Texas Sheet Cake Cookies
Get ready to satisfy your sweet tooth with a southern-inspired treat—Texas Sheet Cake Cookies! These rich, chocolatey cookies are everything you love about the classic Texas Sheet Cake, but in a fun and portable cookie form.
Servings: 24 servings
Calories: 180kcal
Equipment
- Mixing Bowl
- Saucepan
- Baking Sheets
- Wire Cooling Rack
Ingredients
For the cookies:
- 1 box Milk Chocolate Cake Mix
- 2 large eggs
- 1/3 cup canola oil
- 1/2 cup chopped pecans (optional) Add for crunch
For the icing:
- 2 tablespoons cocoa powder
- 1/2 cup unsalted sweet cream butter
- 3 tablespoons whole milk
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, mix together cake mix, eggs, and oil until smooth.
- Fold in chopped pecans, if using.
- Scoop dough into small balls and space evenly on baking sheets.
- Bake 8–10 minutes. Cool slightly, then transfer to a wire rack.
- For icing: In a saucepan, melt butter with cocoa powder and milk. Stir until smooth, then remove from heat and whisk in powdered sugar until glossy.
- Spoon warm icing over cookies. Let set for 30 minutes before serving.
Notes
Pour icing while cookies are slightly warm to help it set smoothly. Use a wire rack with parchment underneath for easy cleanup. Store in an airtight container for up to 4 days.
Nutrition
Calories: 180kcal | Fat: 9g