German Chocolate Cake Cookies Recipe

Imagine everything you adore about the classic cake in hand-held form: these German Chocolate Cake Cookies deliver dreamy layers of caramelized coconut, toasted pecans, and deep chocolate flavor, all in a soft and chewy cookie. They’re the perfect combination of nostalgia and indulgence, coming together in under half an hour. If you want that legendary cake experience with a fraction of the fuss, this bakery-worthy recipe will be your new favorite for bake sales, special occasions, or anytime you crave a taste of homemade decadence.

this Recipe

Ingredients You’ll Need

The magic of these German Chocolate Cake Cookies lies in how straightforward, yet thoughtfully chosen, the ingredients are. Each one plays a vital part in coaxing out those iconic flavors and lush textures you expect from a beloved classic. Gather these few things and you’re already halfway to cookie bliss!

• German chocolate cake mix: The shortcut superstar that supplies a rich chocolate base, saving time and guaranteeing moist cookies.
• Vegetable oil: Delivers the ideal chewy texture and keeps the cookies soft even a day or two later.
• Large eggs: Bind everything together for pillowy centers and just the right lift.
• Sweetened shredded coconut: Brings unbeatable flavor and irresistible chewy, toasty notes reminiscent of the cake’s famous frosting.
• Chopped pecans: Add essential crunch and nutty depth, making every bite extra delicious.
• Semisweet chocolate chips (optional): For a double dose of chocolate — never a bad thing!
• Sweetened condensed milk: Acts as the backbone of the luscious, caramel-like topping.
• Butter: Enriches the topping with a silky finish and helps it thicken to perfection.
• Vanilla extract: Ties all the sweet notes together for that signature homemade warmth.

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 to keep things mess-free. In a large bowl, combine your German chocolate cake mix, vegetable oil, and eggs. Mix until you get a thick, sticky dough. If you’re a chocolate fan (and who isn’t?), fold in those semisweet chocolate chips for extra richness. You’ll notice the dough picks up that unmistakable fudgy aroma already!

Step 2: Shape and Bake the Cookies

Using a tablespoon or a small cookie scoop, drop rounded mounds of dough onto your prepared baking sheet, making sure to leave a couple of inches between each so they don’t crowd as they spread. Bake for 9 to 11 minutes; the trick is to catch them as the edges are set but the centers still look a bit soft. That’s how you nail the perfect chewy texture. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack — this short wait lets the cookies finish setting up without overbaking.

Step 3: Make the Coconut-Pecan Topping

While the cookies cool, grab a medium saucepan and stir together the sweetened condensed milk, butter, and vanilla extract over medium heat. Keep stirring constantly (no wandering off!) so it thickens smoothly without scorching, about 5 to 7 minutes. Take the pan off the heat and stir in the shredded coconut and chopped pecans. It will smell incredible at this point! Let the topping cool just a bit until it thickens and is easy to spoon.

Step 4: Top and Finish the German Chocolate Cake Cookies

Spoon a generous dollop of that warm, decadent coconut-pecan topping onto each cooled cookie. You might be tempted to dig in right away, but give them a few extra minutes for the topping to set up. Once it’s fully set, you’ve got chewy, gooey, bakery-style cookies with all the soul of classic German chocolate cake.

How to Serve German Chocolate Cake Cookies

Garnishes

If you’re feeling extra, sprinkle a touch of flaky sea salt on top for contrast, or drizzle a little melted chocolate over each cookie in a pretty zigzag. Even an extra pinch of toasted coconut or pecan pieces looks (and tastes) fantastic — think of it as putting on their Sunday best!

Side Dishes

Serve these German Chocolate Cake Cookies with a cold glass of milk for classic cookie joy, or enjoy them alongside a scoop of vanilla or coconut ice cream for an upgraded dessert plate. They also pair beautifully with fresh berries for a pop of color and a touch of tartness to balance all the richness.

Creative Ways to Present

Stack the cookies in a rustic jar as a thoughtful homemade gift, or arrange them on a tiered platter for parties and potlucks. For a show-stopping dessert, try sandwiching a scoop of ice cream between two cookies — German chocolate “ice cream sandwiches” are pure happiness!

Make Ahead and Storage

Storing Leftovers

Leftovers (if there are any!) will keep best in an airtight container at room temperature for up to 3 days. The coconut-pecan topping stays deliciously moist, and the cookies don’t dry out unless you leave them uncovered.

Freezing

To freeze, let cookies and topping cool completely. Stack them in layers using parchment between each in a freezer-safe container. They’ll keep beautifully for up to 2 months. Thaw at room temperature for a quick treat anytime cravings hit, or warm gently if you love them gooey.

Reheating

If you like your German Chocolate Cake Cookies warm and soft, pop one in the microwave for about 10 to 15 seconds — just enough to revitalize the topping and bring out that fresh-baked magic. If reheating several cookies, use a low oven (about 300°F/150°C) for 5 minutes.

FAQs

Can I make these gluten free?

Absolutely! Simply choose a gluten-free German chocolate cake mix. The rest of the ingredients are naturally gluten free, so everyone can enjoy a batch.

Do I need to toast the pecans first?

While it’s optional, toasting the pecans briefly in a dry skillet before adding them boosts their flavor and brings out even more nutty crunch. If you have a few extra minutes, it’s worth it!

Can I use unsweetened coconut?

Yes, but keep in mind the traditional recipe uses sweetened coconut for extra chew and sweetness. If using unsweetened, you might want to add a tablespoon or two of sugar to the topping.

Is it okay to skip the chocolate chips?

Definitely! The cookies are delicious with or without chocolate chips — it all depends on your chocolate cravings. Leave them out if you want a more “classic” flavor or double down if you’re all about chocolate.

How far in advance can I make the topping?

You can make the coconut-pecan topping up to two days in advance. Store it in the fridge and gently reheat before spreading on freshly baked cookies for the best texture and shine.

Final Thoughts

Once you try these German Chocolate Cake Cookies, you’ll understand why they’re destined to be a repeat request at every gathering. They capture all the comfort and celebration of homemade cake in a delightfully portable, utterly delicious cookie package. So grab your ingredients and treat yourself (and your favorite people) to this show-stopping cookie — you’re just a half hour away from your next star recipe!

Print