Description
Texas Sheet Cake Cookies are an indulgent twist on the classic Texas sheet cake, offering rich, fudgy chocolate cookies topped with a glossy, smooth chocolate frosting that hardens beautifully. These cookies have a slightly dense yet tender crumb reminiscent of the original cake but in an easy-to-serve, portable cookie form. Perfect for gatherings or whenever you crave a bakery-quality chocolate treat made in under 30 minutes.
Ingredients
Cookies
- 1 box chocolate cake mix (15.25 oz) – can substitute with homemade chocolate cake mix or devil’s food cake mix
- 2 large eggs, whisked – room temperature recommended; can substitute with 3 egg whites or ½ cup applesauce for lighter version
- ⅓ cup vegetable oil – can substitute with melted butter, coconut oil, or avocado oil
Signature Frosting
- ½ cup unsalted butter – can substitute with salted butter (reduce added salt if using)
- 2 tablespoons unsweetened cocoa powder – Dutch-processed or natural
- 3 tablespoons whole milk – can substitute with heavy cream or non-dairy milk
- 2½ cups powdered sugar, sifted – sifting prevents lumps; can substitute with coconut sugar powder
Instructions
- Prepare Your Workspace: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and ease cleanup. Have an additional baking sheet ready if baking multiple batches.
- Mix the Cookie Dough: In a large bowl, combine the chocolate cake mix, whisked eggs, and vegetable oil. Stir until a thick, uniform dough forms. It should be slightly sticky but manageable. If too dry, add an extra tablespoon of oil.
- Shape and Bake: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart. Bake for 7-8 minutes, until edges are set but centers remain slightly soft. Avoid overbaking as cookies continue to cook on the hot pan.
- Cool Strategically: Let cookies cool on the baking sheet for 4-5 minutes to firm up before transferring to a wire rack. This prevents breakage while preventing overcooking.
- Prepare the Signature Frosting: In a medium saucepan over medium heat, melt the butter. Whisk in cocoa powder and milk until smooth. Remove from heat immediately, then gradually whisk in the sifted powdered sugar until a glossy, smooth frosting forms.
- Frost While Warm: While the frosting is still warm and pourable, spoon it generously over each cookie, covering them completely. Use the back of a spoon to spread if necessary. Allow the frosting to set and harden as the cookies cool.
Notes
- Do not overmix the cookie dough to maintain a tender texture.
- Frosting should be applied warm for a smooth, professional finish.
- Make the frosting fresh right before frosting as it sets quickly.
- Use a cookie scoop for uniform cookie size to ensure even baking.
- Cookies should remain slightly underbaked in the center for the perfect chewy texture.
- Variations include adding peanut butter to dough and frosting, substituting gluten-free cake mix for a gluten-free version, or adding espresso powder for a coffee-chocolate twist.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American Southern
