Crumbl German chocolate cake cookies
These German chocolate cake cookies are made with a thick chocolate cookie, caramel pecan coconut frosting, and melty chocolate milk chocolate drizzle. It is a marriage made in heaven!
Servings: 7 cookies
Ingredients
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 tbsp granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 & 1/4 cup flour
- 1/2 cup dutch processed cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Chocolate layer (optional, you can also just drizzle a little chocolate on top of the coconut frosting for a less rich cookie)
- 3/4 cup milk chocolate chips Use really good quality chocolate here.
- 2 tsp vegetable oil or canola or coconut oil
German chocolate cake frosting
- 1/4 cup brown sugar
- 1/3 cup heavy whipping cream
- 1 large egg yolk
- 2 tbsp butter melted
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 3/4 cup sweetened coconut flakes
- 1/2 cup pecans
Instructions
Make the coconut pecan frosting
- In a large pan over medium heat, toast the coconut and pecans. Stir occasionally so that they don't burn. This will take anywhere from 3-5 minutes
- In a medium saucepan, whisk the brown sugar, heavy cream, egg yolk, butter, and vanilla extract over medium heat. Once the mixture is boiling, cook for about 1-2 minutes stirring from time to time. Mix in the toasted coconut and pecans.
- Remove from the heat and transfer to a bowl. Let the frosting cool down so that it's a spreadable consistency.
Make the cookie base
- Start by preheating the oven to 350F then line a baking sheet with parchment paper then set aisde.
- Cream the butter, brown sugar, and granulated sugar together until creamy.
- Mix in the egg, and vanilla extract until combined, then add in the flour, baking soda, cocoa powder, and salt and mix just until combined.
- Scoop out 7 equally sized cookie dough balls, place them on the baking sheet and gently flatten to about 1 inch in thickness.
- Bake the cookies in the preheated oven for 10-11 minutes then let cool on the baking sheet for another 20 minutes then transfer to a cooling rack.
- Top each cookie with about 1/2-1 tablespoon of melted chocolate then top with some of the homemade coconut pecan frosting we made earlier and enjoy!
Notes
How to storeCrumbl German chocolate cake cookies?
You can store them in an air-tight container at room temperature for up to 3 days. You can also store them in the fridge for longer. Just pull them out when you’re ready to serve, pop them in the microwave for a few seconds and enjoy them. They will last for up to 7 days in the fridge.Nutrition
Calories: 397Calories | Carbohydrates: 52g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 292mg | Potassium: 220mg | Fiber: 4g | Sugar: 26g | Vitamin A: 404IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 3mg
