I love chocolate, but nothing beats a bite of these German chocolate cookies. They are so delightful! A sweet little bit of chocolate that isn't overpowering, and the rich coconut-pecan topping is reminiscent of the classic cake we all know and love. You'll love how simple this cookie dough is to whip up with everyday pantry supplies! A perfect sweet treat to pop into lunch boxes or to serve friends and family.
German Chocolate Cookies
If you want a little bit different cookie to serve to the kids, look no further. This cookie is super simple to whip up and bake in no time. There is no chilling or letting the dough rest. Just mix and bake! That makes this ideal for sharing with the kids, making last-minute for parties, bake sales, and just because!
If you like chocolate cookies, add these chocolate chip cookies to your menu. They are another great choice kids will enjoy. Of course, I love a good red velvet cookie recipe, and if I am feeling a bit lazy, the strawberry cake mix cookies never fail to please.
Why is it Called German Chocolate?
Contrary to popular belief, German chocolate did not originate in Germany at all. In fact, it was created by a confectioner working for Baker's chocolate. His name was German, and thus the term German's chocolate became the name of his new blend of chocolate. Eventually, in common vernacular, the "s" was dropped from the end and it became German chocolate. You can still purchase German chocolate from Baker's baking chocolate to use in many of your recipes.
Do I Have to Refrigerate These Cookies?
No. These cookies do not need to be refrigerated. The chocolate cookie is safe at room temperature as is the prepared coconut pecan topping. If you want the cookies to last longer than the average 3-4 days at room temperature, definitely put them in a container in the refrigerator where they will be good for up to one week.
Can I Freeze German Chocolate Cookies?
You can definitely freeze these cookies for later. There are two methods of freezing I recommend. Prepare the dough and then wrap it into a ball in plastic wrap and place it in a freezer storage bag that has been labeled and dated. Thaw overnight in the refrigerator the day before you plan to bake them, or simply bake from frozen allowing 2-3 extra minutes on the cooking time.
The second method is to prepare and bake the cookies, allow them to cool completely, then stack them into a freezer storage container or bag that has been labeled or dated. I do not recommend freezing the frosting on the cookies. It's a bit harder to make them easy to pull out and eat. You can, however, freeze the topping separately to place on the cookies when thawed.
These are good frozen for up to 4 months.
Do I Have to Add the Topping?
You do not have to add the topping to these cookies. It's a great addition if you like the full German chocolate flavor, but is not at all necessary. If you don't like the topping, just leave it off! It's an easy part of the recipe to skip.
Ingredients for Cookies
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Eggs
- All-purpose flour
- Cocoa powder
- Baking soda
- Salt
Ingredients for Coconut Pecan Frosting
- Evaporated milk
- Granulated sugar
- Egg yolks
- Unsalted butter
- Vanilla
- Sweetened coconut
- Pecans
How to Make German Chocolate Cookies
Preheat the oven to 375°F degrees and line your baking sheets with parchment paper or silicone baking mats.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (5 minutes).
Add eggs and vanilla extract to the butter mixture and beat until combined.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Add the dry ingredients into the wet and mix until fully incorporated.
Scoop dough onto prepared baking sheets leaving 2" between each cookie to allow for spreading.
Bake for 12-14 minutes or until just done and beginning to set.
Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to continue cooking.
How to Make Coconut Pecan Frosting
In a heavy-bottomed sauce pan, combine the evaporated milk, sugar, egg yolks, and unsalted butter.
Cook over medium heat for 10-12 minutes, stirring regularly to make sure the eggs don't scramble.
After the sauce has thickened, remove from the heat and stir in the vanilla, coconut, and pecans.
Allow the topping to cool completely before spreading onto cooled cookies.
Serve or store in an airtight container for 3-4 days.
More Cookie Recipes
Cookies are the first thing I really took the time to learn how to bake and so I have a huge list of favorites to share. If you like cookies too, then below you'll find some of my favorites that are ideal for baking and serving up to your family!
- Classic Coconut Macaroons Cookie
- Perfectly Soft Cookies and Cream Cookies Recipe
- Soft Italian Easter Cookies Recipe
- Sugar Cookies with Homemade Glaze
- Best Ever Cream Cheese Cookies with Funfetti Topping
- Copycat Subway White Chocolate Cranberry Cookies
- Crunchy Oatmeal Cookies Recipe
Chef's Tip
Instead of using parchment paper when baking cookies, I prefer to use the silicone baking mats. They are reusable, affordable, and some even have guides for placement of cookies to keep them from being too close together. This is a simple Eco-friendly solution for a common kitchen need.
📖 Recipe
German Chocolate Cookies Recipe
Whip up a batch of these delicious soft German chocolate cookies and serve with or without the classic coconut pecan frosting!
Ingredients
German Chocolate Cookies Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 teaspoon vanilla extract
- 2 large eggs
- 2 ¼ cup all purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
Coconut Pecan Frosting Ingredients
- 1 cup evaporated milk
- 1 cup granulated sugar
- 4 egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla
- 1 ⅓ cup sweetened coconut
- 1 cup chopped pecans
Instructions
How to Make German Chocolate Cookies
- Preheat the oven to 375°F degrees and line your baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (5 minutes).
- Add eggs and vanilla extract to the butter mixture and beat until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients into the wet and mix until fully incorporated.
- Scoop dough onto prepared baking sheets leaving 2" between each cookie to allow for spreading.
- Bake for 12-14 minutes or until just done and beginning to set.
- Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to continue cooking.
How to Make Coconut Pecan Frosting
- In a heavy bottomed sauce pan, combine the evaporated milk, sugar, egg yolks, and unsalted butter.
- Cook over medium heat for 10-12 minutes, stirring regularly to make sure the eggs don't scramble.
- After the sauce has thickened, remove from the heat and stir in the vanilla, coconut, and pecans.
- Allow the topping to cool completely before spreading onto cooled cookies.
Notes
These cookies can be served with or without the coconut pecan frosting shown.
Recommended Products
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 328Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 80mgSodium: 100mgCarbohydrates: 38gFiber: 2gSugar: 27gProtein: 4g
Kath
Could I use the actual German chocolate by Baker’s? That is what I use in my GC cake. So good.
If so, how to substitute?
Katie Hale
You can substitute the actual German chocolate. I would use 4 oz of the baking chocolate and then add additional flour in 1/4 cup if the dough feels too wet.