German Chocolate Cake Crumbl Cookie
This German Chocolate Cake Crumbl Cookie is a delicious fudge cookie that is topped with coconut pecan icing that is then drizzled with delicious milk chocolate. If you are a fan of German chocolate you will fall in love with this cookie at first bite. This may be one of my favorite Crumbl cookie recipe but I think I say that about every one of them. They are all my favorites!
German Chocolate Cake Crumbl Cookie
If you love chocolate, especially German chocolate, then this German Chocolate Cake Crumbl cookie is for you! At first bite, I fell in love with the rich chocolate flavor as it pairs beautifully with the coconut pecan icing. Once you realize how easy these are to make at home, you will find yourself making them every single week.
If you love Crumbl Cookies be sure to try our Crumbl Buckeye Brownie Cookies Copycat and our Crumbl Confetti Cake Cookie as well.
What do I need to get started?
- Butter
- Eggs
- Granulated sugar
- Brown sugar
- Vanilla
- All purpose flour
- Cocoa powder – a Dutch processed cocoa is the best, but any cocoa is fine
- Baking powder
- Baking soda
- Salt
- Semi-sweet chocolate chips – Ghirardelli is the best to use. It has a higher fat content and doesn’t burn as easy
- Evaporated milk
- Shredded coconut
- Pecans
- Heavy cream
How to Make German Chocolate Cake Crumbl Cookies
Cookies:
- Heat the oven to 350° and line a cookie sheet with parchment paper and spray with cooking spray.
- In a large bowl, beat the butter, granulated sugar, and brown sugar for 2 minutes. Beat in the eggs and vanilla.
- In a separate bowl, combine the flour, cocoa, baking powder, baking soda, and salt.
- Add the flour to the wet ingredients and beat just until combined.
- Fold in the chocolate chips.
- Make large cookies using two tablespoons of dough. Make sure they are separated enough so they won’t touch as they bake.
- Place in the oven and bake for 10 minutes.
- Remove from the oven and cool on the pan for 5 minutes. Then remove and cool on a wire rack.
German Chocolate Icing:
- Toast the coconut and pecans in a large pan, over medium heat, stirring often. When the coconut and pecans are lightly toasted, remove them from the pan immediately.
- In a small saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Heat over medium heat. Once it starts boiling, boil for approximately 10 minutes, or until the syrup coats the back of the spoon.
- Stir in the toasted coconut and pecans and vanilla.
- Spread the frosting over the cookies.
- Heat the chocolate chips and heavy cream for 10 seconds in the microwave, stir, and repeat until the chocolate chips are melted. It is very important not to heat longer than 10 seconds at a time or the chocolate can burn.
- Drizzle the chocolate over the icing.
Tips Tricks and FAQs
- To keep them soft and chewy, you don’t want to overbake these cookies. To ensure you do not overbake them you want to cook them for only 10 minutes.
- If you don’t want your cookies to spread while they cook, you can scoop your dough into cookie balls and then place them in the fridge for one hour. Once the time has passed, bake them in the oven. This will prevent them from spreading as much.
- Do you love round cookies and your cookies are odd shaped after baking? No problem. Grab a glass that is bigger than your cookie and as soon as the cookies come out of the oven, place the glass upside down over your cookie and swirl it around. This will give you a rounder cookie.
- Be sure to use high quality chocolate for your milk chocolate drizzle.
Storage
You will want to store these cookies in an airtight container or plastic storage bag at room temperature for up to 7 days.
Freezer
If you want to store these for longer, you may store them in the freezer. Place them in a freezer-safe airtight container and separate the layers with wax paper. These will last up to 3 months.
When you are ready to enjoy, set out the desired amount of German Chocolate Cake Crumbl cookies at room temperature to thaw.
German Chocolate Cake Crumbl Cookie
This German Chocolate Cake Crumbl Cookie is a delicious fudge cookie that is topped with coconut pecan icing that is then drizzled with delicious milk chocolate. If you are a fan of German chocolate you will fall in love with this cookie at first bite. These are one of my favorite Crumbl cookie recipe but I think that of every one of them.
Ingredients
- Cookies:
- 1/2 cup butter
- 1/2 cup granulated sugars
- 1/2 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 1/3 cup Dutch processed cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup semi-sweet chocolate chips
- German Chocolate Icing:
- 1 1/2 cup sweetened shredded coconut
- 1 1/4 cups chopped pecans
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 1/2 cup chocolate chips
- 1 teaspoon heavy cream
Instructions
Cookies:
- Heat the oven to 350° and line a cookie sheet with parchment paper and spray with cooking spray.
- In a large bowl, beat the butter, granulated sugar, and brown sugar for 2 minutes. Beat in the eggs and vanilla.
- In a separate bowl, combine the flour, cocoa, baking powder, baking soda, and salt.
- Add the flour to the wet ingredients and beat just until combined.
- Fold in the chocolate chips.
- Make large cookies using two tablespoons of dough. Make sure they are separated enough so they won’t touch as they bake.
- Place in the oven and bake for 10 minutes.
- Remove from the oven and cool on the pan for 5 minutes. Then remove and cool on a wire rack.
German Chocolate Icing:
- Toast the coconut and pecans in a large pan, over medium heat, stirring often. When the coconut and pecans are lightly toasted, remove them from the pan immediately.
- In a small saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Heat over medium heat. Once it starts boiling, boil for approximately 10 minutes, or until the syrup coats the back of the spoon.
- Stir in the toasted coconut and pecans and vanilla.
- Spread the frosting over the cookies.
- Heat the chocolate chips and heavy cream for 10 seconds in the microwave, stir, and repeat until the chocolate chips are melted. It is very important not to heat longer than 10 seconds at a time or the chocolate can burn.
- Drizzle the chocolate over the icing.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 305Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 62mgSodium: 214mgCarbohydrates: 34gFiber: 2gSugar: 26gProtein: 4g
