German Chocolate Cookies

The chocolate cookie dough is one of my favorite recipes because it's rich, soft, and easy to customize. I use the same basic chocolate cookie dough for several recipes on my site, including my Texas Sheet Cake Cookies, Hostess Cupcake Cookies, and other chocolate cookies.

The homemade coconut pecan frosting is what really makes these cookies special. It's sweet, creamy, loaded with shredded coconut and chopped pecans, and tastes just like the frosting on a classic German chocolate cake.

Why You'll Love This Recipe

• German chocolate cake in cookie form. If you love the combination of chocolate, coconut, and pecans, these cookies give you all three in every bite.
• Rich chocolate cookie base. The cookies are soft, fudgy, and chocolatey without being overly sweet.
• Homemade coconut pecan frosting. The frosting is made from scratch and has the same signature flavor as traditional German chocolate cake frosting.
• Chocolate drizzle. A little melted chocolate over the top adds even more chocolate flavor and makes the cookies look extra special.
• Perfect for Christmas cookie trays. The chocolate, coconut, and pecan combination makes these a delicious addition to a holiday cookie assortment.
• Make-ahead friendly. The cookies and frosting can be prepared separately, making these easy to assemble when you're ready to serve them.

What Others Are Saying

Yummy cookies, I made some for my family and they were gone in a day.---Kim

Tips and Tricks

• Use Special Dark cocoa if you have it. I like using Hershey's Special Dark cocoa because the deeper chocolate flavor balances the sweetness of the coconut pecan frosting. Regular unsweetened cocoa works, too.
• Don't skip chilling the dough. The dough needs time in the refrigerator before baking. This helps keep the cookies from spreading too much and makes the dough easier to scoop.
• Let the cookies cool completely. The coconut pecan frosting should only be added to completely cooled cookies. Warm cookies will make the frosting soft and difficult to spread.
• Let the frosting cool before using it. The frosting will be fairly loose when it first comes off the stove. It thickens as it cools, so give it at least 30 minutes before spreading it over the cookies.
• Stir the frosting constantly. Keep stirring the coconut pecan frosting while it's cooking so the egg yolks don't cook too quickly and the mixture stays smooth.
• Don't overcook the frosting. It should resemble a thin pudding or gravy when you remove it from the heat. It will continue to thicken as it cools.
• Chop the pecans fairly small. Smaller pieces make the frosting easier to spread over the cookies and give you a little pecan flavor in every bite.
• Let the chocolate set before stacking. The frosting and chocolate drizzle become less sticky as they sit. For the best presentation, don't stack the cookies more than two high.

Ingredients

Chocolate Cookie Dough

• Butter: I use salted butter for the chocolate cookie dough. Melted butter makes this dough quick and easy to mix.
• Unsweetened cocoa powder: Cocoa powder gives the cookies their rich chocolate flavor. Special Dark cocoa is my preference, but regular unsweetened cocoa works, too.
• Brown sugar: Brown sugar adds moisture and a rich caramel-like flavor to the cookies.
• Granulated sugar: A combination of brown and white sugar gives the cookies the right balance of sweetness and texture.
• Eggs: Eggs add richness and help bind the cookie dough together.
• Vanilla extract: Vanilla enhances the chocolate flavor.
• Baking soda: Baking soda provides the leavening for the cookies.
• Salt: Salt balances the sweetness and enhances the chocolate flavor.
• All-purpose flour: Flour provides structure for the cookies.

Coconut Pecan Frosting

• Granulated sugar: Sugar sweetens the frosting and helps create its smooth, rich consistency.
• Butter: Butter adds richness and flavor to the frosting.
• Evaporated milk: Evaporated milk creates the creamy base for traditional German chocolate frosting.
• Egg yolks: Egg yolks help thicken the frosting as it cooks.
• Vanilla extract: Vanilla adds flavor and balances the sweetness.
• Sweetened shredded coconut: Coconut gives the frosting its signature texture and flavor.
• Pecans: Chopped pecans add the classic nutty flavor and crunch.

Chocolate Drizzle

• Semisweet chocolate chips: Melted chocolate adds a final layer of chocolate flavor and creates a pretty finish.

See the recipe card below for the complete ingredient list and exact measurements.

How to Make German Chocolate Cookies

Step 1: Make the chocolate cookie dough. Melt the butter and combine it with the cocoa powder in a large mixing bowl. Stir until smooth.

Step 2: Add the sugars. Mix in the brown sugar and granulated sugar until well combined.

Step 3: Add the eggs and vanilla. Mix in the eggs and vanilla extract until smooth.

Step 4: Add the dry ingredients. Stir in the salt, baking soda, and flour until a soft chocolate cookie dough forms.

Step 5: Chill the dough. Cover the bowl and refrigerate the dough for 45 minutes to 1 hour. Chilling helps the cookies hold their shape while baking.

Step 6: Scoop the cookies. Preheat the oven to 350°F. Use a medium cookie scoop to portion the dough onto parchment-lined baking sheets.

Step 7: Bake the cookies. Bake for about 10 minutes. The cookies should be set around the edges but still soft in the center.

Step 8: Cool the cookies. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

How to Make Coconut Pecan Frosting

Step 9: Combine the frosting ingredients. Add the sugar, butter, evaporated milk, vanilla, and egg yolks to a medium saucepan.

Step 10: Cook the frosting. Cook over medium heat, stirring continuously, for 10-12 minutes. The mixture will thicken to a consistency similar to thin pudding or gravy.

Step 11: Add the coconut and pecans. Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans.

Step 12: Cool the frosting. Let the frosting cool at room temperature for at least 30 minutes, stirring occasionally. It will continue to thicken as it cools.

Step 13: Frost the cookies. Spread about 1 tablespoon of cooled coconut pecan frosting over each completely cooled cookie.

Step 14: Add the chocolate drizzle. Melt the chocolate chips in the microwave in 20-30 second intervals, stirring between each interval. Spoon the melted chocolate into a small bag, snip off the corner, and drizzle it over the cookies.

Step 15: Let the cookies set. Allow the chocolate to harden and the coconut pecan frosting to become slightly tacky before storing or transporting the cookies.

How to Store German Chocolate Cookies

Store the finished cookies in an airtight container at room temperature for up to 3 days.

The coconut pecan frosting will become less sticky as it sits, making the cookies easier to transport. For the best results, don't stack them more than two cookies high.

If you want to make them ahead, store the unfrosted cookies and frosting separately and assemble them closer to serving.

Can You Freeze German Chocolate Cookies?

Yes, but I recommend freezing the unfrosted cookies rather than the finished cookies.

Place completely cooled cookies in an airtight freezer-safe container and freeze for 1-2 months. Thaw at room temperature, then prepare the frosting and assemble the cookies.

The coconut pecan frosting can be refrigerated for at least a week. Bring it to room temperature and stir well before spreading it onto the cookies.

Frequently Asked Questions

More Chocolate Cookies to Try

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