This decadent Sunny’s German Chocolate Cake Cookies Recipe captures all the gooey, nutty glory of the classic layer cake in a portable, bite-sized treat. Packed with shredded coconut, crunchy pecans, and pools of melted chocolate, these soft-baked cocoa cookies offer a rich bakery-style experience without the hassle of frosting a cake.
Jump to RecipeSunny’s German Chocolate Cake Cookies Ingredients
The Wet Mix:
- 2 sticks Butter, softened: The foundation of the cookie. It must be softened to room temperature to cream properly with the sugars.
- 1 cup Light Brown Sugar: Adds moisture and a deep molasses flavor that complements the chocolate.
- 1 cup Granulated Sugar: Provides sweetness and crisp edges.
- 2 teaspoons Vanilla Extract: Enhances the chocolate flavor.
- 2 Large Eggs, beaten: Provides structure and richness.
The Dry Mix:
- 2 1/4 cups All-Purpose Flour: The main structure of the cookie.
- 1/2 cup Unsweetened Cocoa (such as Hershey’s): Gives the cookies their deep chocolate base color and flavor.
- 1 teaspoon Baking Soda: The leavening agent that helps the cookies rise and spread.
- Pinch Salt: Balances the sweetness and pops the cocoa flavor.
The “German Chocolate” Mix-ins:
- 1 cup Semisweet Chocolate Chips: Adds pockets of melted chocolate for extra indulgence.
- 1 cup Shredded Sweetened Coconut (such as Baker’s Angel Flake): Essential for that signature German Chocolate Cake texture and flavor.
- 1 cup Chopped Pecans: Adds a buttery crunch that contrasts with the soft cookie.
How To Make Sunny’s German Chocolate Cake Cookies
- Prep the Oven: Preheat your oven to 375 degrees F (190 degrees C). Line your baking sheets with parchment paper to ensure easy removal and even baking.
- Cream the Wet Ingredients: In a stand mixer or a large bowl using a hand mixer, blend the softened butter, light brown sugar, granulated sugar, vanilla extract, and beaten eggs. Mix until the batter is smooth and creamy.
- Combine Dry Ingredients: In a separate medium bowl, stir together the flour, unsweetened cocoa, baking soda, and salt until uniform.
- Make the Dough: Gradually add the flour mixture into the butter mixture. Blend on low speed just until combined—do not overmix, or the cookies will be tough.
- Add the Mix-ins: Stir in the chocolate chips, shredded coconut, and chopped pecans by hand or on the lowest mixer setting until evenly distributed.
- Scoop and Bake: Drop the dough by tablespoonfuls onto the prepared baking sheets, placing about 12 cookies per sheet. Bake for 8 to 10 minutes. The cookies should look set on the edges but slightly soft in the middle.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a baking rack to cool completely.
Recipe Tips
- Toast the Pecans: For an even deeper flavor, lightly toast the chopped pecans in a dry skillet for 3-4 minutes before adding them to the dough. This releases their oils and makes them crunchier.
- Don’t Overbake: These cookies are meant to be soft and chewy like a brownie. Remove them from the oven while they still look slightly underdone in the center; they will firm up as they cool.
- Room Temperature Eggs: Using room temperature eggs prevents the butter from seizing up when mixed, ensuring a smooth, emulsified batter.
- Cocoa Quality: Since cocoa is the primary flavor driver here, ensure your cocoa powder is fresh and not clumped. Sifting the cocoa with the flour helps prevent bitter pockets of powder.
What To Serve With Sunny’s German Chocolate Cake Cookies
- Cold Milk: Essential for dunking these rich chocolate treats.
- Coconut Coffee: Enhance the theme by serving with a coconut-flavored coffee.
- Vanilla Ice Cream: Warm the cookies slightly and serve à la mode.
- Fresh Raspberries: The tart fruit cuts through the rich chocolate and pecan flavors.
How To Store Sunny’s German Chocolate Cake Cookies
- Room Temperature: Store these cookies in an airtight container at room temperature for up to 4-5 days. A slice of bread in the container helps keep them soft.
- Freezing: You can freeze the baked cookies for up to 3 months. Alternatively, freeze scoops of raw dough on a tray, then transfer to a bag. Bake frozen dough balls for an extra 1-2 minutes.
Sunny’s German Chocolate Cake Cookies Nutrition Facts
- Calories: 210 kcal
- Carbohydrates: 26g
- Fat: 12g
- Protein: 3g
- Sugar: 18g
Nutrition information is estimated per cookie and may vary based on serving size.
FAQs
Yes! As noted in the original recipe, you can press the dough into a buttered 8×8-inch square baking pan. Bake for 20 to 25 minutes, then cut into squares once cooled.
Absolutely. Walnuts are a traditional substitute in German Chocolate Cake and work perfectly here if you prefer their slightly more bitter, earthy flavor.
This usually happens if too much flour was added (scooping directly with the cup packs the flour down) or if they were baked too long. Spoon and level your flour and watch the timer closely.
Sunny’s German Chocolate Cake Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy36
servings15
minutes10
minutes210
kcalA rich, chewy chocolate cookie loaded with coconut, pecans, and chocolate chips, mimicking the flavors of the famous cake in a handheld treat.
Ingredients
2 sticks butter, softened
1 cup light brown sugar
1 cup granulated sugar
2 tsp vanilla extract
2 large eggs, beaten
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tsp baking soda
Pinch salt
1 cup semisweet chocolate chips
1 cup shredded sweetened coconut
1 cup chopped pecans
Directions
- Preheat oven to 375°F and line sheets with parchment.
- Cream butter, sugars, vanilla, and eggs until smooth.
- Mix flour, cocoa, baking soda, and salt in a separate bowl.
- Gradually blend dry ingredients into wet.
- Stir in chips, coconut, and pecans.
- Drop tablespoons of dough onto sheets.
- Bake 8-10 minutes.
- Cool on rack.
Notes
- Can be baked as bars in an 8×8 pan (20-25 mins).
- Toast pecans for extra flavor.
- Do not overbake to maintain chewiness.
