If you’ve ever found yourself craving the deep, chocolaty flavors of a Texas sheet cake but wished for something more portable, these Texas Sheet Cake Cookies are the perfect solution. With a soft, cake-like texture and a luscious chocolate icing, these cookies capture everything you love about the classic cake in a bite-sized form.
Can I make these cookies gluten-free?
Yes, simply substitute the cake mix with a gluten-free version. Keep in mind that the texture may vary slightly, so adjust the baking time if needed.
What if my icing is too runny?
If your icing is too thin, try adding a little more powdered sugar to thicken it. Conversely, if it’s too thick, a splash of milk should do the trick.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours. Just make sure to let it come to room temperature before baking.
Can I use different nuts or toppings?
Absolutely! While pecans are traditional, feel free to experiment with walnuts, almonds, or even shredded coconut for a different twist.
Ingredients:
For the Cookies:
- 1 box chocolate cake mix (choose your favorite brand)
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tsp baking powder
For the Icing:
- 1/2 cup unsalted butter
- 2 tbsp unsweetened cocoa powder
- 1/4 cup milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
- Optional: 1/2 cup chopped pecans for garnish
Instructions:
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Dough: In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, and baking powder. Stir until a thick dough forms.
- Form Cookies: Using a cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Place the cookies in the preheated oven and bake for 8-10 minutes, or until the edges are set but the centers remain soft.
- Prepare the Icing: While the cookies are baking, melt the butter in a saucepan over medium heat. Add the cocoa powder and milk, stirring until smooth. Remove from heat and whisk in the powdered sugar, vanilla extract, and salt until the icing is glossy and thick.
- Ice the Cookies: Once the cookies have cooled, spread a generous spoonful of icing over each one. If you like a bit of crunch, sprinkle the tops with chopped pecans.
- Let it Set: Allow the icing to set for about 30 minutes before serving.
Tips:
- For Extra Softness: Underbake the cookies slightly so that they remain gooey in the center.
- Storing: These cookies keep well at room temperature in an airtight container for up to three days.
