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Delicious Texas Sheet Cake Cookies topped with rich chocolate frosting and nuts

Texas Sheet Cake Cookies

These cookies offer the delightful flavor of Texas sheet cake in a portable form, topped with a glossy, warm frosting that never fails to impress at gatherings.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 box chocolate cake mix Use a standard chocolate cake mix for ease.
  • 2 large eggs
  • 1/2 cup vegetable or canola oil
  • 1-2 tablespoons milk Add if dough feels too stiff.
  • 1 pinch salt Optional, to enhance flavor.
For the frosting
  • 1/2 cup butter Melted.
  • 1/3 cup cocoa powder
  • 1/4 cup milk Warm, adjust to consistency.
  • 1 pound powdered sugar Add more if frosting is too thin.
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped pecans Optional, for topping.

Method
 

Baking the cookies
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine the chocolate cake mix, eggs, oil, and milk if needed until there are no dry pockets.
  3. Chill the dough for 20 to 30 minutes or scoop immediately.
  4. Scoop dough onto a lined baking sheet and bake for 10-12 minutes until set but still soft in the center.
  5. Allow the cookies to cool on the pan for about 5 minutes before transferring to a wire rack.
Making the frosting
  1. Melt the butter in a saucepan, then whisk in cocoa until combined.
  2. Add warm milk and bring to a smooth mixture.
  3. Remove from heat and whisk in powdered sugar and vanilla until smooth and glossy.
  4. Frost the cookies while the frosting is still warm, adding chopped pecans if desired.

Notes

Store cookies in a single layer or with parchment between layers. They stay soft at room temperature for 3 days. Unfrosted cookies can be frozen for later use.