German Chocolate Cake Crumbl Cookie
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!
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.
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
- 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.
FAQ
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
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!