Description
This Texas Sheet Cake Cookies recipe transforms the classic rich and fudgy flavors of Texas sheet cake into soft, chewy cookies topped with luscious chocolate frosting. Made with a chocolate cake mix base and a smooth cocoa frosting, these cookies are quick to prepare, perfect for gatherings or a sweet treat anytime.
Ingredients
Scale
For the Cookies:
- 1 box (13.25 ounces) chocolate cake mix
- 2 large eggs
- ⅓ cup vegetable oil
For the 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.
- Mix Dough: In a large mixing bowl, combine the chocolate cake mix, eggs, and vegetable oil. Stir everything together until a thick dough forms and no dry pockets of cake mix remain. The dough will be sticky.
- Portion Cookies: Use a cookie scoop or a spoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies for 8 to 10 minutes. The edges should look set, but the centers might still look slightly soft. Do not overbake them, as they will firm up while cooling.
- Make Frosting: While the cookies are baking, make the frosting. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the cocoa powder and milk until smooth. Remove the pan from the heat.
- Finish Frosting: Stir the vanilla extract and powdered sugar into the chocolate mixture. Whisk vigorously until the frosting is smooth and glossy. If it seems too thick, add another splash of milk; if it is too thin, add a bit more powdered sugar.
- Frost Cookies: Let the cookies cool on the baking sheet for about 2-3 minutes after removing them from the oven. While they are still warm, spoon about a tablespoon of the warm frosting onto the center of each cookie, gently spreading it toward the edges.
- Cool and Set: Transfer the frosted cookies to a wire rack to cool completely. The frosting will set and harden slightly as it cools. Enjoy!
Notes
- Storage: Keep cookies in an airtight container at room temperature for up to 3 days. Place wax paper between layers to protect the frosting.
- Make Ahead: Bake cookies up to 24 hours in advance and frost the day of serving for best texture and appearance.
- Freezing: Freeze baked unfrosted cookies for up to 3 months. Thaw at room temperature and frost fresh before serving.
- Do not overbake or the cookies will lose their soft cake-like texture.
- Frosting the cookies while warm helps the icing spread smoothly and set properly.
- If frosting thickens too quickly, gently rewarm it over low heat.
- Using a cookie scoop helps cookies bake evenly.
Keywords: Texas sheet cake cookies, chocolate cake mix cookies, soft chocolate cookies, chocolate frosted cookies, easy chocolate cookies, quick cookie recipe