These German Chocolate Cake Cookies are a delicious chewy chocolate cookie with a gooey caramel pecan and caramel frosting.
Today I am featuring one of the best cookies you will ever eat, ever! A cookie that will become so addictive you will make them in large quantities and freeze them just to be able to have them for a week or two at a time. Making one of the traditional cakes, German Chocolate cake into a a cookie was one of the best recipes I have ever made. How can you really go wrong with caramel, pecans and chocolate?
My favorite thing about this recipe is that everything is from scratch. This chocolate cookie is so chewy and moist making it the best platform for the frosting. Bake them today, as they are hands down amazing, delicious, unbelievable , out of this world and the best cookie ever, as quoted by my friends and family that tried them.
If you are looking for an easy German Chocolate Cake recipe – I have a No Bake German Chocolate Cheesecake that is to die for. But honestly either one of these recipes you will love!
What brings me the most joy when making this cookie, is my husband. He loves these, had I made these when we were dating I think we would have gotten married even earlier, he loves them so much it would have created an instant proposal.
Enjoy!!! XOXO San
German Chocolate Cake Cookie - a soft, chewy chocolate cookie with a rich caramel, coconut, nut frosting.
- Chocolate Cookie
- 2 sticks butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, beaten
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- Pinch salt
- German Chocolate Frosting
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- ½ cup butter
- 1 teaspoon vanilla
- 1 1/3 cup sweetened shredded coconut
- 1 cup chopped pecans
- Optional: ¼ cup chocolate candy coating, melted for drizzle
Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined.
Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.
German Chocolate Frosting
Add evaporated milk, sugar, egg yolks, butter and vanilla to a large pan and place on stovetop over medium heat.
Stir so that it becomes well combined. Continue stirring until thickened, this takes approximately 11-12 minutes. I set my time for 11 minutes and 30 seconds, this seems to work every time.
Once thickened remove from heat and add coconut and pecans. Beat until thick enough to spread.
Spread frosting over the tops of cooled cookies.
Optional: Drizzle with melted candy coating and let set up. Top with white chocolate heart. See note.
Note: I melted some pink chocolate candy coating, put it into a Ziplock lunch baggie, snipped off a small corner. Then on some wax paper drew hearts with the chocolate. I let them harden, then gently placed them on top of the cookies. A great decoration for upcoming Valentine’s Day.
Kids review: My son, Aiden 10 years said “This is Heaven put in a cookie.” His friend, Isaac 9 years said “This is the best cookie ever. You should put this in your favorites.” This made my jump up and down, as Isaac is the pickiest eater and he doesn’t like really anything with nuts. SCORE. Win. On top of that all the kids had the same reaction, as did my husband, friends and anyone I had try them.
Chocolate Cookie adapted from Sunny on Food Network
Frosting adapted from Chef in Training