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German Chocolate Cookies

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These German Chocolate Cookies are filled with all the flavorings that are reminiscent of a traditional German Chocolate Cake. Made from scratch and filled with chocolate chips, coconut, and pecans; these cookies will be a favorite treat for sure.

german chocolate cookies image for pinterest with text overlay

Sometimes you get a craving for a cake flavor but really don’t want to have an entire cake in house waiting to be eaten. Not that having cake in the house is a bad thing, just in our house we will end up throwing some out.

The solution – make that cake in COOKIE form!

That’s what I did when I wanted German Chocolate Cake, but definitely didn’t want to make a cake for said reason above. I could have gone the route of baking this cake in brownie form but what I really wanted was a cookie. I turned to a cookbook that I had forgotten but knew there was a recipe for what I wanted in there.

This cookbook was one I reviewed a couple of years ago and made this Sweet Heat BBQ Chicken recipe from. It got amazing reviews from family and friends. A winner.

country cooking from a redneck kitchen cookbook cover

Country Cooking from a Redneck Kitchen written by Francine Bryson has so many delicious southern recipes, many handed down to her from family members. You can check it more here (and as of today, it’s on sale). Also, if you enjoy looking at cookbooks and finding new dishes to make, be sure to check out the bottom of this post. You see, it’s #NationalCookbookMonth and my Festive Foodie bloggers and I are sharing our favorites.

platter of German Chocolate Cookies

Now, let’s talk about this German Chocolate Cookie recipe from this fabulous book. The one thing I love about this recipe is that it makes just enough cookies to enjoy and to share. The recipe makes two dozen cookies and that is also a perfect amount to give as a gift or to take to a get together. The rich chocolate cookies are also a great bake sale item.

They truly are the best chewy chocolate cookie loaded with all the goodness from the classic German chocolate cake.

Ingredients for German Chocolate Cookies

  • butter
  • sugar
  • brown sugar
  • vanilla extract (I love this one)
  • egg
  • all purpose flour
  • cocoa powder (this is my favorite)
  • baking soda
  • salt
  • semi-sweet chocolate chips
  • toasted pecans
  • toasted unsweetened coconut
  • medium cookie scoop (I highly recommended this one)

How to Make German Chocolate Cake Cookies from Scratch

As I like to do for all of my baking recipes, I gather everything I need first. For this recipe, you will need to toast the coconut and pecans.

Step 1: toast the coconut

Toasting coconut is a simple process but it can go from non-toasted to a burnt mess quickly.  Keep a watch on it as you toast it in a dry skillet and stir it often. Allow the coconut to cool before using in a recipe. Here is a great tutorial on toasting coconut.

toasted coconut cooling on tray

Step 2: To toast the pecans

To toast the chopped pecans, you will again use a dry skillet and stir the nuts often to avoid burning them. Allow to cool before adding to the cookie dough.

toasted pecans in skillet for cookies

Step 3:

Preheat oven to 350 degrees and prepare baking sheets with a baking mat, parchment paper, or spray with nonstick cooking spray. Set aside.

Step 4:

In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt. Set bowl aside.

Step 5:

Using an electric mixer and a large mixing bowl, combine both sugars and (room temperature) butter; cream together on medium speed until smooth and fluffy. Add in the vanilla and egg; mix until well combined.

Step 6:

Gradually add the dry ingredients to the butter mixture and mix until just combined.

Step 7:

Using a wooden spoon, fold in chocolate chips, toasted coconut and pecans.

Step 8:

With a cookie scoop drop tablespoon sized drops of cookie dough onto prepared cookie sheet.

cookie dough on baking sheet

Step 9:

Bake 10-12 minutes, or until tops are puffed up and browned. Allow to cool on baking sheet two minutes before removing to a wire rack to cool completely.

German chocolate cookies on white plate

Tips, Tricks, and FAQs

  • Gather all of your ingredients and equipment first.
  • Toast the coconut and pecans (separately) before you begin the recipe.
  • Store cookies in an airtight container for up to a week.
  • Can I freeze the cookies? Yes, you can freeze baked cookies up to 3 months.
  • If you want to freeze the unbaked cookie dough, here is an easy way: Scoop dough on to wax paper lined baking sheet, a few inches apart. Flash freeze, and then store the dough balls in a freeze safe container. Bake as directed, adding a few minutes to baking time OR allow to thaw before baking as directed in recipe.
close up of two German chocolate cookies on red towel

Other Chocolate Recipes You May Enjoy

platter of German Chocolate Cookies

German Chocolate Cookies

These German Chocolate Cookies are filled with all the flavorings that are reminiscent of a traditional German Chocolate Cake. Made from scratch and filled with chocolate chips, coconut, and pecans; these cookies will be a favorite treat for sure.
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Keyword: baking, cookies, German Chocolate, German Chocolate Cookies
Servings: 2 dozen cookies

Ingredients

  • 1/2 cup chopped pecans, toasted
  • 3/4 cup unsweetened coconut, toasted
  • 1 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1 cup semi-sweet chocolate chips

Instructions

  • Toasting coconut is a simple process but it can go from non-toasted to a burnt mess quickly.  Keep a watch on it as you toast it in a dry skillet over medium-high heat and stir it often. Allow the coconut to cool before using in a recipe.
  • To toast the chopped pecans, you will again use a dry skillet, over medium-high heat, and stir the nuts often to avoid burning them. Allow to cool before adding to the cookie dough.
  • Preheat oven to 350 degrees and line a baking sheet with a baking mat, parchment paper, or spray with nonstick spray. Set aside.
  • In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt. Set bowl aside.
  • Using an electric hand mixer and a large mixing bowl, combine both sugars and butter; cream together until smooth and fluffy. Add in the vanilla and egg; mix until well combined.
  • Gradually add the dry ingredients to the butter/sugar mixture and mix until just combined.
  • Using a wooden spoon, fold in chocolate chips, toasted coconut and pecans.
  • With a cookie scoop drop tablespoon sized drops of cookie dough onto prepared baking sheets.
  • Bake 10-12 minutes, or until tops are puffed up and browned. Allow to cool on baking sheet two minutes before removing to wire cooling racks to cool completely.

Notes

Tips, Tricks, and FAQs

  • Gather all of your ingredients and equipment first.
  • Toast the coconut and pecans (separately) before you begin the recipe.
  • Store cookies in an airtight container for up to a week.
  • Can I freeze the cookies? Yes, you can freeze baked cookies up to 3 months.
  • If you want to freeze the unbaked cookie dough, here is an easy way: Scoop dough on to wax paper lined baking sheet, a few inches apart. Flash freeze, and then store the dough balls in a freeze safe container. Bake as directed, adding a few minutes to baking time OR allow to thaw before baking as directed in recipe.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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National Cookbook Month Recipes

National Cookbook Month

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