Description
Texas Sheet Cake Cookies are a delightful twist on the classic Texas sheet cake, featuring a rich chocolate cookie base topped with a luscious, fudgy chocolate frosting. These cookies are quick to make and perfect for chocolate lovers seeking a soft, decadent treat with a glossy, melt-in-your-mouth topping.
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). Line a large baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking during baking.
- Mix the Cookie Dough. In a large mixing bowl, combine the chocolate cake mix, eggs, and vegetable oil. Stir thoroughly until a thick, sticky dough forms and no dry cake mix is visible.
- Form Cookies on the Sheet. Use a cookie scoop or a spoon to drop rounded balls of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the Cookies. Place the baking sheet in the oven and bake for 8 to 10 minutes. The edges should look set while the centers remain slightly soft. Avoid overbaking as the cookies will firm up while cooling.
- Make the Frosting. While the cookies bake, melt the unsalted butter in a medium saucepan over medium heat. Once melted, whisk in the cocoa powder and milk until the mixture is smooth. Remove the pan from heat.
- Add Vanilla and Powdered Sugar. Stir the vanilla extract and powdered sugar into the chocolate mixture. Whisk vigorously until the frosting becomes smooth and glossy. Adjust thickness with additional milk or powdered sugar, if necessary.
- Apply Frosting on Warm Cookies. Let the cookies cool on the baking sheet for 2-3 minutes after removal from the oven. While still warm, spoon about a tablespoon of warm frosting onto each cookie and gently spread it toward the edges.
- Cool Completely. Transfer the frosted cookies to a wire rack to cool completely. As they cool, the frosting will set and harden slightly, creating a perfect finish.
Notes
- Do not overbake the cookies to keep them soft and chewy.
- For thicker frosting, add more powdered sugar; for thinner frosting, add more milk.
- Use parchment paper or a silicone baking mat to prevent sticking.
- Let cookies cool slightly before frosting so the glaze adheres properly but is still warm enough to spread.
- This recipe makes approximately 24 cookies, ideal for sharing or parties.
