Get ready to experience the ultimate twist on a classic favorite with these German chocolate cookies! With the rich, decadent flavors of German chocolate cake—think sweet coconut, gooey caramel, and smooth chocolate—these cookies deliver all the indulgence in a perfectly portable form.
Each cookie is a delightful bite, combining a chewy texture with a burst of chocolate and coconut, making it impossible to eat just one. Whether you’re baking for a special occasion or treating yourself to something sweet, these cookies bring all the comfort of German chocolate cake in a fun, easy-to-make treat.
What makes them special? The perfect balance of flavors—from the deep chocolate base to the sweet coconut and caramel topping—creates a cookie that’s both nostalgic and new.
Ideal for holiday gatherings, family treats, or anytime you’re craving something indulgent, these German chocolate cookies will have everyone coming back for more. Let’s get baking!
German Chocolate Cookie
Equipment
- Baking sheets
- Parchment paper or silicone mats
- Electric mixer
- Medium saucepan
Ingredients
Cookies
- ¼ cup granulated sugar
- 1 cup semisweet chocolate chips
- 1 large egg yolk
- ¾ cup lightly packed dark brown sugar
- ¼ tsp salt
- 1 large egg
- ½ tsp vanilla extract
- ⅓ cup unsweetened Dutch-process cocoa powder
- 1 stick unsalted butter, at cool room temperature
- 1¼ cups all-purpose flour
- 1 tsp baking powder
Topping
- ½ cup sweetened shredded coconut
- 2 oz semisweet chocolate, melted
- 4 tbsp unsalted butter
- ½ cup chopped pecans
- ½ cup granulated sugar
- ½ tsp vanilla extract
- ½ cup evaporated milk
- 1 large egg yolk
Instructions
- Preheat oven to 350°F and prepare baking sheets with parchment or silicone mats.
- Sift flour, cocoa, baking powder, and salt.
- Beat butter, brown sugar, and granulated sugar until smooth.
- Mix in egg, yolk, and vanilla.
- Gradually add dry ingredients, then fold in chocolate chips.
- Scoop dough (1.5 tbsp) onto baking sheets and bake for 10 minutes.
- Cool for 10 minutes on sheets, then transfer to racks.
- To make the topping, heat milk, sugar, egg yolk, and butter in a saucepan over medium heat, stirring until thickened (10 minutes).
- Add vanilla, coconut, and pecans.
- Cool and spread over cookies.
- Drizzle melted chocolate on top and set for 15 minutes before serving.
Notes
- Chill the cookie dough for 30 minutes for thicker cookies.
- Use sweetened or unsweetened coconut based on preference.
Nutrition Facts:
| Calories | 200kcal |
| Total Fat | 10g |
| Carbohydrates | 30g |
| Protein | 2.5g |
Tips to Elevate Your German Chocolate Cookies!
- Use High-Quality Chocolate: Opt for premium cocoa powder and chocolate chips for richer flavor. Dark chocolate chips can add a deeper, bittersweet contrast.
- Toast the Pecans and Coconut: Lightly toast the pecans and coconut before mixing them into the topping. This enhances their nutty and sweet flavors.
- Add Espresso Powder: A pinch of espresso powder in the cookie dough enhances the chocolate taste without making the cookies taste like coffee.
- Chill the Topping: Let the topping cool completely before spreading it on the cookies to ensure it sets properly and stays thick.