If you’re looking for a cookie that’s rich, chocolatey, and absolutely unforgettable, this German Chocolate Cookies Recipe is the one to try. Imagine the classic flavors of German chocolate cake—deep, fudgy chocolate paired with a gooey coconut pecan topping—all wrapped up in a portable, chewy cookie. These treats are pure bliss and perfect for sharing (or not!). Whether it’s for a holiday cookie platter, a thoughtful gift, or just because you’re craving something special, this recipe delivers all the decadence you love in every bite.
Ingredients You’ll Need
The beauty of this recipe is how it transforms everyday baking staples into something extraordinary. Each ingredient plays a key role in building both the cookie’s rich base and that irresistible coconut pecan topping you can’t resist.
- Chocolate chips: Melting these gives the cookies their signature fudgy texture and deep, chocolatey flavor.
- Unsalted butter: Softened butter makes the cookies tender and carries the chocolate and vanilla notes beautifully.
- Brown sugar: Adds moisture and a subtle caramel undertone that pairs perfectly with chocolate.
- Granulated sugar: Provides sweetness and helps the cookies spread just enough as they bake.
- Eggs: These bind everything together and give the cookies structure and chew.
- Vanilla extract: Enhances the flavor of both the cookie dough and the luscious topping.
- All-purpose flour: The backbone of the cookies, giving them just the right amount of heft.
- Unsweetened cocoa powder: Intensifies the chocolate flavor for a truly decadent treat.
- Baking soda: Helps the cookies rise and creates that perfect soft, chewy center.
- Salt: Balances the sweetness and sharpens all the flavors.
- Sweetened shredded coconut: Brings sweet, chewy texture and classic coconut flavor to the topping.
- Chopped pecans: Adds crunch and a nutty richness that’s essential for the German chocolate experience.
- Sweetened condensed milk: Gives the topping its creamy, gooey texture and signature sweetness.
- Butter (for topping): Makes the coconut pecan mixture extra luscious.
- Vanilla extract (for topping): Rounds out the topping with a warm, aromatic finish.
How to Make German Chocolate Cookies Recipe
Step 1: Prepare Your Baking Sheet
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This keeps your cookies from sticking and makes cleanup a breeze.
Step 2: Melt the Chocolate
Place the chocolate chips in a microwave-safe bowl and heat them in 30-second bursts, stirring after each interval until the chocolate is smooth and completely melted. Set it aside so it can cool slightly—this helps prevent scrambling the eggs later.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is crucial for those soft, chewy cookies with a tender crumb.
Step 4: Add Eggs, Vanilla, and Melted Chocolate
Beat in the eggs and vanilla extract to the creamed mixture until well combined. Then, pour in the slightly cooled melted chocolate and mix until everything is smooth and glossy.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Gradually add this dry mixture into your wet ingredients, mixing until a soft, chocolatey dough forms. The dough will be rich—don’t be tempted to eat it all just yet!
Step 6: Bake the Cookies
Using a tablespoon or a small cookie scoop, drop rounds of dough onto your prepared baking sheet, leaving about 2 inches between each. Bake for 8–10 minutes, until the edges are set but the centers are still slightly soft. Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack.
Step 7: Make the Coconut Pecan Topping
While the cookies bake, combine the sweetened condensed milk, butter, and vanilla extract in a saucepan over medium-low heat. Stir until the mixture is warmed and smooth, then remove from heat and fold in the shredded coconut and chopped pecans. Let it cool just a bit so it thickens up perfectly for topping.
Step 8: Assemble and Serve
Once the cookies are cool, spoon about a teaspoon of the coconut pecan topping onto each one. Let them set for a few minutes so the topping firms up. If you want to take things over the top, drizzle a little melted chocolate over the topping before serving.
How to Serve German Chocolate Cookies Recipe
Garnishes
For a finishing touch, try a drizzle of melted chocolate over the coconut pecan topping, or a light sprinkle of extra chopped pecans. A dusting of flaky sea salt can also add a sophisticated edge that balances the sweetness beautifully.
Side Dishes
These cookies are perfect on their own, but they’re also lovely served alongside a scoop of vanilla ice cream or a dollop of whipped cream. Pair them with a cup of strong coffee or an ice-cold glass of milk to round out your treat.
Creative Ways to Present
For a fun presentation, stack the cookies on a tiered dessert stand at your next gathering, or package them in clear cellophane bags tied with ribbon for a homemade gift. You can even make mini versions for a bite-sized party platter—the German Chocolate Cookies Recipe is endlessly versatile!
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature for up to 3 days. If you want them to last even longer, pop them in the fridge, where they’ll stay chewy and delicious for up to a week.
Freezing
These cookies freeze beautifully! Place cooled cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They’ll keep for up to three months—just thaw at room temperature before enjoying.
Reheating
If you love a warm cookie, pop one in the microwave for about 10 seconds to revive that fresh-baked flavor. The coconut pecan topping will get gooey again, just like when they first came out of the oven.
FAQs
Can I use milk chocolate instead of semi-sweet or dark chocolate chips?
Absolutely! While semi-sweet or dark chocolate gives a richer, less sweet flavor, milk chocolate will make the cookies sweeter and creamier. Choose whichever you prefer for your perfect German Chocolate Cookies Recipe.
Is it possible to make these cookies without pecans?
Yes, you can omit the pecans for a nut-free version, or substitute with another nut such as walnuts or almonds. The cookies will still be delicious and full of that signature coconut flavor.
Can I make the dough ahead of time?
Definitely! You can prepare the dough up to 48 hours ahead and store it tightly covered in the refrigerator. Scoop and bake as directed, adding a minute or two to the baking time if the dough is cold.
How do I prevent the topping from sliding off the cookies?
Let the cookies cool completely before topping, and give the coconut pecan mixture a few minutes to thicken as it cools. This helps it sit beautifully on each cookie without making a mess.
Can I double the German Chocolate Cookies Recipe for a crowd?
Yes! This recipe scales up wonderfully. Just double all ingredients and bake in batches—these cookies are always a hit at parties and potlucks.
Final Thoughts
I can’t wait for you to try this German Chocolate Cookies Recipe and see just how quickly they disappear from the cookie jar. They’re pure comfort with a touch of nostalgia and plenty of wow factor. Give them a go and let the magic of chocolate, coconut, and pecans brighten your day!
Print
German Chocolate Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These German Chocolate Cookies are a delightful twist on traditional chocolate cookies, featuring rich melted chocolate in the dough and topped with a luscious coconut pecan topping. Perfectly chewy with a decadent topping, these cookies are ideal for holiday baking or any chocolate lover’s treat.
Ingredients
For the cookies:
- 1 cup semi-sweet or dark chocolate chips
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the coconut pecan topping:
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup sweetened condensed milk
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Melt Chocolate: Place the chocolate chips in a microwave-safe bowl and melt them in 30-second increments, stirring after each interval until the chocolate is smooth. Set aside to cool slightly.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This creates a soft, tender cookie base.
- Add Eggs, Vanilla, and Chocolate: Mix in the eggs and vanilla extract until fully combined. Then stir in the melted chocolate gently to incorporate it evenly throughout the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and chocolate flavors.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms, being careful not to overmix.
- Scoop and Bake Cookies: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing them about two inches apart. Bake for 8–10 minutes or until the edges are set but the centers remain soft. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Coconut Pecan Topping: While the cookies bake, combine the sweetened condensed milk, butter, and vanilla extract in a saucepan over medium-low heat. Stir continuously until the mixture is warmed and smooth. Remove from heat and fold in the shredded coconut and chopped pecans. Allow the topping to cool slightly until it thickens.
- Top Cookies: Once the cookies have cooled, spoon about one teaspoon of the coconut pecan topping onto each cookie. Let the topping set before serving for the perfect finishing touch.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- For longer storage, refrigerate the cookies; they will keep for up to one week.
- For extra indulgence, drizzle melted chocolate over the coconut pecan topping before it sets.
- Allow the topping to cool and thicken sufficiently to prevent it from sliding off the cookies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
