When you think of cookies, the combination of rich chocolate, sweet coconut, and crunchy pecans might not be the first thing that comes to mind. However, German Chocolate Cake Cookies wonderfully blend these flavors into every delicious bite. Inspired by the beloved German chocolate cake, these cookies offer an easy and fun way to indulge in a delightful treat without having to worry about layers and frosting. You get the best of both worlds: the chewy, soft texture of a cookie with the decadent essence of a classic cake. Let’s dive into what makes these cookies irresistible and how you can create them in your own kitchen.
Why We Love This German Chocolate Cake Cookies Recipe
This German Chocolate Cake Cookies recipe captures the essence of a traditional cake in a handheld cookie form. They are incredibly easy to prepare, making them perfect for a quick dessert or an afternoon snack. The combination of the cake mix with coconut and pecans creates a chewy texture that is simply delightful. Plus, there’s something inherently satisfying about baking cookies—the tantalizing aroma that fills your kitchen, the gooeyness of a freshly baked cookie, and the joy of sharing them with family and friends. These cookies can easily become a go-to treat for any occasion, from holiday gatherings to simple weekday desserts.
Ingredients about German Chocolate Cake Cookies
To whip up a batch of these delectable cookies, gather the following ingredients:
List of ingredients with measurements
- 1 (13.35-to 15.25-ounce) package of devil’s food cake mix
- 2 1/4 cups shredded sweetened coconut, divided
- 3/4 cup chopped pecans, toasted
- 1 (8-ounce) container of frozen whipped dessert topping, thawed
How to Make German Chocolate Cake Cookies Directions
Making German Chocolate Cake Cookies is a straightforward process that anyone can master. Follow these steps for cookie perfection:
- Prepare your workspace: Start by gathering all your ingredients. This will make the process seamless and enjoyable. You’ll also want to preheat your oven to 350°F (175°C) to ensure the cookies bake evenly.
- Set up your baking sheets: Line your baking sheets with parchment paper. This prevents sticking and makes cleanup much easier once the cookies have cooled.
- Mix the dry ingredients: In a large mixing bowl, combine the devil’s food cake mix, 3/4 cup of shredded coconut, and the toasted pecans. Stir this mixture well to distribute the coconut and pecans evenly throughout the cake mix.
- Incorporate the whipped topping: Gently fold in the thawed whipped dessert topping until the mixture is fully combined. The dough will be sticky, which is perfectly fine; this is what makes the cookies chewy.
- Prepare for shaping the cookies: Set your remaining 1 cup of shredded coconut in a small bowl. This will be used to coat your cookie balls.
- Scoop and shape: Coat a 1 1/2 tablespoon cookie scoop with nonstick cooking spray. Use the scoop to drop dough onto the small bowl of coconut, rolling it to coat the dough ball completely. This will give your cookies a beautiful, textured exterior and infuse them with even more coconut flavor.
- Arrange on baking sheets: Place the shaped cookie balls onto the prepared baking sheets, ensuring they are about 2 inches apart to allow for spreading during baking.
- Bake to perfection: Slide your baking sheets into the preheated oven and bake for about 10 to 11 minutes or until the edges are just set. Keep a close eye on them to prevent overbaking; you want the centers to remain soft.
- Cool the cookies: Once done, remove the baking sheets from the oven and let the cookies cool on the sheets for about 2 minutes. After that, transfer them to wire racks to cool completely, allowing them to firm up in texture.
How to Serve German Chocolate Cake Cookies
Serving your German chocolate cake cookies is just as fun as baking them! They can be enjoyed warm from the oven or at room temperature, giving you the flexibility to choose how you like to enjoy them. These cookies make a delightful addition to any dessert platter or cookie box during celebrations, birthday parties, or casual get-togethers. You can also pair them with a tall glass of cold milk or hot coffee for the perfect afternoon snack.
For a touch of elegance at a gathering, consider placing these cookies on a decorative plate and dusting them lightly with powdered sugar. They can also be served alongside a scoop of vanilla ice cream for an indulgent treat that feels like a special dessert. Your guests will certainly be impressed with this unique and flavorful cookie option.
Expert Tips: German Chocolate Cake Cookies
To help you achieve the best results when making these cookies, consider the following expert tips:
- Use quality ingredients: Whenever possible, opt for high-quality chocolate cake mix and fresh coconuts. The better the ingredients, the richer the flavor of your cookies will be.
- Check your oven temperature: Ovens can vary in temperature, so it’s crucial to check that your oven is at the correct baking temperature before starting. An oven thermometer can help ensure accuracy.
- Don’t overmix: When combining the ingredients, be careful not to overmix the dough. Gently folding in the ingredients helps maintain a tender texture.
- Customize the nuts: While toasted pecans are traditional, you can also use other nuts like walnuts or almonds based on your personal preference. They both add a different flavor that complements the cookie beautifully.
- Make ahead: If you’re planning to bake for an event, you can prep the dough ahead of time. Refrigerate it for up to two days in an airtight container, and bake fresh cookies right before you plan to serve them.
How to Store German Chocolate Cake Cookies
Once your delicious German chocolate cake cookies are baked and cooled, you will want to store them properly to keep them fresh and delicious. Place the cookies in an airtight container at room temperature. They can last for about a week when stored this way. If you want to maintain their chewy texture, add a slice of bread to the container to help retain moisture.
For long-term storage, you can freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a freezer-safe bag or container, separating layers with parchment paper. They can last up to three months in the freezer. When you’re ready to enjoy them, simply take them out and allow them to come to room temperature or warm them slightly in the oven.
Variation of German Chocolate Cake Cookies
Feel free to get creative with this German Chocolate Cake Cookies recipe! Here are some variations you can try:
- Add chocolate chips: If you want chocolaty goodness, toss in some semi-sweet or dark chocolate chips into the dough for extra sweetness and texture.
- Use almond extract: For an interesting twist in flavor, add a teaspoon of almond extract to the dough for a nutty aroma that pairs well with chocolate and coconut.
- Coconut cream frosting: Elevate your cookies by topping them with a coconut cream frosting as soon as they come out of the oven. This gives them a lush finish reminiscent of traditional German chocolate cake.
- Rainbow sprinkles: For a festive touch, add colorful rainbow sprinkles to the dough before baking. This makes the cookies fun, especially for kids’ parties.
- Snickerdoodle style: Roll the cookie balls in a mixture of cinnamon and sugar before baking for a snickerdoodle flavor. The spices will contrast beautifully with the chocolate and coconut.
FAQ about German Chocolate Cake Cookies
What makes German chocolate cake cookies different from regular chocolate cookies?
German Chocolate Cake Cookies stand out because they incorporate shredded coconut and toasted pecans, which are classic components of German chocolate cake. This combination gives them a unique chewiness and rich flavor that sets them apart from traditional cookies.
Can I use a different type of cake mix for these cookies?
While the devil’s food cake mix is recommended for a deep chocolate flavor, feel free to experiment with other types of chocolate cake mixes. Each variety will offer a unique twist on the flavor while maintaining the essential ingredients of coconut and pecans.
How do I know when the cookies are done baking?
The cookies are done when the edges are set, and the tops appear slightly dry. You want to avoid overbaking them, as they will continue to firm up slightly while cooling on the baking sheet.
Can these cookies be made in advance?
Absolutely! You can prepare the dough ahead of time and refrigerate it for a couple of days. This allows you to bake fresh cookies right when you need them, ensuring that they are soft and delicious for your guests.
How can I make my German chocolate cake cookies chewier?
To enhance the chewiness of your cookies, ensure that you do not overbake them. Remove them from the oven while the centers are still soft, and let them cool on the baking sheet for a short time before transferring them to wire racks. Additionally, storing them in an airtight container with a slice of bread can help maintain moisture.
Enjoy the baking journey and the delectable cookies that will surely become a favorite!
German Chocolate Cake Cookies
Ingredients
Cookie Ingredients
- 1 package 13.35-to 15.25-ounce package of devil's food cake mix
- 2 1/4 cups shredded sweetened coconut, divided 1 cup for coating, 3/4 cup for the mix
- 3/4 cup chopped pecans, toasted
- 1 container 8-ounce of frozen whipped dessert topping, thawed
Instructions
Preparation
- Gather all ingredients and preheat your oven to 350°F (175°C).
- Line your baking sheets with parchment paper.
- In a large mixing bowl, combine the devil's food cake mix, 3/4 cup of shredded coconut, and toasted pecans. Stir well.
- Gently fold in the thawed whipped topping until thoroughly combined; the dough will be sticky.
- Set the remaining 1 cup of shredded coconut in a small bowl for coating the cookie balls.
Shaping and Baking
- Coat a 1 1/2 tablespoon cookie scoop with nonstick cooking spray and scoop dough onto the small bowl of coconut, rolling to coat.
- Place the shaped cookie balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for about 10 to 11 minutes or until the edges are just set, keeping an eye to avoid overbaking.
- Let the cookies cool on the baking sheets for about 2 minutes before transferring them to wire racks to cool completely.
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