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

German Chocolate Cake Cookies: A Sweet Twist on a Classic Favorite

If you’re a fan of German Chocolate Cake, prepare to fall in love with these delightful German Chocolate Cake Cookies. They take all the rich, nutty, and chocolatey flavors of the classic cake and transform them into a portable, bite-sized treat that is perfect for any dessert table. Whether you’re baking for a special occasion or just to satisfy your sweet tooth, these cookies are bound to be a hit.

Ingredients

For the Cookies:

• 13.25 oz box German chocolate cake mix
• ½ cup unsalted butter, melted
• 2 large eggs, at 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, at 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 the Cookies

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.

2. Mix the Dough: In a medium bowl, pour in the German chocolate cake mix. Make a well in the center and add the melted butter. Stir using a rubber spatula until just combined.

3. Add Eggs and Flavoring: Gently add one egg at a time, mixing well after each addition. Incorporate the vanilla extract and chocolate chips into the dough.

4. Scoop and Bake: Using a rounded tablespoon or a 1 ½ tablespoon cookie scoop, drop the cookie dough onto the prepared baking sheet. Bake in the preheated oven for 10-12 minutes or until the edges are set.

5. Cool the Cookies: Once baked, carefully transfer the cookies to a rack to cool for about 20 minutes.

Step 2: Make the Topping

1. Melt the Butter: In a small saucepan, melt the butter over medium heat.

2. Combine Milk and Egg: Whisk together the sweetened condensed milk and egg yolk in a small bowl until well combined.

3. Cook the Mixture: Slowly add the milk mixture into the melted butter, whisking constantly until combined. Bring the mixture to a boil, then remove it from the heat.

4. Add Coconut and Pecans: Stir in the shredded coconut, chopped pecans, and vanilla extract. Transfer the topping to the refrigerator to cool and thicken for at least 30 minutes.

Step 3: Assemble the Cookies

1. Top the Cookies: Once both the cookies and topping have cooled, spread the coconut-pecan topping over each cookie.

2. Prepare the Chocolate Drizzle: Place the melting wafers in a microwave-safe dish. Using 15-second intervals, melt the wafers, stirring in between until smooth. Avoid overheating.

3. Thin the Chocolate: Mix in vegetable oil to achieve the desired consistency for drizzling.

4. Drizzle the Chocolate: Drizzle the warm chocolate over the cookies using the back of a spoon or a frosting bag with a small tip.

Serving Suggestions

These German Chocolate Cake Cookies are best enjoyed with a cold glass of milk or a warm cup of coffee. They also make a fantastic gift wrapped in a decorative box or tin.

Storage Tips

Store these cookies in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week. If you plan to freeze them, do so without the topping, adding it fresh when ready to serve.

Enjoy these decadent German Chocolate Cake Cookies as a delightful twist on a classic dessert, perfect for satisfying any chocolate lover’s cravings!

German Chocolate Cake Cookies

Deliciously decadent cookies that combine the rich flavors of German chocolate cake with a delightful coconut topping and chocolate drizzle.

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: 210

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
• 175 g semi-sweet chocolate chips

Topping

• 227 g unsalted butter
• 396 g sweetened condensed milk
• 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
• Saucepan

Method

 

1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
2. In a medium bowl, pour in the german chocolate cake mix, make a well in the center and add in the melted butter. Stir using a rubber spatula.
3. Add in one egg at a time, mixing well after each addition.
4. Incorporate the vanilla extract and the chocolate chips.
5. Drop the cookies by rounded Tablespoon or 1 ½ Tablespoon cookie scoop onto the prepared baking sheet.
6. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set.
7. Carefully place the cookies on a rack to cool, about 20 minutes.
8. While the cookies are cooling, prepare the topping by melting the butter over medium heat in a saucepan.
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. Bring to a boil and remove from heat.
11. Stir in the coconut, pecans and vanilla extract. Keep the topping in the fridge until the cookies are cool.
12. Spread the topping over each cooled cookie.
13. Prepare the chocolate drizzle by melting wafers in a microwave-safe dish using 15 second intervals.
14. Thin the chocolate to desired consistency using vegetable oil.
15. Drizzle the 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. If you prefer a sweeter topping, consider using sweetened coconut instead.