German Chocolate Cookies are rich, fudgy chocolate treats topped with a sweet, nutty coconut and pecan frosting.Think of them as a handheld version of the classic cake! If you’re a fan of German chocolate desserts, be sure to check out my German Chocolate Cheesecake and German Chocolate Slab Pie for even more indulgent options.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe What Is German Chocolate? Despite the name, German chocolate did not originate in Germany.

It was actually created by Samuel German, who developed a type of dark chocolate for Walter Baker & Co.The chocolate was later named after him.The famous German Chocolate Cake was born when a Texas homemaker used this chocolate in a cake, and the name stuck! I topped these cookies with a variation of the cake’s traditional frosting, featuring sweet coconut and pecans.

Ingredients & Substitutions Room Temperature Ingredients: Using room temperature ingredients (especially butter and eggs) will help you get the best results when baking these cookies.Butter is at room temperature at 65°F.I prefer unsalted butter; if using salted butter, you may want to lessen the amount of salt.

Cocoa: Choose high-quality Dutch-processed cocoa to use in the cookies.Dutch-processed cocoa is less acidic and will give the cookies a darker color.It also will result in a less bitter flavor.  Cream of

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