German Chocolate Cookies
Soft, rich German Chocolate Cookies topped with gooey coconut-pecan frosting just like the best part of German chocolate cake, but in handheld form. Easy to make, bakery-worthy flavor, and ready in under an hour.
Print
Pin
Servings: 24 cookies
Calories: 210kcal
Cost: 10$
Equipment
- 2–3 Baking sheets (For batch baking)
- 1 Parchment paper or silicone mats (Prevents sticking)
- 2 Mixing bowls (One for wet, one for dry)
- 1 Small Saucepan (For coconut-pecan topping)
- 1 Cookie scoop (2-tablespoon size)
- 1 Spatula or wooden spoon (For mixing)
- 1 Cooling rack (For even cooling)
Ingredients
For the Cookie Base:
- 1 cup all-purpose flour - spoon and level
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter - softened
- ¾ cup brown sugar - packed
- ¼ cup granulated sugar
- 1 large egg - room temperature
- 1 teaspoon vanilla extract
- 4 oz semi-sweet chocolate - melted and cooled
For the Coconut-Pecan Topping:
- 1 cup sweetened shredded coconut
- 1 cup pecans - chopped
- ½ cup sweetened condensed milk
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 pinch salt
Optional Add-ins:
- — — toasted coconut - garnish
- — — chocolate chips - in dough
- — — sea salt flakes - for topping
- — — dark chocolate - instead of semi-sweet
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats and gather all ingredients.
- Whisk flour, cocoa powder, baking soda, and salt. In another bowl, cream butter and sugars until fluffy. Add egg, vanilla, and cooled melted chocolate, then mix in dry ingredients just until combined.
- In a small saucepan, melt butter over medium heat. Add sweetened condensed milk, coconut, and pecans; cook 3–4 minutes, stirring constantly. Remove from heat, stir in vanilla and salt, and let cool slightly.
- Scoop 2-tablespoon balls of dough onto baking sheets, spacing 2 inches apart. Bake for 10–12 minutes, until edges are set but centers still soft.
- Immediately press centers down and spoon coconut-pecan topping over each cookie. Cool 5 minutes on pan, then transfer to rack. Serve or store airtight for up to 4 days.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 50g | Calories: 210kcal (11%) | Carbohydrates: 22g (7%) | Protein: 3g (6%) | Fat: 13g (20%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 25mg (8%) | Sodium: 90mg (4%) | Potassium: 140mg (4%) | Fiber: 2g (8%) | Sugar: 15g (17%) | Vitamin A: 150IU (3%) | Calcium: 4mg | Iron: 1.5mg (8%)
Tried this recipe?Pin it on @Pinterest