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German Chocolate Cake Crumbl Cookie

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If you’re a fan of Crumbl’s oversized, gourmet cookies, you’re going to love this homemade version of their German Chocolate Cake Crumbl cookie! These indulgent treats start with a rich, fudgy chocolate cookie base and are topped with a decadent homemade coconut-pecan frosting and a drizzle of chocolate. The result? A cookie that tastes just like your favorite German chocolate cake, but in a perfectly portable form!

German Chocolate Cake Crumbl Cookie

This recipe is perfect for special occasions, holiday gatherings, or whenever you’re craving something extra special. Each cookie is loaded with flavor, from the deep chocolate base to the nutty, caramel-like topping. And because they’re so easy to make, you can whip them up anytime the craving strikes.

Bad weather keeping you indoors? These cookies are the ultimate comfort food. Bake up a batch and fill your home with the warm, toasty aromas of chocolate, coconut, and pecans. Trust me, these cookies are worth every single step!

German Chocolate Cake Crumbl Cookie

What You Will Love About This Recipe

Homemade Decadence: These cookies taste like they came straight from a bakery but are made right in your own kitchen.


Rich & Chewy: The fudgy cookie base is perfectly balanced by the sweet, nutty topping.


Perfect for Any Occasion: Whether it’s a holiday treat, a gift for friends, or just because, these cookies are sure to impress.

German Chocolate Cake Crumbl Cookie

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.
German Chocolate Cake Crumbl Cookie
German Chocolate Cake Crumbl Cookie

Tips & Tricks

  • Toast for Extra Flavor: Toasting the coconut and pecans enhances their nutty, caramelized flavor. Don’t skip this step—it makes a big difference!
  • Watch the Icing Closely: When cooking the frosting, make sure to stir constantly and remove it from the heat as soon as it thickens to avoid curdling.
  • Use Dutch Processed Cocoa: This type of cocoa gives the cookies a deeper, more chocolatey flavor.
German Chocolate Cake Crumbl Cookie

FAQ

Absolutely! Just reduce the baking time to about 8 minutes for smaller cookies, and keep an eye on them so they don’t overbake.

While homemade frosting is best for authenticity, you can use a canned coconut-pecan frosting in a pinch. Just drizzle melted chocolate over the top to complete the look!

Yes! Freeze the baked cookies without the frosting in an airtight container for up to 2 months. Thaw, frost, and drizzle with chocolate when ready to serve.

german chocolate cake crumbl cookie
German chocolate cake crumbl cookie
German Chocolate Cake Crumbl Cookie

German Chocolate Cake Crumbl Cookie

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

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:

24

Serving Size:

1

Amount Per Serving: Calories: 305Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 62mgSodium: 214mgCarbohydrates: 34gFiber: 2gSugar: 26gProtein: 4g

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