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!
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 the recipe card below for full list of ingredients and quantities.
Instructions
- 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.
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 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!
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!
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.
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.
📝 Printable Recipe
German Chocolate Cookies
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
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.
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