German Chocolate Cake Cookies Recipe

Looking for a creative twist on a classic cake? These German Chocolate Cake Cookies take all the nostalgic flavors you love—fudgy chocolate, buttery coconut-pecan topping, and a hint of vanilla—and transform them into delightfully portable treats. They’re quick to make, rich in flavor, and perfect for sharing at celebrations or enjoying with a warm mug of coffee. If you adore the iconic frosting-soaked cake but crave an easier, handheld version, you’ll want to add these German Chocolate Cake Cookies to your baking list!

this Recipe

Ingredients You’ll Need

The beauty of these cookies is in their simplicity—you only need a handful of pantry staples and a few special ingredients to create that signature German chocolate taste. Each component plays a starring role, from the cake mix base to the decadent coconut-pecan topping and optional luscious chocolate drizzle.

• German chocolate cake mix: The shortcut secret to these cookies, bringing deep cocoa flavor and a perfectly chewy texture with minimal effort.
• Large eggs: Act as a binder, giving structure and helping the cookies hold their shape while baking.
• Vegetable oil: Adds moistness and richness, resulting in beautifully soft, tender cookies.
• Vanilla extract: A dash of warmth that rounds out the chocolatey base and adds depth to both the cookies and the topping.
• Evaporated milk: The creamy liquid foundation for the coconut-pecan topping, lending a luscious texture.
• Granulated sugar: Sweetens the topping just enough, balancing the bittersweet notes in the chocolate cookies.
• Egg yolks: Help thicken and enrich the coconut-pecan mixture, contributing to its signature custard-like consistency.
• Unsalted butter: Melts into the topping for an irresistibly glossy, indulgent finish.
• Sweetened shredded coconut: Loads every bite with tropical chewiness and classic German chocolate flavor.
• Chopped pecans: Bring nutty crunch and a sophisticated flavor that plays so well with chocolate and coconut.
• Semi-sweet chocolate chips (optional): For an extra layer of chocolate, perfect for drizzling over the cookies.
• Coconut oil (optional): Helps the chocolate drizzle set smoothly and gives it a subtle coconut aroma.

How to Make German Chocolate Cake Cookies

Step 1: Prepare the Cookie Dough

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large mixing bowl, combine the German chocolate cake mix, eggs, vegetable oil, and vanilla extract. Mix until you have a thick, shiny dough that holds together. The aroma at this stage already hints at the chocolatey goodness to come!

Step 2: Shape and Bake the Cookies

Drop heaping tablespoon-sized scoops of dough onto your prepared baking sheet, being sure to leave about 2 inches of space between each cookie—they’ll spread out as they bake. Slide the tray into the oven and bake for 8–10 minutes, until the cookies are just set around the edges but still soft in the center. Let them rest on the pan for 2 minutes before carefully transferring them to a wire rack to cool completely.

Step 3: Make the Coconut-Pecan Topping

While the cookies cool, prepare the legendary topping! In a medium saucepan over medium heat, combine the evaporated milk, granulated sugar, egg yolks, and butter. Stir constantly—this is crucial—until the mixture thickens into a gorgeous custard, about 8–10 minutes. Take the pan off the heat, then stir in the shredded coconut, chopped pecans, and vanilla extract. Let the mixture cool to room temperature, so it’s thick enough to pile onto your cookies.

Step 4: Assemble the German Chocolate Cake Cookies

Spoon a generous dollop of the cooled coconut-pecan mixture onto each cookie. The topping should gently hug the surface without sliding off. For an even more irresistible finish, melt the chocolate chips and coconut oil together (microwave in 30-second bursts), then use a fork or spoon to drizzle the glossy chocolate over the tops. Let everything set before serving or storing.

How to Serve German Chocolate Cake Cookies

Garnishes

A little flourish goes a long way! Sprinkle a few extra chopped pecans or toasted coconut flakes on top while the drizzle is still wet for extra crunch and personality. A pinch of sea salt also helps highlight all that fudgy sweetness.

Side Dishes

Serve your German Chocolate Cake Cookies alongside a creamy scoop of vanilla ice cream, or pair them with a frothy café latte. If you’re hosting a party, they make a playful addition to a dessert board, surrounded by other classic cookies or slices of fresh strawberries.

Creative Ways to Present

Stack the cookies in a tower, tie them with a pretty ribbon for gifting, or tuck them into decorative tins for holiday exchanges. For a dramatic platter, arrange them in a circle with bowls of extra topping or drizzled chocolate in the center for dunking or double-topping at the table.

Make Ahead and Storage

Storing Leftovers

For best results, store your German Chocolate Cake Cookies in a single layer in an airtight container at room temperature. The topping stays freshest this way and won’t get smooshed or weep. They’ll keep beautifully for up to 4 days—if they last that long!

Freezing

To enjoy cookies on demand, freeze the baked cookies (without topping) in a zip-top bag for up to 2 months. Defrost at room temperature, then add fresh coconut-pecan topping and drizzle when you’re ready to serve. The topping itself can also be made ahead and stored in the fridge for up to 5 days.

Reheating

If you love a slightly warm, gooey cookie, pop one in the microwave for just 10–15 seconds. The chocolate will get melty, and the topping extra fragrant—just watch out, as the filling can get hot quickly!

FAQs

Can I use a different cake mix for these cookies?

Absolutely! While traditional German Chocolate Cake Cookies shine with authentic German chocolate cake mix, you can substitute with a regular chocolate or devil’s food mix if that’s what you have on hand. The final flavor will vary slightly, but they’ll still be delicious.

Do I need to toast the pecans beforehand?

Toasting the pecans is optional but highly recommended—it brings out a much deeper, nuttier flavor that pairs beautifully with the sweet coconut and chocolate. Just toast them in a dry skillet for a couple of minutes until fragrant before chopping and adding to the topping.

Can I make German Chocolate Cake Cookies gluten-free?

Yes! Simply use your favorite gluten-free chocolate cake mix, and ensure all other ingredients are certified gluten-free. The process and results will be nearly identical, making this crowd-pleaser friendly for everyone.

Can I use store-bought frosting instead of homemade topping?

You technically can, especially in a pinch, but the homemade coconut-pecan topping is what gives these cookies their authentic flavor. That said, if time is tight, a jarred coconut-pecan frosting will still let you bring the spirit of German Chocolate Cake Cookies to your table.

How do I make the cookies thicker and chewier?

If you prefer a thicker cookie, chill the dough for 20–30 minutes before scooping and baking. This helps prevent spreading, resulting in a taller, chewier treat. Just don’t skip the cooling time before adding the topping!

Final Thoughts

There’s something truly special about sharing a batch of these German Chocolate Cake Cookies—a treat that’s comforting, quick to whip up, and loaded with layered flavors. Whether you’re baking for friends or indulging your own sweet tooth, I hope these cookies become a new favorite in your kitchen. Enjoy every bite!

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