Description
German Chocolate Whoopie Pies transform the beloved flavors of traditional German chocolate cake into portable, hand-held treats featuring pillowy-soft chocolate cookies sandwiched around a rich coconut-pecan filling. These decadent desserts are perfect for every occasion from holiday baking to family picnics, combining ease of preparation with classic German chocolate cake flavors.
Ingredients
Scale
- 1 box chocolate cake mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- Flaky sea salt for garnish (optional)
- Extra pecan pieces or shredded coconut for sprinkling (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, combine chocolate cake mix, vegetable oil, and eggs. Mix until you get a smooth, thick batter.
- Using a medium cookie scoop or tablespoon, drop batter onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes until cookies are set around the edges but still slightly soft in the center.
- Allow cookies to rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- In a medium saucepan, whisk together evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, whisking constantly, until the mixture thickens and turns golden (about 10-12 minutes).
- Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
- Let the filling cool until thick and spreadable.
- Match cookies in pairs by size. Spread a generous spoonful of the coconut-pecan filling onto the flat side of one cookie.
- Top with the matching cookie, pressing gently to create a sandwich.
- If desired, roll the edges in extra coconut or sprinkle with chopped pecans and a pinch of sea salt.
- Serve immediately or chill briefly to let the filling set.
Notes
- Don’t over-mix your cookie dough; just combine until smooth to keep the cookies soft and tender.
- Chill the filling in the fridge for 15-20 minutes if it seems too runny—it’ll thicken up as it cools.
- For an extra-glossy finish on the filling, whisk it vigorously as it cooks.
- Use a cookie scoop for perfectly uniform cookies, ensuring even whoopie pie sandwiches.
- Store cookies and filling separately if making ahead, then assemble just before serving for the freshest taste.
- Add a pinch of instant espresso powder or cinnamon to the cookie dough to enhance the chocolate flavor.
- Toast the pecans before adding to the filling for maximum crunch and flavor.
- For a fancier presentation, drizzle assembled whoopie pies with melted chocolate or dust with powdered sugar.
- Can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Can be frozen for up to 2 months when wrapped individually in plastic and placed in a zip-top bag.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 400
- Sugar: 32g
- Sodium: 230mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: german chocolate, whoopie pies, chocolate cookies, coconut pecan filling, dessert, cake mix cookies, hand-held desserts, portable treats, baking