Name: German Chocolate Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup Unsalted Butter (softened to room temperature); 1 cup Brown Sugar (packed); 1/2 cup Granulated Sugar; 2 large Eggs (room temperature); 2 teaspoons Vanilla Extract; 2 cups All-Purpose Flour (spooned and leveled); 3/4 cup Unsweetened Cocoa Powder (sifted if lumpy); 1 teaspoon Baking Soda; 1/2 teaspoon Salt; 1/2 cup Evaporated Milk (room temperature); 1/2 cup Brown Sugar (packed); 1/4 cup Unsalted Butter (cut into pieces); 2 large Egg Yolks (room temperature); 3/4 cup Sweetened Shredded Coconut (packed); 1/2 cup Chopped Pecans (toasted if desired); 1 teaspoon Vanilla Extract (for filling)

Jump to Recipe

Creamy, chocolatey, and impossibly tender — these German Chocolate Whoopie Pies are the kind of treat that feels like a warm hug. Imagine rich chocolate cake-like cookies sandwiched around a gooey coconut-pecan filling that melts in your mouth. Fun fact: whoopie pies are thought to have originated in New England, but this German chocolate spin borrows flavors from the classic German chocolate cake for a nostalgic twist everyone will love. If you’re short on time but want maximum payoff, this recipe is perfect: simple steps, quick prep, and family-friendly results that kids and adults rave about. If you want another handheld chocolate delight, compare it to my take on Chocolate Oreo Hand Pies for a crunchy alternative you can make the same afternoon. Get ready to bake something special — you’re going to love the process and every bite.

What is German Chocolate Whoopie Pies?

What’s in a name? Why call them German Chocolate Whoopie Pies — are they German, chocolatey, and wildly whoopy? Not exactly, and that’s part of the fun. The name nods to the famous German chocolate cake’s signature coconut-pecan filling, while whoopie pies bring the portable sandwich cookie format. Who wouldn’t be tempted to say “the way to a man’s heart is through his stomach” when you’ve got chocolate and coconut-pecan all in one bite? Picture a casual bake sale meet-cute: someone sneaks a bite, smiles, and a recipe is shared. Try this recipe and see if your kitchen can start its own sweet love story.

Why You’ll Love This

Flavor highlight: The combination of deep cocoa cookies and a warm, caramel-like coconut-pecan filling creates a perfect contrast of rich chocolate and sweet, nutty texture that keeps you coming back for a second bite.
Cost-saving benefits: Making these at home is far cheaper than store-bought specialty desserts. You can make a dozen or more for the price of a single bakery tray and control ingredient quality.
Standout ingredients: Evaporated milk, brown sugar, and egg yolks cook up into a luscious filling, and the shredded coconut and pecans add satisfying chew and crunch.

If you love the cozy chocolate-coconut combo, also check out my riff on the classic German Chocolate Cake Trifle for dessert ideas when entertaining. Ready to bake? Grab your mixing bowl!

How to Make:

Quick Overview

This recipe is straightforward and beginner-friendly: batter comes together in one bowl, cookies bake quickly, and the filling is cooked on the stovetop to thicken into a dreamy spread. Expect about 15 minutes active prep, 10–12 minutes baking per batch, and 10 minutes to prepare the filling. Total time about 40–50 minutes including cooling.

Ingredients

1 cup unsalted butter, softened to room temperature
1 cup packed brown sugar, firmly packed
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour, spooned and leveled
3/4 cup unsweetened cocoa powder, sifted if lumpy
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup evaporated milk (for filling), room temperature
1/2 cup brown sugar (for filling), packed
1/4 cup unsalted butter (for filling), cut into pieces
2 large egg yolks (for filling), room temperature
3/4 cup sweetened shredded coconut, packed
1/2 cup chopped pecans, toasted if desired
1 teaspoon vanilla extract (for filling)

Directions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. This prevents sticking and helps the cookies bake evenly.
In a large bowl, beat together the softened unsalted butter, 1 cup brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 2–3 minutes with an electric mixer.
Add the 2 large eggs and 2 teaspoons vanilla extract, mixing until fully incorporated and smooth.
In a separate bowl, whisk together the 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt to evenly distribute the leavening.
Gradually add the dry mixture to the wet ingredients in two additions, mixing on low speed until just combined. Scrape the bowl to ensure no streaks of flour remain.
Scoop dough into small balls (about 1.5 tablespoons each) and place them on the prepared baking sheets, spaced about 2 inches apart. The cookies will spread slightly.
Bake for 10–12 minutes, or until cookies are set and spring back lightly when touched. Avoid overbaking so the centers remain tender. Let cookies cool completely on a wire rack before assembling.
For the filling, in a medium saucepan over medium heat, whisk together 1/2 cup evaporated milk, 1/2 cup brown sugar (for filling), 1/4 cup unsalted butter, and the 2 large egg yolks. Whisk constantly to avoid curdling.
Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon, about 8–10 minutes. The filling should be slightly thick and glossy.
Remove the pan from heat and stir in 3/4 cup shredded coconut, 1/2 cup chopped pecans, and 1 teaspoon vanilla extract (for filling). Allow the mixture to cool to room temperature so it firms up slightly.
To assemble, spread a generous spoonful of filling on the flat side of one cookie, then top with another cookie, pressing gently to spread the filling to the edges.
Repeat with remaining cookies until all are paired. Serve immediately or chill briefly to set the filling more firmly.

German Chocolate Whoopie Pies

What to Serve With

Cold milk or robust coffee for a classic pairing that balances sweetness.
Vanilla ice cream for an over-the-top dessert plate that’s perfect for sharing.
A simple fruit salad or sliced strawberries to add brightness and cut through the richness.
For a party, arrange on a platter with small cups of espresso or a pot of hot tea to offer variety.

Top Tips for Perfecting

Ingredient substitutions: You can substitute light brown sugar for dark brown if needed, and swap pecans for walnuts. Use full-fat evaporated milk for the creamiest filling.
Timing adjustments: Bake cookies in a single layer and cool fully before assembling; warm cookies will melt the filling. If you’re short on time, chill the filling briefly to thicken faster.
Flavor enhancements: Add a pinch of espresso powder to the cookie dough to intensify the chocolate flavor. Toast the pecans for deeper nuttiness.
Common mistakes to avoid: Don’t overbeat the flour into the dough or cookies will be tough. Don’t rush the cooked filling — undercooked filling will be runny and hard to assemble.

Storing and Reheating Tips

Refrigeration: Store assembled whoopie pies in an airtight container in the refrigerator for up to 4 days. The filling will stay moist and the cookies will soften slightly.
Freezing: Freeze assembled whoopie pies in a single layer on a baking sheet until solid, then transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving.
Shelf life: Unfilled cookies can be stored at room temperature in an airtight container for up to 3 days or frozen for up to 1 month.
Best reheating: If you prefer a warm whoopie pie, microwave a single sandwich on medium power for 8–10 seconds from refrigerated state, or let thawed pies come to room temperature for 15–20 minutes.

FAQs

Can I make the cookies gluten-free?
Yes. Use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. The texture may be slightly different but the flavor will remain delicious.

Can I make the filling ahead of time?
Absolutely. The coconut-pecan filling can be made a day ahead and refrigerated in an airtight container. Bring to room temperature and stir before assembling.

Can I use sweetened condensed milk instead of evaporated milk?
No, sweetened condensed milk is much thicker and sweeter; it will make the filling overly sweet and dense. Stick to evaporated milk for proper texture and flavor balance.

How do I keep the cookies from spreading too much?
Chill the scooped dough in the refrigerator for 10–15 minutes before baking, and make sure your baking sheet is not too warm from the oven.

Can I omit the pecans for nut allergies?
Yes, omit pecans or replace with toasted sunflower seeds for crunch. Clearly label any nut-free versions if sharing at gatherings.

Conclusion

These German Chocolate Whoopie Pies are a cozy, crowd-pleasing dessert that are as fun to make as they are to eat. They blend familiar cake flavors with the charm of a sandwich cookie, are economical to bake at home, and are perfect for potlucks, holiday trays, or an everyday treat. For more inspiration and variations, you might enjoy the original take by Views Through My Window’s German Chocolate Whoopie Pies or the vintage-style version on Live… Bake… Love… German Chocolate Whoopie Pies post. Now go preheat that oven — these are impossible to resist and even better when shared.