Cake Mix German Chocolate Cookies Recipes

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CAKE MIX GERMAN CHOCOLATE COOKIES



Cake Mix German Chocolate Cookies image

Make and share this Cake Mix German Chocolate Cookies recipe from Food.com.

Provided by Seasoned Cook

Categories     Dessert

Time 25m

Yield 30 serving(s)

Number Of Ingredients 7

1 (18 ounce) German chocolate cake mix
1/3 cup butter, softened
2 large eggs
2 tablespoons water
1/2 cup flaked coconut
1 cup nuts
4 tablespoons cocoa (optional)

Steps:

  • With mixer on low speed blend, butter, eggs and water. By hand stir in cake mix. Add coconut and nuts.
  • Chill dough for approximately 1 hour before placing on parchment lined baking sheet.
  • Form into large balls, place on baking sheet and press down with hand.
  • Bake 350 degrees for 12 minutes. Let cool before removing from baking sheet.
  • Note: If you wish a more chocolate flavor add the optional 4 tablespoons of cocoa.

GERMAN CHOCOLATE CAKE MIX COOKIES



German Chocolate Cake Mix Cookies image

Got this from the back of the cake mix box.I bought the mix just for the recipe. Course I love anything CHOCOLATE, so my fate was sealed

Provided by Myrna 2

Categories     Drop Cookies

Time 15m

Yield 48 cookies,depending on size

Number Of Ingredients 5

1 (18 1/2 ounce) box German chocolate cake mix
1/3 cup vegetable oil
1/2 cup quick-cooking oatmeal
2 large eggs, slightly beaten
1 cup semi-sweet chocolate chips

Steps:

  • Pre heat oven to 350°.
  • Mix all ingredients together.
  • Drop by teaspoon onto ungreased cookies sheet.
  • Bake for 10-12 minutes.
  • Let cool for for 2 minutes and remove.
  • Hide them, they will disappear!

EASY GERMAN CHOCOLATE CAKE COOKIES



Easy German Chocolate Cake Cookies image

Drizzle chocolate on top of the cookies for an extra sweet treat!

Provided by ThatBakerChick

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 55m

Yield 48

Number Of Ingredients 12

2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 pinch sea salt
1 cup butter, softened
1 cup light brown sugar, packed
1 cup white sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 cup semisweet chocolate chunks
1 cup sweetened shredded coconut
1 cup pecans, chopped

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with a silicone baking mats or parchment paper.
  • Whisk flour, cocoa powder, baking soda, and salt together in a bowl.
  • Beat butter, brown sugar, white sugar, eggs, and vanilla extract together in a bowl with an electric mixer until light and fluffy. Add flour mixture to butter mixture, 1/4 cup at a time, until dough is well-combined. Gently stir chocolate chunks, coconut, and pecans into dough. Scoop dough in 1-inch balls onto prepared baking sheets.
  • Bake in the preheated oven until cookies are set, 8 to 10 minutes. Cool completely.

Nutrition Facts : Calories 138.7 calories, Carbohydrate 16.9 g, Cholesterol 17.9 mg, Fat 7.8 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 69.7 mg, Sugar 11.4 g

GERMAN CHOCOLATE THUMBPRINT COOKIES



German Chocolate Thumbprint Cookies image

A chewy chocolate cookie topped with a German chocolate icing. Very good, and they freeze wonderfully if you have any left to freeze. Do not substitute canned frosting or you will be disappointed.

Provided by Carla

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 46m

Yield 60

Number Of Ingredients 9

1 cup white sugar
1 cup evaporated milk
½ cup butter
1 teaspoon vanilla extract
3 egg yolks, beaten
1 ½ cups flaked coconut
1 ½ cups chopped pecans
1 (18.25 ounce) package German chocolate cake mix
⅓ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolk. Blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly. Stir frequently. Stir in coconut and pecans. Remove from heat and cool to room temperature.
  • Reserve 1 1/4 cups of the topping mixture and set aside. In a large bowl, combine cake mix, melted butter and remaining topping mixture. Stir by hand until thoroughly moistened. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Using your finger, make an indention in center of each ball. Fill each indention with 1/2 teaspoon of reserved topping.
  • Bake for 10 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 105.2 calories, Carbohydrate 12 g, Cholesterol 18.5 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 2.7 g, Sodium 91.6 mg, Sugar 8.7 g

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