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Texas Sheet Cake Cookies Recipe

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4.1 from 10 reviews

These Texas Sheet Cake Cookies offer all the rich, chocolaty goodness of the classic Texas sheet cake in a flavorful, bite-sized cookie form. Ready in just 30 minutes, these soft, fudgy cookies are topped with a luscious homemade chocolate glaze, making them perfect for any chocolate lover’s dessert craving.

Ingredients

Cookie Dough

  • 1 package chocolate cake mix (15.25 ounces)
  • 2 eggs
  • 5 tablespoons vegetable oil

Chocolate Icing

  • 1/2 cup butter (softened)
  • 2 tablespoons unsweetened cocoa powder
  • 2 1/2 tablespoons milk (plus extra if needed)
  • 1/2 teaspoon vanilla bean paste
  • 2 1/2 cups powdered sugar

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix dough: In a large bowl, combine the chocolate cake mix, eggs, and vegetable oil. Stir thoroughly until the mixture forms a thick, cohesive dough.
  3. Scoop dough: Using a cookie scoop or a heaping tablespoon, drop rounded portions of dough onto the prepared cookie sheet, spacing them approximately 2 inches apart to allow for spreading.
  4. Bake cookies: Place the cookie sheet in the preheated oven and bake for 7 to 8 minutes, or until the cookies are just set but still soft in the center. Remove from the oven and let the cookies cool on the sheet for about 5 minutes.
  5. Prepare icing: While the cookies are cooling, melt the softened butter in a small saucepan over medium heat. Stir in the unsweetened cocoa powder, milk, and vanilla bean paste, whisking continuously until the mixture is smooth and combined.
  6. Frost cookies: Remove the saucepan from heat and gradually whisk in the powdered sugar until the icing reaches a smooth and pourable consistency. If the frosting is too thick to drizzle, add a splash more milk to thin it slightly. Evenly drizzle the warm chocolate icing over the slightly cooled cookies and let it set before serving.

Notes

  • Do not overbake the cookies to keep them soft and fudgy.
  • If you don’t have vanilla bean paste, vanilla extract can be used as a substitute.
  • Adding more milk to the frosting a teaspoon at a time will help achieve the desired drizzle consistency.
  • Store cooled and frosted cookies in an airtight container at room temperature for up to 3 days.
  • For a dairy-free version, use vegan butter and milk substitutes.

Find it online: https://yumntasty.com/texas-sheet-cake-cookies-recipe/