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Homemade Fudgy German Chocolate Cookies photo

Fudgy German Chocolate Cookies

Indulge in these fudgy German Chocolate Cookies! A delightful twist on the classic cake, packed with rich chocolate flavor and crunchy toppings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 package (3.9 ounces) instant chocolate pudding mix not sugar-free and not cook & serve
  • 1 cup unsweetened natural cocoa powder
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt or to taste
  • 1 cup semi-sweet chocolate chips
For the German Chocolate Topping:
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks discard or use whites for another purpose
  • 1/2 cup unsalted butter softened
  • 1 1/2 cups sweetened shredded coconut toasted if desired
  • 1 cup chopped pecans salted or unsalted, based on preference
  • 1 teaspoon vanilla
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon heavy cream half-and-half may be substituted

Equipment

  • Mixing bowls
  • Stand mixer or hand mixer
  • Baking sheets
  • Measuring cups and spoons
  • Cookie Scoop
  • Cooling rack

Method
 

Preparation Steps:
  1. Start by preheating your oven to 350°F (175°C). Gather all your ingredients and allow the butter to soften at room temperature.
  2. In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and mix until just combined.
  4. In a separate bowl, whisk together the instant chocolate pudding mix, cocoa powder, flour, baking soda, and salt. Gradually add to the wet ingredients, mixing on low speed until combined.
  5. Gently fold in the semi-sweet chocolate chips until evenly distributed. The dough should be thick and a little sticky.
  6. Using a cookie scoop, drop rounded tablespoons of dough onto ungreased or parchment-lined baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes until edges are set but centers are still soft.
  7. For the topping, combine evaporated milk, granulated sugar, egg yolks, and softened butter in a saucepan over medium heat. Stir continuously until thickened, about 10-12 minutes. Remove from heat and stir in toasted coconut, chopped pecans, and vanilla.
  8. Once the cookies have cooled slightly, transfer them to a cooling rack. Top each cookie with a spoonful of the German chocolate topping.
  9. For added richness, melt the remaining chocolate chips with heavy cream and drizzle over the topped cookies.

Notes

  • Use non-cook and non-sugar-free pudding mix for best results.
  • Toasting the coconut enhances flavor and adds crunch.
  • If you prefer firmer cookies, bake for an extra minute or two.
  • This recipe can be halved for a smaller batch.