Description
These German Chocolate Cake Cookies combine rich chocolate cake dough with a luscious coconut-pecan topping, delivering all the flavors of the classic German chocolate cake in a delightful cookie form. Perfectly soft with a slightly crisp edge, these cookies are an irresistible treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 box German chocolate cake mix (15.25 oz)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Coconut-Pecan Topping
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 large egg yolks
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Prepare the Cookies: In a large bowl, mix the German chocolate cake mix, melted butter, eggs, and vanilla extract until a smooth dough forms.
- Shape the Dough: Scoop the dough into 1 ½-inch balls and place them 2 inches apart on prepared baking sheets to allow room for spreading.
- Bake: Bake the cookies in a preheated oven at 350°F (175°C) for 8–10 minutes, or until the edges are set and the centers remain soft. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Coconut-Pecan Topping: In a saucepan over medium heat, combine evaporated milk, granulated sugar, brown sugar, egg yolks, and butter. Cook while stirring constantly for about 10 minutes until the mixture thickens.
- Finish the Topping: Remove the mixture from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let this topping cool to room temperature to thicken and set slightly.
- Assemble the Cookies: Spread the coconut-pecan topping gently over the cooled cookies to cover the surface. Allow the topping to set for 10 minutes before serving to ensure it adheres well.
Notes
- Make sure to stir the coconut-pecan topping constantly while cooking to prevent it from burning or curdling.
- Cooling the cookies before adding the topping helps prevent the topping from melting or sliding off.
- You can store the cookies in an airtight container for up to 3 days for the best flavor and texture.
- For a nut-free version, omit the pecans or substitute with seeds like sunflower seeds.
