German Chocolate Brownie Cookies
Indulge in the rich decadence of German Chocolate Brownie Cookies, a mouthwatering fusion of chewy chocolate brownies and the classic German chocolate cake topping. These irresistible cookies feature a fudgy cocoa-infused base studded with semi-sweet chocolate chips, topped with a luscious caramelized mixture of sweetened condensed milk, shredded coconut, and chopped pecans. Ready in under 35 minutes, they’re perfect for satisfying your sweet tooth or impressing guests at any gathering. With crispy edges, gooey centers, and a nutty coconut topping, these cookies strike the perfect balance of textures and flavors. Great for holiday trays, bake sales, or as an everyday treat, this recipe is destined to become a new favorite!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 cup Unsweetened cocoa powder
- 0.5 cup Unsalted butter
- 1.25 cups Granulated sugar
- 0.5 cup Brown sugar
- 2 Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Semi-sweet chocolate chips
- 0.75 cup Sweetened shredded coconut
- 0.5 cup Chopped pecans
- 0.5 cup Sweetened condensed milk
- 1 tablespoon Corn syrup
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium microwave-safe bowl, melt the butter. Whisk in the cocoa powder until smooth, then add the granulated sugar, brown sugar, eggs, and vanilla extract. Mix until fully combined.
In another bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet ingredients until a thick, sticky dough forms. Fold in the chocolate chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them a few inches apart.
Bake the cookies for 10-12 minutes, or until the edges are set but the centers are soft. Let the cookies cool completely on the baking sheets.
While the cookies cool, prepare the topping by combining sweetened condensed milk, corn syrup, shredded coconut, and chopped pecans in a saucepan over medium heat. Stir constantly until the mixture thickens, about 5-6 minutes. Remove from heat and let cool slightly.
Once the cookies and topping are at room temperature, spoon a heaping teaspoon of the coconut-pecan mixture onto each cookie.
Serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 35.3 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 266 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
