Description
These Texas Sheet Cake Cookies bring the rich, moist flavors of the classic Texas sheet cake into a perfectly portioned cookie form. Soft, chocolatey cookies topped with a luscious, glossy chocolate frosting make for a decadent treat that’s quick to prepare and sure to satisfy any chocolate lover’s craving.
Ingredients
Scale
Cookie Dough
- 1 box (13.25 ounces) chocolate cake mix
- 2 large eggs
- â…“ cup vegetable oil
Frosting
- ½ cup (1 stick) unsalted butter
- 2 tablespoons cocoa powder
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 2½ cups powdered sugar
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Make Cookie Dough: In a large mixing bowl, combine the chocolate cake mix, eggs, and vegetable oil. Stir until a thick, sticky dough forms without any dry cake mix pockets.
- Form Cookies: Use a cookie scoop or spoon to drop rounded dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake for 8 to 10 minutes until the edges are set but centers remain slightly soft. Avoid overbaking as cookies will firm up upon cooling.
- Prepare Frosting: While the cookies bake, melt the unsalted butter in a medium saucepan over medium heat. Whisk in cocoa powder and milk until smooth, then remove from heat.
- Finish Frosting: Stir vanilla extract and powdered sugar into the chocolate mixture. Whisk vigorously until smooth and glossy. Adjust thickness by adding milk or powdered sugar as needed.
- Frost Cookies: After removing cookies from the oven, let them cool on the baking sheet for 2-3 minutes. While still warm, spoon about a tablespoon of warm frosting onto each cookie and gently spread toward the edges.
- Cool and Set: Transfer frosted cookies to a wire rack to cool completely. The frosting will harden slightly as it sets. Enjoy your delicious Texas Sheet Cake Cookies!
Notes
- Use parchment paper or silicone mats to prevent sticking and ease of cleanup.
- Do not overbake cookies; they should be slightly soft in the center when removed.
- If frosting is too thick, add milk a teaspoon at a time; if too thin, add more powdered sugar gradually.
- These cookies are best eaten within a few days and can be stored in an airtight container at room temperature.
- You can use regular cocoa powder or Dutch-processed cocoa powder depending on flavor preference.
