Easy German Chocolate Whoopie Pies – Rich, Chewy & Irresistible!

Whoopie pies just got an upgrade! These German Chocolate Whoopie Pies feature soft, chocolatey cake-like cookies filled with a rich caramel pecan coconut filling and a smooth milk chocolate ganache. If you’re a fan of German chocolate cake, this handheld version delivers all the same flavors in a fun and portable form.

Each bite is packed with sweet, nutty, and chocolaty goodness, making these whoopie pies perfect for special occasions or an indulgent weekend treat. Get ready to enjoy a bakery-quality dessert right from your kitchen!

Ingredients for German Chocolate Whoopie Pies

For the Whoopie Pies:

• 2 cups all-purpose flour
• 5 tbsp unsweetened cocoa powder
• 1 1/8 tsp baking powder
• 1 tsp baking soda
• 1/2 cup solid vegetable shortening or unsalted butter (room temperature)
• 1 cup granulated sugar
• 2 large egg yolks
• 1 tbsp vanilla extract
• 1 cup whole milk

Caramel Pecan Coconut Filling:

• 1/2 cup evaporated milk
• 2 large egg yolks
• 1 tsp vanilla extract
• 3/4 cup granulated sugar
• 1/2 cup (1 stick) chilled unsalted butter, cut into small cubes
• 1 1/2 cups sweetened flaked coconut
• 3/4 cup chopped toasted pecans

the Milk Chocolate Ganache:

• 3 tbsp heavy whipping cream
• 1/2 cup milk chocolate chips

Step-by-Step Instructions

Making the Whoopie Pies:

1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Set aside.
3. In a large mixing bowl, use a stand mixer with the paddle attachment (or a hand mixer) to beat the shortening (or butter), sugar, egg yolks, and vanilla extract until well combined and fluffy (about 2 minutes).
4. Gradually add the flour mixture in three additions, alternating with the milk in two additions. Mix until the batter is smooth.
5. Drop the batter by rounded tablespoonfuls (or use a mini cookie scoop) onto the prepared baking sheets, spacing them about 3 inches apart.
6. Bake one sheet at a time for 8–10 minutes, until the cookies puff up but remain soft.
7. Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Preparing the Caramel Pecan Coconut Filling:

1. In a heavy-bottomed saucepan, whisk together the evaporated milk, egg yolks, and vanilla extract until combined.
2. Stir in the sugar and a pinch of salt, then add the butter cubes.
3. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden (about 8–10 minutes). It should reach 175–178°F (79–81°C) on an instant-read thermometer. Do not let it boil!
4. Remove from heat and stir in the sweetened flaked coconut and toasted pecans.
5. Transfer the filling to a bowl and let it cool completely, stirring occasionally. Cover and refrigerate for at least 1 hour, or until slightly firm.

Making the Milk Chocolate Ganache:

1. In a small saucepan, bring the heavy cream to a gentle simmer over low heat.
2. Remove from heat and stir in the milk chocolate chips. Whisk until smooth and glossy.
3. Let the ganache cool slightly until it is spreadable (about 15 minutes).

Assembling the Whoopie Pies:

1. Spread about 1 tablespoon of the caramel pecan coconut filling onto the flat side of half of the whoopie pies.
2. Spread 1 teaspoon of the milk chocolate ganache onto the flat side of the remaining cookies.
3. Press a ganache-covered cookie onto each filled cookie, gently pressing them together to adhere.
4. Place the assembled whoopie pies on a parchment-lined baking sheet.
5. For best results, cover and refrigerate for at least 1 hour before serving.

Tips & Tricks for Perfect Whoopie Pies

Storage & Make-Ahead Tips

• Room Temperature: Store whoopie pies in an airtight container at room temperature for up to 1 day.
• Refrigeration: If storing longer, keep them in the refrigerator for up to 4 days. Let them sit at room temperature for 15 minutes before serving for the best texture.
• Freezing: Wrap each whoopie pie individually in plastic wrap and place them in a freezer-safe container. They will stay fresh for up to 2 months. Thaw in the fridge overnight before eating.

Expert Baking Tips

• Measuring Flour Correctly: Use the spoon and level method—spoon flour into a measuring cup and level it off with a knife. Avoid scooping directly from the bag, as it can lead to dense cookies.
• Chilling the Filling: Let the caramel pecan coconut filling chill completely before assembling to prevent it from running out of the whoopie pies.
• Consistent Cookie Sizes: Use a cookie scoop to ensure uniform whoopie pies that bake evenly.

Delicious Variations

• Dark Chocolate Twist: Swap milk chocolate chips for dark chocolate chips in the ganache for a richer flavor.
• Nut-Free Option: Skip the pecans in the filling or replace them with toasted sunflower seeds for a crunch without nuts.
• Salted Caramel Upgrade: Add a pinch of sea salt to the caramel pecan coconut filling for a sweet-salty kick.
• Coconut Lovers’ Dream: Roll the edges of the assembled whoopie pies in toasted coconut flakes for extra flavor and texture.

Nutritional Information

• Calories: ~320 kcal
• Carbohydrates: 40g
• Fat: 18g
• Saturated Fat: 10g
• Protein: 4g
• Sugar: 28g
• Fiber: 2g
• Sodium: 120mg

Nutritional values may vary based on ingredient brands and portion sizes.

Frequently Asked Questions

1. Can I make these whoopie pies ahead of time?

Yes! You can make the cookies and filling a day in advance. Store the cookies at room temperature in an airtight container and refrigerate the filling. Assemble them just before serving or refrigerate for up to 24 hours.

2. Can I use a cake mix instead of making the cookies from scratch?

Absolutely! To save time, you can use a chocolate cake mix and prepare it according to the whoopie pie directions on the box. The homemade version is richer, but cake mix works in a pinch!

3. How do I keep my whoopie pies from getting soggy?

Store them in a single layer in an airtight container. If stacking, place parchment paper between the layers to prevent them from sticking together. Refrigeration also helps keep them firm.

4. What if I don’t have evaporated milk for the filling?

You can substitute half-and-half or heavy cream in the same amount. The filling may be slightly richer but will still have the right texture.

5. Can I make mini German Chocolate Whoopie Pies?

Yes! Use a teaspoon-sized scoop instead of a tablespoon to make smaller cookies. Reduce the baking time to 6–8 minutes to avoid overbaking.

6. Can I freeze these whoopie pies?

Yes! Wrap them individually in plastic wrap, place them in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

German Chocolate Whoopie Pies

These German Chocolate Whoopie Pies are a delightful twist on the classic German Chocolate Cake. Soft, chewy chocolate cookies are sandwiched together with a rich caramel pecan coconut filling and a silky milk chocolate ganache. Perfect for dessert lovers, these treats offer an irresistible balance of chocolate, coconut, and nutty goodness in every bite. Whether you’re making them for a party or just indulging at home, this recipe is a must-try!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine American

Servings 12 whoopie pies

Calories 320 kcal

Equipment

• Mixing bowls
• Hand or stand mixer
• Baking sheets
• Parchment paper
• Wire rack
• Saucepan
• Whisk
• Cookie scoop
• Cooling rack
• Measuring cups & spoons

Ingredients

  

• For the Whoopie Pies:
• 2 cups all-purpose flour
• 5 tbsp unsweetened cocoa powder
• 1 1/8 tsp baking powder
• 1 tsp baking soda
• 1/2 cup solid vegetable shortening or unsalted butter room temperature
• 1 cup granulated sugar
• 2 large egg yolks
• 1 tbsp vanilla extract
• 1 cup whole milk
• For the Caramel Pecan Coconut Filling:
• 1/2 cup evaporated milk
• 2 large egg yolks
• 1 tsp vanilla extract
• 3/4 cup granulated sugar
• 1/2 cup 1 stick chilled unsalted butter, cut into cubes
• 1 1/2 cups sweetened flaked coconut
• 3/4 cup chopped toasted pecans
• For the Milk Chocolate Ganache:
• 3 tbsp heavy whipping cream
• 1/2 cup milk chocolate chips

Instructions

 

• Step 1: Making the Whoopie Pies
• Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
• In a bowl, sift together flour, cocoa powder, baking powder, and baking soda. Set aside.
• In a large mixing bowl, beat shortening (or butter), sugar, egg yolks, and vanilla until fluffy.
• Gradually add the flour mixture in three additions, alternating with milk in two additions. Mix until smooth.
• Drop rounded tablespoonfuls of batter onto the baking sheets, spacing them 3 inches apart.
• Bake for 8–10 minutes, until cookies puff up but remain soft.
• Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack.
• Step 2: Preparing the Caramel Pecan Coconut Filling
• In a saucepan, whisk together evaporated milk, egg yolks, and vanilla.
• Stir in sugar and a pinch of salt, then add butter cubes.
• Cook over medium heat, stirring constantly, until the mixture thickens and turns golden (8–10 minutes). Do not boil!
• Remove from heat and stir in coconut and pecans.
• Let the filling cool completely, then refrigerate for 1 hour until slightly firm.
• Step 3: Making the Milk Chocolate Ganache
• Heat heavy cream in a saucepan until it simmers.
• Remove from heat and stir in milk chocolate chips. Whisk until smooth.
• Let cool for 15 minutes until spreadable.
• Step 4: Assembling the Whoopie Pies
• Spread 1 tbsp of caramel pecan coconut filling on the flat side of half the cookies.
• Spread 1 tsp of ganache on the flat side of the remaining cookies.
• Press the cookies together to form whoopie pies.
• Refrigerate for 1 hour before serving for best results.

Notes

Make-Ahead Tip: You can prepare the cookies and filling a day in advance.
Storage: Keep in an airtight container at room temperature for 1 day, or refrigerate for up to 4 days.
Freezing Option: Wrap individually and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Nut-Free Option: Skip the pecans or replace them with sunflower seeds.
Dark Chocolate Alternative: Use dark chocolate chips instead of milk chocolate for a richer flavor.

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Final Thoughts

These German Chocolate Whoopie Pies are the perfect combination of rich chocolate, nutty caramel coconut filling, and silky ganache—just like a classic German Chocolate Cake but in a fun, handheld form! Whether you’re making them for a special occasion or just a sweet treat for yourself, these whoopie pies are sure to impress.

Did you try this recipe? Let us know how they turned out in the comments! If you love baking, share this recipe with friends and family! 🍪🍫✨