Hello friends! Today we’re making German Chocolate Cookies—chewy and soft chocolate cookies filled with a delicious coconut pecan filling.
The filling is inspired by brigadeiros, a Brazilian fudge made from sweetened condensed milk. It has a similar texture but is a bit softer thanks to added coconut milk or heavy cream. I’ve included pecans and coconut to capture the flavors of a German Chocolate Cake in cookie form!
Tips for Making German Chocolate Cookies:
- Cookie Thickness: Don’t roll the dough too thin; the cookies won’t rise much during baking.
- Minimize Flour: Use as little flour as possible when rolling out the dough to avoid making the cookies dry and tough. If the dough sticks too much, refrigerate it or roll it between sheets of wax paper.
- Baking Time: Be careful not to overbake. Since the cookies are brown, it’s hard to tell when they’re done by color. Check the center—it should look set and not wet.
- Filling Consistency: Don’t overcook the filling. When it falls off the spatula in chunks and you can see the bottom of the pan, it’s ready.
- Travel-Friendly: These cookies travel well, and the filling can stay at room temperature for up to a day.
German Chocolate Cookies
Servings 24 sandwich cookies
Ingredients
Chocolate Cookie Dough:
- ¾ cup unsalted butter softened (1 ½ sticks or 169 grams)
- 1 14 oz can Eagle Brand® Sweetened Condensed Milk (396 grams)
- ¾ cup granulated sugar 150 grams
- 1 large egg room temperature
- 2 tsp vanilla extract
- 3 cups all-purpose flour 382 grams
- ¾ cup unsweetened cocoa powder 75 grams
- 1 ½ tsp baking powder
- ¼ tsp salt
Coconut Filling:
- 2 14 oz cans Eagle Brand® Sweetened Condensed Milk (792 grams)
- 1 ½ cups shredded coconut 132 grams
- ¾ cup chopped pecans 81 grams
- 3 tbsp unsalted butter
- ½ cup coconut milk or heavy cream
To Decorate:
- ⅓ cup melted chocolate preferably German chocolate, but any kind will work
- 3 tbsp shredded coconut
- 3 tbsp chopped pecans
Instructions
Chocolate Cookie Dough:
- Mix Dough: Beat the butter with an electric mixer for 2 minutes until fluffy. Add the sweetened condensed milk and sugar; mix until combined. Mix in the egg and vanilla, scraping the bowl occasionally.
- Combine Dry Ingredients: Add the flour, cocoa powder, baking powder, and salt. Mix on low speed until mostly combined. Finish mixing by hand with a spatula to ensure everything is incorporated.
- Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or overnight.
- Preheat Oven: Set the oven to 350°F.
- Roll and Cut: Divide the chilled dough into 4 pieces. Roll out one piece at a time to ¼-inch thick on a lightly floured surface. Use cookie cutters to cut shapes and place cookies 1 inch apart on a parchment-lined baking sheet.
- Bake: Bake for about 8 minutes, depending on cookie size. When the centers look set and not shiny, they’re done. Repeat with remaining dough. Store baked cookies in an airtight container at room temperature for up to 4 days or freeze for 1-2 months.
Coconut Filling:
- Make Filling: In a medium saucepan, combine the sweetened condensed milk, shredded coconut, pecans, butter, and coconut milk (or heavy cream). Cook over medium heat, stirring constantly, for about 10 minutes until thick and chunky.
- Cool: Transfer the filling to a bowl and let it cool completely at room temperature. It can be stored at room temperature for up to a day.
To Assemble:
- Fill Cookies: Place the coconut filling in a piping bag with a round tip. Pipe filling onto the bottom side of a cookie, then top with another cookie to make a sandwich.
To Decorate:
- Add Toppings: Melt the chocolate and either dip the cookies or drizzle the chocolate on top. Sprinkle with shredded coconut or chopped pecans while the chocolate is still wet.
Notes
Storage:
- Fridge: Store in the fridge for up to 5 days.
- Freezer: Freeze for up to 2 months. The cookies can stay at room temperature for up to one day.
- Rolling the Dough: Use minimal flour to roll out the dough. If it sticks, chill the dough or use wax paper.
- Filling: This recipe makes more filling than needed. You can halve the recipe or save leftovers to enjoy on their own. Store leftover filling in the fridge for up to 15 days or freeze for 2 months.
- Cooking the Filling: Don’t overcook. When the filling starts to fall off the spatula in chunks and you see the bottom of the pan, it’s ready.