You'll love these German chocolate cake mix cookies with coconut pecan frosting. They are large, soft, and gooey with classic frosting drizzled with melted chocolate.
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
- Coconut Pecan Frosting Ingredients
- Tasty Tips
- How to Store German Chocolate Cake Mix Cookies
- How to Freeze
- Frequently Asked Questions
- What to Serve with German Chocolate Cake Mix Cookies
- Craving More Cake Mix 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.
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
- 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.
- 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.
Prep, bake, and decorate. Super easy chocolate cake mix cookies coming right up.
- 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 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.
- 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.
- 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
The original German chocolate cake uses "German's sweet chocolate," a dark but sweeter chocolate, resulting in a milder flavor. In contrast, other cakes might use cocoa powder or unsweetened chocolate, offering a deeper chocolate taste.
German chocolate is a dark baking chocolate sweeter than typical semi-sweet chocolates. It was created by Samuel German for the Baker's Chocolate Company in 1852 and was named in his honor.
Despite its name, it's not from Germany but originates in America. It gained popularity when it was used in German Chocolate Cake.
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
German Chocolate Cake Mix Cookies with Coconut Pecan Frosting
- ½ cup of unsalted butter
- 1 (15.25 ounce) box of German chocolate cake mix (I prefer Duncan Hines)
- 1 (3.9 ounce) box of instant chocolate pudding
- 2 large eggs
Coconut Pecan Frosting
- 1 (14 ounce) can of sweetened condensed milk
- 3 tablespoons of brown sugar
- ¼ cup of unsalted butter
- 1 teaspoon of vanilla extract
- ⅓ cup of shredded coconut, unsweetened
- ½ cup of pecans
- 1 (10-ounce bag) of Ghirardelli milk chocolate melting wafers
- PREHEAT the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- MELT the butter in the microwave in a microwave-safe container. Heat for about 45 seconds. Cool for 2 to 3 minutes.
- POUR the dry cake mix and chocolate pudding mix into a large bowl. Add the melted butter and eggs. Mix with a wooden 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 become less sticky.
- SCOOP the cookie dough balls with a large 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.
- PLACE the cookie dough about two inches apart on the lined baking sheet.
- 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 with a round cookie cutter (optional). Position the cookie cutter around the warm cookie, ensuring that the ring completely encircles the cookie. With the cookie inside the ring, spin the ring around the cookie for about 5 seconds. As you rotate, you'll notice the sides of the cookie pulling in, and the cookie gradually becoming rounder and more uniform in shape. The warmth of the cookie will help it conform to the ring. By the end of the rotation, the cookie should have taken on a perfectly round shape. Repeat this technique with all the cookies.
- PLACE the cookie sheet on a wire rack and cool for 5 minutes.
- TRANSFER the cookies from the cookie sheet to the cooling rack. Cool them completely.
Make the Frosting
- 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 it starts to thicken.
- REMOVE from heat and stir in the vanilla extract.
- COOL for 15 minutes or until the frosting thickens.
- PREHEAT a skillet on the stove over medium-low heat. Add the shredded coconut. Stir for 3 to 5 minutes or until the coconut is lightly toasted. Set the coconut aside to cool in a separate bowl.
- TOAST the pecans in the now-empty, preheated skillet. Stir as the pecans toast for 5 to 8 minutes. Set the pecans aside to cool for 5 minutes.
- CHOP the cooled pecans into tidbits.
Decorate the Cookies
- 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 on the toasted coconut and pecans.
- MELT the chocolate wafers in the microwave. Heat in a microwave-safe bowl at 50% power for 30 seconds. Stir. Repeat heating at 10-second intervals and stirring until the chocolate is melted and smooth.
- 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.
- REST until the chocolate dries.
- Grease the cookie sheet if you aren't lining it with parchment paper. Otherwise, these cookies will stick to the pan.
- Store the cookies in an airtight container in the fridge (or at room temperature if you prefer) for 3 to 4 days. Or freeze in a freezer-safe container for 6 months. The frosting has condensed milk in it, which you may prefer to keep chilled.