German Chocolate Cheesecake Cookies

I officially submitted my first recipe as a volunteer field editor for Taste of Home magazine!  After I excitedly wrote, read, edited, re-read, and made more corrections, I down loaded the picture of my cookies and one of myself.  I pushed the “submit” button and waited to see the finished product appear.  Oh no!  When I looked at the picture, it had become terribly distorted!  It looked embarrassingly awful.  Oh well.  I repeated the whole process and submitted it again, but couldn’t remove the one really awful one.  Long story short, I may have blown it with my first submission and recipe contest entry!

Food 038Regardless of whether I win a contest or have my recipe published, one thing I know is that it was one tasty cookie!   I created this recipe this weekend in preparation for a church potluck on Sunday.   The recipe looks a little long, but it is totally NOT complicated.  The German chocolate frosting, chocolate cookie, and cheesecake filling make this cookie extra special.

If you like the sound of this chocolate, cheesecake filled cookie, with coconut-pecan frosting,  you had better save this post.  Somehow I’m really doubting that you’ll ever see it in the pages of a magazine!  😉

Food 028Yield: 24-26 Cookies


For the cookies:

  • 1 box German chocolate cake mix
  • 2 tablespoons all-purpose flour
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

For the cheesecake filling:

  • 4 ounces cream cheese, room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

For the icing:

  • 1 cup evaporated milk
  • 1 cup sugar
  • 1 stick (8 tablespoons butter)
  • 3 egg yolks
  • 1 tablespoon vanilla extract
  • 1 cup coconut
  • 1 cup pecans, chopped




In large bowl, sift cake mix and flour together.

Add eggs, oil and vanilla, mixing until smooth.

Wrap the dough in plastic wrap and refrigerate for at least two hours.


Cheesecake filling:

Beat cream cheese until smooth.

Add powdered sugar and vanilla, mixing well.

Using a teaspoon, form cheesecake filling into small balls.

Continue scooping out cheesecake filling into balls until you have 24-26 balls.

Place balls in the freezer for at least two hours.


To Make Cookies:

Preheat oven to 350 °F.

Line a large baking sheet with parchment paper.

Take a rounded tablespoon of cookie dough and flattened in your hands.

Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling.

Gently roll into a ball and place on prepared baking sheet.

Space cookies well apart because they will spread.

Bake for 12-14 minutes or until the cookie starts to have a crackled look on top.


To Make Icing:

Place evaporated milk, sugar, butter, egg yolks, and vanilla into a large sauce pan

Cook on medium heat (stirring constantly) for approximately 12 minutes or until thick and golden brown.

Remove from heat.

Stir in coconut and pecans.

Cool to room temperature and to spreading consistency.

Top each cookie with a tablespoon of frosting.

(Frosting is most easily spread when it is not too cold.  If it starts to get too thick, put in microwave for 30 seconds to soften).