German Chocolate Cake Cookies

National German Chocolate Cake Day is today, June 11th.

Instead of sharing a traditional German chocolate cake recipe with you that you could find on any website or Pinterest, I wanted to shake things up a bit and show you something different.

These cookies are made with a German chocolate cake mix from the box and you make the filling with just a few ingredients.

These cookies are delicious and such a fun twist on German chocolate cake flavors!

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Ingredients

  • 1 cup granulated sugar
  • 1 cup milk
  • 1 stick (8 tablespoons) butter
  • 1 teaspoon vanilla extract
  • 3 large egg yolks
  • 1 cup sweetened coconut flakes
  • 1 cup pecans, finely chopped
  • 1 package plain German chocolate cake mix
  • 5 tablespoons butter, melted

Instructions

  1. Preheat oven to 350ºF. Prepare baking sheets with parchment or a silicone baking mat and set aside.
  2. Place the granulated sugar, milk, 8 tablespoons of the butter, the vanilla, and egg yolks in a saucepan. Heat over low heat and stir to combine as butter melts.
  3. Increase the heat to medium and cook, stirring, until the mixture thickens and bubbly, about 10 minutes. Make sure to not let the mixture burn. Stir in the coconut flakes and chopped pecans. Remove from heat and let cool for about 15 minutes.
  4. Measure out 1-1/4 cups of the sugar mixture and set aside. In a large bowl, place the cake mix, 5 tablespoons of melted butter, and the remaining sugar mixture. Stir until just combined.
  5. Using a cookie scoop or your fingers, shape the cookie dough into 1-inch balls, and place them 2-inches apart on prepared baking sheets. Using your thumb, make an indentation in the center of each ball.
  6. Fill each center with 1/2 teaspoon of reserved filling mixture. Bake cookies until they are browned and set, 10-12 minutes.
  7. Remove the baking sheets from the oven and let the cookies cool on the baking sheet for about 5 minutes. Using a spatula, transfer the cookies to a wire rack to finish cooling, 20 minutes longer. Repeat with remaining cookie dough and filling.
  8. Store the cookies in an airtight container at room temperature for up to three days.

German Chocolate Cake Cookies

Preheat oven to 350ºF. Prepare baking sheets with parchment or a silicone baking mat and set aside.

Place the granulated sugar, milk, 8 tablespoons of the butter, the vanilla, and egg yolks in a saucepan. Heat over low heat and stir to combine as butter melts.

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Increase the heat to medium and cook, stirring, until the mixture thickens and bubbly, about 10 minutes. Make sure to not let the mixture burn.

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Stir in the coconut flakes and chopped pecans. Remove from heat and let cool for about 15 minutes.

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Measure out 1-1/4 cups of the sugar mixture and set aside.

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In a large bowl, place the cake mix, 5 tablespoons of melted butter, and the remaining sugar mixture. Stir until just combined.

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Scoop out the dough.

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Shape the cookie dough into 1-inch balls, and place them 2-inches apart on prepared baking sheets.

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Using your thumb, make an indentation in the center of each ball.

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Continue with the rest of the dough.

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Fill each center with 1/2 teaspoon of reserved filling mixture.

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*insert drooling emoji*

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Bake cookies until they are browned and set, 10-12 minutes.

Remove the baking sheets from the oven and let the cookies cool on the baking sheet for about 5 minutes. Using a spatula, transfer the cookies to a wire rack to finish cooling, 20 minutes longer. Repeat with remaining cookie dough and filling.

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Store the cookies in an airtight container at room temperature for up to three days.

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