German Chocolate Cake Cookies
I still remember the first time I turned the classic German chocolate cake flavors into an easy-to-share cookie: the caramel and coconut immediately made the kitchen smell like a bakery, and everyone called dibs before they even cooled. These German Chocolate Cake Cookies capture the cake’s signature trio—cocoa, coconut and pecans—into a soft, slightly fudgy cookie, finished with caramel and a chocolate drizzle. They’re perfect for holiday cookie plates, potlucks, or anytime you want a familiar dessert in hand-held form.
Why you’ll love this dish
What makes this recipe special
These cookies take everything you love about German chocolate cake — chocolate, toasted coconut, pecans and sweet caramel — and compress it into a quick cookie that’s ready in under 30 minutes of hands-on time. Benefits at a glance:
- Crowd-pleasing flavors kids and adults both recognize.
- One-bowl wet mixing keeps cleanup minimal.
- Flexible: the topping is optional, so you can dress them up for parties or skip the drizzle for lunchboxes.
- Great for gifting: they travel well if packed in layers.
“My family thought I’d ordered bakery cookies — the caramel and coconut made them decadent without the fuss.” — a reader review after trying this version
How this recipe comes together
The cooking process explained
Start by combining dry cocoa, flour and leavening so the chocolate flavor is even throughout. Creamed butter and sugars create a tender, slightly chewy cookie base. Fold in coconut and pecans for texture, drop spoonfuls on a sheet, and bake until the centers are just set. After cooling briefly, spoon on caramel, sprinkle extra coconut and pecans, then finish with a melted chocolate drizzle. Expect a short bake time (10–12 minutes) and a rewarding contrast between fudgy centers and crunchy toppings.
Ingredients
Gather these items
- 1 cup all-purpose flour
- 1/2 cup cocoa powder (unsweetened)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup brown sugar (light or dark)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup chopped pecans (toasted for extra flavor)
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 cup melted chocolate for drizzling (semi-sweet or dark)
Ingredient notes/substitutions:
- For a nuttier finish, toast the pecans in a dry skillet for 3–4 minutes until fragrant.
- Swap coconut for an equal amount of chopped toasted almonds if you prefer.
- Use dairy-free butter and dairy-free chocolate to make these vegan-friendly (use a flax “egg” instead of the egg).
- If you want a gluten-free version, try a 1:1 all-purpose gluten-free flour blend and expect slightly different texture; see a similar swap idea in this gluten-free cookie recipe for guidance.
Directions
Step-by-step overview
- Preheat and prep: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure there are no lumps of cocoa.
- Cream butter and sugars: In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy, about 2–3 minutes.
- Add egg and vanilla: Mix in the egg and vanilla until fully incorporated. Scrape the bowl as needed.
- Bring together: Gradually add the dry mixture to the wet ingredients. Stir until just combined—avoid overmixing.
- Fold in mix-ins: Gently fold in the shredded coconut and chopped pecans.
- Portion the dough: Drop rounded tablespoons of dough onto the prepared sheet, spacing them about 2 inches apart.
- Bake briefly: Bake for 10–12 minutes. The centers should still look slightly soft; they’ll continue to set as they cool.
- Cool on the sheet: Let cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack.
- Finish and decorate: Once cooled, spoon a little caramel sauce onto each cookie, sprinkle extra coconut and pecans, and drizzle melted chocolate over the top. Let the chocolate set before serving.
How to plate and pair
Best ways to enjoy it
These cookies shine on a dessert platter alongside:
- A scoop of vanilla or coconut ice cream for contrast.
- A mug of strong coffee or espresso to balance sweetness.
- Milk or a lightly spiced chai for a cozy pairing.
For presentation, stack cookies in small towers tied with twine for gifts, or place them on doilies and sprinkle extra toasted coconut and chopped pecans around the plate.
How to store & freeze
Keeping leftovers fresh
- Room temperature: Store in an airtight container at room temperature for up to 3 days. Place wax paper between layers to prevent sticking.
- Refrigerator: If you’ve added caramel topping, refrigerate to avoid leakage; stored in an airtight container, they keep 5–7 days. Let them come to room temperature before serving for the best texture.
- Freezing: Freeze baked, un-topped cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag. Freeze up to 2 months. Thaw overnight in the fridge, then add caramel and chocolate drizzle before serving.
Food safety note: because these cookies contain egg, bake fully and refrigerate leftovers promptly if temperatures are warm.
Helpful cooking tips
Tricks for success
- Measure flour correctly: spoon flour into the cup and level it. Too much flour makes cookies dry.
- Don’t overbake: pull them when the centers still look slightly soft; residual heat continues to bake them.
- Warm caramel slightly: if your caramel is thick, warm it in the microwave for 10–15 seconds to make spooning easier.
- Melt chocolate in short bursts: use 20–30 second microwave bursts stirring between to avoid seizing.
- Make-ahead: you can refrigerate the cookie dough for up to 48 hours; cold dough will spread less and yield thicker cookies. For more ideas on texture and mix-ins, see this playful spin on chocolate treats like these Mexican hot chocolate cookies.
Recipe variations
Creative twists
- Salted caramel: sprinkle flaky sea salt on top after drizzling chocolate for a sweet-salty contrast.
- Double chocolate: fold 1/4 cup mini chocolate chips into the dough for bursts of melted chocolate.
- Coconut-forward: toast the shredded coconut before folding it in for extra crunch and flavor.
- Pecan praline: replace the caramel with a quick pecan praline topping (but watch cooling time).
- Cake-to-cookie hybrid: add a tablespoon of sour cream for an even more tender, cake-like crumb—this mimics that German Chocolate Cake softness.
FAQ
Helpful answers
Q: Can I make the dough ahead of time?
A: Yes. The dough keeps in the refrigerator for up to 48 hours. Chilled dough may spread less; allow 5 minutes at room temperature before scooping if it’s very firm.
Q: What if I don’t have caramel sauce?
A: You can use dulce de leche, a spoonful of jam for a fruity twist, or skip the topping and just sprinkle toasted coconut and pecans while the cookies are still slightly warm.
Q: How do I prevent the coconut from sogging the cookie?
A: Use shredded coconut (not flaked) and toast it lightly if you want extra crunch. Also, wait for cookies to cool before adding toppings so moisture doesn’t migrate into the cookie.
Q: Can I make these nut-free?
A: Yes—omit the pecans and replace with toasted sunflower seeds or an extra 1/4 cup coconut for texture. Note that the flavor profile changes but remains delicious.
Q: Why did my cookies turn out flat?
A: Likely reasons: butter was too warm or dough was overmixed. Chill dough for 20–30 minutes and scoop again to keep them plump.
Conclusion
Final thoughts and resources
These German Chocolate Cake Cookies are a quick route to the flavors of a classic layer cake but in a shareable, portable form—ideal for parties, lunchboxes, or a comforting weekend bake. For another version with similar flavors and technique inspiration, check out this take on German Chocolate Cake Cookies, and for an alternate recipe perspective, see this additional German Chocolate Cake Cookies resource.
German Chocolate Cake Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy, about 2-3 minutes.
- Mix in the egg and vanilla until fully incorporated, scraping the bowl as needed.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Gently fold in the shredded coconut and chopped pecans.
- Drop rounded tablespoons of dough onto the prepared sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes until the centers still look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Once cooled, spoon a little caramel sauce onto each cookie, sprinkle with extra coconut and pecans, and drizzle melted chocolate over the top.
- Let the chocolate set before serving.
