German Chocolate Cake Cookies

Enjoy our special German Chocolate Cake Cookies, made with love to bring you a mix of deep chocolate taste with a sweet filling. They are so good, you’ll find it hard to stop at just one bite!

These cookies are the perfect treat, made to make every moment a little sweeter and more enjoyable. With a taste that’s hard to beat, they’re a simple pleasure that everyone will love.

German Chocolate Cake Cookies on a drying rack

Recipe Notes:

Choosing Ingredients: For the best cookies, choose high-quality ingredients. Brands like Betty Crocker are known for their reliable cake mixes which work wonderfully for German chocolate cake mix cookies.
Prep Ingredients: Measure out your ingredients and allow them to reach room temperature (especially butter and eggs) before starting. This ensures a smoother dough and more consistent cookies.
Mixing: Use an electric mixer for the cookie dough if you have one; it makes the process quicker and ensures a well-combined dough. For the topping, stirring constantly over medium heat is crucial to prevent it from burning.
Baking Sheet Prep: Lining your baking sheet with parchment paper prevents sticking and allows for easy cleanup. If you don’t have parchment paper, remember that an ungreased cookie sheet can be an alternative, but watch your cookies closely.
Storing Cookies: After enjoying a big slice of German chocolate cake in cookie form, store any leftovers in an airtight container to maintain their chewiness and flavor.

How should I store my German Chocolate Cookies?

Allow the cookies to cool to room temperature, then store them in a refrigerator for up to a week. If you need to stack the cookies, be sure to place a layer of parchment in between them. These cookies will freeze for up to 3 months if kept in an airtight, freezer safe container. It is recommended to allow them to come back to room temperature before eating for best flavor and consistency.

Can I use a different type of cake mix for this recipe?

Yes, while the recipe calls for German chocolate cake mix for its unique flavor, you can experiment with other flavors. However, using a German chocolate cake mix ensures the authentic, rich chocolate cookies experience this recipe is designed for.

Can I add nuts or other mix-ins to the cookie dough?

Yes, feel free to customize your cookies with additional mix-ins like nuts or white chocolate chips. Just fold them into the dough with the chocolate chips.

What if I don’t have parchment paper?

If you’re out of parchment paper, you can use an ungreased cookie sheet, but keep a close eye on your cookies to prevent sticking or over-browning at the bottom.

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German Chocolate Cake Cookies ingredients

INGREDIENTS NEEDED: SEE RECIPE CARD BELOW FOR FULL RECIPE.

German chocolate cake mix: I used Betty Crocker for this recipe but you should be able to use any brand with minimal difference.

Unsalted butter: Substitute salted butter if desired.

eggs

Vanilla extract

Semi-sweet chocolate chips: Milk chocolate or dark chocolate may be substituted, or the chocolate chips can be omitted if desired.

Sweetened condensed milk

Unsweetened shredded coconut: Sweetened coconut works as well.

Chopped pecans: Chopped walnuts can work also for a similar result but slightly different flavor.

Melting wafers: Chocolate chips, or baking chocolate can work too, just be sure to adjust your microwave times and do not overheat. Taste may vary.

Vegetable oil: Coconut oil is a good alternative

German Chocolate Cake Cookies

Preheat the oven to 350 degrees fahrenheit and line a baking sheet with parchment paper and set aside.
In a medium bowl, pour in the german chocolate cake mix, make a well in the center and add in the melted butter and start to stir using a rubber spatula.
Gently add in one egg at a time, mixing well after each addition.
Incorporate the vanilla extract and the chocolate chips.
When everything is thoroughly mixed, grab your reserved baking sheet and drop the cookies by rounded Tablespoon or 1 ½ Tablespoon cookie scoop.
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set. When they are finished, carefully place the cookies on a rack to cool, about 20 minutes.
While the cookies are cooking, prepare the topping. In a small saucepan, melt the butter over medium heat.
Whisk together the sweetened condensed milk and egg yolk in a small bowl until well combined.
Slowly add the milk mixture into the melted butter, whisking constantly until combined. Bring the mixture to a boil and then remove from the heat.
Stir in the coconut, pecans and vanilla extract.
Keep the topping in the fridge until the cookies are cool, at least ½ hour. Topping will continue to thicken in the fridge.
When the cookies and frosting have cooled, spread the topping over each cookie and prepare your chocolate drizzle.
Place your melting wafers in a microwave safe dish. Using 15 second intervals, mix wafers until they become completely melted. Do not overheat.
Thin chocolate out to desired consistency using vegetable oil. Drizzle warm chocolate over cookies using the back of a spoon or a frosting bag with a small tip.