German Chocolate Cake Cookies

Let me start by saying I’m not really a German Chocolate Cake-person (or any cake for that matter), and I’m not a big fan of coconut either. Having said that, these German Chocolate Cake Cookies might be my favorite cookie I have ever eaten. Ever.

You’re going to make these and want to make them again and again! (Fortunately they’re pretty easy too!)

After my mom kept mentioning this cookie recipe she came across so we thought we’d give it a try, and I’m so glad we did!! I almost don’t want to share it with anyone else, but this needs to be shared with the world!

German Chocolate Cake Cookies Ingredients:

2 sticks of softened butter
1 C light brown sugar
1 C granulated sugar
2 tsp. vanilla extract
2 eggs, beaten
2 1/4 C all-purpose flour
1 tsp. baking soda
1/2 C unsweetened cocoa powder
pinch of salt

German Chocolate Frosting Ingredients:

1 C evaporated milk
1 C granulated sugar
3 egg yolks
1 stick of butter (1/2 C)
1 tsp. vanilla
1 1/3 C sweetened shredded coconut
1 C chopped pecans
Almond Bark – chocolate flavor (optional)

Cookie Steps

1. Preheat the oven to 375º. Line baking sheets with parchment paper.

2. Mix the softened butter, brown sugar, granulated sugar, vanilla, and eggs using a stand or hand mixer.

3. In a separate bowl, stir together the flour, cocoa powder, baking soda and salt.

4. Gradually add the dry ingredients to the butter/sugar mixture and blend until well mixed.

5. Drop tablespoon-size dough balls onto baking sheet (12 cookies fit about right) and bake 8-10 minutes. Ours were perfect right at 8 minutes each time. After about a minute, place the cookies on a cooling rack.

These cookies are pretty delicious just on their own! Once we had one pan out of the oven we started on the “icing”!

Icing Steps

1. Add evaporated milk, sugar, egg yolks, butter, and vanilla to a large pan and place on stove top over medium heat.

2. Stir so it becomes well combined, continuing to stir until thickened – about 10-12 minutes.

3. Remove from heat and stir in coconut and pecans. Continue to stir until the mixture is thickened enough to spread on the cookies.

4. Spread frosting on the tops of the cooled cookies.

5. Melt some Almond Bark (I used the microwave) and drizzle on top of the cookies. I placed some melted chocolate into a sandwich bag and cut a tiny corner off to make it easy to drizzle.

Using tablespoon-size dough, I got about 4 dozen cookies out of this. Whatever isn’t immediately eaten can be stored in a container for a couple of days or you can freeze if you’re not planning to eat them just yet. They are just as delicious after they’ve been frozen too!