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German Chocolate Crunch Cookies

German Chocolate Crunch Cookies

Charlotte Hancey
German chocolate cake mix is combined with butter and eggs then loaded with coconut, nuts, oats, chocolate chips and cornflakes. They are soft but crunchy, fun to make and delicious!
5 from 1 vote
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Dessert
Servings 30 cookies (approx)


  • 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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