Easy German Chocolate Cake Mix Cookies w/ Pecan Frosting

It's time to unleash an unforgettable chocolate cookie. German chocolate cake mix cookies are an irresistible tribute to the iconic cake. 

They combine mild-tasting German chocolate with an easy version of the famous coconut-pecan frosting. They are frosted and then drizzled with melted chocolate.

The coconut and pecans transform these treats into chewy cookies. But like all cake mix cookies, they are also soft and gooey. You'll get 16 large cookies from this easy recipe.

If you're set for another fabulous chocolate recipe, let's bake some German chocolate cookies.

Why This Recipe Will Win You Over

• Same flavor as the original. German chocolate cake cookies are a mini version of the real thing. If you love German chocolate cake, you won't be disappointed with the cookie version.

• Simple to make. The best cookies are often the easiest. These chewy chocolate cookies are no exception.
  
  Anytime you start with a boxed cake mix, you know the recipe will be a breeze. You don't even need to pull out your electric mixer.

• Balanced sweetness and taste. German chocolate cake mix cookies are not too sweet and not too chocolatey. The mild chocolate offsets the sweetness of the frosting.
  
  Throw in the rich, nutty crunch of pecans and coconut, and you have a one-of-a-kind flavor experience.

Ingredients

Simple ingredients, but outstanding results.

• German chocolate cake mix. Use your favorite cake mix, but make sure it's a good brand. I recommend a Duncan Hines boxed cake mix (15.25 ounces) vs. a Betty Crocker cake mix (13.25 ounces).

• Instant chocolate pudding. Pudding mix is the secret ingredient that upgrades the cookie base from ordinary to outstanding. Don't skip it. A regular cake mix needs a boost in flavor.

• Unsalted butter. Butter tastes so much better than vegetable or olive oil in cookies.

• 2 large eggs. Use them at room temperature.

Coconut Pecan Frosting Ingredients

• Sweetened condensed milk

• Brown sugar

• Unsalted butter

• Vanilla extract

Toppings

• Pecans. You can toast the pecans if you like.
  
  You may also be interested in sweet and spicy candied pecans. They are a treat on their own.

• Shredded coconut. I prefer unsweetened coconut. But if sweetened is your thing, go for it.

• Ghirardelli milk chocolate melting wafers. I like milk over dark chocolate melting wafers, but you can use either.

Substitutions

• Swap in any box of chocolate cake mix in place of German chocolate. Just expect the cookies to look darker and have a heavier chocolate flavor.

• You can use an equal amount of oil in place of butter if you like.

Variations

• Add some fun mix-ins like milk or white chocolate chips, peanut butter chips, or shredded coconut.

• Make any flavor of cake mix cookies following the same recipe. Try lemon, pineapple, or Funfetti cake mix cookies.

Directions

Prep, bake, and decorate. Super easy chocolate cake mix cookies coming right up.

Prep

• Heat oven to 350°F (175°C). Then line a baking sheet with parchment paper. Cookies will stick to ungreased cookie sheets.

• Melt the butter in the microwave in a microwave-safe container. Heat for about 45 seconds. Cool for 2 to 3 minutes.

• Pour the box of cake mix and pudding mix into a large bowl. Add the melted butter and eggs to the dry cake mix. Mix with a mixing spoon until the dough is combined.
  
  Use a spatula to scrape the sides of the bowl to make sure all the dry ingredients are combined into the cookie dough.

• Rest the cookie dough for 10 minutes. The moisture will absorb into the dry ingredients, and the dough will have a scoopable texture.

• Scoop the cookie dough balls with a large cookie scoop (2 tablespoons size is ideal). Roll the dough ball in your hands to make it smooth. Then, flatten the cookie slightly with your palms.

• Drop dough about two inches apart on the prepared baking sheets.

Bake

• Bake in the oven for 11 to 13 minutes or until the edges are done. The middles may not look completely done, but they will finish baking with the residual heat when they are out of the oven.

• Remove the cookie sheet from the oven.

• Shape the cookies uniformly with a cookie cutter. Position it around the warm cookie, ensuring that the ring completely encircles the cookie.
  
  With the cookie inside, spin the ring around the cookie for about 5 seconds. As you rotate, the sides of the cookie will pull in and the cookie will get rounder and more uniform in shape.
  
  Repeat this technique with all the cookies. 

• Place the cookie sheet on a wire rack to cool for 5 minutes.

• Transfer the baked cookies from the cookie sheet to the cooling rack. Cool them completely. 

Decorate

• Toast the coconut and pecans (optional) in a skillet over medium-low heat in a preheated pan. The coconut will take 3 to 5 minutes to toast. The pecans will take 5 to 8 minutes to toast.

• Cool the pecans for 5 minutes. Then chop them with a sharp knife on a cutting board.

• Combine the condensed milk, brown sugar, and butter in a medium saucepan. Heat over medium-low heat until it starts to boil.

• Boil for 3 to 5 minutes, stirring constantly until the mixture starts to thicken.

• Remove from heat and stir in the vanilla extract. 

• Cool for 15 minutes or until the frosting thickens.

• Place the cooled cookies on a sheet of parchment paper.

• Spoon the frosting on the cookie and smooth it with an offset spatula if necessary.

• Sprinkle the toasted coconut and chopped pecans on the cookies when the frosting is still wet. Allow the frosting to dry.

• Melt the chocolate wafers in the microwave. Heat in a microwave-safe bowl at 50% power for 30 seconds. Stir.
  
  If necessary, repeat heating at 10-second intervals and stirring until the chocolate is melted and smooth.
  
  Heat as little as possible and be patient while stirring. Overheating can lead to the chocolate seizing.

• Transfer the melted chocolate into a pastry bag with a small point. (Or use a zip-top bag with the corner edge snipped off.)

• Drizzle the melted chocolate back and forth across the cookie. This is the final step. Let the chocolate dry, and enjoy your cookie.

Tasty Tips

• Use Duncan Hines cake mix. If you use a smaller box of cake mix (like Betty Crocker), the cookies may be a bit stickier. If they are, refrigerate the cookie dough for about 15 minutes before baking.

• Make the cookies look gourmet. Smoothing, flattening, and shaping the cookies can make the cookies look fancy. These steps take hardly any time but upgrade the cookie's appearance like nothing else.

• Got an old cake mix? Use it. This is an excellent recipe to use with older cake mixes. You don't need the cookies to rise much.
  
  And since the little baking powder in an old mix loses power, a cake might not rise as well. But the cookies will be perfect.
  
  Check out this post on how long cake mix lasts for more information.

How to Store German Chocolate Cake Mix Cookies

Store all your scrumptious leftover cookies in an airtight container. 

I've always stored mine at room temperature. But you can refrigerate the cookies if you are concerned about the condensed milk frosting.

This frosting doesn't contain egg yolks, so it's less perishable than traditional German chocolate cake frosting.

But many people prefer the taste of the frosting chilled. So chill them if you like.

The cookies will last 3 or 4 days. Or you can freeze them for longer storage.

How to Freeze

The cookies are best frozen unfrosted, but you can freeze frosted cookies, too. The thawed frosting might not look as pretty, but you'll still have delicious cookies.

Flash-freeze the cookies first if you don't want them all to stick together when they freeze. Then, you can pull a cookie out one at a time without any issues.

• Line a baking sheet with a silicone mat or parchment paper.

• Lay the cookies in a single layer on the pan.

• Freeze for 1 hour.

• Transfer the frozen cookies to a freezer-safe container or zip-top bag.

• Freeze for at least 6 months.

When you're craving a sweet treat, pull one out. Thaw it at room temperature for 20 to 30 minutes (depending on your kitchen temperature).

RELATED: Check out all the fun ways to use melted chocolate chips. You'll love the list.

Frequently Asked Questions

What to Serve with German Chocolate Cake Mix Cookies

• A scoop of ice cream -- vanilla or chocolate is tasty.

• A tall glass of cold milk

• Hot chocolate made with melted chocolate chips

Craving More Cake Mix Cookies?

Looking for more cookie recipes with different cake mixes? Here are some new recipes to bake.

• Devil's food cookies with semi-sweet chocolate chips (the best chocolate cake mix cookie recipe)

• Classic cake mix Oreo cookie sandwiches (another one of the delicious chocolate cake mix cookies recipes)

• Ultimate chocolate chip cookie with yellow cake mix

• Spice cake mix cookies with glaze and pumpkin pie spice

• Strawberry crinkle cookies