German Chocolate Cake Cookies

German Chocolate Cake Cookies

In our household, there's a unique overlap of joy every year as we prepare for the holidays – my husband's birthday happens to fall during Thanksgiving week. If fact, he was born on Thanksgiving Day, interrupting his mom's turkey dinner that day. It's a delightful coincidence that adds an extra layer of warmth to our Thanksgiving celebrations. While my husband isn't one to make a fuss over his birthday or cake, there's one exception that he will be happy to indulge in: German Chocolate. It's his all-time favorite.
 
Now, here's the thing: Sometimes, we don't want to go all out with a massive cake for a special event, or we need something more convenient to tote along to a party or holiday gathering. And that's where cookies come into play. They're the perfect answer to our confectionery dilemma.
 
In my quest for the perfect German Chocolate treat, I stumbled upon numerous cookie recipes that called for cake mixes. I must admit, I have a soft spot for cake mixes – they're quick, fuss-free, and consistently delicious. However, I found this recipe that called for basic ingredients and boasted simple instructions. It piqued my curiosity, and I decided to give it a whirl.
 
The results? Simply mouthwatering. These cookies turned out to be a triumph, and more importantly, they passed the ultimate test – my husband gave them his hearty approval. Now, I'm sharing this scrumptious discovery with you, dear reader, in the hopes that you'll savor them just as much as we did.
 
So, without further ado, let's dive into this delightful recipe for German Chocolate Cookies. They're bound to add a touch of warmth and sweetness to your next celebration or gathering.

Serving Size: 36 Cookies

Ingredients

Cookies

  • 1 cup salted butter, softened
  • 2 cups light brown sugar, packed
  • 2 large eggs, beaten
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

 

Frosting

  • 1 cup evaporative milk
  • 1 cup granulated sugar
  • 3 large egg yolks, lightly beaten
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups chopped pecan pieces
  • 3 cups shredded coconut
  • Melted chocolate drizzle (optional garnish - I used Ghirardelli Milk Chocolate Melting Wafers) 

 

Instructions

Cookies

  1. Preheat oven to 375°F and prepare cookie sheets by lining them with parchment paper.
  2. Use a stand mixer (or handheld electric mixer) to cream the butter and brown sugar together in a large bowl.
  3. Beat in eggs, one at a time, and add the vanilla.
  4. In a separate bowl, whish together the flour, cocoa, baking soda, baking powder, and salt.
  5. Stir the flour mixture into the butter mixture until just combined.
  6. Using a small cookie scoop, drop the batter evenly spaced apart onto your baking sheets.
  7. Bake for 8 to 10 minutes.
  8. Remove from the oven. While still warm, if your cookies are a little plump, you can use a spatula to gently press them down and flatten them to recreate a nice even surface for your frosting.
  9. Leave cookies on sheet for 5-10 minutes then transfer to a cooling rack to allow them to cool completely.

**Note** because these cookies are so dark, it is hard to tell if they are fully baked. It is best to check to them after 6-8 minutes of cooking time for doneness. If you press your finger into the edge of the cookie and it leaves an indent, then leave the cookies in for another 2 minutes.


Frosting

  1. Combine the evaporative milk, sugar, egg yolks, butter, vanilla, and salt in a saucepan.
  2. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat.
  3. Add the shredded coconut and chopped pecans to the mixture in your saucepan and combine. Allow the frosting to cool down to room temperature to a thick spreading consistency.
  4. Place a spoonful of frosting on each cookie then spread close to edges.
  5. Optional chocolate drizzle. Place chocolate in microwave-safe container and heat for about 20 seconds, stir and reheat for short bursts if necessary. Transfer to a Ziploc bag, snip the corner and use to drizzle.

 

Cookies can be stored in an air-tight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.

 

 

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