These amazing German chocolate cake cookies start with a chocolate cookie made with a cake mix. They are then topped with a delicious homemade coconut pecan frosting! Just like a slice of German chocolate cake in cookie form!
One of the easiest, and one of my favorite ways to make cookies, is with a cake mix for the cookie base. Like our rolo cookies, and our homemade Oreos. These German chocolate cake mix cookies are no exception. And my husband can even be quoted saying they are the best cookies I’ve ever made.
These cookies start with a simple chocolate cake mix cookie base. I love keeping chocolate cake mixes on hand for when I need a quick dessert, whether that is making a cake or some of these cookies. The cookies are then topped with a homemade coconut pecan frosting, and drizzled with some melted chocolate too.
These German Chocolate Cake Mix cookies are such delicious cookies! They’re perfect for a weeknight dessert, great for bringing to a party, or potluck, and perfect for a dessert table. You’ll want to enjoy them all year long.
These cookies are like a slice of German Chocolate Cake all wrapped up in a delicious easy to make chocolate cookie!
Ingredients Needed to Make German Chocolate Cookies:
- chocolate cake mix
- evaporated milk
- vanilla extract
- granulated sugar
- coconut flakes
- chopped pecans
- chocolate chips
How to make German Chocolate Cake Cookies?
You’ll start with a box of chocolate cake mix, the dry mix, any brand should do. Mix it in a large bowl with 2 eggs, and 1/4 cup softened butter. Mix it all until you have a nice thick cookie dough.
Then roll the dough into 1 to 1.5 Tablespoon sized balls, and place them a couple inches apart each on a lined cookie sheet. Bake the cookies up until the tops are nice and crackly. Then let the cookies cool on the cookie sheet for a couple minutes, then transfer them to a cooling rack to cool completely.
When the cookies are cooled you’ll whip up your coconut pecan frosting. I altered my German chocolate cake frosting recipe to make a smaller amount, since I just needed enough for about 24 cookies. You’ll combine egg yolks, evaporated milk and vanilla until they’re combined. Then add in some sugar and butter and heat it all up on your stove top for about 15 minutes till its a nice golden brown color, and nice and thick too.
Add in your shredded coconut and chopped pecans and mix it all together well. Allow the frosting to cool for a few minutes and then spread a nice amount onto the top of each of your cookies. Let them cool completely till the frosting is set, or eat them with the frosting warm, you choose.
I wanted a chocolate drizzle over the top of mine, so I let the frosting cool then drizzled some melted chocolate chips over the top. Simple as that.
Tips for making German Chocolate Cake Cookies:
- Use any chocolate cake mix for the cookies, or your favorite chocolate cookie recipe.
- If your dough is too sticky, put the bowl in the fridge for 30 minutes or an hour to make it easier to work with.
- You can substitute vegetable oil or canola oil for the butter in the cookies.
- You can toast the coconut for your frosting if desired.
- Use the extra egg whites to make some Pavlova, you’ll just need one more. Or some coconut macaroons.
How to store German Chocolate Cake Cookies?
These cookies can be stored in an airtight container at room temperature for 4 to 5 days. Separate the layers of cookies with wax paper to keep the frosting from sticking.
You can also freeze the cookies in a freezer safe container for up to 3 months. Thaw them at room temperature before enjoying them.
These cookies are soft, chewy, and so delicious! They’re like a slice of German chocolate cake, all wrapped up into a delicious handheld, delicious cookie instead!
More Chocolate Cookie Recipes:
- Hot Chocolate Cookies
- Andes Mint Chocolate Cookies
- Double Chocolate Chip Cookies
- Homemade Oreos with a cake mix
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German Chocolate Cake Cookies
For the Chocolate Cookie
- 15.25 oz Chocolate Cake Mix
- 1/3 cup butter (softened)
- 2 large eggs
For the Coconut Pecan Frosting:
- 3 egg yolks
- 1 cup evaporated milk
- 1 tsp vanilla
- 1 cup sugar
- 1/2 cup butter
- 1 1/2 cups coconut flakes
- 1 cup chopped pecans
For the Chocolate Drizzle
- 1/4 chocolate chips
For the Chocolate Cookie:
- Preheat your oven to 350 degrees.
- In a medium sized bowl, combine your cake mix, butter and eggs and stir together to make a thick cookie batter.
- Take about 1 1/2 tablespoons of dough and roll into a nice ball.
- Place 12 dough balls onto a lined cookie sheet.
- Bake for 7 to 8 minutes till the tops start to split and they look done.
- Remove from oven and allow to cool completely.
For the Coconut Pecan Frosting:
- In a medium sized sauce pan, beat together your egg yolks, evaporated milk and vanilla until well combined.
- Add in the sugar and butter and heat over the stove top on medium high heat for about 15 minutes. Stir constantly for the last 10 minutes or so once mixture is boiling.
- Stir in your coconut flakes and chopped pecans.
- Allow to cool for about 5 minutes before spreading some on top of each cookie.
- Allow to cool completely.
- Melt your chocolate chips in a small bowl in the microwave in 30 second increments, stirring after each, till smooth.
- Put melted chocolate in a small ziplock bag. Clip the corner of the bag.
- Drizzle the chocolate over the top in a zig zag pattern.
- Allow chocolate to harden and enjoy.
These German Chocolate Cake Cookies were first posted on November 9, 2015. The photos and text were updated for clarity on November 23, 2021.
**These German Chocolate Cake Mix Cookies were first made in parternship with Collective Bias, Inc. and its advertiser. All opinions are mine alone.
GET READY TO MAKE THESE DELICIOUS GERMAN CHOCOLATE CAKE COOKIES WITH THESE GREAT KITCHEN TOOLS AND INGREDIENTS: