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How to Make German Chocolate Whoopie Pies

German Chocolate Whoopie Pies


  • Author: Ava
  • Total Time: 45 minutes
  • Yield: 12-15 whoopie pies 1x
  • Diet: Low Lactose

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

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, combine chocolate cake mix, vegetable oil, and eggs. Mix until you get a smooth, thick batter.
  3. Using a medium cookie scoop or tablespoon, drop batter onto prepared baking sheets, spacing them about 2 inches apart.
  4. Bake for 8-10 minutes until cookies are set around the edges but still slightly soft in the center.
  5. Allow cookies to rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  6. In a medium saucepan, whisk together evaporated milk, sugar, egg yolks, and butter.
  7. Cook over medium heat, whisking constantly, until the mixture thickens and turns golden (about 10-12 minutes).
  8. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
  9. Let the filling cool until thick and spreadable.
  10. Match cookies in pairs by size. Spread a generous spoonful of the coconut-pecan filling onto the flat side of one cookie.
  11. Top with the matching cookie, pressing gently to create a sandwich.
  12. If desired, roll the edges in extra coconut or sprinkle with chopped pecans and a pinch of sea salt.
  13. 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