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4.69 from 38 votes

German Chocolate Cake Cookies

German Chocolate Cake Cookies - Soft, chewy chocolate cookies with a rich caramel, coconut, pecan frosting - these won't last long on the cookie plate.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Servings: 36 cookies
Calories: 176kcal
Author: Sandra

Ingredients

Chocolate Cookies

  • 1 cup salted butter softened
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs beaten
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • pinch salt

Coconut Pecan Frosting

  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1 1/3 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • Optional: ¼ cup chocolate candy coating melted for drizzle

Instructions

Chocolate Cookies

  • Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
  • In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla, and eggs. In a medium bowl, stir together the flour, cocoa, baking soda, and salt. Gradually add the flour mixture into the butter mixture and blend until combined.
  • Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.

Coconut Pecan Frosting

  • Add evaporated milk, sugar, egg yolks, butter and vanilla to a large pan and place on stovetop over medium heat.
  • Stir so that it becomes well combined. Continue stirring until thickened, this takes approximately 11-12 minutes. I set my timer for 11 minutes and 30 seconds, this seems to work every time.
  • Once thickened remove from heat and add coconut and pecans. Beat until thick enough to spread.
  • Spread frosting over the tops of cooled cookies.
  • Optional: Drizzle with melted candy coating and let set up. Top with a white chocolate heart. See note.
  • Note: I melted some pink chocolate candy coating, put it into a Ziplock lunch baggie, snipped off a small corner. Then on some wax paper drew hearts with the chocolate. I let them harden, then gently placed them on top of the cookies. A great decoration for upcoming Valentine’s Day.

Notes

Chocolate Cookie adapted from Sunny on Food Network Frosting adapted from Chef in Training

Nutrition

Serving: 36g | Calories: 176kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 75mg | Potassium: 84mg | Fiber: 1g | Sugar: 19g | Vitamin A: 130IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 0.8mg