If you have a soft spot for all things chocolate and crave a treat that combines the rich, indulgent flavors of a classic dessert with the ease of a cookie, then you’re absolutely going to love this German Chocolate Cake Cookies Recipe. This delightful twist takes the luscious, caramel-coconut-pecan filling you adore in a traditional German chocolate cake and turns it into a perfectly sized, sweet little cookie that’s chewy, moist, and packed with flavor in every bite. Whether you’re baking for a crowd or just treating yourself, these cookies bring a nostalgic dessert favorite into a fun, handheld form that’s as impressive as it is delicious.
Ingredients You’ll Need
This recipe keeps things wonderfully simple with a handful of pantry staples and classic additions. Every ingredient plays a key role, from the cake mix that forms the soft cookie base, to the shredded coconut and pecans that add texture and that signature tropical crunch and nutty sweetness.
- German chocolate cake mix (15.25 oz): This forms the chocolaty foundation of your cookies, bringing rich flavor with minimal effort.
- Unsalted butter (1/2 cup, melted): Adds moisture and tenderness to the cookie dough for that perfect chew.
- Large eggs (2): Help bind the cookie dough together while contributing to a soft texture.
- Vanilla extract (2 teaspoons total): Enhances the chocolate flavor and the coconut pecan topping.
- Evaporated milk (1/2 cup): Gives the topping its creamy richness and helps it thicken beautifully.
- Granulated sugar (1/2 cup): Adds sweetness and balances the deep chocolate notes.
- Brown sugar (1/2 cup): Infuses the topping with a rich caramel flavor and moist texture.
- Egg yolks (3 large): Create a silky texture in the topping and help it set up perfectly.
- Sweetened shredded coconut (1 cup): Brings a chewy, slightly crunchy contrast that’s essential to the flavor profile.
- Chopped pecans (1/2 cup): Add a toasty nutty crunch that complements the sweetness without overpowering.
How to Make German Chocolate Cake Cookies Recipe
Step 1: Prepare the Cookie Dough
Start by combining the German chocolate cake mix, melted butter, eggs, and vanilla extract in a large bowl. Mix until you have a smooth, cohesive dough. This simple mixture forms the rich and tender base of your cookies, letting the cake mix do most of the heavy lifting for flavor and texture.
Step 2: Shape and Bake the Cookies
Using a cookie scoop or your hands, form dough balls about 1 ½ inches wide, then space them about 2 inches apart on your baking sheets. Bake at 350°F for 8 to 10 minutes, just until the edges are set but the centers remain soft and chewy. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. This ensures they hold their shape and stay tender inside.
Step 3: Make the Coconut-Pecan Topping
While your cookies are cooling, prepare the decadent topping. In a saucepan, whisk together evaporated milk, granulated sugar, brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the filling thickens and turns golden—this usually takes about 10 minutes. Once thick, remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. This mixture is the heart of the German chocolate taste, blending creamy sweetness with a toasted, chewy finish.
Step 4: Assemble the Cookies
After the topping cools to room temperature, generously spread it over each cookie’s surface with a spoon or spatula. Let the topping set for about 10 minutes before serving. The combination of the tender chocolate cookie base and the rich coconut-pecan topping makes these German Chocolate Cake Cookies Recipe absolutely irresistible.
How to Serve German Chocolate Cake Cookies Recipe
Garnishes
Elevate these cookies even further by adding a few extra toasted pecan halves or a sprinkle of shredded coconut right before serving. A light dusting of powdered sugar can also add a pretty, delicate touch and balance the sweetness.
Side Dishes
This cookie is wonderfully versatile and pairs beautifully with a cold glass of milk, a cup of hot coffee, or even a scoop of vanilla ice cream for a dessert plate that’s truly special. The creamy elements of the topping make it a perfect companion to simple, refreshing sides.
Creative Ways to Present
For a fun party presentation, arrange the cookies on a tiered stand or a decorative platter with small bowls of pecans and shredded coconut alongside for guests to add more toppings if they wish. Wrapping each cookie individually in parchment paper tied with a ribbon also makes for charming edible gifts.
Make Ahead and Storage
Storing Leftovers
Store your baked cookies in an airtight container at room temperature. They will stay fresh and chewy for about 3 to 4 days. Keeping the coconut-pecan topping intact is key, so avoid stacking the cookies until the topping has set completely.
Freezing
You can freeze these cookies by placing them in a single layer on a baking sheet and freezing until solid. Then transfer to a freezer-safe container or bag, with wax paper between layers to prevent sticking. Thaw overnight in the fridge before serving for best texture.
Reheating
To bring back that just-baked warmth, gently reheat cookies in a microwave for 10 to 15 seconds or warm them in a low oven (about 300°F) for 5 minutes. This softens the cookie base and refreshes the topping’s gooey charm, making them taste freshly baked all over again.
FAQs
Can I use a different cake mix for this recipe?
While the classic German chocolate cake mix is essential for that characteristic flavor, you could experiment with other chocolate cake mixes for a twist, but the topping flavor will be less traditional.
Is there a way to make these cookies dairy-free?
Yes! Substitute the butter with a plant-based margarine and use coconut milk instead of evaporated milk to maintain the topping’s creamy texture.
Can I double the recipe?
Absolutely! This recipe scales up well, just be careful to bake the cookies in batches to ensure even baking and proper spacing on the trays.
How thick should I make the topping layer?
Spread just enough topping to cover the surface gently but fully—it should be a generous layer but not so thick that it overwhelms the cookie itself.
What’s the best way to prevent cookies from spreading too much in the oven?
Make sure to chill the dough briefly before baking, and avoid placing the balls too close together on the baking sheet to keep them nicely rounded and chewy.
Final Thoughts
If you’re anything like me, once you try this German Chocolate Cake Cookies Recipe, it will quickly become a go-to for sharing with friends and family or just treating yourself with something indulgent yet approachable. The combination of chocolate, coconut, and pecans in cookie form is pure joy, and honestly, it’s hard to stop at just one. So grab your ingredients, preheat that oven, and bake up a batch—you’ll be so glad you did!
Print
German Chocolate Cake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These German Chocolate Cake Cookies are a delightful twist on the classic cake, featuring a rich chocolate cookie base topped with a luscious coconut-pecan frosting. Perfectly soft and chewy, these cookies combine the deep flavors of German chocolate with the sweet, nutty texture of coconut and pecans, making a delicious treat for any occasion.
Ingredients
Cookie Dough
- 1 box German chocolate cake mix (15.25 oz)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Coconut-Pecan Topping
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 large egg yolks
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Prepare the Cookies: In a large bowl, mix together the German chocolate cake mix, melted butter, eggs, and vanilla extract until a smooth dough forms.
- Shape the Dough: Scoop the dough into 1 ½-inch balls and arrange them 2 inches apart on prepared baking sheets to allow room for spreading.
- Bake the Cookies: Bake at 350°F (175°C) for 8–10 minutes until the edges are set but the centers remain soft. Let cool on the baking sheets for 5 minutes before transferring cookies to a wire rack to cool completely.
- Prepare the Coconut-Pecan Topping: In a saucepan, combine evaporated milk, granulated sugar, brown sugar, egg yolks, and unsalted butter. Cook over medium heat, stirring constantly, until the mixture thickens, about 10 minutes.
- Finish the Topping: Remove the saucepan from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool to room temperature before using.
- Assemble the Cookies: Spread the coconut-pecan topping generously over each cooled cookie. Let the topping set for about 10 minutes before serving to allow it to firm up slightly.
Notes
- Ensure cookies cool completely before adding the topping to prevent melting.
- For a nuttier flavor, try toasting the pecans lightly before adding them to the topping.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Make sure to stir the topping constantly while cooking to avoid curdling the egg yolks.
