Description
This Texas Sheet Cake Cookies recipe delivers all the rich, chocolatey flavor of traditional Texas sheet cake in a delightful soft and chewy cookie form. Made with chocolate cake mix and topped with a luscious homemade chocolate frosting, these cookies are quick to prepare and perfect for chocolate lovers craving a quick sweet treat. The frosting is spread while warm for a smooth, glossy finish that sets beautifully as it cools.
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.
- Make 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 pockets.
- Portion 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 spreading.
- Bake Cookies: Bake the cookies for 8 to 10 minutes until the edges look set but centers remain slightly soft. Avoid overbaking to maintain softness.
- Prepare Frosting: While cookies bake, melt butter in a medium saucepan over medium heat. Whisk in cocoa powder and milk until smooth, then remove from heat.
- Finish Frosting: Stir vanilla extract and powdered sugar into the chocolate mixture. Whisk vigorously until smooth and glossy, adjusting thickness with additional milk or powdered sugar as needed.
- Frost Warm Cookies: Let cookies cool on the baking sheet for 2-3 minutes. Spoon about a tablespoon of warm frosting onto each cookie and gently spread toward edges.
- Cool and Set: Transfer frosted cookies to a wire rack to cool completely. The frosting will set and harden slightly as it cools. Enjoy!
Notes
- Store cookies in an airtight container at room temperature up to 3 days, layering with wax paper to protect frosting.
- Bake cookies up to 24 hours ahead; frost on the day of serving for optimal texture.
- Freeze unfrosted baked cookies for up to 3 months; thaw and frost before serving.
- Do not overbake to keep cookies soft and cake-like.
- Frost cookies while warm to help the icing spread smoothly and set properly.
- If frosting thickens too quickly, gently rewarm it over low heat.
- Using a cookie scoop promotes even baking and uniform cookie size.
Keywords: Texas Sheet Cake Cookies, chocolate cookies, chocolate frosting cookies, quick chocolate cookies, soft chocolate cookies, easy cookies recipe