German Chocolate Cake Cookies -a delicious combination of sweet and decadent chocolate cookies and gooey caramel coconut pecan frosting make these cookies as amazing as the cake that they were inspired by.
German Chocolate Cake Cookies
As I mentioned in my Sweet German Chocolate Cake post, German Chocolate is Mr. Gracious’ favorite. Mostly he just loves the frosting, which I totally understand. A delicious cross between sweet pecan pie and caramel, with sweet shredded coconut. Yum. So why not add this delicious frosting to sweet chocolate cookies and make German Chocolate Cake Cookies?!
German Chocolate Cake Cookies Recipe
German Chocolate Cake Cookies
Ingredients
Chocolate Cookies
- 1 cup butter softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/4 cup flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- pinch of salt
Coconut Pecan Frosting
- 2 cups evaporated milk
- 2 cups granulated sugar
- 6 egg yolks
- 1 cup butter
- 2 teaspoons vanilla
- 3 cups shredded sweet coconut
- 2 cups chopped pecans
- Optional: 2 ounces baking chocolate for drizzle
Instructions
German Chocolate Cookies:
- In a large mixing bowl, cream together butter, brown sugar, and white sugar, until light and fluffy.
- Add vanilla and eggs and mix well.
- In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Add flour mixture to butter mixture and mix well.
- Scoop rounded tablespoons onto a greased cookie sheet, 2-3 inches apart (these cookies DO spread) and bake at 375° for 5-8 minutes, until edges are set.
Coconut Pecan Frosting:
- Mix all ingredients, except coconut and pecans, together in a medium to large saucepan.
- Cook and stir over medium heat until thickened, about 12 minutes. Frosting will thicken a tiny bit more after cooling. Remove from heat when frosting has thickened.
- Add coconut and pecans. Stir to incorporate. Allow frosting and cookies to fully cool before frosting.
- Optional after frosting cookies- Melt baking chocolate in a small bowl in the microwave in 30 second intervals, stirring between each interval, until chocolate is fully melted. Transfer chocolate to a plastic baggy, and cut a small portion of the corner off. Squeeze chocolate gently through the hole to drizzle chocolate over the frosted cookies.
For More Christmas Cookies Ideas, check out our Week of Christmas Cookies main page.
Did you like this German Chocolate Cake Cookies recipe? Find more on our Christmas, Christmas Cookies, and Desserts boards on Pinterest!
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Erin | It All Matters Mom says
December 10, 2014 at 2:39 pmInteresting! I love coconut and these look delicious. Pinning to try later!
Michelle @ A Dish of Daily Life says
December 13, 2014 at 3:05 pmOk you are going to do me in with all these cookies! I HAVE to make these! They look amazing! Beyond amazing! Pinning, yumming and sharing!
Made From Pinterest says
December 14, 2014 at 4:26 amThis looks amazing!!! I’m soo gonna make this as soon as possible! Keep up the good work, I love reading your posts!
Thao @ In Good flavor says
December 14, 2014 at 7:17 pmGreat idea! There is always room for coconut!
Michal says
December 15, 2014 at 1:53 pmOh yum! so delicious!
Love it, thanks for sharing,
Found you at Monday Funday.
Melissa French, The More With Less Mom says
December 16, 2014 at 9:37 amOooh this is a fabulous idea! Thanks for posting. Hello from Treasure Box Tuesday.
cathy says
December 16, 2014 at 8:47 pmWhoa do these loook so good! 🙂 Love the chocolate drizzle! All month long I am featuring different holiday cookie creations for my cookie countdown to Christmas! I would love it if you stopped by to check it out! 🙂
Cathy
Jen @ The Halfway Homemaker says
December 29, 2014 at 8:49 pmI love anything German Chocolate! Thanks for sharing with Tasty Tuesdays!
Carly says
December 16, 2015 at 9:14 pmHi! These are yummy but mine don’t spread and are really crumbly when I go to push then down to round them out. I did refrigerate for about 24 hours. Help, please!
Michelle says
December 16, 2015 at 9:28 pmBring the cookie dough back to room temp. This particular recipe doesn’t need to be refrigerated before baking, so they’re probably too hard to work with right out of the fridge. Also if the dough is too cold, it doesn’t spread properly in the oven. I hope that helps!
Krisellen Lang says
December 20, 2015 at 10:52 pmI made these for my guy- and they are fabulous!! However, I have a LOT of frosting left over – at least enough to frost a small chocolate cake. Hmmm. . . did you do that on purpose? 😉 Great recipe – thanks for sharing it.
Tabitha Maneti says
December 6, 2016 at 9:10 pmI made these today and they are INCREDIBLE!!! They’ve made me subscribe to your page they were so good! I can’t wait to try some more recipes from you and leave feedback! The only thing (and it isn’t a bad thing) is that the frosting makes a whole heck of a lot extra! I mean… I’m going to eat it, but it’s at least 2 cups worth extra. I just ended up scooping a ton onto each cookie. I’m making these again for my cookie exchange party this Friday because I had so much positive feedback! I’ll be sending my pals to your site!
Michelle says
December 8, 2016 at 7:41 amAww <3 I'm glad you loved them. We make them every year! Happy to have you 🙂
Courtney Afonso says
December 13, 2018 at 8:12 amMade these for a cookie swap and they were delicious!! I should have halfed the frosting recipe because it made triple the amount I needed, but I’ll just have to bake more cookies. Thanks for the great recipe.