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Craving that heavenly combination of German Chocolate Cake and Coconut Pecan frosting? Look no further than these delicious German Chocolate Cookies! Enjoy all the classic flavors in a chewy brownie-cookie blend – it’s like having your cake and eating cookies too.

Closeup on a batch of German Chocolate Cookies sitting on a white table surrounded by pecans.

If you’re a fan of German Chocolate Cake and the sweet, rich Coconut Pecan frosting that typically tops this classic dessert, then these German Chocolate Cookies are just what you need! Not only do they have all the flavor of traditional German Chocolate Cake but also have a delightfully chewy texture from the brownie cookie the frosting is sitting on. So if you love digging into a good chocolate cookie every now and then – or if you need a new dessert for a party or as a mid-day snack for yourself or your kids, German chocolate cookies are guaranteed to satisfy everyone’s cravings.

Closeup on a white bowl filled with chocolate cookie dough and a white wooden spatula.

Step 1: To make the chocolate cookie dough, mix together the dry ingredients (including the cocoa powder) and set them aside.  Cream together the butter and white and brown sugar.  Mix in the eggs and vanilla.  Finally, add in the dry ingredients 1 cup at a time.

Collage image showing the chocolate cookies before going into the oven and after coming out of the oven.

Step 2: Take a spoonful of cookie dough and roll it into a ball.  
Step 3: Bake the cookies in an oven preheated to 350 degrees for 9-11 minutes. While the cookies are still warm and on the cookie sheet, use the bottom of a 1/4 measuring cup to press an indentation on the cookie for the frosting.  Now allow the cookies to cool.

Frosting the Cookies

Collage image showing how to frost the German Chocolate Cake Cookies.

Step 4: While the cookies are cooling, make a half batch of our German Chocolate Cake Frosting (better known as Coconut Pecan Frosting.) You will find detailed instructions and step-by-step instructions photos of how to make the frosting right here.  Add the butter, brown sugar, and egg. yolks, and evaporated milk to a medium saucepan with the heat set at low. Stir continuously until the butter is melted and the mixture is thoroughly incorporated. Increase the heat to medium-low and bring the mixture to a low boil.  When there are bubbles over the surface of the caramel mixture, stop stirring and cook for 5 minutes.  Take the pan off the heat, add the vanilla and mix.  Then add the shredded coconut and mix. Finally, add the chopped pecans and mix.  Allow the frosting to cool before you frost the cookies.
Step 5: Add a dollop of the frosting onto the cookie and enjoy!

Closeup on a German Chocolate Cookie sitting on a white surface.

Step 6:  German Chocolate Cookies should be stored in an airtight container in the refrigerator because of the frosting. We usually add a layer of parchment paper between each row of cookies in our plastic container. The cookies will be fresh for 2-3 days in the refrigerator. If you want them to last longer, you should freeze them. They will be fine in the freezer for 2-3 months.

Closeup on a stack of German Chocolate Cookies sitting on a white table.
German Chocolate CookiesPrint

German Chocolate Cookies

Yield 24 cookies
Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 45 minutes

Our German Chocolate Brownies are a riff on the classic cake recipe featuring moist and chewy brownies topped with a homemade Coconut Pecan Frosting. So yummy and so easy to make!

Ingredients

Fudge Cookies

  • 1 cup butter (Sweet Cream, Salted, Softened to room temperature)
  • 3/4 cup Granulated Sugar
  • 2/3 cup Brown Sugar (packed)
  • 2 Large Eggs
  • 1 teaspoon Vanilla
  • 2 1/4 cups All-Purpose Flour
  • 2/3 cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt

German Chocolate Frosting

  • 1/4 cup Butter (We use Salted Sweet Cream Butter)
  • 1/2 cup Brown Sugar (packed)
  • 1/2 cup Evaporated Milk
  • 2 Egg Yolks
  • 1 teaspoon Vanilla
  • 1 cups Shredded Coconut
  • 3/4 cups Chopped Pecans

Instructions

Fudge Cookies

  1. Mix together the dry ingredients (including the cocoa powder) and set them aside.  
  2. Cream together the butter and white and brown sugar.  
  3. Mix in the eggs and vanilla.  
  4. Finally, add in the dry ingredients 1 cup at a time.
  5. Take a spoonful of cookie dough and roll it into a ball.  
  6. Bake the cookies in an oven preheated to 350 degrees for 9-11 minutes.
  7. While the cookies are still warm and on the cookie sheet, use the bottom of a 1/4 measuring cup to press an indentation on the cookie for the frosting.  Now allow the cookies to cool.

German Chocolate Frosting

  1. Add the butter and brown sugar to a medium saucepan.
  2. Pour in the Evaporated Milk and the egg yolks.
  3. Turn on the heat to low.
  4. Stir the mixture continuously until the butter is fully melted, the brown sugar has completely dissolved and the ingredients are thoroughly incorporated.
  5. Increase the heat to medium-low and bring the mixture to a low boil. When the bubbles begin to cover the surface of the caramel mixture stop stirring and set a timer for 5 minutes. Allow the mixture to cook without stirring.
  6. Turn off the heat, add the Vanilla, and stir until mixed.
  7. Add the shredded coconut and mix.
  8. Add the chopped pecans and mix.
  9. Allow the frosting to cool completely before you use it to top your dessert.

Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!

© Two Sisters Crafting
Cuisine: American / Category: Desserts