Can I use homemade cake batter instead of a box mix?

Absolutely! If you’ve got a favorite chocolate cake recipe, go for it. Just make sure it’s a thicker batter that will hold its shape when scooped. You’ll need about 3 cups of batter to match the box mix.

How long do these whoopie pies stay fresh?

They’ll keep at room temperature for up to 3 days in an airtight container. If you need them to last longer, store them in the fridge for up to a week. Just let them come to room temp before eating, trust me, it makes a difference!

You sure can! Wrap each whoopie pie individually in plastic wrap, then pop them in a freezer bag. They’ll keep for up to 2 months. Thaw overnight in the fridge when you’re ready to enjoy.

What if my filling is too runny?

No worries! Let it cool completely, then pop it in the fridge for 15-20 minutes. It’ll thicken up nicely. If it’s still too thin, you can add a bit more toasted coconut or chopped pecans to help soak up the extra moisture.

Can I make these gluten-free?

Definitely! Just use a gluten-free chocolate cake mix and double-check that all your other ingredients are gluten-free. The filling is naturally gluten-free, so you’re good to go there.

Irresistible German Chocolate Whoopie Pies Recipe in 3 Steps

Description

Enjoy a delightful twist on the classic German Chocolate Cake. These whoopie pies feature soft chocolate cookies sandwiched with a rich coconut-pecan filling. The perfect handheld indulgence!

Ingredients

Scale

For the Chocolate Cookies:

1 box (15.25 oz) 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, cut into pieces
1 teaspoon vanilla extract
1½ cups sweetened shredded coconut
1 cup chopped pecans

Instructions

Preheat the Oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Make the Chocolate Cookies: In a large mixing bowl, combine chocolate cake mix, vegetable oil, and eggs. Stir until a thick dough forms.
Using a tablespoon or cookie scoop, drop even-sized dough balls onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 8–10 minutes, or until the edges are set but the centers remain soft. Let cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Make the Coconut-Pecan Filling: In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly for 8–10 minutes until thickened and golden brown. The mixture should coat the back of a spoon.
Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let cool to room temperature. Refrigerate 15 minutes for easier spreading.
Assemble the Whoopie Pies: Spread a generous amount of filling on the flat side of one cookie. Top with another cookie and gently press to form a sandwich. Repeat with the remaining cookies and filling.
Serve & Store: Enjoy immediately, or store in an airtight container at room temperature up to 3 days, or refrigerated up to 1 week.

Notes

For longer storage, freeze the whoopie pies for up to 2 months in a sealed container.
Let thaw before serving.
Pair these decadent cookies with a cold glass of milk or coffee for a rich and satisfying treat!

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 whoopie pie
Calories: 350
Sugar: 28g
Sodium: 180mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 65mg

Keywords: whoopie pies, german chocolate, chocolate cookies, coconut pecan filling, easy dessert