German Chocolate Cake Crumbl Cookies
When a dessert is inspired by German chocolate cake and made to taste like a fresh-baked Crumbl cookie, you know it’s going to be something special. These Crumbl German chocolate cake cookies are rich, soft, and topped with that classic sweet coconut-pecan frosting, plus a chocolate drizzle for that bakery-style finish.
Want more Crumbl ideas? Check out these Red Velvet Crumbl Cookies too!
They’re indulgent yet easy to whip up, perfect for holidays, bake sales, or just a weekend treat. Think of it as your favorite German cookie recipe reinvented for cookie lovers
Ingredients
For the chocolate cookies:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the German chocolate frosting:
- ¼ cup brown sugar
- ½ cup milk
- 1 egg yolk
- 2 tablespoons butter
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup sweetened coconut flakes
- ½ cup chopped pecans
- ¼ cup chocolate chips, melted (for drizzle)
Instructions
First we will make the cookies:
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer, cream the butter, brown sugar, and sugar until smooth.
- Mix in the egg and vanilla until combined.
- Add flour, cocoa powder, baking soda, and salt. Mix well until a thick dough forms.
- Use an ice cream scoop to divide the dough onto the prepared baking sheets. Flatten slightly to about ½ inch thickness.
- Bake for 10–11 minutes or until the centers are just set. Cool completely before frosting.
Now Lets Make the Frosting!
- Toast coconut flakes and chopped pecans in a large skillet for 3–5 minutes over medium heat, stirring constantly. Remove before it burns.
- In a saucepan, combine brown sugar, milk, vanilla, butter, egg yolk, and salt. Simmer over medium-low until smooth and slightly thickened. Remove from heat and stir in the toasted coconut and pecans. Let cool.
- Melt chocolate chips in a bowl until smooth.
- Frost each cooled cookie with a generous spoonful of coconut pecan frosting.
- Drizzle melted chocolate over the top. Let set.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Best enjoyed slightly warmed!
And honestly, ours rarely make it to the next day, lol.
Why You’ll Love These German Chocolate Cake Crumbl Cookies
- Fudgy, brownie-like cookie base
- Thick layer of coconut-pecan frosting
- Inspired by German chocolate cake
- A delicious Crumbl cookie copycat recipe
- Easy enough to make at home, bakery-quality results
Related Crumbl Copycat Recipes You’ll Love
If you are a fan of Crumbl Cookies as we are you will love this collection with 15+ Copycat Crumbl Cookie Recipes
FAQs
Can I freeze these cookies?
Yes! Freeze the unfrosted cookies for up to 2 months. Thaw and frost before serving.
What makes these a Crumbl copycat?
Oversized, soft-baked, and topped with rich frosting — just like your favorite bakery version.
Can I toast the coconut and pecans ahead?
Absolutely! Store in an airtight container for a few days until ready to use.
Too busy to make this right now? Pin for later to your favorite Pinterest Board!
These German chocolate cake Crumbl cookies combine everything you love about the original cake in a chewy, chocolate-packed, crumbl-style cookie. Sweet, nutty, chocolatey — they’re a showstopper in every bite.
I had so much fun baking (and sampling!) these German chocolate cake Crumbl cookies with my girls , the frosting was a favorite part, of course. I hope you enjoy making them as much as we did. Happy baking, and don’t forget to save one for yorself!
German Chocolate Cake Crumbl Cookies
Ingredients
For the chocolate cookies:
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the German chocolate frosting:
- ¼ cup brown sugar
- ½ cup milk
- 1 egg yolk
- 2 tablespoons butter
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup sweetened coconut flakes
- ½ cup chopped pecans
- ¼ cup chocolate chips melted (for drizzle)
Instructions
For Cookies:
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer, cream the butter, brown sugar, and sugar until smooth.
- Mix in the egg and vanilla until combined.
- Add flour, cocoa powder, baking soda, and salt. Mix well until a thick dough forms.
- Use an ice cream scoop to divide the dough onto the prepared baking sheets. Flatten slightly to about ½ inch thickness.
- Bake for 10–11 minutes or until the centers are just set. Cool completely before frosting.
Make the frosting:
- Toast coconut flakes and chopped pecans in a large skillet for 3–5 minutes over medium heat, stirring constantly. Remove before it burns.
- In a saucepan, combine brown sugar, milk, vanilla, butter, egg yolk, and salt. Simmer over medium-low until smooth and slightly thickened. Remove from heat and stir in the toasted coconut and pecans. Let cool.
- Melt chocolate chips in a bowl until smooth.
- Frost each cooled cookie with a generous spoonful of coconut pecan frosting.
- Drizzle melted chocolate over the top. Let set.
