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German Chocolate Cake Cookies

Submitted by: Chelsea Jennings, Eastern Illini Electric Cooperative
Course Cookies
Servings 4 dozen


  • 2 sticks butter softened
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 large eggs beaten
  • 2-1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • Pinch salt (opt.)


  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • 1/2 cup butter softened
  • 1 teaspoon vanilla
  • 1-1/3 cups unsweetened shredded coconut
  • 1 cup pecans chopped
  • 1/4 cup sem-sweet chocolate chips melted


  • Preheat oven to 375 F. Line baking sheet with parchment paper.
  • Using a stand mixer, blend butter, brown sugar, white sugar, vanilla and eggs.
  • In a medium bowl, stir together flour, cocoa, baking soda and salt.
  • Gradually add flour mixture to butter mixture and blend until combined.
  • Drop by tablespoons onto prepared baking sheets and bake 8-10 minutes. Cool on wire rack.
  • For frosting, in large saucepan place evaporated milk, sugar, egg yolks, butter and vanilla over medium heat. Stir to combine and continue to stir until thickened, about 11-12 minutes.
  • Once thickened, remove from heat and add coconut and pecans. Beat until thick enough to spread.
  • Spread frosting over tops of cooled cookies. Drizzle melted chocolate over top of frosting. Enjoy!


Note: German chocolate cake has been a family favorite for as long as I can remember. This past Christmas, I decided to try out this recipe for my kids as an easier, less messy version of German chocolate cake. It was a hit! Everyone in the family loved them. They will be a Christmastime staple from now on.