German Chocolate Cake Cookies

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If anyone knows me, they know I’m a huge Friends… freak? Fanatic. That’s a better word for sure. But lately, I’ve been watching one of my hubby’s favorite shows… Gilmore Girls. I kid you not. I had watched episodes here and there, but he made me watch it start to finish. I’m now watching it a second time. Catching bits and pieces I missed the first time around.

One of which caught me off guard this morning and I laughed. It is in Season 5 Episode 2, I think (maybe episode 1… but I think 2), Luke was off helping his sister and brother-in-law at a renaissance fair. Lorelei called him, stating he was supposed to already be home. Then she started saying you’ll be home when this happens or that happens or this happens. Those this and that’s were things that may or may not happen but the time frame kept getting pushed further out. Then she said, “See you when Hilary is president.” Now, this episode aired in 2004. Hilary actually ran in 2016 presidential election.

Now, the whole world knows she didn’t win, but I still couldn’t help but giggle when Lorelei said that. I guess because prior to the 2016 election there was always speculation she may run for president, but she never had. So it was funny to me that had Luke not come back until she at least ran, that would have been 12 years he was away.

Oy, such trivial stuff… haha. That has nothing to do with anything. And to add to that… November 2016 is when Netflix released the Gilmore Girls: Year in the Life. Hey… Luke came back then… obviously, he came back from the renaissance fair long before that but still. Okay, I’ll get off the coinkidinks for now… At least I’m not quoting Friends… yet… but…..

With that thought, here’s another one. Lately, I’ve either been channeling my inner Monica or my inner Suki. Baking makes me happy. I mentioned that yesterday I think. I think I want to be Suki or Monica but dress like Lorelei because heck, that woman can dress. I know, I know, it’s all tv, but still… she can dress.

German Chocolate Cake Cookies

Let’s talk cookies though… because seriously…

I saw this recipe a couple weeks ago. I don’t know where or why, but I did. That’s what matters, right? The fact that I did.

I’ve been researching recipe upon recipe here lately. In fact, I have nothing to research right now (other than I still read recipes). I feel a loss. It’s quite funny really. So anyway, one of the things that I found is Bigger Bolder Baking Gemma says that she uses salted butter in everything. Plus she adds a little salt too. She said that Salt is an important part of both savory and sweet dishes. It enhances the flavor of both. So I made it a point to use salted butter in these cookies.


In the 80’s and 90’s, we used margarine. I truthfully didn’t know that there was a difference between margarine and butter. We always had margarine so that’s what I used when I did cook/bake as a kid. I’m pretty sure I was well in my 20’s before I truly knew there was a difference. Is that sad? My grandma always had butter, but like I said, we always had margarine. I guess I’m a child of the 80’s or a child of the 90’s… technically both. I was born in the 80’s and was a tween/teen in the 90’s. I guess I’m not sure if that makes me a child of the 80’s or 90’s. Someone, please clarify for me!

Anyway back to butter. I’m a huge fan of butter. I’ve made my own. I’ve tried different brands. I’m always on the hunt for a good deal. And for Christmas last year, hubby bought me 25lbs. I kid you not. And I’m out of that… I’ve since bought more, imagine that… 25lbs of butter. I’m also quite stingy with my butter. Maybe I should quit talking about butter now.

Although, one last thought… I want to go to Europe and try their butter. Theirs is different than ours.

The cookies

These cookies really spread out. The recipe said it made 36 cookies and to place 12 per cookie sheet. Well, I placed 12 per cookie sheet and they grew into each other. If I would have used bigger than my cookie scoop, I couldn’t have gotten 12 per sheet. Plus… Mine made WAY MORE than 36 cookies. But the icing… it made enough for 36 cookies. That was it. #fail.

I also used Dark Chocolate Cocoa instead of regular Cocoa. I don’t know if the cookies would taste different with the regular cocoa, but darn they were good. I have a whole ziplock baggie full of cookies that have no icing, because well… the icing only made enough for 36 cookies.

The icing

Oh, there’s that butter I’m stingy with. I’m not kidding. I’m extremely stingy with butter. I also hate using 3/4 of a cup. Oh crap… I’m back on the butter.

The icing… It felt a lot like making homemade caramel, but it wasn’t. It was obviously German Chocolate Cake type icing. Good thing since we’re making German Chocolate Cake Cookies.

The icing came together so easily. It was good too. I think I used unsalted butter. I truly think the salted butter may have been the route to go. They say use unsalted because not all kinds of butter use the same amount of salt. If you salt yourself you can control the quantity of salt. But I think this could have used some salt in some way, shape, or form.


I found dark chocolate chips in the freezer. That’s what I used for my drizzle. Totally worth it! After I finished the cookies, I stuck them in the fridge to allow the chocolate drizzle to set up. That was a smart move.

If there are any cookies left, I’d put them in an airtight container and leave it in the fridge. Especially this summer when the air conditioner has been working in overdrive. It just helps keep the chocolate drizzle firm and not so messy. Who said messy isn’t a good thing though? Now I should pull a Lorelei and go off and name all my appliances. Doesn’t she do that or am I dreaming up things?

German Chocolate Cake Cookies
  • 2 sticks salted butter softened
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened dark cocoa powder
  • 1 teaspoon baking soda
  • Pinch salt
  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1 1/3 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1/4 cup chocolate chips
  • shortening
  1. Preheat the oven to 375˚F. Line cookie sheets with silpats or parchment paper.
  2. For the Cookies: In a stand mixer with the paddle attachment, cream together the butter, brown sugar, sugar, and vanilla. Beat in the eggs one at a time.
  3. Sift together flour, cocoa, baking soda, and salt. Gradually add to the butter mixture. Mix until combined.
  4. Drop by teaspoon full onto the prepared cookie sheets. Bake 8-10 minutes. Cool on the cookie sheet for about 5 minutes until removing until a cooling rack to completely cool.
  5. German Chocolate Icing: in a medium-sized saucepan over medium heat, add the evaporated milk, sugar, egg yolks, butter, and vanilla. Stir until combined and continues to thicken. Once it starts to bubble, allow it to cook 11-12 minutes.
  6. Once thickened, remove from heat and add the coconut and pecans. Beat into the mixture. Set aside to cool until thick enough to spread.
  7. Using a spoon, spread icing over the cookies.
  8. In a microwave safe bowl, add chocolate chips and a scoop of shortening. Microwave in 30-second bursts until chocolate chips are melted and shortening is mixed in thoroughly. Move to a piping bag (or ziplock baggie with the corner cut out) to drizzle over the top of the cookies/icing.
  9. Place in the refrigerator for 15-30 minutes until the chocolate drizzle has set.
  10. Store leftover cookies in airtight container in the refrigerator.

Adapted from Dash of Sanity

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