Texas Sheet Cake Cookies
Texas Sheet Cake Cookies are a delightful twist on the classic Texas Sheet Cake, transformed into portable, soft, and chocolatey cookies topped with sweet frosting.
Ingredients
For the Cookie Dough
- 1 box chocolate cake mix
- 2 large eggs, whisked
- 1/3 cup vegetable oil
- 1/2 cup unsalted butter melted
- 2 tablespoons cocoa powder
- 3 tablespoons milk for consistency
For the Frosting
- 2 1/2 cups powdered sugar
- 3 tablespoons milk
- 2 tablespoons cocoa powder
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the chocolate cake mix, whisked eggs, and vegetable oil. Stir until well blended.
- In a microwave-safe bowl, melt the butter and then add the cocoa powder, mixing until smooth.
- Pour the melted chocolate-butter mixture into the bowl with the cookie dough and stir until thoroughly combined.
- Gradually stir in the milk to achieve the right consistency.
- Using a tablespoon or cookie scoop, portion the dough onto a baking sheet lined with parchment paper, spacing them about two inches apart.
Baking
- Bake for about 10 to 12 minutes, or until the edges are set but the centers remain slightly soft.
- Prepare the frosting while cookies are baking.
- In a mixing bowl, combine the powdered sugar, milk, and cocoa powder. Mix until smooth.
- Once cookies are out of the oven and cooled slightly, frost each cookie generously.
- Place cookies on a cooling rack to cool completely.
Notes
To keep the cookies fresh, store them in an airtight container for up to one week at room temperature, or freeze them for up to three months. Variations include adding nuts, using different chocolates, or trying flavored frosting.