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German Chocolate Cookies

German Chocolate Cookies

Being a child I thought the icing of German Chocolate Cookies was too gooey and I just…didn’t like it. I didn’t need a better reason than that. 😉 But now I’m much wiser (ha!) and have come to realize that the combination of coconut, chocolate, and nuts is genius. German Chocolate Cookies are delicious!

I found this recipe some time ago in Better Homes & Gardens. It even survived when I cleaned out all my recipes so I knew that I better make them. These are a good alternative to your standard chocolate chip/peanut butter/oatmeal cookie. Definitely a big hit around here.

The original recipe called for a flax seed meal, and while this is probably something that I could incorporate into our diet, I didn’t want to buy this ingredient just for these cookies. After just a little research, I realized that if I left that out, I would need more butter. The cookies turned out just fine with butter too.

German Chocolate Cookies Ingredients

German Chocolate Cookies
  • 1/2 cup (1 stick) butter, at room temperature
  • 3/4 cup brown sugar, packed
  • 1/2 tsp. baking soda1/8 tsp. salt
  • 1 egg
  • 1 tsp. vanilla
  • 2/3 cup all-purpose flour
  • 2/3 cup rolled oats
  • 1/4 cup unsweetened cocoa powder
  • 3 oz. bittersweet chocolate chips, roughly chopped
  • 1/3 coconut
  • 1/3 cup chopped pecans (or walnuts), toasted
  • Chopped pecans or walnuts
  • Flaked coconut


  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, beat butter on medium-high speed for 30 seconds. Scrape down and add brown sugar, baking soda, and salt. Beat until well combined.
  3. Beat in eggs, one at a time, and vanilla.
  4. Stir in flour, oats, and cocoa powder. Add chopped chocolate, coconut, and nuts.
  5. On an ungreased cookie sheet, drop dough by rounded teaspoons, 2 inches apart. Top with coconut and nuts, if desired.
  6. Bake for 7-10 minutes or until tops and edges are set. Let cool on cookie sheet before transferring to rack to fully cool.
German Chocolate Cookies
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