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Texas Sheet Cake Cookies Recipe

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4.2 from 10 reviews

These Texas Sheet Cake Cookies are a delightful twist on the classic Southern sheet cake, transformed into individual cookies with a rich chocolate flavor and a luscious homemade chocolate icing topped with pecan halves. Perfectly soft and fudgy, these cookies offer the indulgent taste of cake in a convenient handheld treat, ideal for parties or family gatherings.

Ingredients

Cookie Dough

  • 1 box Chocolate Cake Mix
  • 2 Eggs
  • 1/3 cup Canola Oil

Icing

  • 1/2 cup Unsalted Sweet Cream Butter
  • 2 Tablespoons Cocoa Powder
  • 3 Tablespoons Whole Milk
  • 2 cups Powdered Sugar

Topping

  • Pecan Halves (1 for each cookie)

Instructions

  1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Prepare Cookie Dough: In a large bowl, combine the chocolate cake mix, eggs, and canola oil. Mix thoroughly until the dough is smooth and uniformly combined.
  3. Form Cookies: Scoop out dough balls using a tablespoon measure and place them about 2 inches apart on the prepared cookie sheets to allow spreading during baking.
  4. Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, until they are set but still soft to touch.
  5. Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  6. Make Icing: In a medium saucepan, combine the unsalted butter, cocoa powder, and whole milk. Heat over medium heat while whisking until the mixture is smooth and well combined.
  7. Add Powdered Sugar: Remove the saucepan from heat and gradually whisk in the powdered sugar until the icing is smooth and glossy.
  8. Prepare for Icing: Place a cookie sheet under the cooling rack to catch any excess icing that drips off the cookies.
  9. Ice the Cookies: Spoon the chocolate icing over each cooled cookie evenly.
  10. Add Pecan Topping: While the icing is still wet, gently press one pecan half onto the top of each cookie to garnish.
  11. Set Icing: Allow the icing to harden at room temperature before serving to enjoy the perfect texture and flavor.

Notes

  • Using parchment paper or silicone mats ensures easy removal and prevents burning.
  • Ensure cookies are cooled before icing to prevent melting.
  • For a richer flavor, use unsalted sweet cream butter instead of regular butter.
  • Storage: Store cookies in an airtight container at room temperature for up to 3 days.
  • Feel free to substitute pecans with walnuts or skip nuts for a nut-free option.

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