Get Ready for Bliss: Your Copycat Crumbl German Chocolate Cookies are Here!

Get ready to have your taste buds transported straight to chocolatey, coconutty heaven, because I’ve cracked the code for an amazing  Copycat Crumbl German Chocolate Cookie recipe! If you’ve ever dreamt of sinking your teeth into those rich, chewy, and utterly decadent cookies from Crumbl, then you’re in for a serious treat. We’re talking about that perfect balance of deep chocolate flavor, topped with the gooey, sweet, and nutty coconut-pecan frosting that makes German chocolate cake so legendary.

What makes these cookies truly special is how perfectly they capture that iconic Crumbl experience right in your own kitchen. You’ll get those wonderfully soft, thick cookies that are the ideal base for the star of the show: that luscious, caramel-y coconut-pecan frosting. This isn’t just a cookie; it’s a little piece of dessert artistry that’s surprisingly fun to whip up.

So, clear your afternoon, preheat your oven, and prepare to fill your home with the most incredible aromas. Whether you’re baking for a special occasion, satisfying a serious sweet tooth, or just love the challenge of a delicious copycat recipe, these German Chocolate Cookies are about to become your new obsession. Get ready to impress everyone (including yourself!) with this absolutely divine dessert.

 

Don’t miss our other mouth-watering Crumbl Cookie Recipes:

Crumbl’s famous Turtle Cookies: Indulge in the irresistible flavors of Crumbl’s famous Turtle Cookies with this copycat recipe. Picture a soft and chewy cookie filled with gooey caramel and melty chocolate and topped with toasted pecans.

Crumbl S’mores Cookies: Celebrate the start of summer with these Copycat Crumbl S’mores Cookies with Chocolate chips. Crumbl cookies are like falling head over heels into a sugary wonderland! Adding the chocolate,  marshmallows and graham cracker crumbs make this cookie feel like those fond memories of family fun around the campfire. 

Crumbl Easter Egg Whopper Cookies: Crumbl Cookies are the hottest new sweets made all over the US. Now you can make your own Crumbl Cookies at home. They are perfect, right down to the last crumb! The best part of Crumbl cookies are all the unique flavors that are so fun to try.  Check out these Crumbl Easter Egg Whopper Cookies- they are so decadent with the frosting and extra candy on the top!

Chocolate Crumbl Cookies with Strawberry Frosting: Does your family love Crumbl Cookies? They will love these Chocolate Copycat Crumbl Cookies with Strawberry Frosting. Make them for Valentine’s Day for the ones you love!

Copycat Crumbl Carrot Cake Cookies: Get ready to bring the Crumbl bakery experience right into your own kitchen with these irresistible Copycat Carrot Cake Cookies! If you’ve ever swooned over those soft, spiced delights topped with a luscious cream cheese frosting and a sprinkle of walnuts, then you’re in for a treat.

Ingredients:

For the cookies – 

• ½ c unsalted butter, softened
• ½ c brown sugar
• ½ c sugar
• 1 egg
• 2 t vanilla
• 1 ½ c flour
• ½ c cocoa powder
• ½ t baking soda
• ½ t salt

For the frosting – 

• ¼ c brown sugar
• ½ c milk
• 1 egg yolk
• 2 T butter
• ½ t salt
• 1 t vanilla
• 1 c sweetened coconut flakes
• ½ c chopped pecans
• ¼ c chocolate chips, melted to drizzle

Directions:

1. Preheat the oven to 350 degrees.  Line two baking sheets with parchment and 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. 
6. Use the bottom of a cup or the palm of your hand to gently flatten the cookie to about ½ inch thickness.
7. Bake in the preheated oven for 10-11 minutes or until the centers are set.  Allow to cool completely before decorating. 
8. 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.
9. 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.
10. In a small bowl, melt the chocolate and stir until smooth.
11. Once cookies are cool, spread a spoonful of the coconut frosting on top of each cookie. 
12. Drizzle with the melted chocolate. 
13. Allow to set and serve.

 And there you have it – your very own batch of Copycat Crumbl German Chocolate Cookies, ready to delight! These decadent treats are a testament to the joy of homemade baking and a surefire way to bring a little extra sweetness (and a lot of “oohs” and “aahs”) into your life. Enjoy every rich, chewy, coconut-pecan-packed bite!

Storage:  Copycat Crumbl German Chocolate Cookie should be stored in an airtight container in the fridge for up to 3 days.

Print the Recipe:

Crumbl Copycat German Chocolate Cookie Recipe

Yield: 8-10

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Whether you're baking for a special occasion, satisfying a serious sweet tooth, or just love the challenge of a delicious copycat recipe, these German Chocolate Cookies are about to become your new obsession. Get ready to impress everyone (including yourself!) with this absolutely divine dessert.

Print

Ingredients

• For the cookies -
• ½ c unsalted butter, softened
• ½ c brown sugar
• ½ c sugar
• 1 egg
• 2 t vanilla
• 1 ½ c flour
• ½ c cocoa powder
• ½ t baking soda
• ½ t salt
• For the frosting -
• ¼ c brown sugar
• ½ c milk
• 1 egg yolk
• 2 T butter
• ½ t salt
• 1 t vanilla
• 1 c sweetened coconut flakes
• ½ c chopped pecans
• ¼ c chocolate chips, melted to drizzle

Instructions

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

1. In the bowl of a stand mixer, combine the softened butter, brown sugar and sugar.  Cream until smooth. 
2. Add in the egg and vanilla, mix to combine. 
3. Add in the flour, cocoa powder, baking soda and salt.  Mix well, scraping down the sides often.  Mixture will be thick. 
4. 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. 
5. Bake in the preheated oven for 10-11 minutes or until the centers are set.  Allow to cool completely before decorating. 
6. 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. 
7. 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. 
8. In a small bowl, melt the chocolate and stir until smooth. 
9. Once cookies are cool, spread a spoonful of the coconut frosting on top of each cookie.  
10. Drizzle with the melted chocolate.  Allow to set and serve.

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