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–+ servings

German Chocolate Cookies

Delicious German Chocolate Cake Cookies with chocolate and coconut toppings
Delicious cookies that capture the classic flavors of German chocolate cake in a handheld treat — deep chocolate, crunchy toasted coconut, buttery pecans, and sticky caramel.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Serving Size 24 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.

Notes

For a less-sweet finish, use unsweetened coconut and darker chocolate. Store cookies at room temperature in an airtight container for up to 3 days.