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!
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.
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.
- Brown sugar & white granulated sugar
- Vanilla extract
- Cocoa powder
- Chocolate pudding mix
- Baking soda
- All purpose flour
- Whole milk - or cream
See recipe card for quantities, as always!
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!
- Cream together the butter, brown and white sugar with an electric mixer on high speed until fluffy, about 3 minutes.
- Add vanilla, eggs, and salt and mix well.
- Add chocolate pudding mix, cocoa powder, baking soda, and flour and mix well.
- 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.
How to make coconut pecan frosting:
- In a saucepan combine the brown sugar, butter, egg, salt, and whole milk and whisk until smooth.
- Cook over medium heat until mixture comes to a simmer, then set a timer and cook for 2-3 minutes until thickened, stirring constantly.
- Remove from heat and add vanilla, coconut, and chopped pecans. Allow to cool 10-15 minutes before scooping onto cookies.
Pro tip: Toast that coconut! Place on a baking sheet prepared with parchment paper, then bake in the oven on 350 F for 3-5 minutes until golden brown. Pour directly into the frosting mixture!
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.
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.
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!
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.
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.
German Chocolate Cookies
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
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.
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