German Chocolate Cake Cookies
I remember the first time I turned the gooey, nutty topping of a German chocolate cake into a handheld treat — these cookies were born. They capture that classic combination of dark cocoa, toasted coconut, pecans and a ribbon of caramel, but in a faster, crowd-friendly cookie format. Make them for holiday plates, potlucks, or any time you want a miniature dessert that tastes fancy without the fuss. If you like the poke-cake version of these flavors, you’ll appreciate how the same elements translate into a cookie — see this take on German chocolate poke cake for inspiration: German chocolate poke cake.
Why you’ll love this dish
These cookies give you everything memorable about German chocolate cake — deep chocolate, crunchy toasted coconut, buttery pecans and sticky caramel — in one bite. They bake quickly, travel well, and are a great make-ahead dessert that still feels special. They’re also easy to scale up for parties and kid-approved for lunchbox treats.
“One bite and everyone asked if I had made an entire cake — but these were gone in minutes.” — a friend who always requests the pecan-coconut topping
If you’re assembling a dessert spread, the flavor profile pairs well with other rich desserts; a chocolate-forward plate like this German chocolate poke cake can be a nice contrast to lighter cookies: German chocolate poke cake.
Step-by-step overview
Before you start, here’s what the process looks like:
- Whisk dry ingredients together (flour, cocoa, leavener, salt).
- Cream butter and sugars until fluffy, then beat in egg and vanilla.
- Mix dry ingredients into the wet mixture until just combined.
- Fold in shredded coconut and chopped pecans.
- Drop rounded tablespoons of dough on a baking sheet and bake 10–12 minutes for soft centers.
- Cool, spoon on caramel, sprinkle extra coconut and pecans, then drizzle with melted chocolate.
This overview helps set expectations — the hands-on time is brief, most of the work is mixing, and finishing is simple but makes a big impression.
What you’ll need
- 1 cup all-purpose flour (substitute 1:1 gluten-free flour if needed)
- 1/2 cup cocoa powder (use Dutch-processed for a smoother, less acidic flavor)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup brown sugar (light or dark both work)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (sweetened or unsweetened; toasting adds depth)
- 1/2 cup chopped pecans (walnuts are a fine substitute)
- 1/2 cup caramel sauce (store-bought or homemade dulce de leche)
- 1/2 cup melted chocolate for drizzling (semisweet or dark chocolate)
Note: If you prefer a less-sweet finish, use unsweetened coconut and a darker chocolate for drizzling. For a cheesecake crossover dessert board, techniques from rich chocolate cheesecakes can help balance textures — learn more about building that kind of dessert table here: best chocolate cheesecake tips.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
- In a large bowl, cream the softened butter with the brown sugar and granulated sugar until smooth and slightly fluffy, about 2–3 minutes with a hand mixer.
- Beat in the egg and vanilla until the mixture is uniform and glossy.
- Gradually add the dry ingredients to the wet, mixing on low speed or folding with a spatula until just combined. Avoid overmixing to keep the cookies tender.
- Fold in the shredded coconut and chopped pecans until distributed evenly through the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes. The centers should still look soft — the cookies will set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, spoon about 1 teaspoon of caramel sauce onto each cookie, then sprinkle a bit of extra coconut and pecans. Finish by drizzling melted chocolate over the tops. Let the drizzle set before serving.
Best ways to enjoy it
Serve these cookies slightly chilled or at room temperature. They’re lovely plated with a scoop of vanilla ice cream, a dusting of flaky salt over the caramel for contrast, or alongside coffee or a creamy latte. For a mixed dessert board, pair them with a simple cheesecake or a rich chocolate tart — if you’re planning a dessert spread, this guide to making a standout chocolate cheesecake has useful plating ideas: best way to make chocolate cheesecake.
How to store & freeze
- Room temperature: Store cooled cookies in an airtight container for up to 3 days. If caramel gets sticky, separate layers with parchment paper.
- Refrigerator: To keep the caramel firm, refrigerate for up to 7 days. Bring to room temperature before serving for the best texture.
- Freezing baked cookies: Freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and re-drizzle chocolate if necessary.
- Freezing dough: Scoop dough onto a lined tray and freeze until solid. Transfer to a bag and bake from frozen, adding 1–2 minutes to baking time.
Handle caramel carefully — if refrigerated, allow cookies to sit at room temperature 10–15 minutes before serving so the caramel becomes pliable again.
Helpful cooking tips
- Don’t overbake: Pull cookies when centers still look slightly underdone for a soft, cake-like center.
- Toast the coconut and pecans: A quick 5–7 minute toast on a baking sheet deepens flavor and crunch.
- Warm caramel slightly: If your caramel is thick, microwave it 8–10 seconds to make it easier to spoon.
- Use a small cookie scoop: For uniform size and consistent baking.
- Melt chocolate gently: Use a double boiler or short bursts in the microwave, stirring frequently to avoid seizing.
Creative twists
- Mini thumbprints: Press a small well into each baked cookie and fill with warm caramel for a prettier finish.
- Nut swap: Use chopped macadamia nuts or walnuts for a different texture.
- Dulce de leche: Replace store-bought caramel with homemade dulce de leche for a deeper, toffee-like flavor.
- Gluten-free: Use a cup-for-cup gluten-free flour blend and slightly reduce bake time if needed.
- Vegan option: Swap butter for vegan stick butter, replace the egg with a flax egg, and use plant-based chocolate and caramel.
Common questions
Q: Can I make the dough ahead of time?
A: Yes — you can refrigerate the dough for up to 48 hours or freeze scooped dough for up to 3 months. If chilled, bake directly from the fridge but add 1–2 minutes to the baking time.
Q: My cookies came out too flat. What happened?
A: Likely causes are too-warm butter, over-creaming, or dough that wasn’t chilled. Use room-temperature (not melted) butter and chill the dough for 15–30 minutes if your kitchen is warm.
Q: Can I skip the coconut or pecans?
A: You can, but the coconut-pecan combo is central to the “German” character of the cookie. If allergies are a concern, try chopped seeds (pumpkin or sunflower) and omit coconut for a different texture.
Q: What’s the best caramel to use?
A: Thick, spoonable caramel is ideal. Store-bought caramel sauce works well; for less sweetness, use a lightly salted caramel or homemade dulce de leche.
Q: How do I keep the tops neat when drizzling chocolate?
A: Use a small piping bag or a resealable bag with a tiny corner snipped off. Drizzle in thin, even lines and let set on a cooling rack.
Conclusion
If you want another take on these flavors in cookie form, this recipe from Dash of Sanity shows a similar approach to building German chocolate flavors in cookies: Dash of Sanity’s German Chocolate Cake Cookies. For an alternate variation and plating ideas, the LMLD version offers a different finishing touch you might enjoy: LMLD’s German Chocolate Cake Cookies.
German Chocolate Cookies
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Substitute 1:1 gluten-free flour if needed.
- 1/2 cup cocoa powder Use Dutch-processed for a smoother, less acidic flavor.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar Light or dark both work.
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins and Toppings
- 1/2 cup shredded coconut Sweetened or unsweetened; toasting adds depth.
- 1/2 cup chopped pecans Walnuts are a fine substitute.
- 1/2 cup caramel sauce Store-bought or homemade dulce de leche.
- 1/2 cup melted chocolate For drizzling, use semisweet or dark chocolate.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
- In a large bowl, cream the softened butter with the brown sugar and granulated sugar until smooth and slightly fluffy, about 2–3 minutes.
- Beat in the egg and vanilla until the mixture is uniform and glossy.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding until just combined.
- Fold in the shredded coconut and chopped pecans until evenly distributed.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Finishing Touches
- Once cooled, spoon about 1 teaspoon of caramel sauce onto each cookie, sprinkle with extra coconut and pecans, and drizzle melted chocolate over the tops.
- Let the drizzle set before serving.
