German Chocolate Cookies Recipe

German Chocolate Cookies are a delicious twist on the classic German Chocolate Cake. These cookies combine the rich chocolate flavor of the cake with a chewy texture, topped with a sweet coconut-pecan frosting that is signature to German chocolate cake. Here’s how to make them:

German Chocolate Cookies Recipe

Ingredients:

For the cookies:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder (preferably Dutch-processed for rich flavor)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ounces semi-sweet or dark chocolate, melted (optional for extra richness)

For the coconut-pecan topping:

• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 3/4 cup chopped pecans

Instructions:

1. Make the Cookies:

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
• In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
• In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. You can use an electric hand mixer or stand mixer for this step.
• Add the egg and vanilla extract, and beat until combined. If you’re using melted chocolate, add it now and mix until incorporated.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

2. Scoop and Bake the Cookies:

• Using a spoon or a cookie scoop, drop tablespoon-sized portions of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still slightly soft. The cookies will firm up as they cool, so don’t overbake them.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

3. Make the Coconut-Pecan Topping:

• While the cookies are cooling, prepare the coconut-pecan topping.
• In a medium saucepan over medium heat, combine the heavy cream, butter, granulated sugar, and brown sugar. Stir constantly until the butter melts and the sugar dissolves.
• Bring the mixture to a gentle simmer and cook for about 3-5 minutes, stirring frequently. The mixture will thicken as it cooks. Be careful not to let it boil over.
• Once the mixture has thickened, remove it from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the topping cool to room temperature; it will thicken as it cools.

4. Assemble the Cookies:

• Once the cookies have cooled completely, spoon about 1 tablespoon of the coconut-pecan topping onto the center of each cookie.
• Gently spread the topping to cover the surface of the cookie, letting it spill over slightly.

5. Serve and Enjoy:

• Let the cookies set for a few minutes so the topping adheres well, then serve or store in an airtight container at room temperature for up to 4-5 days.

Tips:

• If you prefer your cookies to be extra chocolatey, you can stir in chocolate chips into the dough before baking.
• For a smoother texture, you can toast the pecans in a dry skillet over medium heat for a few minutes before adding them to the topping.
• These cookies are perfect for holiday gatherings or as a special treat for any occasion!

These German Chocolate Cookies are a deliciously indulgent treat that combines the best elements of the classic cake with the convenience of a cookie. Enjoy the rich chocolate dough topped with a sweet coconut-pecan mixture—it’s truly irresistible!