Texas Sheet Cake Cookies Recipe
Moist, gooey, and delicious, these Texas Sheet Cake Cookies are everything you love about a classic Texas Sheet Cake in a handheld form.
Servings: 20 cookies
Calories: 174kcal
Ingredients
For the Cookies
- 1 box chocolate cake mix I recommend a 15.25 oz box
- 2 eggs
- 1/3 cup vegetable oil
For the Frosting
- 1/2 cup butter
- 2 Tbsp unsweetened cocoa powder
- 3 Tbsp whole milk
- 2 1/2 cups confectioner's sugar
- Pecan halves optional topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- In a large mixing bowl add the cake mix, eggs, and vegetable oil and mix until a dough forms. Note; the dough will be thick.
- Next, take a heaping tablespoon of cookie dough roll it into a ball and slightly press it down onto your prepared baking sheets so it is flatter than a cookie dough ball.
- Bake in the oven for7-8 minutes. Then allow the cookies to cool completely before adding the frosting on top.
- While the cookies are cooling, make the frosting. In a medium saucepan over medium heat, whisk together the butter, cocoa powder, and milk together until everything is melted.
- Then remove from the heat, add the powdered sugar and whisk until smooth.
- Next, pour the frosting over the cookies, use a knife as needed to spread the frosting to ensure each cookie is completely covered.
- Add the pecan halves to the top of the cookies (if using) before the frosting sets.
- Once the frosting has set, serve and enjoy!
Video
Notes
You can store any leftovers of these sheet cake cookies in an airtight container at room temperature for 3-4 days. For longer storage you can freeze them in your freezer for up to 2 months.
Nutrition
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 32g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 222mg | Potassium: 90mg | Fiber: 1g | Sugar: 8g | Vitamin A: 170IU | Calcium: 40mg | Iron: 1mg
