German Chocolate Cake Cookies

german chocolate cake cookie on a counter.

These German Chocolate Cake Cookies taste just like the classic cake, but with a little less effort. If you love trying a few twist on a classic dessert this the is recipe for you.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings Cookies

Calories 236kcal

Equipment

Microwave Safe Bowl
large bowl
small bowl
Whisk
Cookie scoop
cooling rack
Baking sheets or Cookie Sheets
medium saucepan

Ingredients

8 ounces semi-sweet chocolate chips
2 tablespoons butter
5.5 ounces sugar equal to 1/2 cup and 1 tablespoon
½ teaspoons vanilla
2 egg
¼ teaspoon baking powder
½ cup flour

For the topping:

12 ounces evaporated milk
½ cup butter
3 egg yolks
1 cup sugar
1 teaspoon vanilla
1 ⅓ cup shredded coconut sweetened or unsweetened
1 ¼ cup chopped pecans
5 ounces chocolate chips

Instructions

In a small, microwave safe bowl, place the chocolate chips and the butter and microwave in short 10 seconds intervals, stirring at every stop, until the chocolate and butter have completely melted.
Set aside to allow it to cool slightly.
In a large bowl, whisk the sugar, vanilla, and eggs together.
In a small bowl, whisk the flour and baking powder together.
Add the cooled chocolate to the egg mixture and whisk until smooth.
Add in the dry ingredients and mix well. Place the batter in the refrigerator for 20-30 minutes until it firms up a little bit.
Preheat the oven to 350 degrees.
Using a cookie scoop (about a large tablespoon if you don’t have a cookie scoop), scoop into balls and place them on a cookie sheet about 2 inches apart to allow room for them to spread.
Place them in the oven and bake for 10 minutes.
Remove and place on a cooling rack.
To make the topping, place the evaporated milk, butter, egg yolks, sugar and vanilla in a medium sized saucepan and cook over low to medium heat until the mixture begins to thicken. This will take about 10-15 minutes.
Once it has started to thicken, remove from heat and allow to cool slightly.
Add in the shredded coconut and chopped pecans and stir.
Once the cookies and the topping have cooled, spoon a heaping tablespoon full of the topping on top of each cookie.
You may have to shape it with your hands depending if the coconut has long shreds.
Take the remaining 5 ounces of chocolate and melt it in the microwave in short segments until smooth and fully melted.
Drizzle on top of each cookie in whatever pattern desired.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition