Description
Texas Sheet Cake Cookies bring the rich, moist flavor of classic Texas sheet cake into a perfectly portioned cookie form. These soft, chocolatey cookies are topped with a luscious homemade cocoa frosting that sets with a delightful glossy finish. Quick to prepare and baked to perfection in just 8 to 10 minutes, these cookies offer the perfect balance of cake-like texture and indulgent sweetness, making them a crowd-pleaser for any occasion.
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 Oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and prepare for baking.
- Make Dough: In a large mixing bowl, combine the chocolate cake mix, eggs, and vegetable oil. Stir thoroughly until a thick dough forms with no dry pockets remaining. The dough will be sticky.
- Form Cookies: Use a cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes. The cookie edges should look set while the centers remain slightly soft. Avoid overbaking as the cookies will firm up upon cooling.
- Prepare 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 from heat.
- Finish Frosting: Stir in the vanilla extract and powdered sugar into the chocolate butter mixture. Whisk vigorously until the frosting becomes smooth and glossy. Adjust thickness by adding a splash of milk if too thick or more powdered sugar if too thin.
- Frost Cookies: Let the freshly baked cookies cool on the baking sheet for about 2-3 minutes. While still warm, spoon approximately one tablespoon of the warm frosting onto the center of each cookie, gently spreading toward the edges.
- Cool and Set: Transfer the frosted cookies to a wire rack to cool completely. The frosting will harden slightly, creating a delicious, slightly crisp topping. Serve and enjoy!
Notes
- Be careful not to overbake the cookies to keep them soft and tender inside.
- For easier spreading, frost the cookies while the frosting is still warm and the cookies are slightly warm.
- You can store the cookies in an airtight container at room temperature for up to 3 days.
- If frosting thickens too much after cooling, gently rewarm it before spreading.
- Using a cookie scoop helps ensure uniform cookie size for even baking.
