German Chocolate Cookies

Ingredients overview

Chocolate cookie base

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

This structure is similar to other German chocolate cookie bases that cream butter and sugars, add eggs and vanilla, then mix in flour, cocoa, leavening, and salt for a soft, brownie-like cookie.​

Coconut–pecan topping

• 3/4 cup evaporated milk
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup butter
• 3 egg yolks
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded sweetened coconut
• 1 cup chopped pecans

These ingredients mirror classic coconut pecan frosting recipes for German chocolate cake, which typically use evaporated milk, sugar, butter, egg yolks, vanilla, shredded coconut, and chopped pecans.​

Step-by-step instructions

Make the chocolate cookie base

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
2. In a mixing bowl, beat softened butter, 1 1/4 cups granulated sugar, and 1/2 cup brown sugar until light and fluffy. Many German chocolate cookie recipes emphasize properly creaming butter and sugars for a soft, chewy crumb.​
3. Add the eggs and 2 teaspoons vanilla extract; mix until smooth and fully combined.
4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Combining dry ingredients first ensures even distribution of cocoa and leavening.​
5. Gradually add the dry mixture to the wet ingredients, mixing on low just until a soft dough forms. Avoid overmixing to keep the cookies tender.

Shape and bake the cookies

1. Roll the dough into balls (about 1 to 1 1/2 tablespoons each) and place on prepared baking sheets, leaving space between cookies.
2. Flatten each dough ball slightly with your fingers or the bottom of a glass—similar German chocolate cookie recipes often press dough slightly so there’s more surface for frosting later.​
3. Bake for 9–11 minutes, or until edges are set and the centers still look slightly soft. Chewy German chocolate cookies are typically baked just until set to avoid dryness.​
4. Let cookies cool fully on a wire rack before topping; most recipes stress that the coconut–pecan frosting must go onto completely cooled cookies so it sets properly.​

Make the coconut–pecan topping

Cook the custard base

1. In a saucepan, combine evaporated milk, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup butter, and egg yolks.
2. Cook over medium heat, stirring constantly, until thickened, about 10–12 minutes. The mixture should coat the back of a spoon and look glossy, similar to classic German chocolate cake frosting instructions.​

Constant stirring and moderate heat are key tips in coconut pecan frosting recipes to prevent the egg yolks from curdling and to achieve a smooth, custard-like texture.​​

3. Remove from heat and stir in vanilla extract, shredded sweetened coconut, and chopped pecans.
4. Allow topping to cool to room temperature; it will thicken further as it cools, making it easier to spoon onto cookies.​

Assemble and finish

1. Once both cookies and topping are fully cooled, spoon about 1 tablespoon of the coconut–pecan mixture onto each cookie. Gently spread or mound it in the center.
2. Some recipes suggest drizzling with melted chocolate or chocolate candy coating for extra decoration and flavor, though this is optional.​
3. Let the topping set slightly before stacking or storing the cookies.