German Chocolate Cookies

For a decadent treat, try this German Chocolate Cookies recipe. These cookies are rich, chewy, and delicious. The sweet coconut topping tastes just like a traditional German chocolate cake!

Homemade German Chocolate Cookies

There are few things better than a soft, chewy cookie. These German chocolate cookies are that AND are full of deep chocolate flavor that is great for anyone who loves German chocolate cake or just chocolate in general! The texture of these cookies is my favorite part of them. The creamy coconut and pecan topping takes it up so many notches, I even like sneaking samples with a spoon.

I was surprised that my kids liked this recipe at first because coconut is one of those ingredients that is not for everyone. They loved the cookies so much they asked for seconds. So, obviously, I consider that a hit. They are also fantastic for potlucks. Especially since you aren’t going to have any extras to bring home. This means you can make more for yourself — they are THAT good!

Why You’ll Love These German Chocolate Cookies

In case you need more convincing, here is why you should try these cookies for yourself!

• Perfect for chocolate lovers. The semi-sweet chocolate adds the perfect amount of chocolate flavor without being too sweet.
• From scratch recipe. This recipe is completely homemade and not made from German chocolate cake mix.
• Kid approved. Your kids will love these cookies!

Recipe Ingredients

Here are the ingredients you will need to make these German chocolate cake-inspired cookies. Scroll below to find the exact measurements on the recipe card.

For the cookies

• Semi-sweet chocolate chips: This provides the decadent chocolate flavor in the cookies instead of cocoa powder.
• Butter: The chocolate chips will be melted with the butter, so there is no need to soften it first. Salted or unsalted butter can be used in this recipe.
• Sugar
• Vanilla: Pure vanilla extract provides an authentic flavor that goes so well with the chocolate in these cookies.
• Eggs
• Baking powder
• Flour: I use all-purpose flour in these German chocolate cookies.

For the topping

• Evaporated milk: This will give you a smooth and creamy consistency to the frosting.
• Butter
• Egg yolks: This is one of the secret ingredients to make a similar topping that goes on top of classic German chocolate cake.
• Sugar
• Vanilla
• Shredded coconut: You can use sweetened or unsweetened — whatever you prefer!
• Pecans: Chopped pecans are traditional for German chocolate cakes but you can also use walnuts or omit the nuts if you don’t like them.
• Chocolate chips: Melt extra chocolate chips to drizzle on top of the finished cookies for even more chocolatey flavor!

How to Make German Chocolate Cookies

Making these cookies is easier than ever with these easy instructions. You will find more detailed information on the recipe card.

• Melt chocolate and butter. Add chocolate chips and butter to a small microwave-safe bowl. Heat in 10-second intervals, stirring occasionally until smooth.
• Cool the chocolate. Set the melted chocolate mixture aside and allow it to cool completely.
• Combine wet ingredients. Add sugar, vanilla, and eggs to a large mixing bowl. Whisk until well combined.
• Mix dry ingredients. In a separate small bowl, whisk flour and baking powder together.

• Make the batter. Pour the cooled chocolate mixture into the egg mixture and whisk until fully combined and smooth. Add the flour mixture and whisk together. 
• Refrigerate. Place the cookie dough in the fridge for 20-30 minutes or until slightly firm.
• Prepare the oven. Preheat the oven to 350 degrees F.
• Grab a cookie sheet. Line a cookie sheet with parchment paper.
• Scoop cookie dough. Using a cookie scoop or large spoon, scoop dough balls onto the cookie sheet, leaving 2 inches between them.
• Bake. Place the cookie sheet in the oven and bake for 10 minutes 
• Cool. Remove the pan from the oven and place the cookies on a cooling rack.

• Make the topping. Combine all the ingredients in a medium saucepan (minus the coconut, pecans, and chips) over medium-low heat. Whisk often and allow it to thicken for about 10-15 minutes. 
• Remove from heat. Once it has thickened, remove the pot from the heat and stir in coconut and pecans.

• Cool. Allow the topping to cool completely.
• Top the cookies. Once the cookies and topping are cooled, scoop a heaping tablespoon onto each cookie.
• Melt chocolate chips. Heat the chocolate in a microwave-safe bowl until melted.
• Drizzle. Take the melted chocolate and then drizzle a small amount over each cookie and serve!

Tips and Tricks

• Don’t skip chilling the dough. This is one of the most important steps in achieving the best texture. Make sure that it stays in the refrigerator for at least 20 minutes to prevent it from spreading too much as it bakes.
• Make sure everything cools. Trying to work with warm cookies is difficult because they are at risk of falling apart. It is also good for the topping because if the topping and cookies are not completely cooled, they will melt.
• Don’t overmix. Overworking the cookie dough can result in tougher cookies.
• Slightly underbaked. Only bake the cookies until the edges are set. It is just fine if the middle is still soft. The cookies will continue to be baked on the cookie sheet after they are removed from the oven. This will keep these German chocolate cookies soft and chewy!

Storage Directions

• Storage. Leftovers of these cookies can be stored at room temperature in an airtight container for 3-4 days.
• Fridge. You may also put them in the refrigerator if you like. They will stay fresh for up to 4 days.
• Freeze. If you like, leftovers of these cookies may be stored in freezer-safe bags for up to 3 months without the topping.

More Cookie Recipes to Try

• Lemon White Chocolate Cookies
• Peanut Butter M&M Cookies
• Rocky Road Cookies
• Kitchen Sink Cookies
• Peanut Butter and Jelly Cookies