If you are on the hunt for a delightful twist on a classic favorite, this Texas Sheet Cake Cookies Recipe is exactly what your kitchen needs. Combining the rich, moist qualities of the iconic Texas sheet cake with the convenience of a cookie, these treats deliver an irresistible chocolate punch packed in every bite. They are luscious, fudgy, and topped with a glossy, deeply chocolatey frosting that sets just right. Whether for a casual afternoon snack or a crowd-pleasing dessert, these cookies bring the heartiness of cake with the simple joy of a perfectly baked cookie, making them a true crowd-pleaser.
Ingredients You’ll Need
The magic of this Texas Sheet Cake Cookies Recipe lies in a handful of straightforward ingredients, each playing a crucial role in creating that moist texture and rich chocolate flavor. From the ready-made cake mix providing a foolproof base, to the simple yet essential cocoa powder and butter that enhance depth and gloss of the frosting, every ingredient counts in crafting these cookies.
- Chocolate cake mix: The foundation for moist, chocolatey dough.
- Eggs: Bind the ingredients while adding richness.
- Vegetable oil: Keeps the cookies tender and soft.
- Unsalted butter: Creates a decadent, smooth frosting base.
- Cocoa powder: Intensifies the chocolate flavor in the frosting.
- Milk: Adjusts frosting consistency for spreadability.
- Vanilla extract: Adds warmth and balances the chocolate.
- Powdered sugar: Sweetens and thickens the frosting to a perfect gloss.
How to Make Texas Sheet Cake Cookies Recipe
Step 1: Prep Your Baking Space
Start by heating the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat. This prevents sticking and makes clean-up easy, ensuring your cookies bake evenly with no frustration.
Step 2: Mix the Cookie Dough
Grab a large bowl and combine the chocolate cake mix, eggs, and vegetable oil. Stir until the dough is thick and uniform with no dry bits in sight. It will be sticky—that’s exactly what you want for chewy, tender cookies.
Step 3: Portion the Dough
Use a cookie scoop or spoon to drop rounded balls of dough onto your prepared baking sheet. Space them about 2 inches apart to allow room for spreading so every cookie gets that perfect shape and texture.
Step 4: Bake Your Cookies
Bake for 8 to 10 minutes, watching for the edges to look set while the centers remain a bit soft. This slight underbaking is key because the cookies will firm up as they cool, keeping them tender and moist.
Step 5: Make the Frosting
As your cookies bake, melt the butter in a medium saucepan over medium heat. Whisk in the cocoa powder and milk until the mixture is smooth and rich. Remove from heat, then mix in the vanilla and powdered sugar until the frosting becomes glossy and spreadable. Adjust thickness with a little more milk or powdered sugar if needed.
Step 6: Frost Your Cookies
Once out of the oven, let the cookies sit on the baking sheet for 2 to 3 minutes. While they’re still warm, spoon about a tablespoon of the warm frosting onto the center of each cookie. Gently spread it out toward the edges to coat them beautifully.
Step 7: Cool Completely
Transfer the frosted cookies to a wire rack to cool fully. As they cool, the frosting sets just enough to get a lovely slight crunch on top with a decadent fudge layer beneath.
How to Serve Texas Sheet Cake Cookies Recipe
Garnishes
Adding simple but thoughtful garnishes can elevate your Texas Sheet Cake Cookies Recipe. Consider sprinkling some finely chopped pecans or a pinch of sea salt on the frosting right after spreading. These small touches bring texture contrasts and highlight the chocolate flavors beautifully.
Side Dishes
Serve these cookies with a glass of cold milk or a warm cup of coffee or tea. Their rich chocolate flavor balances perfectly against creamy or slightly bitter drinks, making them a wonderful treat for a relaxing break or after-dinner indulgence.
Creative Ways to Present
For a fun dessert platter, arrange these cookies with fresh berries, whipped cream, and a drizzle of caramel or raspberry sauce. They also make excellent sandwich cookies if you spread frosting between two cookies. This playful presentation will wow any crowd.
Make Ahead and Storage
Storing Leftovers
You can store Texas Sheet Cake Cookies in an airtight container at room temperature for up to 3 days. Keeping them sealed helps maintain their moisture and frosting texture, so they remain as tasty as when freshly made.
Freezing
For longer storage, freeze the unfrosted cookie dough balls or fully baked and cooled cookies without frosting in a single layer on a baking sheet, then transfer to a freezer bag. Freeze for up to 3 months. Frost cookies fresh after thawing for optimal taste and texture.
Reheating
If you want to enjoy them warm, reheat the frosted cookies gently in a microwave for 10 to 15 seconds or in a low oven. This softens the frosting and revives the luscious texture, like they just came out of the oven.
FAQs
Can I use a homemade cake mix instead of store-bought?
Absolutely! A homemade chocolate cake mix can work well, but be sure it’s a classic chocolate mix with similar ratios to keep the cookie dough texture on point. The key is balance between dry and wet ingredients.
Why do the cookies need to be slightly underbaked?
Baking them until the edges are set but centers are still soft ensures the cookies remain chewy and moist when cooled. Overbaking can dry them out and lose that perfect Texas sheet cake softness.
What if my frosting is too runny or too thick?
If it’s too runny, add a bit more powdered sugar to thicken it. If it’s too thick, stir in a splash of milk until you reach a smooth, spreadable consistency. It’s all about achieving that glossy, luscious frosting.
Can I substitute butter with margarine or oil in the frosting?
Butter provides flavor and texture that margarine or oil can’t fully replicate. For the best results in this recipe, stick with unsalted butter to get that rich, creamy frosting.
How long do these cookies stay fresh?
Stored properly at room temperature in an airtight container, they stay fresh and delicious for about 3 days. Beyond that, texture and flavor can start to fade, so enjoy them soon after baking!
Final Thoughts
If you love everything about Texas sheet cake but want a fun, portable way to enjoy it anytime, this Texas Sheet Cake Cookies Recipe is a must-try. The blend of rich chocolate, tender crumb, and luscious frosting will quickly become a new favorite in your baking repertoire. Grab your ingredients, roll up your sleeves, and make these cookies to brighten any day with a homemade touch of southern comfort and chocolate bliss.
Print
Texas Sheet Cake Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Texas Sheet Cake Cookies are a delightful twist on the classic Texas sheet cake, transforming the rich chocolate flavor and fudgy frosting into individual, soft, and chewy cookies topped with a luscious chocolate glaze. These cookies are easy to make with a chocolate cake mix base, baked to perfection, and finished with a smooth cocoa frosting for an irresistible treat.
Ingredients
Cookie Dough
- 1 box (13.25 ounces) chocolate cake mix
- 2 large eggs
- â…“ cup vegetable oil
Frosting
- ½ cup (1 stick) unsalted butter
- 2 tablespoons cocoa powder
- 3 tablespoons milk, plus extra if needed
- 1 teaspoon vanilla extract
- 2½ cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Make the Dough: In a large mixing bowl, combine the chocolate cake mix, eggs, and vegetable oil. Stir together until a thick and sticky dough forms with no dry cake mix remaining.
- Shape the Cookies: Use a cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow the cookies to spread while baking.
- Bake the Cookies: Bake the cookies for 8 to 10 minutes. The edges should look set while the centers remain slightly soft. Avoid overbaking as they will firm up upon cooling.
- Prepare the Frosting: While cookies bake, melt the butter in a medium saucepan over medium heat. Whisk in the cocoa powder and milk until smooth, then remove from heat.
- Finish the Frosting: Stir the vanilla extract and powdered sugar into the chocolate mixture. Whisk vigorously until the frosting is smooth and glossy. Adjust thickness by adding more milk if too thick or powdered sugar if too thin.
- Frost the Cookies: Let the cookies cool on the baking sheet for 2-3 minutes after baking. While still warm, spoon about one tablespoon of warm frosting onto each cookie and spread gently toward the edges.
- Cool and Set: Transfer the frosted cookies to a wire rack to cool completely. The frosting will set and harden slightly as it cools. Serve and enjoy!
Notes
- Do not overbake the cookies to keep them soft and chewy.
- Frost the cookies while they are still warm for easier spreading of frosting.
- If the frosting consistency is off, adjust with more milk or powdered sugar accordingly.
- Store cookies in an airtight container at room temperature for up to 3 days.
- To make a dairy-free version, substitute dairy butter and milk with plant-based alternatives.
