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German Chocolate Cookies
Holiday cookie swap on TODAY
Samantha Okazaki / TODAY
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(144 rated)

These chewy treats from Sherry's Sweets in Tooele, Utah are topped with a decadent coconut and pecan-studded frosting.


    • 2 1/4 cups flour
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1 cup butter, softened
    • 1 cup granulated sugar
    • 1 cup packed brown sugar
    • 2 large eggs, beaten
    • 1 tablespoon vanilla
    • 1/2 cup unsweetened cocoa
  • German Chocolate Frosting

    • 2 cups chopped pecans
    • 1 (12-ounce) can evaporated milk
    • 1 1/2 cups sugar
    • 3/4 cup butter
    • 6 egg yolks, lightly beaten
    • 2 cups sweetened flaked coconut
    • 1 1/2 teaspoons vanilla extract


For the cookies:

Preheat oven to 360°F. In a bowl, stir together flour, salt and baking soda. In another large bowl, stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Chill 2 hours. Bake 9 to 10 minutes until firm.

For the frosting:

Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely, about 20 minutes.

Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-quart saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness. Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.

To assemble the cookies:

Place half a teaspoon of filling in center of the cookie top with toasted pecans and chocolate drizzle and enjoy!

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