Texas Sheet Cake Cookies
Creamy, fudgy, and impossibly easy — Texas Sheet Cake Cookies are a nostalgic treat that hits all the right notes. These cookies capture the same comfort of a Texas sheet cake in a hand-held bite.
Servings: 24 cookies
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Saucepan
- Whisk
Ingredients
Ingredients
- 1 box Milk Chocolate Cake Mix any brand, dry mix
- 2 large eggs room temperature recommended for best mixing
- 1/3 cup canola oil or neutral-flavored oil like vegetable oil
- 1/2 cup chopped pecans optional, toasted for more flavor, chopped into small pieces
- 2 tablespoons cocoa powder unsweetened, sifted if lumpy
- 1/2 cup unsalted sweet cream butter for the icing, cut into pieces and at room temperature for even melting
- 3 tablespoons whole milk for the icing; adjust slightly for consistency
- 2 cups powdered sugar sifted to avoid lumps in the icing
Instructions
- Preheat your oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the cake mix, eggs, and oil. Stir until smooth and fully combined; you should have a thick, slightly sticky dough.
- Fold in chopped pecans, if using, making sure they are evenly distributed.
- Scoop dough into small balls — about 1 to 1.5 tablespoons each — and place them on prepared baking sheets, spacing 2 inches apart to allow for slight spreading.
- Bake for 8 to 10 minutes until set. The cookies will be slightly soft in the center but should not look raw. Remove from oven.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire cooling rack set over a baking sheet to cool further and catch drips.
- For the icing: In a medium saucepan over medium heat, combine butter, cocoa powder, and milk. Whisk steadily until the butter melts and the mixture becomes smooth and fragrant, about 2 to 3 minutes.
- Remove from heat and slowly whisk in powdered sugar until glossy and lump-free. If the icing is too thick, add an extra teaspoon of milk at a time until pourable but not runny.
- Place a baking sheet or wax paper under the cooling rack to catch drips.
- Spoon warm icing over cookies and allow to set for about 30 minutes. The icing will form a shiny, slightly hardened top while remaining fudgy underneath.
Notes
Store iced cookies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate for up to 5 days; bring to room temperature before serving.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 50mg | Sugar: 12g | Vitamin A: 200IU | Calcium: 10mg | Iron: 1mg