Description
German Chocolate Cookies combine the rich, gooey coconut-pecan topping of the classic German chocolate cake with chewy chocolate cookies for a deliciously unique treat. This recipe features a creamy, nutty filling spread over soft, cocoa-flavored cookies, perfect for chocolate lovers looking for a nostalgic twist in cookie form.
Ingredients
Scale
Filling:
- 3 large egg yolks
- ¾ cup evaporated milk
- 6 tablespoons unsalted butter, cut into 6 pieces
- ½ cup light brown sugar, firmly packed
- ¼ cup granulated sugar
- ¼ teaspoon table salt
- 1 teaspoon vanilla extract
- ¾ cup toasted pecans, chopped
- 1 ½ cups sweetened shredded coconut
Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ¾ cup light brown sugar, firmly packed
- ½ cup natural cocoa powder
- 1 large egg + 1 egg yolk, room temperature preferred
- 1 teaspoon vanilla extract
- 2 ½ cups cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
Instructions
- Prepare the filling: In a medium saucepan, combine the egg yolks, evaporated milk, butter, light brown sugar, granulated sugar, and salt. Cook over medium heat, stirring constantly until the mixture thickens and reaches a pudding-like consistency, about 7-10 minutes. Remove from heat and stir in vanilla extract, toasted pecans, and shredded coconut. Set aside to cool.
- Make the cookie dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and egg yolk, followed by the vanilla extract. In a separate bowl, whisk together the cake flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Shape and bake the cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Drop rounded tablespoons of cookie dough onto prepared sheets, spacing them about 2 inches apart. Bake for approximately 8-10 minutes or until the cookies are set but still soft in the center. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
- Top the cookies: Once the cookies are completely cooled, generously dollop or spread the prepared coconut-pecan filling over each cookie. The filling will be spreadable but thick enough to hold its shape.
- Serve and store: Allow the filled cookies to set slightly before serving. Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
Notes
- German chocolate cookies offer all the rich flavors of the traditional German chocolate cake but in a convenient cookie form.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant, or toast in a dry skillet over medium heat until lightly browned.
- Using cake flour instead of all-purpose flour keeps the cookies tender and soft.
- The filling is best spread on fully cooled cookies to prevent melting.
- This recipe includes a how-to video to guide you through the steps for perfect results.
Nutrition
- Serving Size: 1 cookie
- Calories: 256 kcal
- Sugar: 21 g
- Sodium: 132 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.4 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 53 mg
