German Chocolate Cake Cookies bring the rich, decadent flavors of the classic cake into delightful, bite-sized treats. Soft, chewy chocolate cookies are topped with a luscious coconut-pecan frosting that perfectly balances sweetness with texture. Every bite tastes like a miniature version of the famous German Chocolate Cake — indulgent, gooey, and satisfying.
German Chocolate Cake Cookies:
These cookies are ideal for holidays, bake sales, or when you’re craving something extra special. They combine homemade charm with bakery-level flavor, making them a guaranteed hit with chocolate lovers everywhere.
History:
Despite its name, German Chocolate Cake isn’t from Germany — it originated in the United States in the 1950s. The “German” part comes from Samuel German, who developed a type of dark baking chocolate for Baker’s Chocolate Company. Inspired by that, bakers created the now-famous cake with its distinctive coconut-pecan frosting. These cookies are a modern twist on that beloved dessert, offering all the flavor in a portable, easy-to-enjoy form.
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German Chocolate Cake Cookies
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks, beaten
- 1/2 cup butter
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla.
- In another bowl, whisk flour, cocoa, baking soda, and salt. Gradually add to the wet mixture and mix until combined.
- Drop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart.
- Bake for 12–14 minutes, then let cool on wire racks.
- Meanwhile, make the frosting: Combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
- Remove from heat, stir in vanilla, coconut, and pecans. Let cool slightly.
- Spoon frosting onto cooled cookies. Allow to set before serving.
Notes
- Let frosting cool before adding to prevent spreading.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Use dark cocoa for deeper chocolate flavor.
- You can refrigerate the frosting for thicker consistency.
- These cookies taste amazing chilled or at room temperature.
Tips for German Chocolate Cake Cookies:
- Chill dough for 20 minutes before baking for thicker cookies.
- Toast pecans lightly before adding for a richer flavor.
- Add a drizzle of melted chocolate for extra decadence.
- Use a cookie scoop for uniform sizes.
- For an easy version, use boxed chocolate cake mix for the base.
FAQ’s for German Chocolate Cake Cookies:
Q: Can I use store-bought frosting?
Yes, but homemade coconut-pecan frosting gives the best flavor and texture.
Q: Can I freeze these cookies?
Yes, freeze them (without frosting) for up to 2 months; frost after thawing.
Q: What kind of chocolate works best?
Unsweetened cocoa or dark Dutch-processed cocoa gives a deep flavor.
Q: Can I make them gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend.
Q: How do I store leftovers?
Keep in an airtight container or refrigerate if it’s warm out.
Conclusion:
German Chocolate Cake Cookies deliver all the indulgent flavors of the beloved cake in a chewy, chocolatey cookie. With their rich cocoa base and sweet coconut-pecan topping, they’re perfect for parties, gifting, or simply satisfying your sweet tooth. A modern take on a classic dessert, these cookies are pure chocolate bliss!