These Copycat Crumbl German Chocolate Cake Cookies are rich, chocolatey, and topped with a gooey coconut pecan frosting that’s just like the bakery favorite. The combination of chocolate cookies, toasty coconut, crunchy pecans, and sweet drizzle is truly irresistible.

They are soft and chewy with layers of flavor and texture in every bite. These cookies are perfect for holidays, bake sales, or anytime you want an impressive treat made at home.

Recipe Highlights

• Bakery-style at home. These cookies taste like they came straight from Crumbl but are made right in your kitchen with everyday ingredients and easy techniques.
• Layers of flavor. Soft chocolate cookie base topped with a sweet, nutty, creamy coconut pecan frosting that adds texture and indulgence.
• Great make-ahead dessert. You can make the cookie dough and the frosting in advance, then assemble just before serving for maximum freshness and convenience.

Ingredients in Copycat Crumbl German Chocolate Cake Cookies

Cookies:

• Unsalted butter: Softened for easy creaming and a tender cookie texture. Real butter is best for flavor and consistency.
• Brown sugar: Adds a rich molasses flavor and contributes to the chewy texture of the cookies.
• Sugar: Provides sweetness and helps balance the moisture from the brown sugar.
• Egg: Acts as a binder and adds moisture, helping the dough come together.
• Vanilla: Enhances the chocolate flavor and adds a subtle warmth to the cookie dough.
• Flour: All-purpose flour is ideal for creating structure and balance in the cookie.
• Cocoa powder: Unsweetened cocoa powder gives the cookies their rich chocolate base and color.
• Baking soda: Helps the cookies rise slightly and gives them a soft, tender texture.
• Salt: Essential to balance the sweetness and deepen the chocolate flavor.

Frosting:

• Brown sugar: Forms the sweet and flavorful base of the frosting with a caramel-like richness.
• Milk: Adds creaminess and helps create a smooth, pourable frosting.
• Egg yolk: Thickens the frosting as it cooks and gives it a custard-like richness.
• Butter: Adds richness and helps create a silky texture in the frosting.
• Salt: Balances out the sweetness and enhances the overall flavor.
• Vanilla: Adds a comforting, warm flavor to the frosting mixture.
• Sweetened coconut flakes: Provide that classic chewy texture and sweetness found in German chocolate cake.
• Chopped pecans: Add crunch, a nutty depth of flavor, and visual appeal to the topping.
• Chocolate chips: Melted and drizzled on top for an extra decadent finish.

Tips and Tricks for making Copycat Crumbl German Chocolate Cake Cookies

Full instructions can be found on the recipe card below, but here are a few helpful tips.

• Flatten the cookies slightly before baking. This helps them bake more evenly and gives them that classic Crumbl shape with a flat surface for holding lots of frosting.
• Do not overbake. These cookies should be soft in the center when removed from the oven. They will continue to set as they cool on the baking sheet.
• Cool completely before frosting. The frosting will melt if spread on warm cookies. Be sure the cookies are fully cooled for best results.
• Toast the coconut and pecans carefully. Watch the pan closely and stir often to prevent burning. This adds depth of flavor to your frosting.
• Use quality chocolate. A good-quality chocolate chip or melting chocolate makes a big difference in the flavor and smoothness of the drizzle.

Storage Instructions

Store cookies in an airtight container in the refrigerator for up to 3 days. If stacking, place a piece of wax paper between layers to prevent sticking. Allow cookies to come to room temperature before serving for the best flavor and texture.

Print

COPYCAT CRUMBL GERMAN CHOCOLATE CAKE COOKIES

Crumbl Copycat German Chocolate Cake Cookies are rich, soft chocolate cookies topped with gooey coconut pecan frosting and a sweet drizzle.

Course Cookies

Cuisine American

Keyword Copycat Crumbl German Chocolate Cake Cookies

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Servings 10 cookies

Calories 403kcal

Author Jessica & Nellie

Ingredients

Cookies:

• ½ cup unsalted butter softened
• ½ cup brown sugar
• ½ cup sugar
• 1 egg
• 2 tsp vanilla
• 1 ½ cup flour
• ½ cup cocoa powder
• ½ tsp baking soda
• ½ tsp salt

Frosting:

• ¼ cup brown sugar
• ½ cup milk
• 1 egg yolk
• 2 Tbsp butter
• ½ tsp salt
• 1 tsp vanilla
• 1 cup sweetened coconut flakes
• ½ cup chopped pecans
• ¼ cup chocolate chips melted to drizzle

Instructions

• Prep and mix the cookie dough.
Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside. In the bowl of a stand mixer, cream together the softened butter, brown sugar, and sugar until the mixture is light and fluffy. Add the egg and vanilla, mixing until fully combined.
• Add dry ingredients.
Add the flour, cocoa powder, baking soda, and salt. Mix well on low speed, scraping down the sides as needed. The dough will be thick and rich.
• Shape and bake.
Use a large cookie scoop or ice cream scoop to divide the dough into equal portions. Roll each portion into a ball and gently flatten to about ½ inch thickness with the bottom of a glass or your palm. Place on the prepared baking sheets and bake for 10–11 minutes or until the centers are just set. Let cool completely on the pan.
• Toast coconut and pecans.
In a dry skillet, toast coconut flakes and chopped pecans over medium heat for 3–5 minutes until golden and fragrant. Stir frequently and watch closely to prevent burning. Remove from heat and set aside.
• Make the frosting.
In a medium saucepan, combine brown sugar, milk, butter, egg yolk, vanilla, and salt. Stir and cook over medium-low heat until melted and just starting to bubble. Remove from heat and stir in the toasted coconut and pecans. Let cool slightly to thicken.
• Assemble and drizzle.
Spoon a layer of the coconut pecan frosting onto each cooled cookie, spreading to the edges. Melt the chocolate chips in the microwave or a double boiler, stir until smooth, and drizzle over the frosted cookies. Let them set before serving or storing.

Nutrition

Calories: 403kcal | Carbohydrates: 52g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 352mg | Potassium: 192mg | Fiber: 4g | Sugar: 33g | Vitamin A: 436IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 2mg

FAQs

Can I make the dough ahead of time?
Yes! You can prepare the cookie dough in advance and refrigerate it for up to 2 days. Let it come to room temperature before baking.

Can I freeze these cookies?
You can freeze the baked, unfrosted cookies for up to 2 months. Add the frosting and drizzle after thawing.

What if I don’t have a stand mixer?
You can use a hand mixer or even mix the dough by hand—it will just take a little more elbow grease.

Is it okay to skip the chocolate drizzle?
Sure! The drizzle adds an extra touch of indulgence, but the cookies are still delicious without it.

More delicious chocolate cookie recipes to try:

• If you’re a chocolate purist, you’ve got to try these Frosted Double Chocolate Cookies! These Chocolate Stuffed Cake Mix Cookies are even easier to make and will still easily satisfy those chocolate cravings.
• Mint and chocolate are the perfect combination. Double Chocolate Junior Mint Cookies and Andes Mint Chocolate Cookies are both great options.
• Adding fruit to chocolate cookies is another fantastic idea. You need to try our Chocolate Cherry Cookies and these Double Chocolate Banana Split Cookies too!

These Crumbl Copycat German Chocolate Cookies are a decadent and nostalgic dessert that you’ll want to make again and again. Whether you’re baking for a crowd or just treating yourself, every gooey, chocolatey bite is worth savoring!

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