German Chocolate Toffee Cookies
Indulge in the irresistible decadence of German Chocolate Toffee Cookies, a delightful fusion of rich chocolate, nutty coconut, and buttery toffee. These soft and chewy cookies are crafted with a velvety cocoa-infused dough, loaded with sweetened shredded coconut, crunchy pecans, toffee bits, and melty semi-sweet chocolate chips. Perfectly baked to balance crispy edges and gooey centers, they bring all the flavors of a classic German chocolate cake into a portable, bite-sized treat. Ready in under 30 minutes, these cookies are ideal for holiday baking, cozy afternoons, or any time your sweet tooth calls. Store them in an airtight container for a week of indulgence, though they’re so good, they won’t last long!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 2 Eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Sweetened shredded coconut
- 1 cup Pecans, chopped
- 1 cup Toffee bits
- 1 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the shredded coconut, chopped pecans, toffee bits, and semi-sweet chocolate chips using a spatula or wooden spoon.
Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to a week. Enjoy!
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 123 mg | 5% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 21.8 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 123 mg | 3% | |
*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.
