Today, we’re diving into the sweet and irresistible world of German Chocolate Cookies. If you’re looking for a recipe that combines the rich, delectable flavors of chocolate, coconut, and pecans, then you’re in for a treat. Not only is this recipe easy to follow, but it also promises cookies so delightful, they’ll be the talk of your next gathering. So, grab your apron, and let’s get baking!

Why You’ll Love this Recipe
German Chocolate Cookies Ingredients
How to Make German Chocolate Cookies
Storage and Reheating Instructions
Helpful Tips & Substitutions
Try Some of our Other Favorite Cookie Recipes

Why You’ll Love this Recipe

Rich Flavor: The combination of semi-sweet chocolate, coconut, and pecans creates a symphony of flavors that dance in your mouth.
Texture Galore: With a soft, chewy center and a slightly crisp edge, these cookies offer the perfect textural balance.
Versatility: Whether it’s a casual family gathering or a fancy dinner party, these cookies fit right in.
Easy to Make: No need for any complicated techniques – even a beginner can whip up these beauties!

German Chocolate Cookies Ingredients

Semi-sweet Chocolate Chips
Butter
Sugar
Vanilla
Eggs
Baking Powder
Flour
Evaporated Milk
Egg yolks
Shredded Coconut
Chopped Pecans

*Scroll to Printable Recipe Card below for detailed amounts!

How to Make German Chocolate Cookies

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 minutes
Servings: 24

In a small, microwave safe bowl, place the chocolate chips and the butter and microwave in short 10 seconds intervals, stirring at every stop, until the chocolate and butter have completely melted. Set aside to allow it to cool slightly.
In a large bowl, whisk the sugar, vanilla and eggs together.
In a small bowl, whisk the flour and baking powder together.
Add the cooled chocolate to the egg mixture and whisk until smooth. Add in the dry ingredients and mix well. Place the batter in the refrigerator for 20-30 minutes until it firms up a little bit.
Preheat the oven to 350 degrees.
Using a cookie scoop (about a large tablespoon if you don’t have a cookie scoop), scoop into balls and place on a cookie sheet about 2 inches apart to allow room for them to spread. Place them in the oven and bake for 10 minutes. Remove and place on a cooling rack.
To make the topping, place the evaporated milk, butter, egg yolks, sugar and vanilla in a medium sized saucepan and cook over low to medium heat until the mixture begins to thicken. This will take about 10-15 minutes. Once it has started to thicken, remove from heat and allow to cool slightly. Add in the shredded coconut and chopped pecans and stir.
Once the cookies and the topping have cooled, spoon a heaping tablespoon full of the topping on top of each cookie. You may have to shape with your hands depending if the coconut has long shreds.
Take the remaining 5 ounces of chocolate and melt it in the microwave in short segments until smooth and fully melted. Drizzle on top of each cookie in whatever pattern desired.
Store any leftovers in an airtight container for up to 3 days.

Storage and Reheating Instructions

How to Store German Chocolate Cookies:

Keep them in an airtight container at room temperature for up to 3 days.

How to Reheat German Chocolate Cookies:

Although they’re best enjoyed fresh, you can warm them in the microwave for a few seconds if you crave that just-baked warmth.

Helpful Tips & Substitutions

Can This Be Frozen?

Cool Completely: Make sure the cookies and topping are at room temperature.
Freeze Separately: Place the cookies in a single layer on a baking sheet to freeze initially, then transfer to an airtight container or freezer bag. Freeze the topping in a separate container.
Thawing: Let them thaw at room temperature and add the topping before serving for the best experience.

Can This Be Made Ahead of Time?

Cookie Dough: You can prepare the dough and refrigerate it for up to 48 hours before baking.
Topping: Make the topping ahead and store it in the fridge. Simply reheat slightly to bring it back to a spreadable consistency.

Substitutions & Variations

Nut-Free: Omit the pecans or replace them with seeds like sunflower or pumpkin seeds.
Chocolate Variations: Experiment with milk chocolate or dark chocolate chips for a different twist.
Dairy-Free: Use dairy-free chocolate and butter alternatives for a vegan-friendly version.

Helpful Cooking Notes

Chill the Dough: Don’t skip chilling the dough – it helps in getting the perfect texture.
Uniform Size: Use a cookie scoop for evenly sized cookies that bake uniformly.
Watch the Oven: Every oven is different, so start checking your cookies a few minutes before the timer goes off.

German Chocolate Cookies

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Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 271 kcal

Indulge in the taste of German Chocolate Cookies. They offer a delicious blend of chocolate and nuts that are perfect for any occasion.

INGREDIENTS

For the Cookies:

8 oz semi-sweet chocolate chips
2 Tbsp butter
½ c + 2 Tbsp sugar
½ tsp vanilla
2 egg
¼ tsp baking powder
½ c flour

For the Topping:

1 can evaporated milk, 12 oz
½ c butter
3 egg yolks
1 c sugar
1 tsp vanilla
1 ⅓ c shredded coconut, sweetened or unsweetened
1 ¼ c chopped pecans
5 oz chocolate chips

INSTRUCTIONS

In a small, microwave safe bowl, place the chocolate chips and the butter and microwave in short 10 seconds intervals, stirring at every stop, until the chocolate and butter have completely melted. Set aside to allow it to cool slightly.
In a large bowl, whisk the sugar, vanilla and eggs together.
In a small bowl, whisk the flour and baking powder together.
Add the cooled chocolate to the egg mixture and whisk until smooth. Add in the dry ingredients and mix well. Place the batter in the refrigerator for 20-30 minutes until it firms up a little bit.
Preheat the oven to 350 degrees.
Using a cookie scoop (about a large tablespoon if you don’t have a cookie scoop), scoop into balls and place on a cookie sheet about 2 inches apart to allow room for them to spread. Place them in the oven and bake for 10 minutes. Remove and place on a cooling rack.
To make the topping, place the evaporated milk, butter, egg yolks, sugar and vanilla in a medium sized saucepan and cook over low to medium heat until the mixture begins to thicken. This will take about 10-15 minutes. Once it has started to thicken, remove from heat and allow to cool slightly. Add in the shredded coconut and chopped pecans and stir.
Once the cookies and the topping have cooled, spoon a heaping tablespoon full of the topping on top of each cookie. You may have to shape with your hands depending if the coconut has long shreds.
Take the remaining 5 ounces of chocolate and melt it in the microwave in short segments until smooth and fully melted. Drizzle on top of each cookie in whatever pattern desired.
Store any leftovers in an airtight container for up to 3 days.

NOTES