German Chocolate Cookies
These German Chocolate Cookies take all the beloved flavors of classic German Chocolate Cake and wrap them up in a deliciously chewy cookie. With a rich chocolate base and a decadent coconut-pecan topping, this recipe is sure to become a new favorite. Perfect for anyone who loves chocolate, these cookies bring a touch of elegance to every bite and are ideal for holidays, gatherings, or a cozy treat at home.
The first time I made these German Chocolate Cookies, it was a chilly winter evening, and I was in the mood for something special. I knew the family loved German Chocolate Cake, but I wanted a twist that didn’t require hours in the kitchen. When I served these cookies, I could see everyone’s eyes light up with that first bite – the gooey chocolate, the crunchy coconut, and the pecans all in perfect harmony. Now, these cookies are a staple in our household, especially around the holidays when everyone craves something warm, sweet, and a little bit fancy!
Why You’ll Love German Chocolate Cookies
•Decadent Flavor: With a fudgy chocolate base and caramelized coconut-pecan topping, these cookies are the ultimate indulgence.
•Perfect Texture: Chewy, gooey, and a little crunchy on top – they have it all.
•Crowd-Pleaser: These cookies bring smiles to everyone’s faces and are sure to be a hit at any gathering.
•Easy to Make: Enjoy all the flavors of German Chocolate Cake without the fuss of layers and frosting!
Ingredients Notes for German Chocolate Cookies
•Chocolate Chips: Use high-quality semi-sweet chocolate for the richest flavor.
•Butter: Adds a creamy richness and helps create that perfect chewy texture.
•Cocoa Powder: Enhances the chocolate flavor of the cookie base.
•Coconut-Pecan Topping: Toasted coconut and pecans combined with sweetened condensed milk make the signature German chocolate topping.
Recipe Steps
1. Make the Cookie Dough: In a bowl, mix softened butter, sugar, and brown sugar until creamy. Add eggs and vanilla, then stir in the dry ingredients, including flour, cocoa powder, baking soda, and salt.
2. Add Chocolate Chips: Fold in the chocolate chips to make the cookies extra chocolatey.
3. Bake the Cookies: Drop spoonfuls of cookie dough onto a baking sheet and bake at 350°F (175°C) for 8-10 minutes until slightly puffed but still soft in the center.
4. Prepare the Coconut-Pecan Topping: In a saucepan, combine shredded coconut, chopped pecans, sweetened condensed milk, and a touch of butter. Stir over low heat until the mixture is golden and caramelized.
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5. Top the Cookies: Once the cookies are out of the oven and slightly cooled, spoon a dollop of the coconut-pecan topping onto each one.
6. Serve and Enjoy: These cookies are perfect served warm, with the gooey topping melting into the chocolatey base.
Storage Options
•Room Temperature: Store in an airtight container for up to 3 days.
•Refrigerate: The coconut topping can stay fresh longer if refrigerated, up to 5 days.
•Freeze: Freeze baked cookies in a single layer, then transfer to a container for up to 2 months.
Variations & Substitutions
•Add Caramel Drizzle: For an extra indulgent touch, drizzle caramel sauce over the topping.
•Make it Nut-Free: Substitute chopped almonds or leave out the pecans altogether for a nut-free version.
•Dark Chocolate Option: Swap the semi-sweet chocolate for dark chocolate for a richer flavor.
Frequently Asked Questions
Q: Can I make the topping ahead of time?
A: Yes! Prepare the coconut-pecan topping in advance and store it in the refrigerator for up to 3 days.
Q: Can I add extra chocolate?
A: Absolutely! You can add chocolate chunks or use a mix of milk and dark chocolate for extra richness.
Q: What’s the best way to toast the coconut?
A: Toasting coconut in the oven at 350°F for 5-7 minutes, stirring occasionally, brings out a deeper flavor.
Why You’ll Love German Chocolate Cookies
These German Chocolate Cookies are everything you love about a classic cake in a portable, easy-to-make cookie form. Enjoy the cozy chocolate goodness paired with the iconic coconut-pecan topping – a perfect treat for every chocolate lover in your life! 🍫
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German Chocolate Cookies
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- For the Cookies:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- For the Topping:
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans
- 1/2 cup sweetened condensed milk
- 1/4 cup caramel sauce store-bought or homemade
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips.
- Scoop Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Prepare the Topping: In a small bowl, mix together the shredded coconut, chopped pecans, sweetened condensed milk, and caramel sauce until well combined.
- Add Topping: Flatten each cookie dough ball slightly, then spoon a small amount of the coconut-pecan topping mixture on top of each cookie, pressing it gently onto the dough.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the topping is golden.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
