There’s something undeniably magical about German Chocolate Cookies. They take everything you love about a rich, decadent German chocolate cake and transform it into a soft, chewy, chocolate-packed cookie that’s way easier to make. No layers, no frosting stress—just pure, unadulterated chocolate bliss.
If you’re a fan of soft chewy chocolate cookies, these are a dream come true. Think of them as the rebellious cousin of German chocolate chip cookies—less formal, just as rich, and dangerously addictive. Whether you’re baking for the holidays, a weekend treat, or just because, these cookies deserve a spot in your rotation.
And if you’re in the mood for more sweet treats, check out these chocolate peppermint cookies—because let’s be real, you can never have too many chocolate cookies in your life.
The Origin of German Chocolate Cookies
Despite the name, German Chocolate Cookies don’t actually come from Germany. The term “German chocolate” comes from Samuel German, an American baker who developed a type of dark baking chocolate for Baker’s Chocolate Company in 1852. Over time, the rich coconut-pecan combo became synonymous with German chocolate cake, and now, we’ve got these incredible cookies to carry on the tradition.
While traditional German chocolate chip cookies stick to the classic chocolate-coconut-pecan mix, our version leans into the decadence. Each bite delivers a perfect balance of chewy, crunchy, and gooey textures that will have you reaching for another (and another).
Why You’ll Love These German Chocolate Cookies
1. Soft, Chewy, and Decadent
These soft chewy chocolate cookies have that melt-in-your-mouth texture that makes them irresistible. Slightly crisp edges, fudgy centers, and bursts of melty chocolate in every bite.
2. Perfect for Any Occasion
Need cookies for the holidays? A cozy weekend treat? Something sweet to sneak at midnight? These cookies have got you covered.
3. One-Bowl Wonder
No stand mixers, no complicated steps. Just melt, mix, scoop, and bake.
4. Packed with Flavor
The coconut adds a subtle chewiness, the pecans bring a toasty crunch, and the rich chocolate ties everything together.
For another easy cookie recipe, you’ll love these no-bake chocolate oatmeal cookies—because sometimes, turning on the oven is just too much effort.
Ingredients Breakdown & Substitutions
1. Butter
Salted butter is best here, but if you only have unsalted, just add an extra ¼ teaspoon of salt.
2. Brown Sugar
Dark brown sugar gives a deeper, richer flavor, while light brown sugar makes them a tad milder. Either works!
3. Cocoa Powder
Unsweetened cocoa powder is essential. If you swap in Dutch-processed, your cookies might turn out denser and less chewy.
4. Coconut
For a classic German chocolate cookies taste, use sweetened shredded coconut. Want less sweetness? Go for unsweetened.
5. Pecans
Toasted pecans add an extra layer of nuttiness, but walnuts work well too.
6. Chocolate
German’s sweet chocolate is traditional, but semisweet or dark chocolate will give these German chocolate chip cookies an even richer flavor.
7. Flour & Baking Soda
Proper measuring is key. Too much flour? Dry cookies. Too little? They spread too much. Use the spoon-and-level method or weigh it for best results.
Step-by-Step Guide to Making German Chocolate Cookies
Step 1: Melt the Butter
In a microwave-safe bowl, melt the butter until just liquid. Don’t let it get too hot—you’re not making brown butter (today).
Step 2: Mix in the Sugar
Stir in the brown sugar and let the mixture rest for a few minutes. This helps the sugar dissolve, making the cookies extra chewy.
Step 3: Add the Eggs and Vanilla
Whisk in the egg, egg yolk, and vanilla until smooth and creamy. The extra yolk makes these cookies richer and softer.
Step 4: Combine the Dry Ingredients
In a separate bowl, mix flour, cocoa powder, baking soda, and salt. Gradually add to the wet ingredients.
Step 5: Fold in the Good Stuff
Stir in the coconut, pecans, and chopped chocolate until evenly distributed.
Step 6: Scoop & Bake
Use a medium cookie scoop (about 1.5 tablespoons) to portion the dough onto a lined baking sheet. Bake at 350°F for 8-10 minutes.
For a similar rich, chocolatey treat, try these brown sugar pop tart cookies.
Baking Tips for the Perfect Texture
- Slightly underbake them for that perfect soft and chewy center.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- For extra gooeyness, press a few extra chocolate chunks into the tops right after baking.
Storing & Freezing German Chocolate Cookies
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezing Dough: Scoop the dough onto a baking sheet and freeze. Transfer to a freezer bag and bake straight from frozen.
- Freezing Baked Cookies: Let them cool completely before freezing. Thaw at room temperature or warm up in the microwave for 10 seconds.
For more sweet ideas, check out this sugar cookie icing recipe to decorate your next batch of cookies.
More Cookies You’ll Love
- Texas Cowgirl Cookies – Loaded with oats, chocolate, and nuts.
- German Chocolate Muffins – A muffin version of these cookies!
- Different Flavor Cookies – Experiment with new flavors and mix-ins.
German Chocolate Cookies
Ingredients
- ½ cup 1 stick salted butter, melted
- ¾ cup brown sugar light or dark
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour spooned and leveled
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup shredded sweetened coconut
- ½ cup chopped pecans toasted, if preferred
- ¾ cup chopped German’s sweet chocolate or semisweet chocolate chunks
Instructions
- Preheat & Prepare:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Melt & Mix Butter and Sugar:
- In a large bowl, melt butter and mix in brown sugar. Let it sit for 5 minutes to dissolve.
- Add Wet Ingredients:
- Whisk in the egg, extra yolk, and vanilla extract until smooth.
- Combine Dry Ingredients:
- In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually stir into the wet mixture.
- Fold in Mix-Ins:
- Gently fold in shredded coconut, chopped pecans, and chocolate chunks until evenly distributed.
- Scoop & Bake:
- Scoop 1.5 tablespoon portions onto the prepared baking sheet. Bake for 8-10 minutes, until edges are set but centers are soft.
- Cool & Serve:
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store for later!
Notes
- For softer cookies, slightly underbake and let them set on the tray.
- Use unsweetened coconut for a less sweet version.
- Substitute walnuts for pecans if desired.
- Freeze cookie dough: Scoop portions onto a tray, freeze, then store in a bag to bake later.
If you love German chocolate cookies, this recipe is a must-try. Soft, chewy, packed with coconut, pecans, and chocolate, they’re an easy-to-make delight that captures the essence of the classic cake in cookie form.
So grab a glass of milk, whip up a batch, and get ready to fall in love. And if you’re feeling adventurous, try these no-bake peanut butter cookies for another quick and easy treat. Happy baking!
