German Chocolate Crinkle Cookies
Indulge in the rich, chocolatey goodness of German Chocolate Crinkle Cookies—a decadent twist on a classic! These soft, fudgy cookies pack all the beloved flavors of German chocolate cake, featuring a blend of unsweetened cocoa, sweetened shredded coconut, and crunchy pecans. Rolled generously in powdered sugar before baking, these cookies boast an irresistible crinkled finish that’s as eye-catching as it is delicious. With just 20 minutes of prep time and a no-fuss chilling process, they’re perfect for holiday cookie trays or anytime you crave a touch of indulgence. Enjoy them fresh out of the oven with a glass of milk or a warm cup of coffee for a truly satisfying treat.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 1 cups granulated sugar
- 0.25 cups vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cups sweetened shredded coconut
- 0.5 cups chopped pecans
- 0.75 cups powdered sugar
Instructions
In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, combine granulated sugar and vegetable oil. Whisk until smooth.
Add the eggs and vanilla extract to the sugar mixture. Whisk until fully incorporated and slightly thickened.
Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large bowl. Stir until just combined; do not overmix.
Fold in the shredded coconut and chopped pecans to distribute evenly throughout the dough.
Cover the dough and refrigerate for at least 2 hours or overnight. This step is essential in making the dough easier to handle and ensuring the cookies keep their crinkled shape.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop out 1-tablespoon portions of chilled dough and roll them into balls with your hands.
Roll each ball generously in powdered sugar to coat completely.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the cookies are set around the edges but still soft in the center.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy! These cookies are particularly delicious with a glass of milk or a cup of coffee.
Nutrition Facts
Calories |
2499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 336.7 g | 122% | |
| Dietary Fiber | 56.2 g | 201% | |
| Total Sugars | 109.4 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 271 mg | 21% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 2452 mg | 52% | |
*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.
