If you have a soft spot for desserts with rich, buttery chocolate and a delightful chew from coconut and pecans, you are going to fall head over heels for this German Chocolate Cake Cookies Recipe. This treat combines all the luscious flavors of the classic German chocolate cake into perfectly bite-sized cookies, offering the perfect balance of moist, sweet cake and a crunchy, nutty topping that just melts in your mouth. Whether you’re baking for a special occasion or just crave a quick indulgence, these cookies deliver on flavor and simplicity, and they’re guaranteed to become your new go-to dessert.
Ingredients You’ll Need
Getting started is a breeze with ingredients that are pantry staples yet play a crucial role in making these cookies stand out. Each component contributes to the delicious texture and the iconic flavor that makes this recipe so magical.
- German chocolate cake mix: The base of our dough, this adds that unmistakable rich and moist chocolate flavor with minimal effort.
- Large eggs: Help bind everything together and add moisture, creating a thick and chewy cookie texture.
- Vegetable oil: Keeps the cookies soft and tender without overwhelming the chocolate tones.
- Semi-sweet chocolate chips: Introduce pockets of melty chocolate throughout every bite.
- Sweetened shredded coconut: Adds a natural sweetness and lovely chew that balances the chocolate perfectly.
- Chopped pecans: Bring a toasty crunch and a hint of nuttiness that elevates the topping.
- Sweetened condensed milk: Binds the coconut and pecans together in a luscious, fudgy topping that stays soft.
How to Make German Chocolate Cake Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350 degrees Fahrenheit, the perfect temperature for baking these cookies evenly until they are just set. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze—this small step ensures your cookies come off perfectly every time.
Step 2: Mix the Cookie Dough
In a large bowl, combine the German chocolate cake mix, eggs, and vegetable oil. Stir these ingredients together until a thick, rich dough forms. The thick consistency is key—it means your cookies will be soft and chewy. Next, fold in the semi-sweet chocolate chips gently, allowing them to disperse throughout the dough to give little bursts of chocolate in every bite.
Step 3: Prepare the Coconut-Pecan Topping
While the dough rests, mix the sweetened condensed milk, shredded coconut, and chopped pecans in a separate small bowl. This mixture will be your gooey, nutty topping that perfectly complements the chocolate cookie base, giving these cookies their classic German chocolate cake flair.
Step 4: Shape and Assemble the Cookies
Scoop tablespoon-sized balls of the dough onto your prepared baking sheet, making sure to space them about two inches apart. This spacing gives them room to spread just the right amount. Then, slightly flatten each ball and press your finger gently into the center to form a small indentation—this is where you’ll spoon a teaspoon of the coconut-pecan topping, creating those irresistible little nests of flavor on top.
Step 5: Bake to Perfection
Pop your cookie tray into the oven and bake for 10 to 12 minutes. You’re aiming for edges that are set with tops turning a light golden brown. This timing ensures the cookies hold a soft texture while the topping becomes wonderfully toasted.
Step 6: Cool and Enjoy
Once out of the oven, let the cookies cool on the baking sheet for about five minutes. This resting time helps them firm up just enough to transfer onto a wire rack without breaking. From here, you can enjoy them warm or sealed away for later.
How to Serve German Chocolate Cake Cookies Recipe
Garnishes
These cookies shine on their own but adding a drizzle of melted chocolate or a sprinkle of toasted coconut can take them to the next level. If you’re feeling festive, a dusting of powdered sugar adds a little elegance and extra sweetness.
Side Dishes
Pair your German Chocolate Cake Cookies with a scoop of vanilla ice cream or a mug of creamy hot coffee or milk. These combinations highlight the rich chocolate flavor and offer a delightful contrast in temperatures and textures.
Creative Ways to Present
For a party or gifting idea, stack the cookies in a mason jar tied with a rustic ribbon or arrange them on a festive platter layered with wax paper. Add edible flowers or pecan halves around them for a charming, homemade touch that guests won’t forget.
Make Ahead and Storage
Storing Leftovers
Keep any extra cookies fresh by storing them in an airtight container at room temperature. They’ll maintain their chewy texture and nutty topping perfectly for up to five days, making them a convenient treat whenever the craving strikes.
Freezing
If you want to savor these cookies longer, freeze them in a single layer on a baking sheet before transferring to a freezer bag. Frozen German Chocolate Cake Cookies hold well for up to three months, so you can enjoy a sweet bite anytime you need a little pick-me-up.
Reheating
To revive the cozy softness, warm your cookies in the microwave for about 10 seconds or pop them in a 300°F oven for 5 minutes. This quick heat-up refreshes their texture and melts the chocolate chips slightly, giving you that fresh-baked feeling all over again.
FAQs
Can I use a different type of cake mix for this recipe?
While the classic German chocolate cake mix is essential for the signature flavor, you can experiment with devil’s food or chocolate fudge mixes for a twist. Just note that the topping is what gives these cookies their distinctive identity.
Do I have to use vegetable oil, or can I substitute it?
Vegetable oil is preferred for its neutral flavor and ability to keep cookies moist. However, you can substitute melted butter or coconut oil for a slightly richer taste, though it may alter the texture slightly.
Is it necessary to chill the dough before baking?
Because this dough is thick and contains the cake mix, chilling isn’t required. The cookies bake up nicely right after mixing, saving you time without compromising taste or texture.
Can I make these cookies gluten-free?
This recipe calls for a German chocolate cake mix that typically contains gluten, so to make it gluten-free, you’d need to find a gluten-free chocolate cake mix. Always double-check labels to ensure suitability.
What’s the best way to prevent the topping from sliding off during baking?
Creating a small indentation in each cookie and using a thick mixture of condensed milk, coconut, and pecans helps the topping stay put. Baking at the correct temperature allows it to set without sliding off your delicious cookies.
Final Thoughts
I can’t recommend the German Chocolate Cake Cookies Recipe enough if you’re craving a quick, scrumptious treat that captures the beloved flavors of a classic dessert. These cookies are downright addictive, perfect for sharing or sneaking a few when no one’s looking. So grab your ingredients, get baking, and prepare to fall in love with one of the easiest and most delightful recipes you’ll ever try!
Print
German Chocolate Cake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these easy-to-make German Chocolate Cake Cookies featuring a moist, chocolatey base combined with a sweet, coconut-pecan topping. Perfect for any occasion, these cookies bring the rich flavors of a classic German chocolate cake in convenient, handheld form.
Ingredients
Cookie Dough
- 1 box German chocolate cake mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup semi-sweet chocolate chips
Topping
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup sweetened condensed milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick during baking.
- Prepare Dough: In a large mixing bowl, combine the German chocolate cake mix, eggs, and vegetable oil. Stir thoroughly until a thick and uniform dough forms. Then fold in the semi-sweet chocolate chips evenly throughout the dough.
- Make Topping: In a separate small bowl, mix together the sweetened condensed milk, shredded coconut, and chopped pecans until well combined. This will create the classic coconut-pecan topping that complements the chocolate cookie base.
- Shape Cookies: Using a tablespoon, scoop out portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each dough ball with your fingers or the back of a spoon, then make a small indentation in the center of each cookie to hold the topping.
- Add Topping: Spoon approximately 1 teaspoon of the coconut-pecan mixture into the indentation of each cookie, ensuring each cookie carries a generous amount.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the cookie edges are set and the tops are lightly golden. Keep an eye on the cookies to avoid overbaking.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For an extra decadent touch, drizzle the cooled cookies with melted chocolate before serving.
- Store the cookies in an airtight container to keep them fresh for up to 5 days.
