German Chocolate Cake Cookies Recipe
German Chocolate Cake Cookies are a delightful twist on the classic cake, capturing every ounce of that nostalgic, decadent flavor in a bite-sized treat. Imagine fudgy, chewy cookies brimming with shredded coconut, crunchy pecans, and pools of melty chocolate chips, all crowned with a swoosh of coconut pecan frosting. They’re the kind of cookies that disappear fast at gatherings, beloved for their irresistible texture and rich, layered taste. Whether you’re baking them for a cookie swap, a family movie night, or just to treat yourself, these cookies are sure to be a new favorite with both cake and cookie fans alike.
Ingredients You’ll Need
Pulling together German Chocolate Cake Cookies couldn’t be easier, and it all starts with a handful of pantry staples. Each ingredient plays a key supporting role, bringing its own magic to the texture, flavor, and look of these unforgettable cookies.
- German chocolate cake mix: This shortcut ingredient lays down the rich chocolate foundation and ensures a perfectly moist, chewy cookie with minimal effort.
- Vegetable oil: Oil creates a velvety, tender crumb and helps the cookies stay soft even after cooling.
- Large eggs: Eggs bind everything together and add beautiful richness and structure.
- Sweetened shredded coconut: The coconut brings sweetness and satisfying chew, nodding to the cake’s famous frosting.
- Chopped pecans: For delightful crunch and that signature nutty depth you expect in every bite.
- Semi-sweet chocolate chips (optional): Chocolate chips are the cherry on top if you’re after extra gooey, chocolaty pockets—it’s optional, but highly recommended for chocoholics!
- Canned coconut pecan frosting (for topping): This glorious frosting is the crowning touch, capturing the essence of German Chocolate Cake and adding creamy decadence to every cookie.
How to Make German Chocolate Cake Cookies
Step 1: Preheat and Prep
Let’s kick things off by setting your oven to 350°F and lining a baking sheet with parchment paper. This ensures the cookies bake evenly and don’t stick—plus, cleanup will be a breeze! If you don’t have parchment, a silicone baking mat also works wonders.
Step 2: Create the Dough
In a large mixing bowl, pour in the German chocolate cake mix. Add the vegetable oil and crack in both eggs. Mix them all together until a soft and thick dough forms, making sure there are no dry patches. It might seem thick, but that’s exactly what you want for chewy, bakery-style cookies.
Step 3: Add the Fun Stuff
Now, fold in the sweetened shredded coconut, chopped pecans, and those chocolate chips if you’re using them. This is when the dough really begins to look (and smell!) like German Chocolate Cake Cookies. Make sure the add-ins are evenly distributed throughout the batter so every cookie has a bit of everything.
Step 4: Portion the Cookies
Scoop out tablespoon-sized chunks of dough and place them about two inches apart on your prepared baking sheet. Using a cookie scoop or two spoons will make this step quick and mess-free!
Step 5: Bake
Slide the tray into your preheated oven and bake for 10 to 12 minutes. You’ll know they’re ready when the edges are set, but the centers still look just a touch soft—they’ll continue to firm up as they cool. Don’t overbake; you want that fudgy, moist center!
Step 6: Cool and Top with Frosting
Let your cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. This rest makes them sturdy enough to move without breaking. Once completely cool, spread or dollop about a teaspoon of coconut pecan frosting onto each cookie. Now they look as good as they taste!
How to Serve German Chocolate Cake Cookies
Garnishes
To really make your German Chocolate Cake Cookies pop, try embellishing them with a quick drizzle of melted chocolate or a sprinkle of extra chopped pecans on the frosting. Fresh coconut flakes also add eye-catching texture!
Side Dishes
These cookies pair beautifully with classic sides like a tall glass of cold milk, hot coffee, or even a scoop of vanilla ice cream. If you’re setting up a dessert platter, serve them with fresh berries or alongside other favorite cookies for a charming contrast of flavors.
Creative Ways to Present
Dress up a cookie platter by stacking the German Chocolate Cake Cookies on a cake stand or placing them in decorative cupcake wrappers. Pack them into mason jars for homemade gifts, or sandwich two cookies together with an extra layer of frosting for an ultra-indulgent treat!
Make Ahead and Storage
Storing Leftovers
Once cooled and frosted, German Chocolate Cake Cookies can be kept in an airtight container at room temperature for up to four days. Keep layers separated with a sheet of wax or parchment paper to protect the frosting.
Freezing
If you want to extend their shelf life, freeze the plain, unfrosted cookies in a single layer on a baking sheet first, then transfer them to a freezer bag. Add the coconut pecan frosting after thawing. Baked (unfrosted) cookies keep well frozen for up to two months.
Reheating
For that just-baked warmth, pop unfrosted cookies in a 300°F oven for a few minutes or briefly in the microwave. Add the frosting once they’ve cooled slightly, so it won’t melt right off!
FAQs
Can I make these cookies without nuts?
Absolutely! If you need a nut-free version, just skip the pecans—the cookies will still be chewy, delicious, and loaded with coconut flavor. You can add more coconut or chocolate chips for extra texture instead.
Do I have to use canned frosting, or can I make my own?
You can absolutely use homemade coconut pecan frosting if you have a go-to recipe! The canned version is wonderfully convenient and yummy, but homemade will make the cookies extra special if you have some time.
Can I use a different cake mix flavor?
German chocolate cake mix brings that classic flavor, but feel free to experiment with devil’s food or regular chocolate cake mix if you’d like a deeper or sweeter chocolate profile. The texture will stay beautifully chewy regardless.
Why do my cookies seem too soft after baking?
That slight softness is perfect and intentional—let the cookies cool on the baking sheet for five minutes, and they’ll firm up as they rest. If they’re still too soft after cooling, baking for an extra minute next time will help.
How can I make these cookies extra decorative for a party?
Drizzle the finished cookies with melted chocolate, sprinkle some festive colored sugars, or even top each one with a whole pecan half. Stack them high on a tiered tray for a show-stopping centerpiece!
Final Thoughts
If you’re looking for a delicious shortcut to those famous cake flavors without the fuss, these German Chocolate Cake Cookies have you covered. They’re easy, crowd-pleasing, and packed with that dreamy coconut-pecan goodness. Give them a try—your sweet tooth (and everyone you share with) will be hooked at first bite!
Print
German Chocolate Cake Cookies Recipe
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of a German Chocolate Cake in cookie form with these easy and delicious German Chocolate Cake Cookies. A perfect treat for any occasion!
Ingredients
Cookies:
- 1 box German chocolate cake mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup semi-sweet chocolate chips (optional)
Topping:
- 1/2 cup canned coconut pecan frosting
Instructions
- Preheat oven to 350°F: Line a baking sheet with parchment paper.
- Combine ingredients: In a large mixing bowl, mix cake mix, oil, and eggs. Fold in coconut, pecans, and chocolate chips.
- Bake: Scoop dough onto baking sheet and bake for 10-12 minutes.
- Cool and frost: Cool cookies on a wire rack, then top each with coconut pecan frosting.
Notes
- Store cookies in an airtight container for up to 4 days.
- For a festive touch, drizzle melted chocolate over the frosting before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
