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–+ servings
Easy German Chocolate Cookies

Easy German Chocolate Cookies You Can Whip Up in No Time

These Easy German Chocolate Cookies combine chocolate, coconut, and pecans in a quick, one-bowl recipe, perfect for satisfying your sweet tooth.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: German
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour A gluten-free blend works too.
  • 1/2 cup Unsweetened Cocoa Powder Dark cocoa can be used for deeper notes.
  • 1 teaspoon Baking Soda Ensure freshness for best results.
  • 1/4 teaspoon Salt Enhances overall flavor.
  • 1/2 cup Butter Substitute margarine for a dairy-free option.
  • 1 cup Brown Sugar Coconut sugar can be used for a healthier choice.
  • 1/2 cup Granulated Sugar Balances sweetness.
  • 1 large Egg Use a flax egg for a vegan alternative.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best flavor.
  • 1 cup Chopped Pecans Walnuts can be a substitute or omit for nut-free.
  • 1 cup Sweetened Shredded Coconut Use unsweetened for less sugar.
  • 1 cup Chocolate Chunks Opt for dark chocolate for a richer experience.

Equipment

  • Mixing bowl
  • Baking Sheet
  • Parchment paper
  • Cookie scoop

Method
 

Step‑by‑Step Instructions for Easy German Chocolate Cookies
  1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. Whisk together the all-purpose flour, cocoa powder, baking soda, and salt in a mixing bowl until well blended.
  3. Melt the butter and combine it with brown sugar and granulated sugar until creamy and smooth.
  4. Add the egg and vanilla extract to the butter-sugar mixture and mix until smooth.
  5. Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
  6. Fold in the chopped pecans, shredded coconut, and chocolate chunks until evenly distributed.
  7. Drop rounded mounds of dough onto the baking sheet, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes until edges are set but centers are slightly underbaked.
  9. Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

These cookies are freezer-friendly for easy snacking anytime.

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