It must be cookie season because the few cookie recipes I have on my blog are blowing up! Especially my Churro Toffee Cookies – yum! I think it’s time for a new cookie recipe don’t you? These German Chocolate Crunch Cookies are easy, unexpected, stay soft for days, and are delicious!
The recipe was given to me about 17 years ago from my neighbor Winnie Davis. She was the sweetest retired widow who lived below us in our apartment building. She loved to bring us treats and love on my babies! Winnie wrote down many of her favorite recipes and gave them to me. I have made these several times over the years and we all love them so much. What’s not to love about German chocolate cake in cookie form???
How to Make German Chocolate Crunch Cookies
Here’s the lineup! These German Chocolate Crunch Cookies are so simple and don’t require many ingredients. First, cream together the cake mix, butter and eggs until smooth and creamy.
Next, add in coconut, walnuts or pecans, oats, chocolate chips and cornflakes. The dough will be thick!
I used a large scoop for this batch but you can use any size really. You’ll scoop the dough, roll into balls and then roll around in sugar to coat.
Before baking, flatten the cookies a little with the bottom of a glass. Next, bake for 8-10 minutes if using a small scoop or 10-12 if using a large scoop.
Since Halloween is coming up, you can make these German Chocolate Crunch Cookies spooky by simply adding some candy eyes to the top. Easy! I hope you love these fun cookies as much as my family has over the years. Every time I make them, I think of my cute neighbor!
Sponsored post for Lee’s Marketplace. Ingredients on sale October 13-19: cake mix, butter, chocolate chips
German Chocolate Crunch Cookies
- 1 German chocolate box cake mix
- 1 cup butter, softened
- 2 eggs
- 1 cup sweetened coconut flakes
- 1 cup chopped walnuts or pecans
- 1 cup quick oats
- 1 cup cornflakes
- 3/4 cup semi-sweet chocolate chips
- 2-3 tablespoons granulated sugar
- Preheat oven to 350° F. Cream together cake mix, butter and eggs with a hand or stand mixer.
- Add coconut, nuts, oats, cornflakes, and chocolate chips. Scoop dough and form into balls. Add sugar to a plate and roll the cookie dough balls in it to coat.
- Place cookies on baking sheet at least 2 inches apart then flatten each dough ball slightly with the bottom of a glass.
- Bake for 8-10 minutes if using a small scoop or 10-12 minutes if using a large scoop. Cookies will be done when edges are darker and center is mostly set.
- Let sit on baking sheet for 2 minutes before transferring to a cooling rack.
- Store cooled cookies in an airtight container. They will remain soft for several days.
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