German Chocolate Cookies

German chocolate cookies are classic and delicious! This chocolate cookie has a coconut and pecan topping that is drizzled with chocolate. It’s perfect for any occasion!

I love cookies! There are so many different ones that just taste SOO GOOD. Some of the best tried and true cookies are these snickerdoodles, butter cookies, and these amazing sugar cookies!

What are German Chocolate Cookies?

I love it when I can do a crossover of a cake and a cookie. These german chocolate cookies are just that! They have the texture of a cookie but the flavor of your classic German chocolate cake! They also still have that same delicious pecan and coconut German topping that has everyone asking for more. Whether you are doing a holiday cookie exchange, baking gifts for neighbors, or hosting a family party, these cookies are the ones that you MUST TRY.

Not only are they crazy delicious but they are super easy to make! My kids love helping me drizzle on the chocolate as the last and final touch. It really does make them look (and taste) extra good. So go ahead and try these! And if you love German chocolate then you must try this German chocolate fudge too. It’s classic and delicious!

Ingredients You Need to Make German Chocolate Cookies

These cookies use classic and delicious ingredients! You might want to double the recipe because these are going to fly off of your counter! See the recipe card at the bottom of the post for a list of exact measurements.

Cookies

• Semi-sweet baking chocolate: Chop this up into small pieces so that it melts easier.
• Flour: I used all purpose flour for this recipe.
• Cocoa powder: This is what will give your cookies a deep, chocolate flavor!
• Baking powder: Baking powder helps your cookies to rise, keeping them from getting hard and chewy.
• Salt: This is used to enhance all of the ingredients in the recipe.
• Butter: I used unsalted butter that I let sit out so that it could come to room temperature. It will mix into the dough better this way!
• Brown sugar: The deep flavor that brown sugar brings to these cookies is a must!
• Granulated sugar: The sweet sugar is used to balance out the cocoa powder.
• Eggs: I like to set out my eggs so that they come to room temperature before I mix them in.
• Vanilla: The vanilla brings a slight flavoring to the sweet sugar.

German Topping

• Evaporated Milk: This will be used to bind all of the ingredients together.
• Granulated sugar: This will give the topping a sweet taste.
• Egg Yolk: Make sure to separate your eggs for this part!
• Butter: Use unsalted butter so that there is no salt flavor in the topping.
• Vanilla: This adds a touch of flavoring to the topping.
• Sweetened shredded coconut: This is a classic ingredient for German topping. You can use toasted or untoasted. They both taste delicious!
• Pecans: Chop these up as fine as you like them.
• Semi-sweet chocolate chips melted: You can use milk chocolate chips instead if that’s all that you have.

Let’s Bake Some Cookies!

These German chocolate cookies are so good that you will want to cook them again for weeks after! Try them out and eat them up, they are so addicting!

German Cookies

1. Melt baking chocolate: In a small bowl melt the chopped chocolate in the microwave in 30 second intervals. Set aside to cool for 5 minutes.
2. Combine dry ingredients: In a large mixing bowl combine the flour, cocoa powder, baking powder and salt. Set aside.
3. Mix butter and sugars and add in eggs, vanilla and chocolate: In the bowl of a stand mixer, use the paddle attachment to beat the butter, brown sugar and granulated sugar together for about 2 minutes. Mix them until they are combined and fluffy. Add in the eggs and vanilla and mix until just combined. Mix in the melted chocolate until just combined.
4. Add in dry ingredients and mix: Add the dry ingredients to the wet ingredients. Then, mix on medium low until combined, being sure to scrape down the sides as needed.
5. Chill: Cover the dough and refrigerate for 2 hours.
6. Preheat and prep: Preheat the oven to 350° and line two baking sheets with parchment paper.
7. Scoop and bake: Scoop the dough into (18) 1 ½ inch balls and place on the baking sheets and leave 2 inches between the cookies. If the dough is too hard to scoop then let it sit for 15-20 minutes and try again.. Bake for 10-12 minutes, until the edges are set and the center is still a bit gooey. Remove from the oven and let them cool for 3 minutes on the sheet pan before transferring them to a cooling rack. While the cookies are baking then prepare the German topping.

German Topping

1. Whisk: In a small saucepan whisk together the evaporated milk, sugar, egg yolk and butter. Heat over medium high heat until boiling and continue to cook for 10-15 minutes, until it is thickened and turning a golden brown. Make sure that you whisk constantly to avoid curdling or burning.
2. Add in pecans, coconut and vanilla, then cool: Once thickened, remove from the heat and stir in the pecans, coconut and vanilla. Set aside for 10-15 minutes to cool and finish thickening. If the sauce doesn’t seem to be setting up very thick then you can cook it for 5 or so minutes longer over medium low heat. Again, be sure to stir constantly.
3. Add to cookies and drizzle with chocolate. Let them set: Once the topping and the cookies are cooled, top each German chocolate cookie with a scant tablespoon of the topping. Drizzle the cookies with the melted chocolate. Let sit for 30 minutes or so. Make sure that the german topping is fully set up before serving.

Baking Tips

These german chocolate cookies are super delicious and I want them to turn out just right for you! Here are a few tips and ideas that you can try!

• Room temperature ingredients: Make sure to take all of your refrigerated ingredients out and put them on the counter a few hours before you plan on baking. When you bring your ingredients to room temperature then it really helps them mix nicely together. It makes the dough really smooth and doesn’t have any lumps!
• Don’t open the oven door: I know that it’s tempting to open the oven door while you are baking your cookies. But, opening the oven door lets out a lot of heat which can make your cookies bake unevenly. So, try to resist opening it and use the oven light instead!
• Underbake: Take the cookies out of the oven while they still look a little bit gooey in the center. They will continue to bake on the hot tray after they have been removed from the oven!

How to Store Leftovers

I like to store my leftover German chocolate cookies in an airtight container in my fridge. They will last for up to 2 weeks!

Storing them in the fridge will cause the topping to get a little firm. To make them soft and gooey again, go ahead and pop them in the microwave for 10-15 seconds and the cookies will taste super fresh!

More Chocolate Dessert Recipes to Try

Chocolate is a decadent dessert that is the perfect ending to any meal. There are so many different kinds and I love to make They are Perfect for any occasion! I’ve rounded up a few of my very favorites. Try one or try them all, you can’t go wrong! Your family will go crazy over them!

Desserts

The Very Best No Bake Cookies

Desserts

Homemade Reese’s Peanut Butter Cups

Desserts

Triple Chocolate Peppermint Cookies

Desserts

Classic Chocolate Cake

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German Chocolate Cookies

German chocolate cookies are classic and delicious! This chocolate cookie has a coconut and pecan topping that is drizzled with chocolate. It's perfect for any occasion!

Course Dessert

Cuisine American

Keyword german chocolate cookies

Prep Time 30 minutes

Cook Time 12 minutes

Chill Time 2 hours

Total Time 2 hours 42 minutes

Servings 18 Cookies

Calories 293kcal

Author Alyssa Rivers

Ingredients

Cookies

• 8 Ounces Semi Sweet Baking chocolate chopped
• 1 Cup All-Purpose Flour
• 1/3 Cup Cocoa Powder
• 1 Teaspoon Baking Powder
• ¼ Teaspoon Salt
• 5 Tablespoons unsalted butter room temperature
• ½ Cup Brown Sugar
• ½ Cup Granulated Sugar
• 2 large eggs room temperature
• 1 Teaspoon Vanilla

German Topping

• ½ Cup Evaporated Milk
• ½ Cup Granulated sugar
• 1 Egg Yolk
• ¼ Cup Unsalted Butter
• ½ Teaspoon Vanilla
• ⅔ Cup Sweetened Shredded Coconut
• ½ Cup chopped Pecans
• ¼ Cup Semi Sweet Chocolate Chips melted

Instructions

Cookies

• In a small bowl melt the chopped chocolate in the microwave in 30-second intervals. Set aside to cool for 5 minutes.
• In a large mixing bowl combine the flour, cocoa powder, baking powder, and salt. Set aside.
• In the bowl of a stand mixer, use the paddle attachment to beat the butter, brown sugar, and granulated sugar together for about 2 minutes, until combined and fluffy. Add in the eggs and vanilla and mix until just combined. Mix in the melted chocolate until just combined.
• Add the dry ingredients to the wet and mix on medium-low until combined, being sure to scrape down the sides as needed.
• Cover the dough and refrigerate for 2 hours.
• Preheat the oven to 350° and line two baking sheets with parchment paper.
• Scoop the dough into 18 1 ½ inch balls and place on the baking sheets, leaving 2 inches between the cookies. If the dough is too hard to scoop, let it sit for 15-20 minutes and try again. Bake for 10-12 minutes, until the edges are set and the center is still a bit gooey. Remove from the oven and let cool for 3 minutes on the sheet pan before transferring to a cooling rack. While the cookies are baking, prepare the german topping.

German Topping

• In a small saucepan whisk together the evaporated milk, sugar, egg yolk, and butter. Heat over medium-high heat until boiling and continue to cook for 10-15 minutes, until it is thickened and turning a golden brown. Whisk constantly to avoid curdling or burning.
• Once thickened, remove from the heat and stir in the pecans, coconut, and vanilla. Set aside for 10-15 minutes to cool and finish thickening. If the sauce doesn’t seem to be setting up very thick, you can cook it for 5 or so minutes longer over medium-low heat, being sure to stir constantly.
• Once the topping has cooled and the cookies are cooled, top each cookie with a scant tablespoon of the topping. Drizzle the cookies with melted chocolate. Let sit for 30 minutes or so, so the german topping is fully set up before serving.

Nutrition

Calories: 293kcal | Carbohydrates: 34g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 62mg | Potassium: 204mg | Fiber: 2g | Sugar: 25g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg

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Slow Cooker Honey Garlic Mustard Glazed Ham

Slow Cooker Honey Garlic Mustard Glazed Ham is the perfect merge of sweet, salty and a touch of spice. This super easy, gorgeously glazed ham will be the talk of the table, with a flavor so divine, it’s sure to impress.

For a sensational meal serve this decadent ham with some of side dish winners such as; The Best Creamy Scalloped Potatoes of Your Life, Jiffy Corn Casserole (only 5 ingredients) and The World’s Best Green Bean Casserole.

Honey Garlic Mustard Glazed Ham

Let’s talk about this ham!  I am so excited to share it with you! I especially love an amazing ham at Christmas time, and this ham was the BEST ham that I have ever had. The flavor combination of honey, mustard and garlic is sensational. The sweet and a hint of zing match perfectly with the saltiness of the ham, creating mouthwatering flavor. You are going to love it!

The best part of this recipe is that it cooks right in the slow cooker. It’s so easy. This will be perfect for a big family dinner, a party, a holiday or any special occasion. The fact that you can cook it in the slow cooker means it will free you up to do other things, and still be able to put a spectacular dinner on the table.

Glazed Ham Ingredients

This recipe couldn’t be more simple, these ingredients are all easy to find if you don’t have them in your pantry all ready to go. As a note I used stone ground Dijon mustard, some Dijon mustards can be pretty spicy. Use what you and your family likes best.

• Pre-cut Spiral Sliced Ham: You can usually find these anytime of the year, but especially during holidays such as Christmas and Easter.
• Honey: Pick your favorite honey, I like honey with a good strong flavor.
• Dijon Mustard: This brings the spicy kick to the sauce.
• Worcestershire Sauce: This helps with the savory flavor of the sauce.
• Minced Garlic: Use fresh for the best flavor, but jarred garlic works in a pinch.
• Garlic Salt: This will add an extra punch of garlic and the salt you’ll want to help balance out the sweet.

Making Honey Ham in the Slow Cooker

The slow cooker does the work in this recipe which is perfect. It frees up my oven to make Copycat Texas Roadhouse Rolls to go with it. If you have leftover rolls you can make Ham and Cheese Sliders with the rolls. So yummy! Making this Ham can’t get much easier, but it will taste like you slaved all day. It’s truly mouthwatering.

1. Blend: In a blender combine the honey, Dijon mustard, Worcestershire sauce, garlic and garlic salt. Pulse till fully combined.
2. Reserve:  Reserve half a cup of the sauce to use after the ham is cooked.
3. Cook: Place the ham face down in the slow cooker and pour the glaze over the top. Cook on low for 3-4 hours till heated through. Pour the reserved sauce over the top right before serving.

What Kind of Ham Should I Use?

There are many different kinds of cuts of ham out there and it can be confusing on what to buy. Most hams you’ll find are pre-cooked. This means all you need to do is warm them through. There are such things as fresh hams, where they are uncooked and must be fully cooked before serving. They will usually have the word “fresh” in their name and have cooking instructions on them. They are required to have those instructions, so you will know how to cook it if you bought one.  Then there are cured or smoked hams. This is a reference to how they are prepared.  So with all that said here are a few tips to buying a ham when using this recipe.

• Whole spiral cut: I used a whole spiral cut ham with the bone in for this recipe and they are probably the best hams to use. They are pre-cooked and can be found in just about every store. Having the bone in actually contributes to them being moist and tender.
• Butt-end: These hams tend to fit in your slow cooker a little easier, but may not come spiral cut.
• Spiral Cut: Having it already cut will allow the luscious sauce to seep in between the slices. If your ham isn’t cut, don’t worry. You can score your ham with deep cuts about an inch deep or so. Cut it lengthwise then again in the opposite direction to create a crisscross pattern on top. This will also allow the sauce to penetrate the ham.
• Fit: I used an 8 pound ham, this was perfect for my slow cooker. You should think about the size of your slow cooker when buying your ham. You want it to fit.
• Cook: No matter what kind of ham you buy, whether it’s fresh or pre-cooked, cook your ham till the internal temperature to reaches 145 degrees F.

Tips and Tricks for The Most Delectable Slow Cooker Glazed Ham

You really can’t go wrong with this recipe. It’s so easy that even beginners can use it and put a nice ham on the table. Here are a few tips to help make sure it’s a show stopper.

• Do I need to Baste my Ham during Cooking? No, you don’t have to baste with this recipe, but if you want to you certainly can.
• Can I cook it on High? I have found cooking it on high tends to dry out the ham. Cooking it on low will ensure a tender moist ham.
• What do I do with the extra sauce in the Slow Cooker? When the ham is done, let it rest on a platter or cutting board covered with foil. Meanwhile turn the slow cooker on high and bring the sauce to a boil, or transfer to a pot and bring to a boil on the stovetop. Let it reduce and thicken and serve along with the ham. YUM!
• Can I cook this in the oven? Yes, absolutely! And it will taste just as good. Place the ham in a large roasting pan. Pour the glaze over the top. If the lid doesn’t fit or you don’t have one, simply cover with foil. Bake at 325 degrees F for 15-20 minutes per a pound till the temperature reads 140-145 degrees F. Baste the ham every hour or so if you desire. And for a nice golden crispy top remove the foil for the last 20 min.
• How can I store the leftovers: Slow Cooker Honey Garlic Mustard Glazed Ham leftovers are the best, see below for some ideas on how to use up your extras. This ham will keep in the fridge for up to 4-5 days in an airtight container. It also freezes well and can be used at a later date. Freeze in an airtight freezer safe ziplock bag or even use a food-saver bag to seal it tight, and keep in the freezer for up to 3-4 months.

 

What To Make Out of Leftover Ham

One of the best things about cooking a ham is the leftovers. Ham is so good in so many things, take your pick from these winners.

• Better Than Takeout Ham Fried Rice
• Hot Ham and Swiss Pinwheels
• Ham and Potato Cheddar Soup
• The Ultimate Easy Cuban Sandwich
• Hawaiian Macaroni Salad

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Slow Cooker Honey Garlic Mustard Glazed Ham

This ham was the BEST ham that I have ever had. I couldn’t even believe the flavor and how incredible it was.

Course Dinner, Main Course

Cuisine American

Keyword ham recipes, honey garlic mustard glazed ham, honey glazed ham

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings 16 Servings

Calories 625kcal

Author Alyssa Rivers

Ingredients

• 8 pound precooked spiral cut ham precooked spiral cut bone in
• 1 cup honey
• 1/2 cup Dijon mustard I used stone ground dijon
• 3 Tablespoons Worcestershire sauce
• 1 tablespoons minced garlic
• 1 teaspoon garlic salt

Instructions

• Combine honey, dijon mustard, Worcestershire sauce, minced garlic and garlic salt in a blender and pulse until smooth. Reserve 1/2 cup of the sauce to pour on top at the end.
• Place ham face down in the slow cooker and pour glaze on top. Cook on low for 3-4 hours or until heated through. Pour the reserved glaze on top right before serving.

Notes

Updated on December 13, 2020

Originally Posted on December 15, 2014

Nutrition

Calories: 625kcal | Carbohydrates: 19g | Protein: 49g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 141mg | Sodium: 2958mg | Potassium: 700mg | Fiber: 1g | Sugar: 18g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

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