German Chocolate Cake Cookies

German Chocolate Cake Cookies


"A very easy, fun spin off the original cake! If desired, lightly dust with confectioners' sugar."

Ingredients 20 m {{adjustedServings}} servings 215 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, stir together the cake mix, eggs and shortening until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Match up evenly sized cookies and sandwich them with the coconut pecan frosting.
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Reviews 24

  1. 26 Ratings


Don't substitute oil!! Unless you're sure you know the right proportions. This rating is only for the batch I tried to make by substituting oil as some of the previous reviewers did. Since they didn't say otherwise, I assumed a one-to-one substitution and completely wasted a whole box of cake mix. Very disappointed. I went with the oil b/c it was more affordable, If you're going to suggest substitutions, please be specific!!


Very good, RICH recipe. The cookies are not too sweet, so when filled with the caramel frosting you get a great flavor. The cookies will be puffy when first removed from the oven, but will flatten as they cool.


These Came Out great, and my little sister loved them! I used devils food and chocolate frosting per her tastes. I made them very big, so next time I will roll out the dough and make mini cookie sandwiches. I will also try lemon cake with lemon icing