These German Chocolate Cake Mix Cookies feature a delicious cake-like cookie full of chocolate chips, oats, and flaked coconut. They’re so easy to make and a real chocolate lover’s treat!
I’m not a big fan of German chocolate cake. In fact, I hate it.
Shredded coconut and chopped nuts are not my favorites, and I steer clear of them whenever I can.
However, these German chocolate cake mix cookies are the one time I actually enjoy eating flaked coconut. Probably because you can’t taste it!
This recipe works because it’s:
- Simple to make. I usually have all of the ingredients on hand to make these cookies, as will most bakers, so this is a great recipe for a last-minute dessert.
- Great for a crowd. This recipe makes 2 dozen cookies, so you’ll have plenty for your party or event.
- Dangerously addicting! I recently made these cookies for a funeral. After we had cleaned up all of the food and I had packed up the cookies, one of the guests came into the kitchen and asked for a cookie from my container. They are that good!
Add 15.25 ounces of dry German chocolate cake mix, 2 eggs, 1/2 cup of melted butter, 1 cup of oats, 1 cup of chocolate chips, and 1/2 cup of sweetened flaked coconut to a medium mixing bowl.
Mix well until no dry cake mix remains.
Roll into 1-inch balls and place on a plate or other dish to freeze for 20 minutes.
Just before the cookie dough is done freezing, preheat your oven to 325 degrees.
Place 8 cookie dough balls on a baking sheet that has been lined with parchment paper or a silicone baking mat.
Bake for 15 minutes. Let cookies cool on a baking rack once done.
Recipe Tips and Substitutions
If you can’t find German chocolate cake mix at your grocery store, you can use any chocolate cake mix available.
Try some of these fun add-ins or swaps to the ingredients:
- M&M’s instead of the chocolate chips
- 1/2 cup of raisins
- 1 cup of chopped pecans
- Mix up the size/flavor of chocolate chips (I used mini and regular semi-sweet)
I usually shy away from making cookies, because I can never get them tall and fluffy like other people. I finally realized that the key to not having your cookies spread in the oven is using parchment paper or a silicone baking mat. If you use a cooking spray that causes them to spread prematurely in the oven.
Freezing your cookie dough and baking the cookies at a lower temperature for longer can help with spreading as well!
If you run out of some of the ingredients or need a healthier alternative, try one of these substitutes:
More Like This
Looking for more cookie recipes? You’ll love these!
I wondered this very question myself! It turns out that German chocolate cake mix is usually a lighter-colored cake with a mild chocolate flavor while a devil’s food cake is richer and darker, and has a strong cocoa flavor.
If you look at the Betty Crocker website, the ingredients for German chocolate cake list cocoa as the 5th ingredient while cocoa is the 3rd ingredient in their devil’s food cake.
I hope your family loves these German chocolate cake mix cookies! If you make them, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!
German Chocolate Cake Mix Cookies
- 15.25 ounces German chocolate cake mix, dry
- 2 eggs
- ½ cup melted butter, 1 stick
- 1 cup oats
- 1 cup chocolate chips
- ½ cup sweetened flaked coconut
- Add German chocolate cake mix, eggs, melted butter, oats, chocolate chips, and sweetened flaked coconut to a medium mixing bowl.
- Mix well until no dry cake mix remains.
- Roll into 1-inch balls and place on a plate or other dish to freeze for 20 minutes.
- Just before the cookie dough is done freezing, preheat your oven to 325 degrees.
- Place 8 cookie dough balls on a baking sheet that has been lined with parchment paper or a silicone baking mat.
- Bake for 15 minutes. Let cookies cool on a baking rack once done. Repeat for remaining cookies