Get ready to fall in love with these German Chocolate Cookies! Imagine rich, chewy chocolate cookies topped with a sweet, gooey coconut-pecan frosting—just like the classic cake, but in bite-sized form. They’re the perfect treat for anyone who can’t resist that irresistible combo of chocolate, coconut, and pecans!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.
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Why You’ll Love These German Chocolate Cookies
If you’re a fan of German chocolate cake, you’re going to love these super easy German Chocolate Cookies! Made with a simple combo of German chocolate cake mix, instant pudding mix, and topped with creamy, store-bought coconut pecan frosting, these cookies are everything you crave in a fraction of the time.
They’re rich, chewy, and packed with that classic chocolate-coconut-pecan flavor everyone loves. Plus, no fussing with layers or frosting—just bake, top, and enjoy. It’s the perfect way to get your fix without all the work!
German Chocolate Cookie Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- German Chocolate Cake Mix: The base of our cookie dough, providing that rich chocolate flavor and signature German chocolate cake cookies taste.
- Chocolate Instant Pudding: Adding that extra layer of chewy chocolate cookies texture to our cookie base.
- Melted Butter: Ensuring our german chocolate cookies have that moist, melt-in-your-mouth feel.
- Large Eggs: Binding everything together for that perfect cookie form.
- Milk Chocolate Chips: For chocolate lovers wanting that double dose of chocolate in every bite. Also used as a final touch drizzled over the top of each cookie.
- Coconut Pecan Frosting: This sweet coconut and pecan blend is the secret weapon that turns a simple german chocolate cake mix cookies into the best cookies reminiscent of a big slice of traditional german chocolate cake. Find a container of pre-made frosting on the baking aisle at your local grocery store.
How to Make German Chocolate Cake Cookies
[Step 1] In a large bowl, beat the melted butter and eggs with an electric mixer. Add the cake mix and pudding then mix again to combine.
[Step 2] Stir in one cup of chocolate chips, then cover and chill the cookie dough for 30 minutes.
[Step 3] Use a 2 Tablespoon cookie scoop to place cookie dough balls on a parchment paper-lined baking sheet about 2 inches apart. Bake the cookies at 350 degrees for 10-12 minutes.
[Step 4] Remove the baking sheet from the oven and allow the cookies to rest on the sheet for two minutes before transferring to a cooling rack.
[Step 5] Once the cookies have cooled completely, add about 1 tablespoon of coconut pecan frosting to the top of each cookie.
[Step 6] Melt the chocolate chips in the microwave at 50% power, stirring the chocolate every 30 seconds. Add to a small ziplock bag and cut off the tip. Drizzle the chocolate over the top of each cookie and allow the chocolate to cool. Enjoy!
Helpful Kitchen Tools
How To Store Leftover Cookies
To keep your German Chocolate Cookies fresh and delicious, store them in an airtight container at room temperature for up to 4 days. If you want them to last a bit longer, you can refrigerate them for up to a week. Just make sure they’re completely cooled before storing to avoid any sogginess.
For even longer storage, freeze the cookies in a sealed bag or container for up to 3 months—just thaw at room temp when you’re ready to enjoy!
Baking Tips & Tricks
- Avoid Overmixing the Dough: Mixing the cookie dough too much can lead to tough, chewy cookies instead of the desired soft and tender bite. Combine the ingredients until just mixed to preserve the delicate structure.
- Check Cookies Early: Oven temperatures can vary, so start checking on your cookies a couple of minutes before the recommended time. This can be the difference between delightfully soft and accidentally crispy cookies.
- Use a Cookie Scoop: For cookies that bake evenly and look uniformly delectable, a cookie scoop is your best friend. This ensures each cookie is the same size, promoting an even bake and a consistent chocolate flavor in every bite.
Frequently Asked Questions
- Can I use a different type of chocolate chips for my German chocolate cookies? Absolutely! While the recipe suggests milk chocolate chips for that indulgent sweetness, feel free to experiment with semisweet or even dark chocolate chips for a deeper chocolate flavor. The beauty of these delicious cookies lies in their adaptability to please all chocolate lovers.
- Do I need an electric mixer to make the cookie dough? No, you don’t. While an electric mixer does make the process quicker and ensures a smooth cookie base, you can also mix your ingredients by hand. Just ensure your butter is melted, making it easier to blend in with the German chocolate cake mix and bind with the other components for chewy, chocolatey perfection.
- I live in a high-altitude area. Any tips on adjusting the German chocolate cookie recipe? High altitude baking can be tricky, but a couple of simple adjustments can help. Consider adding an extra 2-3 tablespoons of flour to thicken the dough and prevent cookies from spreading too thin. Also, you might decrease the baking temperature by 25°F and increase baking time slightly. This will allow your cookies to rise properly without drying out.
- Is this recipe too challenging for beginner bakers? Not at all! One of the best things about these German chocolate cookies is their simplicity. Using a box of cake mix and instant pudding significantly reduces the steps involved, making this an easy cookie recipe perfect for bakers at any skill level. Plus, the results are so spectacular; these cookies will taste as if you’ve slaved away in the kitchen for hours!
German Chocolate Cookies
Ingredients
- 1 Chocolate Cake Mix
- 1 Small Box Chocolate Instant Pudding Mix
- 1/2 Cup Butter melted
- 2 Large Eggs
- 1 1/2 Cup Milk Chocolate Chips
- 1 Container Coconut Pecan Frosting
Instructions
- In a large bowl, beat the melted butter and eggs with an electric mixer. Add the cake mix and pudding then mix again to combine.
- Stir in one cup of chocolate chips, then cover and chill the cookie dough for 30 minutes.
- Use a 2 Tablespoon cookie scoop to place cookie dough balls on a parchment paper-lined baking sheet about 2 inches apart. Bake the cookies at 350 degrees for 10-12 minutes.
- Remove the baking sheet from the oven and allow the cookies to rest on the sheet for two minutes before transferring to a cooling rack.
- Once the cookies have cooled completely, add about 1 teaspoon of coconut pecan frosting to the top of each cookie.
- Melt the chocolate chips in the microwave at 50% power, stirring the chocolate every 30 seconds. Add to a small ziplock bag and cut off the tip. Drizzle the chocolate over the top of each cookie and allow the chocolate to cool. Enjoy!
