Imagine the most heavenly blend of rich chocolate, sweet coconut, and toasted pecans baked together into a soft, chewy treat — that’s exactly what you’ll find in these German Chocolate Cookies. They’re everything you love about classic German chocolate cake, wrapped up into an irresistible cookie that’s perfect for sharing, gifting, or devouring with a big glass of milk. Every bite is loaded with intense chocolate flavor, nutty crunch, and a gorgeously gooey coconut-pecan topping. Trust me, this is the kind of dessert that draws a crowd and makes you the star of any cookie exchange!
Ingredients You’ll Need
You won’t need anything fancy for German Chocolate Cookies, just simple baking staples that each play an essential role. From the buttery cookie base to the signature coconut-pecan topping, every ingredient works together to create the perfect balance of texture and taste.
- Unsalted butter: Provides the cookies with a rich, tender crumb and helps them stay soft and chewy.
- Brown sugar: Adds extra moisture and a deep, caramel-like sweetness that enhances the overall flavor.
- Granulated sugar: Works in partnership with brown sugar for the ideal level of sweetness and a bit of crispness on the edges.
- Large eggs: Bind the cookie dough together while adding structure and just the right amount of lift.
- Vanilla extract: Adds warmth and rounds out the chocolate and coconut notes beautifully.
- All-purpose flour: The sturdy base that holds everything together and bakes up perfectly soft.
- Unsweetened cocoa powder: Supplies that deep chocolate flavor we crave in classic German Chocolate Cookies.
- Baking soda: Ensures the cookies rise just enough while keeping their signature chewy texture.
- Salt: Balances the sweetness and intensifies all the flavors in the cookie.
- Semi-sweet chocolate chips: Melt into rich, gooey pockets throughout every bite — try German chocolate chunks for an extra indulgent option!
- Shredded sweetened coconut: Delivers signature tropical sweetness and a delightful chewy texture.
- Chopped pecans: Give the cookies a nutty crunch reminiscent of traditional German chocolate cake frosting.
- Sweetened condensed milk (for topping): Creates that irresistible gooey drizzle that sets these cookies apart.
- Vanilla extract (for topping): A final floral note in the topping to lock in all the flavor.
How to Make German Chocolate Cookies
Step 1: Prep Your Oven and Baking Sheets
Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make clean-up a breeze. This little bit of prep work ensures your German Chocolate Cookies bake up beautifully with perfectly golden edges.
Step 2: Cream Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and a little paler in color. This step incorporates air into the dough, guaranteeing a soft, melt-in-your-mouth texture.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, letting each incorporate completely before adding the next. Then pour in the vanilla extract and mix again. These wet ingredients are the foundation that brings the dough together and infuses every cookie with warmth and richness.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together your flour, unsweetened cocoa powder, baking soda, and salt. This keeps your leavening even and helps avoid lumps, ensuring an even distribution of flavor and texture in every cookie bite.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing just until everything comes together. Overmixing can make cookies tough, so stop as soon as you don’t see dry flour in the dough. The result should be a thick, deeply chocolatey dough.
Step 6: Stir In the Goodies
Fold in the semi-sweet chocolate chips, sweetened shredded coconut, and chopped pecans. You’ll notice the dough becomes extra chunky and loaded — that’s a good thing! These mix-ins give German Chocolate Cookies their signature personality and irresistible flavor in every mouthful.
Step 7: Portion and Bake
Scoop out tablespoons of dough (a cookie scoop makes quick work of this) onto your prepared baking sheets, leaving about 2 inches between cookies. Slide them into the oven and bake for 10–12 minutes. The edges should look set but the centers soft — they’ll firm up as they cool, so don’t overbake!
Step 8: Make the Topping
While the cookies are baking, gently heat the sweetened condensed milk with vanilla extract in a small saucepan over low heat. Stir until it’s warmed through and fragrant — don’t let it boil! This gooey, sweet topping is what takes German Chocolate Cookies to the next level.
Step 9: Drizzle and Cool
Once your cookies have baked and cooled for a couple of minutes, drizzle each one with a spoonful of the vanilla-infused condensed milk topping. Let the cookies cool completely so the topping sets, then marvel at your bakery-worthy creations.
How to Serve German Chocolate Cookies
Garnishes
For a bakery finish, sprinkle extra toasted coconut or a few chopped pecans over the warm topping — it adds a lovely texture and makes these cookies look as decadent as they taste. You can even finish with a little pinch of flaky sea salt for a gourmet touch that balances out all the sweetness.
Side Dishes
German Chocolate Cookies are rich and satisfying, perfect alongside a cold glass of milk, a hot cup of coffee, or a scoop of vanilla ice cream. If you’re building a dessert platter, they pair beautifully with other classic cookies or fresh berries for color and brightness.
Creative Ways to Present
Stack a few cookies and tie them with ribbon for an adorable holiday gift, or arrange them on a tiered cake stand at your next dinner party. For a fun twist, crumble cookies over ice cream, or use them to sandwich a scoop of coconut or chocolate gelato for a show-stopping ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
Once your German Chocolate Cookies are completely cool, store them in an airtight container at room temperature for up to five days. The coconut-pecan topping helps keep these cookies soft and delicious, so they taste freshly baked even a few days later.
Freezing
If you’d like to make ahead, you can freeze both the unbaked cookie dough and finished cookies. For dough, scoop it into balls and freeze on a baking sheet, then transfer to a zip-top bag. Baked cookies (without topping) freeze well too; just add the topping after thawing for the best texture.
Reheating
To bring that fresh-from-the-oven goodness back, pop a cookie in the microwave for 5–10 seconds — this softens the chocolate chips and makes the whole cookie warm and gooey. Just be careful if the topping is on, as it can heat quickly.
FAQs
Can I substitute walnuts for pecans in German Chocolate Cookies?
Absolutely! While pecans are traditional for the classic flavor, walnuts or even almonds are tasty alternatives that add their own nutty crunch. Feel free to use what you have on hand or prefer.
Do I need to toast the coconut before adding it to the dough?
You don’t have to, but toasting the coconut first brings out a deeper flavor and gives the cookies an extra bit of chew. Just bake the shredded coconut on a sheet pan at 350°F for about 5 minutes, stirring once or twice, until lightly golden.
Can I make German Chocolate Cookies gluten-free?
Yes! Substitute a good-quality 1:1 gluten-free all-purpose flour blend for regular flour. Be sure to check that your other mix-ins are gluten-free as well. The cookies may spread a bit differently, but they’ll be just as delicious.
How do I keep the cookies soft after baking?
Storing your German Chocolate Cookies in an airtight container with a slice of sandwich bread will help maintain their soft texture. The cookies absorb a bit of moisture from the bread and stay bakery-fresh for days.
Can I double the recipe for a crowd?
Definitely! This recipe scales up beautifully for parties, bake sales, or gifting. Just use a larger bowl and be sure to rotate your baking sheets for even baking if your oven is crowded.
Final Thoughts
These German Chocolate Cookies are pure comfort and celebration in every bite, blending nostalgia and decadence all at once. Whether you bake them for a special occasion or just because you need a mood-boosting treat, I promise they’ll win over anyone who tries them. Gather your ingredients, invite a friend to help, and get ready to create a new favorite cookie tradition. You’re going to fall in love with every gooey, chocolatey, coconutty bite!
Print
German Chocolate Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, chocolatey goodness of these German Chocolate Cookies. With a base of cocoa-infused dough studded with chocolate chips, coconut, and pecans, these cookies are then topped with a sweetened condensed milk drizzle for the ultimate decadent treat.
Ingredients
Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Topping:
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Add mix-ins: Fold in the chocolate chips, coconut, and pecans.
- Bake: Scoop tablespoons of dough onto the baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes or until the edges are set and the centers look slightly soft.
- Prepare topping: While the cookies bake, combine the sweetened condensed milk and vanilla in a small saucepan over low heat and stir until warmed through.
- Drizzle topping: Once the cookies are out of the oven and slightly cooled, drizzle each with a spoonful of the warm topping.
- Cool and serve: Let cool completely before serving.
Notes
- For a more decadent version, you can use German chocolate chunks in place of regular chocolate chips.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
