Get ready to fall head over heels for German Chocolate Cake Cookies! Imagine everything you adore about classic German chocolate cake—the buttery pecans, sweet coconut, gooey chocolate, and that rich, caramelly topping—all packed into a soft, thick cookie. These treats are perfect for sharing, potlucks, or just because you need a little indulgence on a weeknight. Each bite brings a wave of nostalgia and genuine delight, and the best part? They’re surprisingly simple to whip up—no fancy ingredients or hours in the kitchen required. This is the ultimate dessert fusion you didn’t know you needed!

German Chocolate Cake Cookies Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the short ingredient list fool you; every item in these German Chocolate Cake Cookies plays a vital role. Each component adds its own flair, balancing texture, flavor, and appearance for a cookie that’s truly unforgettable.

German chocolate cake mix: The heart of the cookie, this shortcut brings all the deep chocolate flavor and perfect crumb texture without any fuss.
Vegetable oil: Helps keep the cookies soft, tender, and chewy while also making the dough easy to handle.
Eggs: Essential for binding the dough and giving your cookies that classic homemade structure.
Sweetened shredded coconut: Adds sweet, tropical notes and a pleasantly chewy texture reminiscent of the iconic cake topping.
Chopped pecans: Lend nutty richness and just the right amount of crunch to balance all that sweetness.
Semisweet chocolate chips (optional): For an extra chocolate hit, these morsels melt just enough to create gooey pockets in every bite.
Sweetened condensed milk: The base for the luscious topping, delivering caramel flavor and an irresistible silky texture.
Butter: Luxuriously enriches the topping and brings everything together.
Vanilla extract: Enhances and rounds out all the flavors, making every element pop.

How to Make German Chocolate Cake Cookies

Step 1: Prepare the Dough

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking. In a large bowl, combine the German chocolate cake mix, vegetable oil, and eggs. Stir everything together until a thick, cohesive dough forms. If you’re in a mood for extra chocolate, fold in those semisweet chocolate chips now—because who ever said no to more chocolate?

Step 2: Shape and Bake

Use a tablespoon or a small cookie scoop to drop rounded mounds of dough onto your prepared baking sheet, giving them a couple of inches to spread. Bake for 9 to 11 minutes, just until the edges are set but the centers look a bit soft and puffy. This is the secret to irresistibly tender cookies! Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling completely.

Step 3: Make the Coconut-Pecan Topping

While the cookies cool, whip up that iconic topping. In a medium saucepan, combine the sweetened condensed milk, butter, and vanilla extract. Set over medium heat and stir constantly. Watch as it thickens and turns alluringly glossy, about 5 to 7 minutes. Take it off the heat, then fold in the sweetened shredded coconut and chopped pecans. The aroma alone will have everyone drifting into the kitchen.

Step 4: Assemble the Cookies

Once both the cookies and the topping have cooled slightly, it’s time for the best part. Spoon a generous dollop of the coconut-pecan topping onto each cookie. Let the topping set for a few minutes—it’ll firm up just enough for neat, stackable cookies without losing its gooey charm. You’ll want to snag one while they’re still a little warm!

How to Serve German Chocolate Cake Cookies

Garnishes

Decorate your German Chocolate Cake Cookies with a sprinkle of extra chopped pecans, a few chocolate shavings, or even a drizzle of melted chocolate for a stunning presentation. Flaky sea salt on top adds a delightful contrast to all that sweetness, making each bite feel downright gourmet.

Side Dishes

These cookies pair beautifully with cold milk, hot coffee, or a scoop of vanilla ice cream. If you’re serving them at a party, set them alongside a fresh fruit platter or bowl of berries for a refreshingly light counterpoint. The richness of the cookies makes them a superstar dessert, so keep your sides simple!

Creative Ways to Present

Individual cupcake liners or decorative boxes make these cookies easy to transport and share. Stack them up on a tiered dessert stand for an eye-catching centerpiece, or pack them in glass jars with a ribbon for a charming homemade gift. For a playful twist, serve the cookies crumbled over ice cream sundaes—trust me, you won’t regret it!

Make Ahead and Storage

Storing Leftovers

Keep your German Chocolate Cake Cookies fresh by storing them in an airtight container at room temperature for up to 3 days. The topping stays luscious and the cookies hold their soft texture. If you’re in a humid climate, adding a slice of bread to the container can help maintain their chewiness.

Freezing

To freeze, allow the cookies and topping to cool completely, then place the cookies in a single layer on a baking sheet and freeze until firm. Transfer to an airtight container or freezer bag, separating layers with wax paper. They’ll keep beautifully for up to 2 months—perfect for those chocolate emergencies!

Reheating

When you’re ready for a treat, thaw cookies at room temperature. If you love the topping ooey-gooey and the chocolate chips melty, warm individual cookies in the microwave for just 10-15 seconds. Warm cookies always taste freshly baked!

FAQs

Can I use a homemade German chocolate cake mix or does it have to be boxed?

While boxed mix keeps things simple and ensures consistent results, you can absolutely use your favorite homemade German chocolate cake mix. Just use about 15-16 ounces—equivalent to a standard box—and follow the recipe as directed.

Are the chocolate chips really optional?

Yes, but if you’re a true chocolate lover, the semisweet chocolate chips take the cookies right over the top. They melt just enough to add luscious pockets of chocolate throughout. If you’re out of chips, the cookies will still be delicious!

Can I make the coconut-pecan topping in advance?

Definitely! Prepare the topping and cool it completely, then refrigerate in an airtight container. When you’re ready to assemble, gently reheat the topping on the stove or in the microwave, stirring until it’s spreadable. Perfect for party prep or bake sales!

Why did my cookie dough turn out too sticky or runny?

If your dough feels too sticky to handle, chill it in the refrigerator for 15-20 minutes before scooping. Humidity and ingredient brands can affect consistency, but a cooler dough is much easier to work with and will hold its shape while baking.

Can I make these gluten-free?

Absolutely! Grab your favorite gluten-free chocolate cake mix (look for a German chocolate style if possible) and use it in place of the regular mix. Double-check your other ingredients for gluten as well, and you’re set for gluten-free indulgence.

Final Thoughts

Baking a batch of German Chocolate Cake Cookies is like sending a sweet hug from your kitchen to everyone who takes a bite. Each cookie is a celebration of rich flavors and cozy memories, but with a fun, fresh twist. Don’t wait for a special occasion—give this recipe a try soon and see just how quickly these cookies disappear!

German Chocolate Cake Cookies Recipe

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4.9 from 27 reviews

Author: admin
Total Time: 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and decadent flavors of German Chocolate Cake in cookie form with these easy and delicious German Chocolate Cake Cookies. A delightful treat for any occasion!

Ingredients

Scale

Cookies:

1 box German chocolate cake mix
½ cup vegetable oil
2 large eggs
½ cup semisweet chocolate chips (optional)

Topping:

14 oz can sweetened condensed milk
2 tablespoons butter
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
½ cup chopped pecans

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Instructions

Prepare the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Mix the cake mix, oil, and eggs in a bowl. Add chocolate chips if desired. Drop tablespoons of dough on the sheet and bake for 9–11 minutes.
Make the Topping: In a saucepan, combine condensed milk, butter, and vanilla. Cook until thickened. Stir in coconut and pecans. Spoon onto cooled cookies.