Description
Indulge in the perfect blend of cake and cookie with these Texas Sheet Cake Cookies. These delectable treats combine the rich, chocolatey goodness of a traditional Texas sheet cake with the convenience and portability of a cookie. Topped with a smooth, decadent chocolate icing, these cookies are sure to become a family favorite.
Ingredients
Units
Scale
Cookie Ingredients
- 1 Box of Milk chocolate cake mix
- 2 large eggs
- 1/3 cup canola Oil
Chocolate Icing Ingredients
- 1/2 cup unsalted sweet cream butter
- 2 TBSP cocoa powder
- 3 TBSP Whole Milk
- 2 C powder sugar
Instructions
- Preheat the oven: Preheat the oven to 350 degrees and line two cookie sheets with parchment paper. This ensures even baking and prevents the cookies from sticking.
- Mix cookie dough: In a large bowl, mix together the cake mix, eggs and oil until combined and smooth. This creates the base for your cookies, incorporating the convenience of a cake mix with the texture of a cookie.
- Scoop and place dough: Using an ice cream scooper, scoop out some dough and place it onto the cookie sheet about 2 inches apart from each other. This allows room for the cookies to spread while baking.
- Bake the cookies: Bake in the oven for 8-10 minutes. The cookies should be set but still soft in the center when done.
- Cool the cookies: Allow to cool for a few minutes before removing cookies and placing onto a wire rack. This prevents the cookies from breaking and allows them to firm up slightly.
- Repeat baking process: Repeat steps until all dough is baked. This ensures all your cookies are baked evenly.
- Prepare the icing: Using a medium saucepan, combine the butter, cocoa powder and whole milk over medium heat. Whisk together until combined and smooth.
- Finish the icing: Remove from the heat and slowly whisk in the powder sugar until smooth. This creates a glossy, pourable icing.
- Ice the cookies: Place a cookie sheet under the wire rack to catch excess chocolate. Scoop out a spoonful of icing and pour over the cookies, allowing it to drip down the sides.
Notes
- For a richer chocolate flavor, consider using dark chocolate cake mix instead of milk chocolate.
- Add 1/2 cup of chopped pecans to the batter for a traditional Texas touch.
- The icing will set as it cools, creating a delightful, slightly crisp topping.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 30g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
