These German Chocolate Cookie Pies are so rich and decadent it's going to be hard to eat just one. If you love the flavors of German Chocolate Cake, then these are definitely for you!
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If you love chocolate, then this is a recipe you need to have saved! I used the cookie recipe from my Chocolate Chocolate Chip Mummy Cookies. They are chewy and so good!
Then added the yummiest topping with toasted coconut and chopped nuts, then drizzled them with dark chocolate and caramel sauce!
Let me show you how to make them.
🧂 Ingredients
- Butter
- Sugar
- Eggs
- Vanilla Extract
- Flour
- Cocoa Powder
- Baking Soda
- Salt
- Mini Semi-sweet Chocolate Chips
- Evaporated milk
- Sweetened shredded coconut
- Pecans
- Semisweet chocolate
This is meant to be a brief overview of the German Chocolate Cookie recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
🔪Instructions
- Preheat the oven to 350-degrees. Line two baking sheets with parchment paper.
- In a mixer, cream the butter and sugar together.
- Add the eggs and the vanilla and beat to combine.
- Sift in all the dry ingredients, adding a little at a time.
- Fold in the mini chocolate chip cookies.
- Use a cookie scoop to portion out the cookie dough.
- Bake for about 10 minutes until they are just done - they will look like they need more time.
- Let the cookies cool on the tray for 5 minutes before moving to a wire rack to cool.
- To make the topping, combine the evaporated milk, granulated sugar, egg, and butter in a small saucepan over medium heat. Cook until it thickens, stirring frequently. It should take 5 to 10 minutes.
- Remove the pan from heat and stir in the vanilla, coconut, and pecans and let cool. Then spread it on top of the cookie cups.
- While the topping cools, melt the chocolate.
- When the cookie cups are cool enough, drizzle chocolate over each.
I told you they were easy - and oh so decadent! It's kind of a mix between a cookie, and a brownie, and German chocolate cake. The nuts add a nice crunch and a savory element while the coconut and caramel complement the dark chocolate. You will not be able to eat just one.
Equipment
EquipmentAs an Amazon Associate, I earn from qualifying purchases. Be sure to check out my Juggling Act Mama Storefront on Amazon where you'll find all kinds of great products to make your life easier! Thanks so much for being a part of Juggling Act Mama ❤
- Measuring Spoons
- Liquid Measuring Cup
- Dry Measuring Cups
- Stand Mixer
- Baking Sheet
- Cookie Scoop
- Small Saucepan
- Spoonula
😋 Similar Recipes
Next time, try one of these tasty recipes:
- Russian Tea Cake Cookies - these are classic and delicious.
- Double Chocolate Toffee Cookies - chocolatey, and so, so decadent.
- Funfetti Crinkle Cookies - your favorite birthday cake, in a delicious cookie.
📋 German Chocolate Cookies
Not ready to make this rich chocolate cookie recipe yet? Don’t forget to pin the recipe for later.
When you do make it, please comment and leave me a ⭐⭐⭐⭐⭐ rating below. It totally makes my day!
German Chocolate Cookies
As an Amazon Associate, I earn from qualifying purchases.
Equipment
- Cookie Scoop
- Small Saucepan
Ingredients
COOKIES
- 2½ sticks Butter Softened
- 2 cups Sugar
- 2 Eggs whole
- 3 teaspoons Vanilla Extract
- 2 cups Flour
- ¾ cups Cocoa Powder
- 1½ teaspoon Baking Soda
- 1 teaspoon Salt
- 2 cups Mini Semi-sweet Chocolate Chips
TOPPING
- ½ cup evaporated milk
- ½ cup granulated sugar
- 1 egg yolk large
- 4 tablespoon unsalted butter
- ½ teaspoon vanilla extract
- ½ cup sweetened shredded coconut heaping
- ½ cup pecans chopped
- 2 oz semisweet chocolate melted
Instructions
FOR THE COOKIES
- Preheat the oven to 350-degrees. Line two baking sheets with parchment paper.
- In a mixer, cream the butter and sugar together.
- Add the eggs and the vanilla and beat to combine.
- Sift in all the dry ingredients, adding a little at a time.
- Fold in the mini chocolate chip cookies.
- Use a cookie scoop to portion out the cookie dough.
- Bake for about 10 minutes until they are just done - they will look like they need more time.
- Let the cookies cool on the tray for 5 minutes before moving to a wire rack to cool.
FOR THE TOPPING
- Combine the evaporated milk, granulated sugar, egg, and butter in a small saucepan over medium heat. Cook until it thickens, stirring frequently. It should take 5 to 10 minutes.
- Remove the pan from heat and stir in the vanilla, coconut, and pecans and let cool. Then spread it on top of the cookie cups.
- While the topping cools, melt the chocolate.
- When the cookie cups are cool enough, drizzle chocolate over each.
For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.
Nutrition
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ColleenB.~Texas says
They look Fantastic
Am wondering just how many this recipe makes and bake for how long
Ang Paris says
hi Colleen, you'll find the full recipe here, but it makes about 36 cookies. These bake at 360-degrees F for about 10 minutes.