Indulge in the decadent flavors of German chocolate cake in cookie form! These rich chocolate cookies are topped with a luscious coconut-pecan frosting and drizzled with melted chocolate, making them the ultimate treat for any dessert lover.
Why You’ll Love This Recipe
- Decadent Flavors: Chocolate, coconut, and pecans combine for a classic and irresistible flavor profile.
- Cake-Inspired: All the richness of German chocolate cake in a bite-sized cookie.
- Beautiful Presentation: The drizzle of melted chocolate makes these cookies look as good as they taste.
- Perfect for Any Occasion: Great for cookie exchanges, holidays, or as a special treat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cookies:
- 1 1/4 cups (5.6 ounces) all-purpose flour
- 1/3 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick (4 ounces) unsalted butter, at cool room temperature
- 3/4 cup lightly packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
For the Topping:
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1 large egg yolk
- 4 tablespoons (2 ounces) unsalted butter
- 1/2 teaspoon vanilla extract
- 1/2 heaping cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 2 ounces semisweet chocolate, melted
Directions
For the Cookies:
- Prepare for Baking
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. - Mix the Dry Ingredients
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. - Cream the Butter and Sugars
In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until smooth and well combined. - Add Wet Ingredients
Beat in the egg, egg yolk, and vanilla extract until fully incorporated. - Combine Wet and Dry Ingredients
Reduce the mixer speed to low and gradually add the dry ingredients to the wet mixture. Mix until just combined, then fold in the chocolate chips using a rubber spatula. - Shape the Cookies
Using a medium (1.5-Tablespoon) spring-loaded cookie scoop, drop the dough onto the prepared baking sheets, spacing them evenly. - Bake
Bake for about 10 minutes, or until the cookies are set. Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to wire racks to cool completely.
For the Topping:
- Cook the Coconut-Pecan Mixture
In a small saucepan over medium heat, combine the evaporated milk, sugar, egg yolk, and butter. Cook, stirring frequently, until the mixture thickens, about 10 minutes. - Add Vanilla, Coconut, and Pecans
Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the mixture to cool until thick enough to spread. - Top the Cookies
Spread a spoonful of the coconut-pecan topping onto each cooled cookie. - Drizzle with Chocolate
Drizzle melted chocolate over the cookies for a decorative and delicious finish.
Final Touch
Let the cookies set for at least 15 minutes before serving.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
Variations
- Nut-Free Option: Replace pecans with additional coconut or leave them out entirely.
- Dark Chocolate Lovers: Use dark chocolate chips for a more intense chocolate flavor.
- Mini Cookies: Make smaller cookies for bite-sized treats; adjust baking time accordingly.
- White Chocolate Drizzle: Swap the semisweet chocolate drizzle for white chocolate for a different look and taste.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days. Refrigerate for longer freshness.
- Freezing: Freeze unfrosted cookies for up to 2 months. Thaw and add the topping before serving.
- Reheating: Enjoy the cookies at room temperature; reheating is not necessary.
FAQs
1. Can I make the topping ahead of time?
Yes, you can prepare the topping a day in advance and store it in the refrigerator. Allow it to come to room temperature before spreading.
2. Can I use sweetened condensed milk instead of evaporated milk?
Evaporated milk is recommended, but sweetened condensed milk can be used in a pinch. Reduce the sugar in the topping to avoid excessive sweetness.
3. How do I prevent the cookies from spreading too much?
Chill the dough for 30 minutes before baking to help the cookies hold their shape.
4. Can I skip the chocolate drizzle?
Yes, the cookies are still delicious without the drizzle, but it adds a nice decorative touch.
5. What type of cocoa powder is best?
Dutch-process cocoa powder works best for a rich, chocolatey flavor, but regular cocoa powder can also be used.
6. Can I use a hand mixer instead of a stand mixer?
Absolutely! A hand mixer works well for creaming the butter and sugars.
7. Can I use unsweetened coconut?
Yes, but the topping will be less sweet, so you may want to adjust the sugar to taste.
8. How do I keep the topping from becoming too runny?
Cook the topping until it thickens and cools completely before spreading it onto the cookies.
9. Are these cookies suitable for gifting?
Definitely! They’re beautiful, delicious, and make excellent gifts for holidays or special occasions.
10. Can I use store-bought frosting for the topping?
While homemade topping is recommended for the best flavor, store-bought coconut-pecan frosting can be used for convenience.
Conclusion
German Chocolate Cookies bring together everything you love about German chocolate cake in a convenient and delicious cookie form. With their rich chocolate base, creamy coconut-pecan topping, and decorative chocolate drizzle, these cookies are sure to impress. Whether for a party, holiday, or indulgent snack, this recipe is a must-try for dessert lovers!
Print
German Chocolate Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: German-Inspired
- Diet: Vegetarian
Description
Indulge in these decadent German Chocolate Cookies! Soft chocolate cookies topped with a rich coconut-pecan frosting and drizzled with melted chocolate. Perfect for chocolate lovers and holiday baking!
Ingredients
For the Cookies:
- 1 1/4 cups (5.6 ounces) all-purpose flour
- 1/3 cup unsweetened Dutch-process cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 stick (4 ounces) unsalted butter, at cool room temperature
- 3/4 cup dark brown sugar, lightly packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1 cup semisweet chocolate chips
For the Topping:
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1 large egg yolk
- 4 tbsp (2 ounces) unsalted butter
- 1/2 tsp vanilla extract
- 1/2 heaping cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 2 ounces semisweet chocolate, melted
Instructions
For the Cookies:
- Preheat and prepare pans:
Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. - Mix dry ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. - Cream butter and sugars:
Using an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until smooth and creamy. - Add wet ingredients:
Beat in the egg, egg yolk, and vanilla extract until fully incorporated. - Combine wet and dry ingredients:
On low speed, gradually add the dry ingredients to the wet mixture. Fold in the chocolate chips with a spatula. - Shape and bake:
Using a medium cookie scoop, drop dough in 1 1/2-tablespoon rounds onto prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 minutes, or until the cookies are set. Let cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
For the Topping:
- Cook the mixture:
In a small saucepan over medium heat, combine evaporated milk, sugar, egg yolk, and butter. Stir frequently until thickened, about 10 minutes. - Add coconut and pecans:
Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Let cool until spreadable. - Assemble the cookies:
Spread the coconut-pecan topping over each cooled cookie. Drizzle melted chocolate over the top. - Set and serve:
Allow the cookies to set for at least 15 minutes. Serve and enjoy!
Notes
- Best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.
- For extra indulgence, dip the bottom of the cookies in melted chocolate before adding the topping.
Your email address will not be published. Required fields are marked *