German Chocolate Cookies

German chocolate cookies turn a box of cake mix into 24 soft, chewy cookies in 30 minutes. The whole batter is four ingredients: a box of German chocolate cake mix, a single carton of vanilla yogurt, one egg, and a can of coconut-pecan frosting for the top.

The yogurt is the unsung hero. It replaces the oil and water the box calls for, giving the cookies a more tender crumb and a subtle tang that cuts the heavy chocolate sweetness.

No creaming, no chilling, no flour measuring, this is a stir-and-drop dough. Use teaspoonfuls, not tablespoons, since cake-mix doughs spread aggressively in the oven and a heavy mound will turn into a flat disc.

The cookies are done when the bottoms are just lightly browned, the tops will still look soft. Pull them then or they will dry out, they finish setting as they cool on the rack.

Ice while still warm so the coconut-pecan frosting melts slightly and clings, mimicking the gooey topping of the classic German chocolate cake.

Pro Tips

• Use a level teaspoon to portion the dough, uniform size means even baking across the sheet.
• Bake one sheet at a time on the middle rack for evenly browned bottoms.
• Stir the canned frosting a few times before using, the coconut and pecans settle to the bottom.
• Store in a single layer in an airtight container, stacked cookies stick together through the frosting.

Variations

• Drizzle the cooled cookies with melted dark chocolate for a double-chocolate finish.
• Swap vanilla yogurt for plain Greek yogurt for a tangier cookie with more protein.
• Stir a half cup of chopped pecans directly into the dough for extra crunch in every bite.