for a holiday party or just craving something special for your cookie jar, this recipe is bound to be a new favorite you’ll want to share with everyone you know!
Ingredients You’ll Need
The ingredients for German Chocolate Cookies are mostly pantry staples, but each one plays a starring role in the delicious trio of flavors and textures. Nothing is too fancy, but the way they come together is pure magic.
- Unsalted butter: Adds richness and ensures your cookies bake up soft and flavorful—remember to soften first for easy mixing.
- Granulated sugar: Provides sweetness and the perfect chewy texture that makes each cookie bite so satisfying.
- Packed brown sugar: Infuses a subtle molasses flavor and even more chew, giving the cookies a delightful depth.
- Eggs: Help bind everything together while creating a slightly cakey, tender crumb.
- Vanilla extract: Enhances all the dessert flavors and rounds out the chocolate with a fragrant warmth.
- All-purpose flour: The backbone of the dough for structure and lift—don’t forget to measure correctly for best results.
- Unsweetened cocoa powder: Delivers that deep, chocolatey punch true German Chocolate Cookies are known for.
- Baking soda: Gives the cookies just the right amount of spread and a gentle rise in the oven.
- Salt: Balances the sweetness and brings out every nuanced flavor in the chocolate and coconut.
- Semi-sweet chocolate chips: Little bursts of gooey chocolate make these cookies absolutely irresistible warm from the oven.
- Sweetened shredded coconut: The signature topping, adding a chewy, toasty layer and that signature German chocolate flair.
- Chopped pecans: Their buttery crunch adds classic Southern comfort and a nutty accent to every bite.
- Sweetened condensed milk: Binds the coconut and pecans, turning the topping into a chewy caramel centerpiece.
How to Make German Chocolate Cookies
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper. This not only helps with easy cleanup, but it also prevents the cookies from sticking and helps them bake up perfectly tender every time.
Step 2: Cream Butter and Sugars
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar. Be patient here—mix until the blend is fluffy and pale. This step introduces air for cookies that puff up just enough and have a lovely, tender texture.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition. Follow this with the vanilla extract, making sure everything is thoroughly incorporated. You’ll notice your dough starting to look creamy and luscious at this point!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Whisking first ensures an even distribution, so every cookie comes out perfectly chocolaty with just the right rise. Gradually add these dry ingredients to your wet mixture, mixing until just combined for tender, not tough, cookies.
Step 5: Stir in Chocolate Chips
Fold in the semi-sweet chocolate chips with a spatula so you get pockets of molten chocolate in every baked cookie. At this stage, your dough will smell amazing (and it may be tough to resist sneaking a taste!).
Step 6: Make the Coconut-Pecan Topping
In a small bowl, stir together the shredded coconut, chopped pecans, and sweetened condensed milk. This easy, sticky mixture is what transforms the cookies into authentic German Chocolate Cookies, echoing the cake’s iconic coconut-pecan icing.
Step 7: Assemble and Bake
Scoop tablespoon-sized balls of dough onto your prepared sheets, leaving about 2 inches between each. Gently flatten them, then press a spoonful of the coconut-pecan mixture on top of each ball. Bake for 10 to 12 minutes, or until the edges look set and the toppings are lightly golden. Allow them to cool on the pan for 5 minutes, then transfer to a wire rack—if you can wait that long!
How to Serve German Chocolate Cookies
Garnishes
For maximum wow factor, you can sprinkle warm cookies with an extra pinch of coconut or a drizzle of melted chocolate. If you’re feeling extra fancy, a light dusting of powdered sugar will make them look bakery-worthy and even more tempting.
Side Dishes
These German Chocolate Cookies are perfect with an ice-cold glass of milk, robust coffee, or even a scoop of vanilla ice cream on the side. For a full dessert platter, add fresh berries or a dollop of whipped cream—the freshness balances out the fudgy richness beautifully.
Creative Ways to Present
Stack these cookies high on a pretty cake stand for parties, or tuck them into a parchment-lined gift box to make a stunning edible present. Mini versions also make adorable (and delicious!) additions to your holiday cookie trays—watch them disappear!
Make Ahead and Storage
Storing Leftovers
Keep any extra German Chocolate Cookies in an airtight container at room temperature for up to five days. They stay soft and delicious, and the topping maintains its chewy, caramel-like texture for days—if they last that long!
Freezing
To freeze, place baked (and cooled!) cookies in a single layer in a freezer-safe container or bag. If stacking, separate layers with parchment paper to prevent any sticking. They’ll keep their incredible flavor and texture for up to two months, making them ideal for future cravings or last-minute guests.
Reheating
If you love a warm, melty cookie, simply pop a German Chocolate Cookie in the microwave for about 10 seconds. This revives that just-baked gooeyness and softens the chocolate chips for an extra treat.
FAQs
Can I toast the coconut or pecans for more flavor?
Absolutely! Toasting either the coconut or the pecans (or both) for a few minutes in a dry skillet or oven brings out their natural flavors. Let them cool before mixing them into the topping for an irresistible nutty boost.
What if I don’t have sweetened condensed milk?
Sweetened condensed milk gives that authentic sticky texture, but you could try a thick caramel sauce or dulce de leche for similar results. Be aware that these may alter the sweetness and binding slightly—still delicious!
Can the dough be made ahead?
Yes! You can make the cookie dough up to 48 hours in advance and refrigerate it, tightly covered. Let it sit at room temperature for about 20 minutes before scooping and baking, as chilled dough can be quite firm.
Are there any substitutions for pecans or coconut?
If you have allergies or preferences, swap the pecans for walnuts or simply leave them out. For the coconut, unsweetened flakes work in a pinch, though the cookies will be slightly less sweet and moist.
How do I prevent my cookies from spreading too much?
If your cookies are coming out flat, try chilling the formed dough balls for 30 minutes before baking. Ensuring your butter isn’t overly soft or melted also helps control spreading for perfect German Chocolate Cookies every time.
Final Thoughts
Baking up a batch of German Chocolate Cookies is like gifting your taste buds a big, joyful hug. They’re full of nostalgic flavors and impossible to resist, no matter the occasion. Give them a try—you’ll quickly see why this recipe is a forever favorite among all who taste it!
Print
German Chocolate Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of these German Chocolate Cookies. A fudgy cocoa cookie base topped with a sweet coconut-pecan layer, these cookies are a delightful treat for any occasion.
Ingredients
Cookies:
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (175g) semi-sweet chocolate chips
Coconut-Pecan Topping:
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/3 cup sweetened condensed milk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually mix into the wet ingredients.
- Add chocolate chips: Stir in the chocolate chips.
- Prepare topping: In a small bowl, mix the shredded coconut, pecans, and sweetened condensed milk until coated.
- Form cookies: Scoop dough onto baking sheets, flatten slightly, and top with coconut-pecan mixture.
- Bake: Bake for 10-12 minutes until edges are set.
- Cool: Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can toast the pecans and coconut before adding for enhanced flavor.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16 g
- Sodium: 85 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
