Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins | Servings: 16
I love a good chocolate cake and these Texas Sheet Cake Cookies have been one of my favorites for years! Moist cookies covered in a simple chocolate frosting. I also love how I can easily whip these cookies up any time using just a couple of simple ingredients. These divine Texas Sheet Cake Cookies can be refrigerated. Store them in an airtight container and keep them in the fridge for up to 3 to 4 days. You can also freeze these cookies for up to 3 months (unfrosted). After the cookies are defrosted, frost them and serve.
Ingredients
Cookie:
⅓ c. oil
1 box chocolate cake mix
2 eggs (whisked)
Frosting:
2 ½ c. powdered sugar
½ c. butter
3 tablespoons milk
2 tablespoons cocoa
How to make Texas Sheet Cake Cookies
Cookies:
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: In a large bowl, place the cookie ingredients and mix well until blended and the dough is thick.
Step 3: Scoop the cookies using a medium-sized cookie scoop or heaping tablespoon and place the dough onto a parchment-lined cookie sheet.
Step 4: Place in the preheated oven and bake for about 7 to 8 minutes. Once done, take the cookie sheet out of the oven and allow the cookies to cool for about 4 to 5 minutes on the sheet. Then, transfer the cookies to a cooling rack.
Frosting:
Step 5: In a small saucepan, whisk the frosting ingredients over medium heat until completely melted. Take off the heat and stir in the powdered sugar until smooth.
Step 6: Over the cookies, pour the frosting. Move the excess frosting using a knife or spoon and make sure the cookie is fully covered.
Step 7: Allow the frosting to set before serving. You can keep the cookies in an airtight container and store them for up to 3 days at room temperature.
Note:
For added flavor and texture, you can add some chopped pecans to the tops of the cookies right after frosting.