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Easy German Chocolate Cake Mix Cookies


These easy German Chocolate Cake Mix Cookies have all of the flavors you love about traditional German chocolate cake in cookie form. The delicious hand held treats will be your new favorite!

German Chocolate Cake Mix Cookies stacked on each other.
Table of Contents

 If you are a big fan of German Chocolate Cake these delicious cookies are for you!  German Chocolate Cake Cookies start with German Chocolate cookies that are made with a boxed cake mix.  Then they are topped with a simple and sweet homemade coconut pecan frosting.

The prep time is minimal but the end result is your favorite cake transformed into a cookie that everyone will fall in love with, especially German Chocolate Cake Lovers!  

This easy cookie recipe is one you will want to make over and over again. 

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What goes into this Recipe

Ingredients needed to make German Chocolate Cookies.
  • German Chocolate Cake Mix: The dry cake mix forms the perfect base for the chewy chocolate cookies. 
  • Eggs: Bind the ingredients and provide structure to the cookies.
  • Vegetable Oil: Adds moisture to the cookie dough and helps create a tender texture. You can also substitute with melted butter or a different oil like canola or coconut oil.
  • Evaporated Milk: Provides creaminess and contributes to the texture of the frosting of these coconut cookies.
  • Granulated Sugar: Sweetens the frosting. Brown sugar can be used as a substitute.
  • Egg Yolks: Help thicken and enrich the frosting.
  • Butter: Adds richness and flavor to the coconut pecan frosting.
  • Vanilla: Enhances the flavor of the frosting.
  • Shredded Coconut: Adds a coconut flavor and texture to the frosting.
  • Chopped Pecans: Provide a nutty crunch and flavor to the coconut pecan frosting.

See recipe card for full information on ingredients and quantities.

Substitutions and Variations

If you are a true chocolate lover, try adding chocolate chips to the cookie dough for an extra dose of chocolate. You could also drizzle the finished cookies with melted chocolate for a decadent touch.

You could also make these into mini German chocolate cookie sandwiches by putting a dollop of coconut pecan frosting between two chewy cookies.

How to make German Chocolate Cake Mix Cookies

  1. Begin by combining the box of cake mix {that you have whisked to remove any lumps}, 2 eggs and oil in a large mixing bowl.  Mix together with an electric mixer or even by hand. The mixture will be very thick and sticky but no need to worry, that is exactly what you are looking for. Using a cookie scoop, scoop mounds of dough onto a parchment {or silicone mat} lined baking sheet.  They spread out a little, so be sure to not over crowd your prepared baking sheets.
  2. Bake the cookies in a preheated 350 degree oven for 9-10 minutes. Remove from the oven and allow the cookies to cool on the baking sheet.
Steps 1 and 2 of making German Chocolate Cookies. 1, make and scoop the dough. 2, bake the dough.
  1. While the cookies are baking, you can turn your attention to the frosting.  Start by melting a third cup butter in a small saucepan.
  2. Once the butter is melted, add the sugar, egg yolks and evaporated milk. 
Steps 3 and 4 of making German Chocolate Cookies. 3, melt butter for frosting. 4, add other ingredients and stir.

5. On medium-high heat, stir mixture until it starts to bubble. Let the mixture cook and bubble for 8-9 minutes.  You will notice that the mixture has deepened in color a little bit.

  1. Add the coconut, chopped pecans and vanilla extract, then stir to combine.    Remove from heat and let the frosting cool.  To speed up the process you can put the mixture in the refrigerator. The final step is to take that frosting goodness and add it to each cookie.  I used about a tablespoon of frosting on top of the cookie.
Steps 5 and 6 of making German Chocolate Cookies. 5, add the pecans and coconut to frosting. 6, stir, cool and frost the cookies.

Expert Tips

  • Use a cookie scoop to measure out the dough. This simple step will ensure that cookies bake evenly. You can make small cookies by using a small cookie scoop and baking for 7-9 minutes or large cookies with a large cookie scoop.
  • Don’t over bake the cookies. Pull the cookies once they are set for best results.
  • Let the cookies cool on the baking sheet. The residual heat from the cookie sheet will set up the cookies perfectly.
  • Instead of making frosting, buy prepared frosting from the grocery store. This makes the process so quick and easy.
  • Don’t frost the cookies until they are cooled. If you try to frost them too early the frosting will melt.

Storing and Freezing

Store: After baking and frosting the Easy German Chocolate Cookies, store them in an airtight container at room temperature. They’ll remain fresh for 4-5 days, and you can place parchment paper between layers to prevent sticking.

Freezing Unbaked Dough: Scoop the cookie dough onto a parchment-lined baking sheet but don’t bake. Freeze the dough balls until firm, then transfer them to a resealable freezer bag or airtight container with parchment paper between layers.

When ready to bake, add a minute or two to the baking time.

Freezing Baked Cookies: For already baked cookies, let them cool to room temperature. Freeze them in a single layer on a baking sheet, then transfer to a container with parchment paper between layers.

To serve, bring the desired cookies to room temperature. Both unbaked dough and baked cookies can be frozen for up to 2-3 months.

Recipe FAQs

Can I use fresh coconut instead of shredded coconut in the frosting?

Fresh coconut can be used, but it might require additional preparation. You’ll need to grate or shred the fresh coconut and adjust the quantity as it may have a different moisture content compared to packaged shredded coconut.

What can I substitute for evaporated milk in the frosting?

If you don’t have evaporated milk, you can use regular milk or half-and-half as a substitute. However, evaporated milk has a creamier consistency, so the frosting’s texture might vary slightly.

How do I prevent the frosting from becoming grainy?

To prevent the frosting from becoming grainy, ensure that you stir constantly and consistently over medium heat until it starts to bubble. It’s essential not to overheat or rush the process, as this can affect the texture of the frosting.

What’s the best way to store the frosting if I have leftovers?

Store any leftover frosting in an airtight container in the refrigerator. When you’re ready to use it again, let it come to room temperature or gently warm it up to make it spreadable.

A dozen cake mix German chocolate cookies on a tray.

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German chocolate cake mix cookies stacked on each other.

Easy German Chocolate Cake Mix Cookies

All of the traditional flavors you love from a German chocolate cake but in a cake mix cookie that is super simple and extra delicious.
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 22 cookies
Calories: 238kcal
5 from 6 votes
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  • 1 box German chocolate cake mix {13.25 ounces}
  • 2 large eggs
  • cup vegetable oil

Coconut Pecan Frosting

  • 1 cup evaporated milk
  • cup granulated sugar
  • 2 large egg yolks {whisked}
  • cup butter
  • ¾ tsp vanilla
  • 1 cup shredded coconut
  • cup chopped pecans



  • Preheat the oven to 350 degrees.
    Combine cookie ingredients in a large bowl and mix using an electric mixer {or by hand} until completely incorporated.  NOTE:  Dough will be thick.
    Using a medium sized cookie scoop {or heaping tablespoon} to scoop cookie dough onto a silicone mat or parchment lined cookie sheet.
    Bake for 9-10 minutes, remove from the oven and let the cookies cool completely on the baking sheet. Repeat until all of the dough is baked.

Coconut Pecan Frosting

  • Melt butter in a medium saucepan over medium heat.
    Add evaporated milk, sugar and egg yolks. Cook and stir over medium heat until the mixture starts to bubble. Continue to cook for 8-9 minutes longer, stirring constantly.
    Pour in the coconut, pecans and vanilla extract, mix until everything is evenly distributed.
    Remove from the heat and cool for 30 minutes or put mixture in the refrigerator to help speed up the process.
    Once cooled, add about a tablespoon of frosting to the top of each cookie and enjoy.


  • Let cookies cool on the baking sheet to set perfectly with residual heat.
  • Opt for store-bought frosting for a quick and easy alternative.
  • Avoid frosting cookies until they’re completely cooled to prevent melting.
  • After baking and frosting, store in an airtight container at room temperature for 4-5 days. Use parchment paper between layers to prevent sticking.


Serving: 1cookie | Calories: 238kcal | Carbohydrates: 23g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 211mg | Potassium: 148mg | Fiber: 1g | Sugar: 15g | Vitamin A: 165IU | Vitamin C: 0.3mg | Calcium: 69mg | Iron: 1mg
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