These German chocolate whoopie pies sandwich soft cocoa cookies around a cooked coconut pecan filling made with brown sugar, butter, and evaporated milk. The whole project takes about an hour and a half, including cooling time.
The cookies bake in about 12 minutes and the filling cooks on the stovetop in about 10. The result tastes like classic chocolate cake with coconut pecan frosting, in a handheld form.
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Why This German Chocolate Whoopie Pies Recipe Works
Cocoa powder and brown sugar give the cookies a deep chocolate flavor and a soft, cakey center, and the dough scoops easily without chilling.
The filling is cooked like a custard with evaporated milk, brown sugar, butter, and egg yolks, which gives it a caramel flavor and a thick, spreadable texture.
Coconut and pecans are stirred in after cooking so they stay toasty and chewy, and cooling the filling before assembling keeps the sandwiches neat.
Ingredients for German Chocolate Whoopie Pies
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup evaporated milk for the filling
- 1/2 cup packed brown sugar for the filling
- 1/4 cup unsalted butter for the filling
- 2 large egg yolks
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract for the filling
Cocoa powder. Unsweetened cocoa gives the cookies depth. Sift it with the flour to avoid lumps.
Evaporated milk. It cooks into a thick, caramel flavored base for the filling without needing cornstarch.
Egg yolks. Yolks thicken the filling and add richness. Cook the filling to 160 degrees F.
Coconut and pecans. Stir them in after cooking so they keep their texture. Toasting both first adds a nuttier flavor.
Brown sugar. Packed brown sugar adds moisture to the cookies and a molasses note to the filling.
How to Make German Chocolate Whoopie Pies
1. Heat the oven Set the oven to 350 degrees F and line two baking sheets with parchment paper.
2. Cream the butter and sugars Beat the softened butter, brown sugar, and granulated sugar until fluffy, then beat in the eggs and vanilla.
3. Add the dry ingredients Whisk the flour, cocoa, baking soda, and salt in another bowl, then stir them gradually into the butter mixture until combined.
4. Bake the cookies Scoop 24 equal balls of dough, about 3 tablespoons each, onto the pans and bake 10 to 12 minutes, then cool completely on a wire rack.
5. Cook the filling Whisk the evaporated milk, brown sugar, butter, and egg yolks in a saucepan over medium heat for 8 to 10 minutes, stirring constantly, until thick and 160 degrees F.
6. Finish the filling Remove the pan from the heat and stir in the coconut, pecans, and vanilla. Let the filling cool to room temperature.
7. Assemble Spread a generous spoonful of filling on the flat side of one cookie, then top with a second cookie. Repeat with the remaining cookies.
8. Serve or chill Serve right away, or chill briefly so the filling firms up before serving.
How to Serve German Chocolate Whoopie Pies
Serve the whoopie pies at room temperature with a glass of cold milk or a cup of coffee. For a chocolate dessert table, add a pot of silky chocolate ganache for dipping, a tray of fudgy chocolate chunk brownies, and a slice of gooey brownie pie. For extra cookies, pipe creamy chocolate buttercream frosting between them for a simpler filling.
How to Store and Reheat German Chocolate Whoopie Pies
Keep the assembled whoopie pies in an airtight container in the refrigerator for up to 3 days because the filling contains egg yolks and milk. Let them sit at room temperature for 15 minutes before serving. Freeze the unfilled cookies for up to 3 months with parchment between layers, then thaw and fill them. Do not freeze the filled pies.
Tips and Variations for German Chocolate Whoopie Pies
Cool completely. Warm cookies melt the filling, so wait until they are fully cool.
Stir the filling constantly. The egg yolks scramble if the pan sits unattended, so keep stirring and use medium heat.
Use a thermometer. Confirm the filling reaches 160 degrees F so the yolks are cooked.
Match the cookie sizes. Use a scoop so pairs match and the sandwiches stack evenly.
Toast the nuts. Toast pecans and coconut on a baking sheet at 350 degrees F for 5 minutes for deeper flavor.
Add flaky salt. A tiny pinch of flaky sea salt on top brings out the chocolate.
Skip the raw dough. The dough contains raw eggs and flour, so bake it before tasting.
Mind allergies. The pies contain pecans and coconut, which are tree nuts, so tell guests and read University of Wisconsin Extension leftovers guidance for general storage tips.
Frequently Asked Questions About German Chocolate Whoopie Pies
What makes these German chocolate whoopie pies different from regular whoopie pies?
They use a cooked coconut pecan filling made with evaporated milk, brown sugar, and egg yolks, the same flavors found in German chocolate cake frosting, instead of a marshmallow or buttercream filling.
Can I make German chocolate whoopie pies ahead?
Yes. Bake the cookies up to 2 days ahead and store them airtight, then make and cool the filling and assemble within a day of serving.
How thick should the filling be for German chocolate whoopie pies?
It should coat the back of a spoon and hold a ribbon when you drag a spoon through it. It thickens more as it cools and after the coconut and pecans go in.
Why is my filling runny?
It needs more time on the heat, or it needs to cool longer. Keep cooking to 160 degrees F and cool it fully.
Can I use unsweetened coconut?
Yes, but the filling will be less sweet, so stir in a tablespoon of sugar if needed.
German Chocolate Whoopie Pies
Equipment
- Baking sheets
- Parchment paper
- Electric mixer
- Medium saucepan
- Wire rack
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup packed brown sugar for the cookies
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract for the cookies
- 2 cup all purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup evaporated milk for the filling
- ½ cup packed brown sugar for the filling
- ¼ cup unsalted butter for the filling
- 2 large egg yolks for the filling
- ¾ cup sweetened shredded coconut
- ½ cup chopped pecans
- 1 tsp vanilla extract for the filling
Instructions
Cooking
- Make the dough. Cream the butter and sugars, beat in the eggs and vanilla, then stir in the flour, cocoa, baking soda, and salt.
- Bake. Scoop 24 balls onto lined pans and bake at 350 degrees F for 10 to 12 minutes, then cool completely.
- Cook the filling. Whisk the evaporated milk, brown sugar, butter, and yolks over medium heat for 8 to 10 minutes until thick and 160 degrees F.
- Finish the filling. Stir in the coconut, pecans, and vanilla off the heat, then cool to room temperature.
- Assemble. Sandwich a spoonful of filling between two cookies and repeat.
- Chill. Chill briefly to firm up the filling before serving.
