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    Home ‣ Recipes ‣ All Recipes

    German Chocolate Cookies

    Dec 23, 2021 · Modified: Feb 2, 2023 by Sara · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    German Chocolate Cookies are a Crumbl copycat recipe, a rich fudgy chocolate cookie with buttery coconut pecan frosting. 

    This recipe was adapted from my Chocolate Pudding Mix Cookies and has a similar chocolate base. A few differences and the festive flavors make this the BEST holiday cookie recipe! 

    Jump to:
    • German Chocolate Cookies
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • German Chocolate Cookies

    Stacked baked german chocolate cookies on wood board.

    German Chocolate Cookies

    I have tested and perfected this recipe to make sure that they are worth every calorie. These are unique cookies for sharing (or not) around the holidays, bake sales, or any other occasion. The beautifully soft chocolate cookie base is made with special dark cocoa powder and pudding mix for the ultimate chocolate immersion experience. I also made a super easy coconut pecan frosting recipe customized for these cookies. They are PERFECTION. 

    Ingredients

    Here is a basic list of ingredients needed for the german chocolate cookie dough as well as the coconut pecan frosting for the tops of the cookies. 

    See recipe card for quantities, as always! 

    Paddle attachment with raw chocolate cookie dough on blue mixer.

    Instructions

    Here are the basic instructions for first making the german chocolate cookie dough, then making the coconut pecan frosting. Takes a little bit of time but SO worth it! 

    1. Cream together the butter, brown and white sugar with an electric mixer on high speed until fluffy, about 3 minutes. 
    2. Add vanilla, eggs, and salt and mix well. 
    3. Add chocolate pudding mix, cocoa powder, baking soda, and flour and mix well. 
    4. Scoop onto prepared baking sheet (baking spray or silicon baking mat) and bake at 350 F for 12 minutes for large cookies, 10-11 minutes for smaller. 

    Raw chocolate cookie dough balls on baking sheet.

    Pecans pouring into metal pan of butter brown sugar mixture.

    Substitutions

    There are a few substitutions you can make with this recipe without impacting the flavor too much. Keep in mind, making this dairy, egg or nut free would change the outcome and flavor of these cookies. 

    • Nuts -you can leave out the pecans and replace with more coconut to make this recipe nut free. 
    • Milk - you can replace the milk in the coconut pecan frosting with cream or a dairy alternative such as almond or soy milk. 

    Variations

    Don't like chocolate? We can still be friends (maybe). This german chocolate frosting would also be fantastic on regular vanilla cookie dough! 

    • Use my Classic Chocolate Chip Pudding Cookies recipe for a fun twist! 
    • Change up the nuts - use sliced almonds, walnuts, or macadamia nuts for a different flavor profile. 

    Need other Crumbl cookie recipes? I have one for Strawberry Pop Tart Cookies or Caramel Apple Cookies too! 

    Cooked coconut pecan frosting in metal pan with gray spoon.

    Equipment

    For perfectly fluffy cookies, use an electric stand mixer or hand mixer to cream the butter, sugars, and eggs together. It really does impact the overall texture of the cookies. 

    Using a measuring cup or large cookie scoop will help ensure perfectly sized cookies every time! 

    Scooping coconut pecan frosting onto baked chocolate cookie.

    Storage

    These cookies can be stored at room temperature for 2-3 days with no issues. 

    These cookies can also be frozen for up to 3 months. Freeze cookies separately in an airtight container and then make coconut pecan frosting when ready to serve after thawing cookies at room temperature. 

    Does German Chocolate Frosting have to be refrigerated? 

    They do not need to be refrigerated to be kept fresh. They are safe to eat for 2-3 days if left at room temperature. If you are making these cookies ahead, you can store the frosting in the refrigerator and remove an hour before serving to scoop on tops of cookies. 

    Bite out of baked german chocolate cookie stacked on 2 other cookies.

    Top tip

    Don't over bake the cookies! They are best soft baked. The baking times in the recipe card are recommended for large cookies, using ⅓ cup of dough at a time, bakery style. For smaller cookies, bake for 10-11 minutes. 

    Stacked baked german chocolate cookies on wood board.
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    5 from 5 votes

    German Chocolate Cookies

    German Chocolate Cookies are a Crumbl copycat recipe, a rich fudgy chocolate cookie with buttery coconut pecan frosting. 
    Prep Time15 minutes mins
    Cook Time12 minutes mins
    10 minutes mins
    Total Time37 minutes mins
    Course: Dessert, Snack
    Cuisine: American
    Keyword: chocolate cookie recipe, crumbl cookie recipe, German Chocolate cookies
    Servings: 15
    Calories: 554kcal
    Author: Sara

    Ingredients

    For the cookies:

    • 1½ cups (3 sticks) salted butter
    • 1 cup white granulated sugar
    • 1 cup light brown sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 1 teaspoon salt
    • 1 (3.4 oz) package instant chocolate pudding mix
    • ½ cup special dark cocoa powder
    • 2 teaspoons baking soda
    • 3 cups all purpose flour

    For the frosting:

    • ½ cup (1 stick) salted butter
    • 1 cup brown sugar
    • 1 cup whole milk
    • 1 large egg
    • ¼ teaspoon salt
    • 1 teaspoon vanilla extract
    • 2 cups sweetened shredded coconut
    • 2 cups chopped pecans
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    Instructions

    For the Cookies:

    • Preheat oven to 350 F. Prepare a baking sheet by either spraying with baking spray, lining with parchment paper, or a silicone baking mat.
    • With an electric mixer using a paddle attachment, combine the butter, white sugar and brown sugar and beat on high speed until mixture is light and fluffy, approximately 3 minutes, scraping the sides of the bowl occasionally.
    • Add eggs, vanilla, and salt and mix well on medium speed. Add chocolate pudding mix and cocoa powder and mix on low speed until combined.
    • Add baking soda and flour, mix on low speed until combined.
      Using a 2 inch or ⅓ cup cookie scoop, drop 6-8 onto prepared baking sheets.
    • Bake at 350 F° for 12-13 minutes. Let cool before frosting.

    For the frosting:

    • In a saucepan over medium heat combine butter, brown sugar, milk, egg, and salt. Whisk until smooth and bring to a simmer. Cook 2-3 minutes until thickened, stirring constantly.
    • Remove from heat and add vanilla, coconut, and pecans. Allow to cool 10 minutes before scooping onto cookies, serve warm.

    Notes

    May be stored in an airtight container for 2-3 days. 

    Nutrition

    Calories: 554kcal | Carbohydrates: 52g | Protein: 3g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 455mg | Potassium: 196mg | Fiber: 3g | Sugar: 48g | Vitamin A: 780IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

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    stack of baked german chocolate cookies on wood cutting board with coconut pecan frosting on top.

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    Hi! I'm Sara. Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

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