German Chocolate Cookies
My German Chocolate Cookies feature a rich chocolate thumbprint cookie, toasted coconut and pecan filling and drizzle of chocolate!
German chocolate cake has everything I love — rich chocolate, crunchy pecans, and sweet coconut. These German chocolate cookies capture those classic flavors in cookie form!
For more thumbprint cookie inspiration, try my Dulce De Leche Cookies!
Key ingredients
The chocolate thumbprint cookies have a consistency that’s more cake-like than most cookies — perfect for cake-inspired cookies!
For the traditional German chocolate filling, I whipped up a batch of homemade custard using evaporated milk and mixed in toasted coconut flakes and pecans.
Step by step photos
Step 1: Make the dough, let it chill for 30 minutes, then roll into balls.
Step 2: Make an indent in the center of each dough ball and bake for 12 minutes.
Step 3: Toast the pecans and coconut flakes. Heat the evaporated milk, sugar, egg yolk and butter until the mixture thickens, then add the pecans and coconut flakes.
Step 4: Fill the cooled cookies with the coconut pecan mixture and top with chocolate drizzle if desired.
Storage and freezing
German chocolate cookies can be stored in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
The filled cookies can also be stored in the freezer for up to 3 months.
Expert tips and tricks
- Measuring flour: To get the perfect thumbprint cookie texture, I recommend measuring your flour with a kitchen scale. If using cups, make sure to use the spoon and level method. Gently spoon the flour into the measuring cup and level it off with the back of a knife.
- Chilling the cookie dough: If you feel like your cookie dough is getting a bit warm, pop the formed cookies in the fridge for 15-30 minutes before baking. This will help them keep their shape.
- Indent for filling: If the indent puffs up during baking, gently press it down with the back of a spoon as soon as it comes out of the oven.
- Chocolate finish: Use a piping bag or small ziplock bag with a corner cut off to get a perfect drizzle.
FAQs
Some people are surprised to find that German chocolate cake is not, in fact, German in origin! The cake was originally named German’s chocolate cake after the brand of baking chocolate used — German sweet chocolate created by Samuel German.
While you can still buy German’s sweet baking chocolate today, it’s quite difficult to find outside of the states. So, as with many German chocolate cakes made these days, I forgo the original sweetened chocolate in favor of unsweetened cocoa powder for the cookie base.
Chilling the dough prior to baking will help with this. And if the indent disappears a bit while baking, simply press it down again right when the cookies come out of the oven.
Yes! Toasted walnuts or almonds would also work well in this recipe.
The coconut pecan filling is ready when it coats the back of a spoon and holds its shape.
German Chocolate Cookies Recipe
- Total Time: 1 hour 12 minutes
- Yield: 28
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate Thumbprint Cookies
- 1 cup (230 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (250 grams) all purpose flour
- 1/2 cup (60 grams) unsweetened cocoa powder
- 1/2 teaspoon kosher salt
Toasted Coconut Pecan Filling
- 1/2 cup (60 grams) unsweetened coconut flakes
- 1/2 cup (70 grams) chopped pecans
- 1/2 cup (120 ml) evaporated milk
- 1/3 cup (70 grams) granulated sugar
- 1 large egg yolk
- 1/4 cup (60 grams) unsalted butter
Chocolate Drizzle (optional)
- 3/4 cup (150 grams) semisweet chocolate, finely chopped
Instructions
Chocolate Thumbprint Cookies
- Cream the softened butter and sugar on high with an electric mixer until smooth.
- Add the egg and vanilla extract and mix until combined.
- Slowly mix in the flour, cocoa powder and salt until fully incorporated.
- Cover the dough and place in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Form the dough into balls using about 1.5 tablespoons of dough each. Make an indent in the center either with your thumb or the back of a teaspoon.
- Place the formed cookies on the baking sheet leaving an inch (2.5 cm) between them and bake for 12-14 minutes.
- If the indent has puffed up during baking, slightly press back down with a spoon.
- Let the cookies sit for 10 minutes and then remove to a wire rack to cool completely.
Toasted Coconut Pecan Filling
- Place the chopped pecans and coconut flakes on a baking sheet in a single layer. Bake at 350°F (175°C) for about 7-10 minutes, tossing occasionally. Keep a close eye on them so they don’t burn! Set aside.
- In a small saucepan, cook the evaporated milk, sugar, egg yolk and butter over medium low heat, stirring occasionally.
- When the mixture begins to simmer, stir continuously for 5-6 minutes or until the sauce thickens.
- Remove from heat and stir in the coconut flakes and pecans.
- Top each cooled cookie with 1-2 teaspoons of filling.
Chocolate Drizzle (optional)
- Microwave the chopped chocolate in 15 second increments. Once it begins to melt (this should take between 30-45 seconds), stir until the mixture becomes smooth.
- Drizzle the mixture over the filled cookies with a spoon or transfer to a piping bag to decorate.
Notes
Storing: German chocolate cookies can be stored in an airtight container at room temperature for one week, or in the refrigerator for up to 2 weeks. The cookies can also be frozen for up to 3 months.
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These sound amazing! My Mom makes Inside-Out German Chocolate cake, so I want to make these sometime.
Thank you, Amanda! And an inside-out german chocolate cake sounds amazing!
What should the consistency of dough feel like?
Hi Diana! The dough should be just soft enough to mold and slightly tacky to the touch. It shouldn’t be tough or crumbly at all (this might mean there’s too much flour).
I love this recipe. They were delicious. Can I freeze the dough?
Hi Darvetta! Thanks for giving this recipe a try! Yes you can freeze the dough for up to three months. Just thaw it in the refrigerator overnight before using.