If you’re craving a decadent treat that combines the rich flavors of a classic dessert with the convenience of a hand-held cookie, the German Chocolate Cake Cookies Recipe is exactly what you need. Imagine the moist, chocolatey goodness of German chocolate cake transformed into soft, chewy cookies topped with a luscious coconut-pecan frosting that melts in your mouth. This delightful recipe captures everything we love about that traditional cake but offers a fun, portable twist perfect for sharing or indulging anytime.
Ingredients You’ll Need
These ingredients are simple but thoughtfully chosen to create that perfect balance of texture and flavor. From the cake mix for depth and ease to the toasted coconut for a satisfying crunch, every component plays a crucial role in bringing these cookies to life.
- German chocolate cake mix (15.25 oz): The base of the cookie, delivering rich chocolate flavor and tender crumb.
- Unsalted butter, melted (1/2 cup): Adds moisture and a velvety texture without overpowering sweetness.
- Large eggs (2): Bind the dough together and provide structure.
- Vanilla extract (2 teaspoons total): Enhances the chocolate with warm, aromatic notes.
- Evaporated milk (1/2 cup): Thickens and enriches the coconut-pecan topping, providing that distinctive creamy texture.
- Granulated sugar (1/2 cup): Balances the chocolate’s bitterness with sweetness.
- Brown sugar (1/2 cup): Adds moisture and a hint of molasses flavor to the topping.
- Egg yolks (3 large): Create richness and help thicken the coconut-pecan frosting.
- Unsalted butter (1/4 cup) for topping: Gives the frosting its smooth, luscious mouthfeel.
- Sweetened shredded coconut (1 cup): Provides chewy texture and that signature tropical taste.
- Chopped pecans (1/2 cup): Adds a nutty crunch that perfectly complements the sweetness.
How to Make German Chocolate Cake Cookies Recipe
Step 1: Prepare the Cookie Dough
Start by combining the German chocolate cake mix with melted butter, eggs, and vanilla extract in a large bowl. Mixing these ingredients until you have a smooth dough is essential because it sets the foundation for perfectly soft cookies with that classic chocolate flavor. Don’t over-mix; just ensure everything is well incorporated.
Step 2: Shape and Bake the Cookies
Use a scoop or your hands to form dough balls around 1 ½ inches in diameter. Place them spaced about 2 inches apart on a parchment-lined baking sheet to give them room to spread without merging together. Bake in a preheated oven at the recommended temperature for 8 to 10 minutes. You’ll know they’re ready when the edges are set but the centers still look soft—this ensures that chewy, melt-in-your-mouth texture.
Step 3: Prepare the Coconut-Pecan Topping
While the cookies cool, it’s time to make the decadent topping. In a saucepan, combine evaporated milk, granulated sugar, brown sugar, egg yolks, and butter. Stir constantly over medium heat until this mixture thickens, which usually takes about 10 minutes—patience here pays off. Once thickened, remove it from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let the topping cool to room temperature; this makes it easier to spread and helps it set nicely.
Step 4: Assemble the Cookies
After the cookies have cooled completely, gently spread the coconut-pecan topping over each one. This final step transforms simple chocolate cookies into an indulgent treat that captures everything you love about traditional German chocolate cake in cookie form. Let the assembled cookies sit for about 10 minutes so the topping can set before serving or storing.
How to Serve German Chocolate Cake Cookies Recipe
Garnishes
These cookies are stunning on their own, but you can add a few extra touches like a light dusting of powdered sugar or a drizzle of melted dark chocolate for a sophisticated flair. Toasted coconut flakes sprinkled on top will enhance the texture and deepen the coconut flavor, making the experience even more delightful.
Side Dishes
Pair these cookies with a tall glass of cold milk or a creamy cup of coffee to balance the richness. For a refreshing contrast, serve alongside fresh berries or a simple fruit salad that brings a juicy burst to each bite. These combinations highlight the cookie’s sweetness without overwhelming it.
Creative Ways to Present
For a party or special gathering, arrange the German Chocolate Cake Cookies Recipe on a rustic wooden board with small bowls of extra chopped pecans and shredded coconut. You could also create mini cookie sandwiches by layering the coconut-pecan topping between two cookies. This not only looks festive but doubles the indulgence in an irresistible way!
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature to maintain their softness. They will stay fresh for up to 3 days, making them perfect for snacking throughout the week. Avoid refrigerating as that can dry out the cookies and alter the delightful texture.
Freezing
If you want to enjoy these cookies later, they freeze beautifully. Place them in a single layer on a baking sheet to freeze, then transfer to a resealable freezer bag or airtight container. Frozen cookies and topping stay good for up to 2 months. Thaw at room temperature for a few hours before serving.
Reheating
To bring back that freshly-baked warmth, reheat the cookies in a low oven (about 300°F) for 5 to 7 minutes or until just warm. Be careful not to overheat as the coconut-pecan topping might dry out. You can also microwave briefly but watch closely—it only takes 10-15 seconds to warm.
FAQs
Can I use a different cake mix?
While this recipe is crafted specifically for German chocolate cake mix to replicate the iconic flavor, you could experiment with chocolate or devil’s food cake mix, but expect the topping to be even more crucial to capturing the traditional taste.
Is the coconut-pecan topping difficult to make?
Not at all! The topping is straightforward, requiring attentive stirring while it thickens, but it comes together quickly. It’s the heart and soul of the cookie, so it’s worth taking your time to get it just right.
Can I make these cookies gluten-free?
Since the recipe centers around a boxed cake mix, you’d need to find a gluten-free German chocolate cake mix or make your own mix from scratch using gluten-free flours. The rest of the ingredients are naturally gluten-free.
How should I store the cookies if I want the topping to stay soft?
Store them in an airtight container at room temperature without refrigeration. This keeps the topping moist and prevents it from hardening or becoming overly sticky.
Can these cookies be made dairy-free?
It’s tricky because butter and evaporated milk are key to the signature flavor and texture. You could try substitutes like plant-based butter and coconut milk, but the taste and texture will differ from the original recipe.
Final Thoughts
There’s something truly special about dessert recipes that bring nostalgia with a fresh twist, and the German Chocolate Cake Cookies Recipe does this in the most delicious way possible. If you’re looking for a crowd-pleaser that combines ease, texture, and unforgettable flavor, these cookies are your new go-to. Trust me, once you try them, they’ll become a beloved classic in your baking repertoire.
Print
German Chocolate Cake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These German Chocolate Cake Cookies combine the rich, moist texture of a cake mix cookie base with the classic sweet coconut-pecan topping, creating a delightful treat reminiscent of the traditional German chocolate cake in cookie form. Perfect for gatherings or an indulgent snack, they offer a delicious blend of chocolate, nuts, and coconut in a convenient cookie bite.
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 the German chocolate cake mix, melted butter, eggs, and vanilla extract until a smooth dough forms.
- Shape and Bake: Scoop the dough into 1 ½-inch balls and place them approximately 2 inches apart on baking sheets lined with parchment paper or silicone mats.
- Bake the Cookies: Bake the cookies in a preheated oven at 350°F (177°C) for 8 to 10 minutes, until the edges are set but the centers remain soft. Remove from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Coconut-Pecan Topping: In a medium saucepan over medium heat, combine the evaporated milk, granulated sugar, brown sugar, egg yolks, and butter. Cook, stirring constantly, until the mixture thickens and becomes creamy, about 10 minutes.
- Finish the Topping: Remove the mixture from the heat, then stir in the vanilla extract, shredded coconut, and chopped pecans. Let the topping cool to room temperature to thicken.
- Assemble the Cookies: Once the cookies and topping are cooled, gently spread the coconut-pecan topping over each cookie. Allow the topping to set for about 10 minutes before serving to ensure it holds its shape.
Notes
- Make sure not to overbake the cookies; they should be soft in the center for the best texture.
- The coconut-pecan topping can be made ahead and stored in the refrigerator; bring it to room temperature before spreading.
- Use parchment paper or silicone baking mats to prevent sticking and facilitate easy cleanup.
- For a nuttier taste, lightly toast the chopped pecans before adding them to the topping.
- These cookies are best enjoyed within 2–3 days but can be stored in an airtight container at room temperature.
