Description
These German Chocolate Cake Cookies combine the rich flavors of a classic German chocolate cake with the portability of a cookie. Soft and moist cookies are topped with a decadent coconut-pecan frosting and a delicate chocolate drizzle, making them perfect for dessert or special occasions.
Ingredients
Scale
Cookie Ingredients
- 13.25 oz box German chocolate cake mix
- ½ cup unsalted butter, melted
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Topping Ingredients
- 1 cup unsalted butter
- 14 oz can sweetened condensed milk
- 1 egg yolk (room temperature)
- 1 ½ cups unsweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Chocolate Drizzle
- 7 oz melting wafers
- 1 Tablespoon vegetable oil
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside for the cookies.
- Mix Cake Batter: In a medium bowl, pour in the German chocolate cake mix. Make a well in the center and add the melted butter. Stir with a rubber spatula until combined.
- Add Eggs: Gently add one egg at a time, mixing well after each addition to fully incorporate.
- Add Flavorings and Chips: Stir in the vanilla extract and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Portion Cookies: Drop the cookie dough by rounded tablespoons or using a 1 ½ tablespoon cookie scoop onto the prepared baking sheet, spacing them generously.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers remain soft.
- Cool Cookies: Carefully transfer the baked cookies to a wire rack and allow them to cool completely, about 20 minutes.
- Prepare Topping While Cooling: As cookies bake and cool, start making the topping.
- Melt Butter for Topping: In a small saucepan, melt the butter over medium heat.
- Combine Milk and Egg Yolk: In a small bowl, whisk together the sweetened condensed milk and egg yolk until fully combined.
- Mix Milk Mixture into Butter: Slowly add the milk and egg yolk mixture into the melted butter, whisking constantly to combine smoothly.
- Boil and Remove from Heat: Bring the mixture to a boil, then immediately remove from heat to prevent burning.
- Add Coconut, Pecans, and Vanilla: Stir in the shredded coconut, chopped pecans, and vanilla extract until fully mixed.
- Chill Topping: Place the topping in the refrigerator to cool and thicken for at least 30 minutes.
- Frost Cookies: Once both cookies and topping are cooled, spread a generous layer of the coconut-pecan topping over each cookie.
- Melt Chocolate for Drizzle: Place melting wafers in a microwave-safe dish and heat in 15-second intervals, stirring after each until fully melted. Avoid overheating.
- Thin Chocolate: Stir in vegetable oil to thin the melted chocolate to a drizzle-friendly consistency.
- Drizzle Chocolate Over Cookies: Using the back of a spoon or a small-tipped frosting bag, drizzle the melted chocolate over the frosted cookies for a decorative finish.
Notes
- Ensure eggs and egg yolks are at room temperature to help with smooth mixing and proper texture.
- Use parchment paper to prevent sticking and for easy cookie removal.
- Let the topping chill thoroughly for better spreading consistency and flavor development.
- You can substitute pecans with walnuts if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- For a dairy-free version, substitute butter with a vegan alternative and ensure the cake mix and toppings are dairy-free.
