German Chocolate Cookies
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Posted: 10/27/25
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Craving a rich, indulgent treat? These homemade German Chocolate Cookies are made completely from scratch with gooey coconut-pecan frosting and a soft, chocolatey cookie base—perfect for chocolate lovers and holiday baking!
Where do I even start? These are easy cookies that look and taste like you picked them up at a local bakery. This decadent German chocolate cookie recipe has rich chocolate morsels in every bite and is topped with a homemade coconut pecan frosting in this traditional sweet treat.
Why You’ll Love This Recipe
- Don’t let the long list of ingredients scare you! These cookies are made with pantry staples, but are a unique recipe unlike many other cookies you’ve made before.
- If you’re a big fan of German chocolate cake, this is a simpler treat to make with the same flavor profile.
- The unique coconut pecan frosting might just become your new go-to dessert topper! It isn’t overly sweet and the flavor combination is top notch.
Ingredients for German Chocolate Cookies
- Unsalted butter – Gives you control over the salt level and adds richness. If you only have salted, reduce the added salt slightly. Soften to room temperature.
- Light brown sugar – Adds moisture and a subtle molasses flavor. You can use dark brown sugar for a deeper flavor.
- Granulated sugar – Helps the cookies spread just the right amount and balances the flavor.
- Eggs – Provide structure and moisture. Large eggs work best. Leave them on the counter to come to room temperature for about 30 minutes.
- Pure vanilla extract – Rounds out the chocolate flavor. Use real vanilla if possible.
- Unsweetened cocoa powder – Gives that classic chocolate base. Don’t substitute with hot cocoa mix—it won’t be the same.
- All-purpose flour – Standard for cookies. Spoon and level it so the dough isn’t too dry.
- Baking soda – For that little bit of rise and chew.
- Kosher salt – Enhances the overall flavor. Remember to reduce if you use salted butter.
- Semi-sweet chocolate chips – The melty pockets of chocolate take this cookie up a notch.
- Evaporated milk – For the creamy topping.
- Egg yolks – Help thicken the topping and add richness.
- Sweetened shredded coconut – Adds the signature texture and flavor.
- Chopped pecans – For that nutty crunch. Toast them first if you want to boost the flavor.
- Coconut oil – Makes the chocolate drizzle smooth and shiny. You can use butter instead, but the finish won’t be quite the same.
How To Make German Chocolate Cookies
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes. Beat in eggs, one at a time, followed by vanilla extract.
- Whisk together all-purpose flour, cocoa powder, baking soda, and kosher salt in a separate bowl. Slowly add the flour mixture to the wet ingredients, mixing just until combined. Fold in chocolate chips.
- Cover the cookie dough and refrigerate it for 30–45 minutes until it firms up enough to scoop without sticking.
- Once chilled, scoop the dough using a medium cookie scoop and roll into balls. Place them on a large parchment-lined baking sheet. Chill the scooped cookie dough balls for another hour.
- Bake cookies for 10–14 minutes in preheated oven until the centers are set and the tops just begin to crack. Cool completely on a wire rack.
- Make the coconut pecan topping in a medium saucepan, whisking evaporated milk, granulated sugar, light brown sugar, and egg yolks until smooth. Add cubed unsalted butter and cook over medium heat, stirring constantly. After about 10 minutes of stirring, the mixture will start to gently bubble and look visibly thicker. Remove from heat and stir in vanilla extract, shredded coconut, and finely chopped pecans. Allow the mixture to cool completely.
- Spoon 1–2 teaspoons of the cooled topping onto each cooled cookie.
- To make the drizzle, melt chocolate chips and coconut oil together in the microwave in 20-second bursts, stirring until smooth. Drizzle over each topped cookie using a spoon or piping bag.
- Let cookies sit at room temperature or chill briefly to set the drizzle before serving. ENJOY!
Pro Tips
- Keep an eye on the saucepan while you make the frosting so that it doesn’t stick to the bottom and burn. Whisk constantly.
- Don’t forget cookies will continue to bake a little bit when you take them out of the oven. You want them to still be a soft in the middle so they are nice and chewy once cooled!
These bakery-quality cookies are sure to be a hit every time you bake them. They might even take over as your family’s new favorite!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
German Chocolate Cookies
Homemade German Chocolate Cookies with rich chocolate flavor and gooey coconut-pecan frosting—perfect for holidays or anytime you need a sweet treat.
cookies
Equipment
- Small piping bag or Ziplock bag, for drizzling
Ingredients
For the Cookies:
- 1 cup unsalted butter (2 sticks), softened to room temperature
- 1¼ cups light brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 Tablespoon pure vanilla extract
- 2¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 ½ cups semi-sweet chocolate chips
For the Coconut Pecan Topping:
- ¾ cup evaporated milk
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 3 egg yolks
- ½ cup unsalted butter (1 stick), cut into cubes
- 1 teaspoon pure vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup finely chopped pecans
For the Drizzle:
- ½ cup semi-sweet chocolate chips
- 2 teaspoons coconut oil
Instructions
- In a large bowl, cream 1 cup (2 sticks) of softened unsalted butter, 1 ¼ cups light brown sugar, and ¾ cup granulated sugar until light and fluffy—about 2–3 minutes. Beat in 2 large eggs, one at a time, followed by 1 tablespoon of pure vanilla extract.
- Whisk together 2 ¼ cups all-purpose flour, ½ cup cocoa powder, 1 teaspoon baking soda, and ¾ teaspoon kosher salt in a separate bowl. Then, slowly add the dry ingredients to the wet ingredients, mixing just until combined. Fold in 1 ½ cups chocolate chips.
- Cover the cookie dough and refrigerate it for 30–45 minutes until it firms up enough to scoop without sticking like crazy.
- Once chilled, scoop the dough using a medium cookie scoop and roll into balls. Place them on a large parchment-lined baking sheet. Chill the scooped cookie dough balls for another hour while your oven preheats to 350°F.
- Bake cookies for 10–14 minutes until the centers are set and the tops just begin to crack. Let them cool completely on a wire rack.
- Make the coconut pecan topping in a medium saucepan, whisking ¾ cup evaporated milk, ½ cup granulated sugar, ¼ cup light brown sugar, and 3 egg yolks until smooth. Add ½ cup (1 stick) cubed unsalted butter and cook over medium heat, stirring constantly. After about 10 minutes of stirring, the mixture will start to gently bubble and look visibly thicker. Remove from heat and stir in 1 teaspoon pure vanilla extract, 1 ½ cups shredded coconut, and 1 cup finely chopped pecans. Allow the mixture to cool completely.
- Spoon 1–2 teaspoons of the cooled topping onto each cooled cookie.
- To make the drizzle, melt ½ cup chocolate chips and 2 teaspoons coconut oil together in the microwave in 20-second bursts, stirring until smooth. Drizzle over each topped cookie using a spoon or piping bag.
- Let cookies sit at room temperature or chill briefly to set the drizzle before serving. ENJOY!
Nutrition Information
Serving: 1cookie, Calories: 415kcal (21%), Carbohydrates: 46g (15%), Protein: 5g (10%), Fat: 25g (38%), Saturated Fat: 14g (88%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 72mg (24%), Sodium: 155mg (7%), Potassium: 217mg (6%), Fiber: 3g (13%), Sugar: 33g (37%), Vitamin A: 436IU (9%), Vitamin C: 0.2mg, Calcium: 58mg (6%), Iron: 2mg (11%)
Storage
Store cookies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate to keep the topping fresh. Keep them in a single layer if possible to keep the frosting intact!
Freezer: If you know ahead of time that you want to freeze a batch of German chocolate cookies, store the chocolate cookies without the topping in an airtight container. Thaw at room temperature and then add the topping when you want to serve them.
Can I Prepare German Chocolate Cookies Ahead of Time?
You can make the cookie dough up to 2 days ahead and store it covered in the fridge. Let it sit out for 10–15 minutes before scooping. The topping can also be made the day before and kept in the fridge—just bring it to room temperature before using.
Why Is My Frosting Runny?
If you don’t allow the frosting to cool completely before adding to the German chocolate cake cookies, it will run off when you frost them. Be patient and allow the frosting to cool so that you can have beautifully frosted cookies without the mess!
Be sure to follow the instructions carefully for cooking the frosting as well, to ensure you get the right consistency.
How To Serve German Chocolate Cookies
A decadent cookie like this will pair wonderfully with a comforting cup of coffee or tea, for those who enjoy a midday caffeine fix. For everyone else, a refreshing glass of milk should do the trick!
A dish of chocolate cookies served with a bowl of fresh cherries is a great combination, too.
More Great Cookie Recipes
- Everyone loves a cookie with a surprise in the middle, and these Almond Cherry Cookies are soft, chewy and filled with cherry! These are the perfect holiday cookie – tasty and pretty!
- There may be no better combination that rich chocolate and peanut butter. And the best way to enjoy it is by whipping up a batch of Peanut Butter Thumbprint Cookies. Soft peanut butter cookies are taken up a notch with a homemade chocolate ganache center.
- Another cake turned cookie is our crowd pleasing Carrot Cake Cookie. Soft, chewy and easy to assemble with cream cheese frosting and walnuts, these are a family favorite.
- If you’re short on prep time but want a decadent cookie to serve, our Cinnamon Roll Cookies recipe is here to save the day! Storebought sugar cookie dough and cream cheese frosting simplify the steps to baking this sweet treat.
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