If you have a soft spot for rich, decadent treats that combine the best of cake and cookie worlds, you are going to absolutely adore this German Chocolate Cake Cookies Recipe. These delightful cookies bring together the moist, chocolatey goodness of a German chocolate cake with the chewy, satisfying texture of a cookie, all topped with that dreamy coconut-pecan frosting that makes every bite sing. They’re perfect for sharing with friends, gifting during the holidays, or simply indulging yourself whenever a sweet craving strikes.
Ingredients You’ll Need
Getting this German Chocolate Cake Cookies Recipe just right starts with a handful of simple, pantry-friendly ingredients that truly shine when combined. Each element adds its own special touch to the final cookie, creating layers of flavor, texture, and that unmistakable richness.
- German chocolate cake mix: This forms the base of the cookie dough, delivering chocolate intensity with ease.
- Unsalted butter: Melted for moisture and richness, making the cookies soft and tender.
- Large eggs: Bind everything together while contributing to the cookie’s structure.
- Vanilla extract: Adds a warm, sweet aroma that complements the chocolate beautifully.
- Evaporated milk: Key for achieving the lush, creamy texture in the topping.
- Granulated sugar: Sweetens the topping and helps it caramelize properly.
- Brown sugar: Adds depth with its molasses notes and keeps the topping chewy.
- Egg yolks: Give the topping that luscious custard-like consistency.
- Sweetened shredded coconut: Provides chewy bursts and characteristic coconut flavor in the topping.
- Chopped pecans: Bring a buttery crunch that contrasts beautifully with the softness of the cookie.
How to Make German Chocolate Cake Cookies Recipe
Step 1: Prepare the Cookies
Start by mixing the German chocolate cake mix with melted butter, eggs, and vanilla extract in a large bowl until a smooth dough forms. The butter ensures the cookies are rich and moist, while the cake mix provides that classic chocolate flavor. Once blended, scoop the dough into 1 ½-inch balls and arrange them about 2 inches apart on baking sheets lined with parchment paper. Bake at 350°F for 8 to 10 minutes — you want the edges to be set but keep the centers soft for ultimate chewiness. Let the cookies cool on the baking sheets for 5 minutes before moving them to a wire rack to cool completely, setting the stage for the decadent topping.
Step 2: Prepare the Coconut-Pecan Topping
While the cookies cool, it’s time to make the signature topping that sets these cookies apart. Combine evaporated milk, granulated sugar, brown sugar, egg yolks, and butter in a saucepan over medium heat. Stir constantly to prevent burning and cook until the mixture thickens, about 10 minutes. Once thickened, remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. This topping should be thick, glossy, and packed with texture—a perfect balance of creamy and crunchy.
Step 3: Assemble the Cookies
Once everything is cool, spread a generous layer of the coconut-pecan topping over each cookie. If you prefer, you can cover the entire surface or just a dollop in the center for a rustic look. Let the topping set for about 10 minutes so it firms up slightly and holds its place when you take a bite. These cookies are now ready to wow anyone lucky enough to try them!
How to Serve German Chocolate Cake Cookies Recipe
Garnishes
Sprinkle a few extra chopped pecans or even a light dusting of powdered sugar over the cookies to add visual appeal and a little extra texture. A few toasted coconut flakes on top can also elevate the look and taste, giving your cookies that bakery-fresh finish.
Side Dishes
These cookies pair wonderfully with a cold glass of milk, fresh brewed coffee, or even a smooth cup of hot tea to balance out their sweetness. For a festive twist, try them alongside a scoop of vanilla bean ice cream or a dollop of whipped cream—your dessert table will thank you.
Creative Ways to Present
Arrange these cookies stacked on a beautiful cake stand for a party, or individually wrapped in cellophane bags tied with a ribbon for charming homemade gifts. You can also serve them on a platter with fresh fruit like berries to add a pop of color and freshness that contrasts nicely with the rich cookie flavors.
Make Ahead and Storage
Storing Leftovers
To keep your German Chocolate Cake Cookies Recipe fresh, store them in an airtight container at room temperature. They’ll stay delightfully soft for up to 4 days, so you can savor them over the course of the week without worry.
Freezing
If you want to make these cookies ahead of time, they freeze beautifully. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. When ready to enjoy, just thaw at room temperature for a few hours—the topping may soften slightly but still tastes amazing.
Reheating
For that fresh-baked vibe, warm your cookies in a microwave for about 10 to 15 seconds or in a preheated oven at 300°F for 5 minutes. This revives their softness and brings out the familiar, comforting aroma of German chocolate that makes these cookies irresistible.
FAQs
Can I use regular chocolate cake mix instead of German chocolate cake mix?
While regular chocolate cake mix will give you a tasty cookie, the German chocolate cake mix has that unique caramel and coconut undertone which really makes these cookies special. For the true classic flavor, stick to German chocolate cake mix if possible.
Is it necessary to cook the topping on the stove?
Yes, cooking the topping is essential as it thickens the sugars and eggs into a luscious, creamy texture that adheres perfectly to the cookies. Skipping this step would result in a runnier topping that won’t set properly.
Can I substitute pecans for walnuts?
Absolutely! Walnuts make a fine substitute and still offer that lovely nutty crunch to pair with the coconut. Feel free to use whichever nut you prefer or have on hand.
How long do German Chocolate Cake Cookies last?
Stored in an airtight container at room temperature, these cookies remain soft and delicious for about 4 days. Beyond that, they can dry out or lose some of their characteristic chew.
Can I make the dough ahead of time?
You can refrigerate the dough for up to 24 hours before baking. Just scoop the dough balls onto your baking sheet right before baking, though you might need an extra minute or two in the oven if the dough is cold.
Final Thoughts
Now that you’ve discovered how wonderfully simple and rewarding this German Chocolate Cake Cookies Recipe is, I highly encourage you to give it a go. These cookies bring a nostalgic twist to your cookie tray with their perfect balance of chocolate, coconut, and pecans wrapped in a chewy hug of cookie dough. Once you try them, they’re sure to become a favorite in your baking repertoire and an absolute showstopper with friends and family. Happy baking!
Print
German Chocolate Cake Cookies Recipe
- Total Time: 50 minutes
- Yield: 24 servings 1x
Description
Delight in these German Chocolate Cake Cookies featuring a moist, chocolatey base topped with a rich, gooey coconut-pecan frosting. Perfectly soft with a slightly crisp edge, these cookies bring the classic flavors of German chocolate cake into a convenient handheld treat.
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 mixing bowl, combine the German chocolate cake mix, melted butter, eggs, and vanilla extract. Mix thoroughly until a uniform dough forms that holds together well.
- Shape and Bake: Scoop the dough into 1 ½-inch balls and place them 2 inches apart on baking sheets lined with parchment paper or lightly greased. Bake in a preheated oven at 350°F (175°C) for 8 to 10 minutes, until the edges are set but the centers remain soft. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Coconut-Pecan Topping: In a medium saucepan, combine evaporated milk, granulated sugar, brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens, approximately 10 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let the topping cool to room temperature so it thickens slightly.
- Assemble the Cookies: Once the cookies and topping have cooled, gently spread the coconut-pecan topping on each cookie, covering the surface as desired. Allow the topping to set for at least 10 minutes before serving to ensure it holds well.
Notes
- Use fresh eggs for the topping to ensure safety since it is lightly cooked.
- Cookies can be stored in an airtight container for up to 3 days.
- For a more intense chocolate flavor, chill the dough before baking.
- Chilling the topping slightly before spreading can make it easier to handle.
- These cookies freeze well; store in a sealed container for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
