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Delicious German chocolate brownie cookies topped with gooey frosting

German Chocolate Brownie Cookies

These cookies combine the rich flavors of chocolate and the classic taste of German chocolate cake, offering a gooey, indulgent treat that's easy to make.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter Melts beautifully; can substitute with margarine for a dairy-free option.
  • 2 cups granulated sugar Thins out the batter for that gooey texture; no good substitute for a pure sugar taste.
  • 4 large eggs Holds everything together, but flax eggs offer a vegan alternative.
  • 2 teaspoons vanilla extract Enhances the overall flavor; consider almond extract for a twist.
  • 1 cup all-purpose flour Builds the structure; gluten-free flour blends work too!
  • 1 cup unsweetened cocoa powder Provides deep chocolate flavor; dark chocolate powder is a worthy substitute.
  • 1 teaspoon baking powder Adds lift; baking soda can be a substitute in a pinch.
  • ½ teaspoon salt Balances sweetness; sea salt enhances flavor complexity.
For the Topping
  • 1 cup sweetened shredded coconut Delivers a chewy texture; unsweetened coconut is a great alternative.
  • 1 cup chopped pecans Adds crunch; walnuts can substitute for a different flavor.
  • ½ cup sweetened condensed milk Creates a luscious topping; evaporated milk can be used if you prefer.
  • 1 teaspoon vanilla extract To tie in the flavors; almond extract would work well here too.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix the melted butter and sugar until well combined.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Baking
  1. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  2. Bake for 12–15 minutes, or until the edges are set, but the centers remain soft.
  3. While the cookies are baking, prepare the topping by mixing the coconut, pecans, sweetened condensed milk, and vanilla extract in a bowl.
  4. Remove the cookies from the oven and immediately spoon a small amount of the topping onto each cookie.
  5. Return the cookies to the oven and bake for an additional 5–7 minutes until the topping is golden brown.
  6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm as an indulgent dessert, ideally paired with vanilla ice cream. Store in an airtight container at room temperature for up to a week or freeze for up to three months.