2) Mix dry ingredients
- Whisk flour, cocoa powder, baking soda, and salt in a bowl. Set aside.
3) Cream butter and sugars
- Beat butter, brown sugar, and granulated sugar until fluffy (2–3 minutes).
- Add eggs one at a time, mixing well. Mix in vanilla.
4) Combine and scoop
- Add dry ingredients and mix just until combined.
- Fold in chocolate chips (optional).
- Scoop dough into 1.5 tbsp balls and place 2 inches apart.
5) Bake
- Bake 9–11 minutes until edges are set and centers look slightly soft.
- Cool 5 minutes on the pan, then transfer to a rack.
6) Make the coconut-pecan frosting
- In a saucepan over medium heat, whisk evaporated milk, brown sugar, egg yolks, butter, and salt.
- Cook, whisking constantly, 6–10 minutes until thickened (it should coat the back of a spoon).
Don’t boil hard—gentle heat prevents scrambling. - Remove from heat. Stir in vanilla, coconut, and pecans.
- Let topping cool 10–15 minutes to thicken slightly (easier to mound on cookies).
7) Top the cookies
- Spoon a generous mound of coconut-pecan frosting onto each cooled cookie.
- Optional: drizzle with melted chocolate or add a tiny pinch of flaky salt.
- Let set 20–30 minutes before stacking.
Serving and Storage:
These cookies are rich and sweet, so they’re perfect with coffee or a cold glass of milk. They’re also an amazing holiday
tray cookie because the topping makes them look special and bakery-style.
- Room temperature: 1 day (best if your kitchen is cool).
- Refrigerate: Store in a single layer (or parchment between layers) up to 4 days.
- Freeze: Freeze cookies without topping up to 2 months. Add topping after thawing.
Tips:
- Don’t overbake: Soft centers keep the cookies fudgy.
- Cool before topping: Warm cookies can melt the frosting and make it slide off.
- Whisk constantly: Coconut-pecan frosting thickens best with steady stirring.
- Toast pecans: It adds deep, buttery flavor that makes a big difference.
- Thicker topping: Let it cool a bit before scooping so it sits tall on each cookie.
Variations:
- Brownie-base cookies: use brownie-mix cookies as the base for an ultra-fudgy shortcut.
- Thumbprint style: make an indent in each cookie and fill with topping for a neat presentation.
- Extra caramel vibe: add 1 tbsp caramel sauce to the topping.
- Nut swap: use walnuts instead of pecans.
- Gluten-free: use a 1:1 gluten-free flour blend.
Tips:
- Make-ahead: bake cookies one day, make topping the next, then assemble.
- Clean drizzle: let topping set before adding chocolate drizzle.
- For neat stacking: chill cookies 20 minutes so the topping firms up.
- Gift idea: place each cookie in a cupcake liner to keep the topping pretty.
Conclusion:
German Chocolate Cookies bring everything you love about German chocolate cake into an easy, shareable cookie. With a soft,
chewy chocolate base and that classic coconut-pecan frosting on top, they’re rich, nostalgic, and totally bakery-worthy.
Make them for holidays, cookie exchanges, or anytime you want a dessert that feels special—because once you try them,
they won’t stay on the plate for long.
FAQ:
Can I use sweetened condensed milk instead of evaporated milk?
Not directly. Sweetened condensed milk is much thicker and sweeter. If you want a shortcut topping, look for a recipe
specifically designed for condensed milk.
How do I keep the topping from being runny?
Cook it until it thickens and coats the back of a spoon, then let it cool before topping cookies.
Can I make the topping ahead of time?
Yes. Refrigerate it up to 3 days. Warm slightly (or bring to room temp) to make it easier to spread.
Do these cookies need to be refrigerated?
It’s best, because the frosting contains dairy and egg yolks. If serving the same day in a cool room, short periods at room
temperature are fine.
Can I freeze fully topped cookies?
You can, but the topping texture can change slightly after thawing. For best quality, freeze cookies plain and top after thawing.
