Why You’ll Love This Recipe
- Quick and Easy – Uses a cake mix for simple preparation.
- Rich and Decadent – Classic German chocolate flavors in every bite.
- Perfectly Portable – A great dessert for parties, bake sales, or gifting.
- No-Fail Recipe – Beginner-friendly with minimal effort.
- Crowd-Pleasing Treat – Everyone loves a soft, gooey whoopie pie!
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cookies:
- 1 box chocolate cake mix
- ½ cup vegetable oil
- 2 large eggs
For the Coconut-Pecan Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Directions
Make the Chocolate Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the cake mix, vegetable oil, and eggs until a dough forms.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes or until the edges are set but the centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Make the Coconut-Pecan Filling:
- In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter.
- Stir constantly for about 8-10 minutes until the mixture thickens.
- Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
- Allow the filling to cool to room temperature.
Assemble the Whoopie Pies:
- Spread or pipe a generous amount of coconut-pecan filling onto the flat side of a cooled cookie.
- Top with another cookie, pressing gently to create a sandwich.
- Repeat with remaining cookies and filling.
Servings and Timing
- Servings: 12 whoopie pies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cooling & Assembly Time: 20 minutes
- Total Time: 45 minutes
Variations
- Chocolate Ganache Drizzle: Drizzle melted chocolate over the tops for extra decadence.
- Caramel Infusion: Add a tablespoon of caramel sauce to the filling.
- Extra Crunch: Stir in mini chocolate chips into the cookie dough.
- Gluten-Free Version: Use a gluten-free cake mix.
- Nut-Free Option: Skip the pecans or replace them with toasted oats.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze individually wrapped whoopie pies for up to 3 months. Thaw at room temperature before eating.
- Reheating: No reheating needed—enjoy them straight from the fridge or at room temperature!
FAQs
Can I use homemade chocolate cookie dough instead of cake mix?
Yes! Any soft chocolate cookie recipe will work well.
How do I keep the filling from being too runny?
Cook it until thickened, and let it cool completely before assembling.
Can I toast the coconut for extra flavor?
Absolutely! Lightly toasting the coconut adds a rich depth of flavor.
Can I add frosting instead of the traditional filling?
Yes! A chocolate buttercream or cream cheese frosting would also taste great.
What’s the best way to scoop even cookies?
Use a small cookie scoop to ensure uniform sizes.
Do these need to be refrigerated?
Because of the filling, refrigeration is best for longer storage.
Can I make the cookies ahead of time?
Yes, bake them a day in advance and store them in an airtight container until ready to fill.
What kind of pecans should I use?
Chopped, toasted pecans work best for added crunch and flavor.
Can I make mini whoopie pies?
Yes! Just use a smaller scoop and reduce the baking time by 2-3 minutes.
What pairs well with these whoopie pies?
A glass of milk, a cup of coffee, or a scoop of vanilla ice cream makes a great pairing!
Conclusion
German Chocolate Whoopie Pies are the perfect handheld treat with all the flavors of the classic cake in a soft and gooey sandwich cookie. They’re easy to make, fun to eat, and guaranteed to impress at any gathering. Try them today and enjoy a bite-sized taste of German chocolate cake bliss!
German Chocolate Whoopie Pies
- Total Time: 45 minutes
- Yield: 10-12 Servings
- Diet: Vegetarian
Description
These German Chocolate Whoopie Pies bring all the rich flavors of classic German chocolate cake into a soft, handheld treat. With moist chocolate cookies and a gooey coconut-pecan filling, they’re perfect for parties, bake sales, or an indulgent dessert. Quick and easy to make using a cake mix!
Ingredients
For the Chocolate Cookies:
- 1 box chocolate cake mix
- ½ cup vegetable oil
- 2 large eggs
For the Coconut-Pecan Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Make the Chocolate Cookies:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix together cake mix, vegetable oil, and eggs until a dough forms.
- Scoop tablespoon-sized portions onto the baking sheet, spacing them 2 inches apart.
- Bake for 8-10 minutes, until edges are set but centers remain soft.
- Let cookies cool for 5 minutes on the pan, then transfer to a wire rack.
Make the Coconut-Pecan Filling:
- In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter.
- Stir constantly for 8-10 minutes until thickened.
- Remove from heat and stir in vanilla extract, coconut, and pecans.
- Let cool to room temperature before using.
Assemble the Whoopie Pies:
- Spread or pipe filling onto the flat side of a cooled cookie.
- Top with another cookie, pressing gently to create a sandwich.
- Repeat with remaining cookies and filling.
Notes
- For extra flavor, toast the pecans and coconut before adding them to the filling.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
- Use a cookie scoop for uniform cookie sizes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
