Description

These German Chocolate Whoopie Pies take the classic German chocolate cake flavors and transform them into handheld treats! With soft, rich chocolate cookies and a decadent coconut-pecan filling, these sandwich-style desserts are perfect for parties, holidays, or any time you need an indulgent chocolate fix.

Ingredients

Scale

For the Chocolate Cookies:

2 cups all-purpose flour
½ cup unsweetened cocoa powder (Dutch-processed recommended)
1½ teaspoons baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup packed brown sugar (dark or light)
1 large egg, at room temperature
1 teaspoon vanilla extract (pure, not imitation)
1 cup buttermilk, at room temperature
4 ounces semi-sweet chocolate, melted and slightly cooled

For the Coconut-Pecan Filling:

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter, cut into chunks
1 teaspoon vanilla extract
1⅓ cups sweetened shredded coconut
1 cup pecans, toasted and chopped
¼ teaspoon salt

Instructions

1. Prepare the Ingredients:

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In a small bowl, melt the semi-sweet chocolate in 30-second intervals in the microwave, stirring until smooth. Let cool slightly.

2. Make the Chocolate Cookie Batter:

In a large mixing bowl, cream together butter and brown sugar until light and fluffy (about 3 minutes).
Beat in the egg and vanilla extract, mixing until combined.
Pour in the melted chocolate and mix until fully incorporated.
Add the dry ingredients in three additions, alternating with the buttermilk, mixing just until combined after each addition.

3. Bake the Whoopie Pies:

Using a cookie scoop or heaping tablespoon, drop batter 2 inches apart onto prepared baking sheets.
Bake for 10-12 minutes, rotating the trays halfway through.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

4. Prepare the Coconut-Pecan Filling:

In a saucepan, whisk together evaporated milk, sugar, egg yolks, and butter over medium heat.
Stir constantly for 10-12 minutes until the mixture thickens enough to coat the back of a spoon.
Remove from heat and stir in vanilla extract, coconut, pecans, and salt. Let cool completely.

5. Assemble the Whoopie Pies:

Match cookies into similarly sized pairs.
Spread about 2 tablespoons of filling onto the flat side of one cookie.
Press a second cookie on top, gently pressing to spread the filling to the edges.
Let sit for 30 minutes to allow flavors to meld.

Notes

For gluten-free whoopie pies: Use a cup-for-cup gluten-free flour blend.
For nut-free version: Skip the pecans and add extra coconut or use toasted pumpkin seeds for crunch.
For extra depth of flavor: Add 2 teaspoons of espresso powder to the cookie batter.
For a fun twist: Add a splash of bourbon to the filling for an adult-friendly treat.
Storage Tips: Store in an airtight container at room temperature for 3 days or freeze for up to a month.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American / German-Inspired

Nutrition

Calories: ~320 kcal
Fat: 15g
Fiber: 30g
Protein: 5g

Keywords: German chocolate whoopie pies, coconut pecan filling, chocolate sandwich cookies, easy whoopie pie recipe