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5 from 1 vote

German Chocolate Cookie Cups

These German Chocolate Cookie Cups are so petite in size but mighty in flavor! The homemade coconut pecan frosting is out of this world!!
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Cookies, Dessert
Cuisine: American, Dessert
Servings: 24
Author: Hayley Parker, The Domestic Rebel


  • One (24-count) package refrigerated chocolate chip cookie dough
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup (1 stick) butter cubed
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans
  • 1 cup shredded or flaked sweetened coconut
  • Additional pecan halves
  • Chocolate for drizzling chocolate wafers melted, chocolate syrup drizzled, etc


  • Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray. Place one cookie dough ball into each muffin cavity and bake for approximately 10-15 minutes or until the centers appear set and the edges are golden brown. Cool for about 10 minutes, then using the handle of a wooden spoon, make small indentations in the middle of each cookie cup. Cool completely.
  • While cookies cool, make your frosting. Combine the evaporated milk, granulated sugar, egg yolks, cubed butter, and vanilla extract over medium heat until the butter melts. Bring the mixture to a small boil and stir constantly for 10-12 minutes or until mixture has thickened. Remove from the heat and stir in the chopped pecans and coconut. Cool the frosting for about 30 minutes.
  • Using a cookie dough scoop, scoop heaping Tablespoonfuls of the frosting into and on top of each cookie cup. Press a pecan half on top and drizzle with melted chocolate.