German Chocolate Cake Cookies

Name: German Chocolate Cake Cookies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: German
Ingredients: 1 box German chocolate cake mix (15.25 oz); 1/2 cup unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract; 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

Isabella

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Soft and chewy, these German Chocolate Cake Cookies bring all the indulgent flavors of the classic cake into a convenient, bite-sized treat. With rich chocolate cookies topped with a luscious coconut-pecan topping, they’re perfect for any occasion.

Why You’ll Love This Recipe

I love how these cookies pack the decadence of German chocolate cake into an easy-to-make dessert. They’re quick to prepare, making them ideal for last-minute baking needs, and each bite is a perfect balance of rich chocolate, sweet coconut, and crunchy pecans. They’re also highly portable and great for parties, potlucks, or just satisfying a craving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

1 box German chocolate cake mix (15.25 oz)

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

For the Coconut-Pecan Topping:

1/2 cup evaporated milk

1/2 cup granulated sugar

3 large egg yolks

1/2 cup brown sugar

1/4 cup unsalted butter

1 teaspoon vanilla extract

1 cup sweetened shredded coconut

1/2 cup chopped pecans

Directions

Prepare the Cookies:

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large bowl, mix the German chocolate cake mix, melted butter, eggs, and vanilla extract until a dough forms.

Scoop the dough into 1 ½-inch balls and place them 2 inches apart on the prepared baking sheets.

Bake for 8–10 minutes, or until the edges are set but the centers remain soft. Allow the cookies 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, whisk together the evaporated milk, granulated sugar, brown sugar, egg yolks, and butter.

Cook, stirring constantly, until the mixture thickens, about 10 minutes.

Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool to room temperature.

Assemble the Cookies:

Once the cookies are completely cool, spoon a generous dollop of the coconut-pecan topping onto the center of each cookie.

Spread gently to cover the surface if desired. Let the topping set for about 10 minutes before serving.

Servings and Timing

Servings: 24 cookies

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Calories: Approximately 180 kcal per cookie

Variations

Nut-Free Option: Replace pecans with additional shredded coconut or leave out the nuts entirely.

Chocolate Chips: Add mini chocolate chips to the cookie dough for an extra chocolatey treat.

Alternative Toppings: Drizzle melted chocolate over the coconut-pecan topping for added flair.

Gluten-Free Version: Use a gluten-free German chocolate cake mix.

Salted Caramel Twist: Mix a pinch of sea salt into the coconut-pecan topping for a salted caramel vibe.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. If you prefer warm cookies, microwave them for 10–15 seconds before serving.

Related Recipes:

German Chocolate Cheesecake

FAQs

How do I know when the cookies are done?

The cookies are done when the edges are set, but the centers should still appear soft. They’ll firm up as they cool.

Can I make the topping ahead of time?

Yes, you can prepare the coconut-pecan topping up to 2 days in advance. Store it in the refrigerator and bring it to room temperature before using.

Can I freeze these cookies?

I recommend freezing the plain cookies without the topping. Once thawed, add the coconut-pecan topping for best results.

Can I use a homemade German chocolate cake mix?

Absolutely! If you have a favorite homemade mix, it will work perfectly in this recipe.

Can I substitute evaporated milk?

If you don’t have evaporated milk, heavy cream is a good substitute. It provides a similar texture and richness.

Conclusion

These German Chocolate Cake Cookies are the perfect fusion of cake and cookie. With their chewy texture and irresistible topping, they’re sure to be a hit at your next gathering—or a delightful treat just for you. Whether you stick to the classic recipe or experiment with variations, these cookies are destined to impress.

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