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German Chocolate Cake Cookies

German Chocolate Cake Cookies

German Chocolate Cake Cookies

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German Chocolate Cake Cookies
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Course: Drop CookiesDifficulty: Easy



German Chocolate Cake is known for the chocolate-flavored sponge with a sweet and gooey coconut-pecan icing. It is not actually German in origin; it was in fact named after a British-American chocolateir named Samuel German, and the recipe itself was originally developed by a Texan named Mrs. Clay in 1957.

These cookies are a shortcut, cake-mix recipe made with a box of German chocolate cake mix. They are a rich chocolate cookie stuffed with pecans and coconut. If you are looking for a completely homemade version, see note*.


  • 1 (18.25-ounce) package German Chocolate Cake Mix with pudding (such as Betty Crocker) (see note below if you can’t find this size **)

  • 1 cup chopped pecans

  • 1/2 cup shredded coconut

  • 1/2 cup butter, melted and slightly cooled

  • 2 large eggs, slightly beaten


  • Heat oven to 350°F and line baking sheets with parchment paper. In large bowl, combine all ingredients; blend well. Drop dough by rounded spoonfulls 2 inches apart onto prepared baking sheets. Bake for 8 to 10 minutes or until set. Cool for 2 minutes and then remove to wire racks to cool completely.


  • * Sunny Anderson has a great recipe for a homemade German Chocolate Cake Cookie over at the Food Network.
  • ** Since this recipe was posted, cake mix boxes have shrunk from 18.25 ounces, to 16.5 ounces, to, as of this writing, 15.25 ounces. Many “cake mix” recipes don’t work anymore because a box of cake mix is not what it used to be. My advice: use only recipes that specify EXACTLY what size box this was developed for, and avoid any recipes that just call for “1 box of cake mix” without specifying which size. The Cake Decorist has a great in-depth article on this, but in short:
    — to turn a 16.5 oz cake mix into an 18.25 oz mix, add six tablespoons of all-purpose flour
    — to turn a 15.25 oz cake mix into an 18.25 oz mix, add in 11 tablespoons of all-purpose flour and 1/4 teaspoon baking powder


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