German Chocolate Cake Cookies

Get a classic dessert flavour in cookie form with this easy recipe for German Chocolate Cake Cookies featuring a rich coconut-pecan topping!

Do you love German Chocolate Cake? Well, get ready to fall in love all over again with this amazingly delicious German Chocolate Cake Cookies recipe!

Inspired by the classic cake, they bring together rich, delicious flavours in one convenient cookie. Soft, chewy and loaded with a gooey coconut-pecan frosting, this easy recipe is sure to be a hit with your family.

Whether you’re wanting something special for your family or friends or just want an indulgent snack to enjoy yourself, this recipe will satisfy any craving. Keep reading if you’d like to learn how to whip up these delicious cookies!

Why You will LOVE These Cookies

• They are like a slice of German chocolate cake in cookie form!
• Soft and chewy chocolate cookies easily made with cake mix.
• Topped with real authentic German chocolate cake frosting.

What is a German Chocolate Cake?

German Chocolate Cake is a decadent layered chocolate cake filled with a rich coconut-pecan frosting.

It’s not actually German in origin, but was named after an American baker called Sam German who created a type of sweet baking chocolate in the mid-1800s. The name stuck and the classic cake has been around ever since.

For those who love German Chocolate Cake but don’t want to make an entire layer cake can enjoy it in cookie form!

German Chocolate Cake Cookie Variations

• Use your own favourite chocolate cookie recipe instead of the cake mix cookies. The cake mix cookies are a great short cut but sometimes nothing beats from scratch treats! The coconut and pecan topping is the real star here anyway.
• Skip the chocolate drizzle, it’s a great visual but not really necessary. Place a whole pecan on the center of the cookie.

Tips for Making the BEST German Chocolate Cake Cookies

• Use room temperature eggs.
• Do not follow the instructions on the box, or use the called for ingredients. Use only the ingredients listed here.
• Mix the dough until just combined, do not over-mix.
• If the dough is sticky, chill in the fridge for about 30 mins to an hour before forming the dough balls.
• Make sure to use a cookie scoop, it’s the key to even size and shaped cookies.
• Bake time will vary from oven to oven. I found just a little over 10 minutes was best but it may be different for you.
• This recipe yields 12 large cookies. Make smaller cookies if you prefer; you will want to check for doneness around the 8 minute mark in that case.
• The cookies will spread a lot during baking. Be sure to leave at least two inches between each cooking when baking.
• Ensure the cookies are completely cooled before adding the topping. If the cookies are still warm, they will absorb the moisture from the topping and become too soft.

Equipment Needed to Make Cake Mix Cookies

You don’t need anything more than a bowl and a whisk to make these cookies, and parchment paper on a cookie sheet to bake them.

To make life easier you can use an electric stand mixer or electric hand mixer, but I find it is more effort to get my electric mixer out than it is to mix the dough by hand.

You may also want to prevent waste by using a silicone liner instead of parchment paper.

You will need a small saucepan for making the frosting, and a piping bag or sandwich bag for piping the chocolate.

How to Store Leftover German Chocolate Cake Cookies

The cookies are best enjoyed the day they are made; however, leftovers can be stored in a single layer in an airtight container at room temperature for up to three days. You can do more than one layer if you use a piece of parchment paper or wax paper between layers.

The cookies will start getting soft and falling apart if stored for over three days.

If the cookies need to be made ahead, you can bake and store the unfrosted cooking for much longer. Then prepare the German chocolate cake frosting the day you plan to serve the cookies.

Avoid freezing the topped cookies. These really are best served shortly after they are assembled.

About the Ingredients for Chocolate Cake Mix Cookies

Cake mix – I recommend using German chocolate cake mix for the cookies, but if you cannot find it, any chocolate cake mix will also work. This recipe was tested using Betty Crocker cake mix.

Eggs – It is best to use room temperature eggs when making a batter as it will combine better resulting in the best texture possible..

Oil – Any neutral oil can be used in the cookies. I have used vegetable and grapeseed oil in place of canola oil.

About the Ingredients for German Chocolate Cake Frosting

Evaporated milk – Don’t subsitute with sweetened condensed milk, the frosting will be way too sweet if you do. You can substitute with half-and-half. (Half milk, half heavy cream if 10% cream isn’t a thing where you live.)

Sugar – Just plain granulated sugar. A mix of light brown sugar and granulated sugar also works great.

Butter – You can use salted butter if you like but then you will need to halve the additional salt.

Eggs – The temperature of the eggs don’t matter here, but you do want just the yolks.

Vanilla – Pure vanilla extract is best, but artificial vanilla extract will still result in great flavour!

Salt – Balances all the flavours, only omit if necessary as it keeps the frosting from tasting flat and too sweet.

Coconut – Shredded sweetened coconut or sweetened coconut flakes are best. You can use unsweetened in a pinch or if you prefer to tone down the sweetness a little.

Pecans – You can roast your pecan pieces ahead of time in a dry pan for a great flavour boost!

Chocolate – You can use bittersweet, semisweet, or milk chocolate for the drizzle on top of the cookie, although I prefer semisweet.

Looking for More Cookie Recipes?

Check out more of my favourite cookie recipes!

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This recipe for chocolate turtle cookies is full of chocolate, caramel and pecan goodness! Easy to make and fun to eat cookie recipe.

Create an ocean-inspired treat with this easy recipe for beach cookies featuring cream cheese frosting, teddy grahams, and candy decorations!

How to Make German Chocolate Cake Cookies

Yields: 12 large cookies | Prep time: 10 minutes | Cook time: 20 minutes

Ingredients:

• 15.25 ounce box German chocolate cake mix
• 2 large eggs, room temperature
• ½ cup canola oil

For the Topping:

• ⅔ cup evaporated milk
• ⅔ cup granulated sugar
• 6 tablespoons unsalted butter
• 2 large egg yolks
• ¾ teaspoon vanilla extract
• ¼ teaspoon kosher salt
• ¾ cup shredded sweetened coconut
• ⅔ cup chopped pecans
• ¼ cup semisweet chocolate chips

Directions:

Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper, and set aside.

Mix the cake mix, eggs, and oil in a large mixing bowl until well combined. The batter will be thick.

Scoop the cookie dough onto the prepared baking sheets using a large cookie scoop leaving at least 2 inches between each cookie.

Bake for 10-12 minutes or until the edges of the cookies are set.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.

Once the cookies have cooled, prepare the topping. Combine evaporated milk, sugar, butter, egg yolks, vanilla, and salt in a small saucepan over medium heat. Stir continuously for 10-12 minutes or until the mixture has thickened.

Remove from the heat and stir in the coconut and pecans. Allow the mixture to cool in the saucepan for about 10 minutes.

The topping will continue to thicken as it cools.

Add a heaping spoonful of topping to each cooled cookie and spread into an even layer with the back of the spoon.

Melt the chocolate chips in the microwave in 30-second increments until smooth. Add the melted chocolate to a piping or sandwich bag and snip off a small section of the end or corner.

Drizzle the melted chocolate over the topped cookies. Allow the chocolate to set before enjoying.