In this article, we will explore a delicious and easy-to-prepare recipe.

German Chocolate Cake Cookies: A Delectable Twist on a Classic Treat

If you’re a fan of German Chocolate Cake, you’re in for a delightful surprise. Imagine all the rich, chocolatey goodness of the classic cake, transformed into a portable, bite-sized cookie. These German Chocolate Cake Cookies combine the flavors of deep chocolate, crunchy pecans, and sweet coconut for a truly indulgent treat. They’re perfect for any occasion, and they bring the beloved cake’s flavors together in a convenient and delicious way.

Why You’ll Love These Cookies

1. Simplicity: The base of these cookies starts with a boxed German chocolate cake mix, cutting down on prep time without sacrificing flavor.
2. Texture: The contrast between the soft cookie, crunchy pecans, and chewy coconut topping is a delightful experience for your taste buds.
3. Flavor: A rich chocolate base paired with a sweet and nutty topping is a match made in dessert heaven.

Ingredients

For the Cookies:

• 13.25 oz box German chocolate cake mix
• ½ cup unsalted butter, melted
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

For the Topping:

• 1 cup unsalted butter
• 14 oz can sweetened condensed milk
• 1 egg yolk, room temperature
• 1 ½ cups unsweetened shredded coconut
• 1 cup chopped pecans
• 1 teaspoon vanilla extract

For the Chocolate Drizzle:

• 7 oz melting wafers
• 1 tablespoon vegetable oil

Instructions

Step 1: Prepare Your Baking Sheet

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside. This ensures your cookies bake evenly and don’t stick.

Step 2: Mix the Cookie Dough

In a medium bowl, pour in the German chocolate cake mix. Make a well in the center and add the melted butter. Stir with a rubber spatula. Add in the eggs one at a time, mixing thoroughly after each addition. Incorporate the vanilla extract and chocolate chips, ensuring everything is well mixed.

Step 3: Shape and Bake

Using a rounded tablespoon or a 1 ½ tablespoon cookie scoop, drop the cookie dough onto your prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the edges are set. Allow them to cool on a rack for about 20 minutes.

Step 4: Prepare the Topping

While the cookies cool, melt the butter in a small saucepan over medium heat. In a small bowl, whisk together the sweetened condensed milk and egg yolk until combined. Slowly mix this into the melted butter, whisking constantly. Bring the mixture to a boil, then remove from heat. Stir in the coconut, pecans, and vanilla extract. Chill in the fridge for at least 30 minutes to thicken.

Step 5: Assemble the Cookies

Once the cookies and topping have cooled, spread the topping over each cookie.

Step 6: Add the Chocolate Drizzle

Melt the wafers in a microwave-safe dish, using 15-second intervals to avoid overheating. Thin the chocolate to your desired consistency with vegetable oil. Drizzle over the cookies using the back of a spoon or a frosting bag with a small tip.

Tips for Success

• Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for easier mixing and better texture.
• Cooling Time: Allow both cookies and topping to cool completely before assembling to avoid a runny topping.
• Drizzle Technique: For a more controlled drizzle, use a frosting bag with a small tip, or a plastic sandwich bag with a corner snipped off.

Conclusion

These German Chocolate Cake Cookies are a delightful twist on the beloved cake, offering a perfect balance of textures and flavors. Whether you’re serving them at a party or treating yourself at home, they’re sure to satisfy your sweet tooth and impress your guests. Enjoy every bite of these decadent treats!

German Chocolate Cake Cookies

These decadent German Chocolate Cake Cookies are a delicious twist on the classic cake, combining rich chocolate flavor with a coconut-pecan topping.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

Cookies

• 375 g german chocolate cake mix
• 113 g unsalted butter melted
• 2 large eggs room temperature
• 1 tsp vanilla extract
• 170 g semi-sweet chocolate chips

Topping

• 227 g unsalted butter
• 396 g sweetened condensed milk 1 can
• 1 large egg yolk room temperature
• 150 g unsweetened shredded coconut
• 100 g chopped pecans
• 1 tsp vanilla extract

Chocolate drizzle

• 198 g melting wafers
• 1 Tbsp vegetable oil

Equipment

• Baking Sheet
• Parchment Paper

Method

 

1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper and set aside.
2. 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.
3. Gently add in one egg at a time, mixing well after each addition.
4. Incorporate the vanilla extract and the chocolate chips.
5. When everything is thoroughly mixed, grab your reserved baking sheet and drop the cookies by rounded Tablespoon or 1 ½ Tablespoon cookie scoop.
6. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set.
7. When they are finished, carefully place the cookies on a rack to cool, about 20 minutes.
8. While the cookies are cooking, prepare the topping. In a small saucepan, melt the butter over medium heat.
9. Whisk together the sweetened condensed milk and egg yolk in a small bowl until well combined.
10. Slowly add the milk mixture into the melted butter, whisking constantly until combined.
11. Bring the mixture to a boil and then remove from the heat.
12. Stir in the coconut, pecans and vanilla extract.
13. Keep the topping in the fridge until the cookies are cool, at least ½ hour. Topping will continue to thicken in the fridge.
14. When the cookies and frosting have cooled, spread the topping over each cookie and prepare your chocolate drizzle.
15. Place your melting wafers in a microwave safe dish. Using 15 second intervals, mix wafers until they become completely melted. Do not overheat.
16. Thin chocolate out to desired consistency using vegetable oil.
17. Drizzle warm chocolate over cookies using the back of a spoon or a frosting bag with a small tip.

Notes

These cookies are perfect for chocolate lovers. Feel free to add a pinch of sea salt on top of the chocolate drizzle for an extra flavor boost.