If you’re a fan of all things “German Chocolate Cake,” you’ll flip for these German Chocolate Cake Cookies! Imagine everything you love about the classic layer cake — rich chocolate, gooey coconut-pecan topping, and a hint of vanilla — reinvented as irresistible cookies. They’re quick to make, totally show-stopping, and strike that perfect balance of chewy, fudgy goodness with a decadent, nutty crown on top. Whether you serve them for a party, as a lunchbox treat, or just because, they’re sure to impress chocolate lovers and cookie fans alike.
Ingredients You’ll Need
Ingredients You’ll Need
You don’t need a long list of fancy ingredients to get bakery-worthy German Chocolate Cake Cookies — just pantry staples and a few special touches make the flavor and texture absolutely amazing. Each simple ingredient helps lock in moisture, richness, or that iconic coconut-pecan bliss you crave.
- German chocolate cake mix: This shortcut brings deep chocolate flavor and a classic taste, while saving loads of time in the kitchen!
- Vegetable oil: Keeps the cookies moist and tender, lending a subtle richness without overpowering the chocolate notes.
- Large eggs: Bind everything together and add a touch of fluffiness to each bite.
- Vanilla extract: Just a teaspoon amps up the flavor and rounds out the chocolate perfectly.
- Evaporated milk (for topping): Essential for making the coconut pecan topping perfectly creamy.
- Granulated sugar (for topping): Adds just enough sweetness to balance the nuts and coconut.
- Unsalted butter (for topping): Melts into silky smoothness and brings extra richness to the topping.
- Egg yolk (for topping): Helps thicken and bind the coconut pecan mixture for that gorgeous, glossy finish.
- Vanilla extract (for topping): A final splash to deepen and round out the sweet, toasty topping flavors.
- Shredded sweetened coconut: Creates that signature chewy, tropical bite and classic look.
- Chopped pecans: Toasty, nutty crunch brings it all together and makes the topping irresistible.
How to Make German Chocolate Cake Cookies
Step 1: Prep Your Oven and Baking Sheet
Preheat your oven to 350°F (175°C) so it’s hot and ready for action! Line a large baking sheet with parchment paper — this ensures your German Chocolate Cake Cookies won’t stick and makes cleanup a breeze. Starting with a prepared workspace helps everything come together smoothly, and those cookies will bake up with perfectly crisp edges.
Step 2: Make the Cookie Dough
Grab a big mixing bowl and stir together the German chocolate cake mix, vegetable oil, eggs, and a splash of vanilla extract. Mix until a soft, glossy dough forms. There’s no need for special equipment — a sturdy spoon or spatula works great. The dough will smell incredible right away, thanks to that signature chocolate and vanilla combo.
Step 3: Scoop and Bake
Scoop out tablespoon-sized portions of dough and drop them onto your parchment-lined baking sheet, leaving two inches between each (they spread a bit while baking). Pop the tray into your hot oven and bake for 8 to 10 minutes, until the edges look set but the centers are still soft. Let the cookies cool on the pan for about five minutes, then transfer them to a wire rack — they’ll firm up as they cool, turning perfectly fudgy and chewy.
Step 4: Make the Coconut Pecan Topping
While your cookies cool, it’s time for the star of the show: the coconut pecan topping! Combine the evaporated milk, sugar, butter, and egg yolk in a small saucepan over medium heat. Whisk constantly while the mixture thickens and starts to bubble; this takes about 6 to 8 minutes. Once you see bubbling and it’s thickened, remove from heat, then stir in the vanilla, coconut, and pecans. Allow this dreamy topping to cool for 10 to 15 minutes before dolloping it onto your cookies.
Step 5: Top and Finish
Pile a generous spoonful of the cooled coconut pecan topping onto each cooled cookie. Press lightly so it sticks but try not to flatten the gorgeous mound. If you want to go all-out, drizzle with a little melted chocolate — it’s not necessary, but it takes these German Chocolate Cake Cookies entirely over the top. Let them set for a few minutes before serving (if you can wait!).
How to Serve German Chocolate Cake Cookies
Garnishes
These cookies look stunning even with just their classic topping, but a little extra garnish never hurt! Try a drizzle of melted semisweet chocolate or a few extra toasted pecans and coconut shreds sprinkled over the top. A dusting of cocoa powder is another way to add flair — and a bittersweet note to balance the sweetness.
Side Dishes
Pair your German Chocolate Cake Cookies with a scoop of vanilla ice cream for a dreamy dessert platter, or set them alongside fresh berries for a pop of color and freshness. For coffee breaks, serve with a mug of dark roast or a glass of iced cold milk to complement the cookie’s rich chocolate and toasty topping.
Creative Ways to Present
Stack them up on a tiered cake stand for an eye-catching cookie centerpiece, or nestle them in decorative cupcake liners for gift boxes and holiday trays. If you’re feeling extra fancy, sandwich a marshmallow or a swirl of ganache between two cookies for the ultimate treat. No matter how you serve them, German Chocolate Cake Cookies always steal the spotlight!
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for 2 to 3 days. If your kitchen is especially warm or humid, pop them in the fridge to keep the topping fresh and chewy. Layer the cookies with parchment or wax paper to prevent the coconut pecan topping from sticking the cookies together.
Freezing
These cookies freeze beautifully before or after topping! For un-topped cookies, cool completely and freeze in airtight layers for up to three months. The coconut pecan topping can also be made ahead and frozen separately; just thaw overnight in the refrigerator and bring to room temperature before using. Fully assembled cookies can be frozen too — just let them sit out for 30-60 minutes before serving.
Reheating
If you love your cookies a little warm, pop a cookie (or several!) in the microwave for about 10 seconds to soften the topping and intensify the fudgy, cakey texture. If reheating from frozen, let the cookies thaw a bit, then warm gently to avoid making the topping runny. The aroma alone is worth the quick zap!
FAQs
Can I use a different cake mix flavor?
Absolutely! While German chocolate cake mix delivers that authentic taste, you can substitute any chocolate cake mix for a similar chocolatey base. Try it with devil’s food or dark chocolate cake mix for a richer twist.
Is it possible to make German Chocolate Cake Cookies gluten free?
Yes, simply choose a gluten-free chocolate cake mix and check that all other add-in ingredients are certified gluten free. The texture may be slightly different but you’ll still get all that classic flavor!
Can I make the coconut pecan topping ahead?
Definitely! The coconut pecan topping can be made up to two days in advance and stored in an airtight container in the fridge. Just let it come to room temperature and give it a good stir before spreading on the cookies.
What if I don’t have pecans?
No problem — swap them out with chopped walnuts or even toasted almonds for a different nutty note. Or, you can omit nuts altogether if preferred; the topping will still be deliciously chewy and coconutty.
How should I transport these cookies for a party?
Arrange the cookies in single layers with parchment or wax paper between them to keep the topping intact and avoid sticking. Use a sturdy container with a tight-fitting lid, and if it’s a hot day, keep them cool until ready to serve.
Final Thoughts
If you’re looking for a dessert that brings big flavor with minimal effort, these German Chocolate Cake Cookies are about to become your new go-to. They’re fudgy, nutty, a little gooey, and always a hit wherever they go — so don’t be surprised if you find yourself baking them on repeat!
Print
German Chocolate Cake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus cooling)
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich flavors of a German Chocolate Cake in cookie form with these decadent German Chocolate Cake Cookies. A soft, cake mix cookie base topped with a luscious coconut pecan mixture makes for a delightful treat.
Ingredients
For the cookie base:
- 1 box German chocolate cake mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the coconut pecan topping:
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans
Instructions
- Preheat and prepare: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the cookie dough: Combine cake mix, oil, eggs, and vanilla until a soft dough forms. Scoop onto baking sheet and bake for 8–10 minutes.
- Make the topping: In a saucepan, cook evaporated milk, sugar, butter, and egg yolk until thickened. Stir in vanilla, coconut, and pecans. Cool slightly.
- Add topping: Spoon the coconut pecan mixture onto cooled cookies. Optional: drizzle with melted chocolate.
Notes
- You can make the topping ahead and refrigerate it until ready to use. Bring to room temperature before spooning onto cookies.
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