German Chocolate Cake Cookies
German Chocolate Cake Cookies are soft chocolate cookies topped with homemade coconut-pecan frosting. They’re rich, fudgy, and bursting with classic flavor — a perfect treat for any dessert lover.
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.