Crumbl Copycat German Chocolate Cookies (Just Like the Bakery!)

If you’ve ever tried the German Chocolate Cookies from Crumbl, you know how ridiculously good they are. Rich, fudgy chocolate cookies topped with that sweet coconut-pecan frosting and a drizzle of chocolate, what’s not to love? I’ve been dreaming about recreating them at home for months now, and after a few trial runs (and a lot of taste-testing), I finally nailed it. These are just like the bakery version… maybe even better!

I love how these cookies combine the best of both worlds, classic chocolate cookie meets gooey German chocolate cake frosting. Honestly, the smell alone while you’re toasting the coconut and pecans is enough to make you want to eat the frosting with a spoon. No judgement here if you do. Plus, they’re way easier to make than I expected, and they come together pretty quickly too, which is always a win for me.

These cookies are a favorite with my whole crew, especially when they’re served cold straight from the fridge. Something about that chilled, chewy cookie with the rich topping just hits different. If you’re craving a bakery-style treat without the bakery price tag (or the drive), you’ve gotta give these a try. They’re perfect for special occasions or just because, it’s always the right time for chocolate, right?

You should also take a look at my other Crumbl Copycat recipes:

• Crumbl Copycat Buckeye Brownie Cookies
• Crumbl Copycat Red Velvet Cookies
• Crumbl Copycat Key Lime Cookies
• Crumbl Copycat Strawberry Shortcake Cookies
• Crumbl Copycat Confetti Cake Cookies
• Crumbl Copycat Churro Cookies

Ingredients

For the cookies:

• ½ cup unsalted butter, softened – I like to let the butter sit out for a bit so it creams easily with the sugars for that classic cookie base.

• ½ cup brown sugar – Adds that deep, molasses-y sweetness that makes these cookies extra flavorful.

• ½ cup sugar – Balances the brown sugar and helps create a soft, slightly chewy texture.

• 1 egg – Just one egg helps bind the dough and keeps the cookies tender.

• 2 tsp vanilla – A splash of vanilla gives these cookies that homemade, bakery-style taste.

• 1½ cups flour – I use all-purpose flour to keep the cookies sturdy without being too dense.

• ½ cup cocoa powder – This gives the cookies their rich, chocolatey flavor—so good.

• ½ tsp baking soda – Just enough to help the cookies rise slightly and stay soft.

• ½ tsp salt – A pinch of salt brings out all the sweetness and chocolate flavor.

For the frosting:

• ¼ cup brown sugar – This gives the frosting a deep, caramelized flavor that pairs perfectly with the coconut and pecans.

• ½ cup milk – Helps create a smooth, creamy base for the frosting.

• 1 egg yolk – Adds richness and helps thicken the frosting as it simmers.

• 2 tbsp butter – Melts into the frosting to make it extra velvety.

• ½ tsp salt – Just a little to balance the sweetness.

• 1 tsp vanilla – Rounds out the flavor with a warm, sweet note.

• 1 cup sweetened coconut flakes – I love using sweetened coconut for that chewy texture and extra flavor.

• ½ cup chopped pecans – Adds the perfect crunch and a nutty contrast to the soft frosting.

• ¼ cup chocolate chips, melted to drizzle – A simple chocolate drizzle on top makes these cookies look (and taste!) just like the real deal.

Step-by-Step Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat the oven to 350 degrees.  Line two baking sheets with parchment, set aside. 

2. In the bowl of a stand mixer, combine the softened butter, brown sugar and sugar.  Cream until smooth.

3. Add in the egg and vanilla, mix to combine.

4. Add in the flour, cocoa powder, baking soda and salt.  Mix well, scraping down the sides often.  Mixture will be thick.

5. Use an ice cream scoop or similar to divide the dough equally, placing a mound of dough on the parchment lined baking sheets.  Use the bottom of a cup or the palm of your hand to gently flatten the cookie to about ½ inch thickness.

6. Bake in the preheated oven for 10-11 minutes or until the centers are set.  Allow to cool completely before decorating.

7. For the frosting – in a large pan, toast the coconut flakes and chopped pecans over medium heat for about 3-5 minutes.  Watch closely so it does not burn.  Remove from the heat just when it begins to toast as it goes quickly.  Set aside.

8. In a large saucepan, combine the brown sugar, milk, vanilla, butter, egg yolk and salt.  Heat over medium low until melted and simmering.  Remove from the heat and add in the coconut pecan mixture.  Stir well.  Set aside to cool.

9. In a small bowl, melt the chocolate and stir until smooth.

10. Once cookies are cool, spread a spoonful of the coconut frosting on top of each cookie. 

11. Drizzle with the melted chocolate.  Allow to set and serve.

Tips for the Perfect Crumbl Copycat German Chocolate Cookies

• Use room temperature ingredients – Softened butter and room temp eggs mix more evenly, giving you a smooth, cohesive dough.

• Don’t overbake – These cookies are meant to be soft and fudgy! Pull them out when the centers are just set, they’ll continue to firm up as they cool.

• Toast the coconut and pecans – A quick toast brings out the flavor and gives the frosting that classic, nutty depth.

• Cool cookies completely – Make sure your cookies are fully cooled before adding the frosting, or it may melt right off.

• Let the frosting cool too – The frosting thickens as it cools, so give it time before spreading it onto the cookies.

• Use a cookie scoop – To get evenly sized cookies like Crumbl, I use a large cookie or ice cream scoop to portion the dough.

• Chill before serving – These cookies taste amazing cold! Try storing them in the fridge for a firmer bite and extra flavor.

• Don’t skip the drizzle – That little bit of melted chocolate on top really brings the whole cookie together visually and flavor-wise.

Get Creative!

• Swap the nuts – Not a fan of pecans? Try chopped walnuts or leave them out entirely for a nut-free version.

• Add a chocolate twist – Mix mini chocolate chips into the cookie dough for double the chocolate in every bite.

• Try a flavored drizzle – Use white chocolate, dark chocolate, or even caramel drizzle for a fun twist on top.

• Make them mini – Use a smaller scoop and adjust the bake time for bite-sized versions perfect for parties or gifting.

• Add a sprinkle of sea salt – A tiny pinch of flaky salt on top of the chocolate drizzle adds an irresistible sweet-salty finish.

• Turn it into a cookie sandwich – Spread the coconut-pecan frosting between two cookies for an extra decadent treat!

• Go gluten-free – Try swapping the flour for a 1:1 gluten-free blend, just be sure to check your other ingredients, too.

Serving & Storing

• Serve chilled or at room temp – These cookies are delicious straight from the fridge or slightly softened at room temperature. I love them cold for a firm, chewy bite.

• Perfect for parties – Their bakery-style look makes them great for dessert tables, cookie swaps, or gifting in treat boxes.

• Store in the fridge – Keep the cookies in an airtight container in the refrigerator for up to 3 days to maintain freshness.

• Let them sit before stacking – If you’re storing them stacked, make sure the frosting and chocolate drizzle have set completely to avoid sticking.

• Freeze for later – You can freeze the unfrosted cookies for up to 2 months. Just thaw and add the frosting when you’re ready to serve.

• Make ahead – The frosting can be made a day in advance and kept in the fridge, just bring it to room temp before spreading.