Description
These Texas Sheet Cake Cookies offer all the rich, chocolatey goodness of the classic Texas sheet cake in a convenient, handheld cookie form. Made from a simple chocolate cake mix dough and topped with a luscious cocoa frosting, these cookies are soft, fudgy, and perfect for any chocolate lover looking for a quick and easy dessert.
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, plus more if needed
- 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 ensure the cookies don’t stick.
- Make the cookie dough. In a large mixing bowl, combine the chocolate cake mix, eggs, and vegetable oil. Stir until a thick, sticky dough forms with no dry spots of cake mix.
- Portion the dough. 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 the cookies. Bake for 8 to 10 minutes until the edges are set but centers remain slightly soft. Avoid overbaking, as the cookies will firm up during cooling.
- Prepare the frosting. While the cookies bake, melt the butter in a medium saucepan over medium heat. Once melted, whisk in the cocoa powder and milk until smooth. Remove from heat and stir in vanilla extract and powdered sugar. Whisk vigorously until the frosting is smooth and glossy. Adjust consistency with additional milk or powdered sugar as needed.
- Frost the warm cookies. After removing cookies from the oven, let them cool on the baking sheet for 2-3 minutes. While still warm, dollop about a tablespoon of the warm frosting onto the center of each cookie and gently spread it towards the edges.
- Cool and set frosting. Transfer frosted cookies to a wire rack to cool completely, allowing the frosting to set and harden slightly before serving.
Notes
- Do not overbake the cookies to keep them soft and fudgy.
- The frosting consistency can be adjusted with more milk to thin or more powdered sugar to thicken.
- Use parchment paper or a silicone mat for easy cookie removal and cleanup.
- Cookies are best enjoyed the same day but can be stored in an airtight container at room temperature for 2-3 days.
- For a richer flavor, use Dutch-processed cocoa powder in the frosting.
