Texas Sheet Cake Cookies
Servings: 12
Calories: 154kcal
These heavenly Texas Sheet Cake Cookies are guaranteed to satisfy your sweet tooth craving! Truly the perfect cookie for chocolate lovers with a soft and chewy chocolate cookie topped with chocolate icing and pecans – simply irresistible!
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Ingredients
Cookies
- 15.25 ounces chocolate cake mix I used milk chocolate but any chocolate cake mix will work
- 2 large eggs room temperature
- ½ cup vegetable oil or canola oil
Chocolate Frosting
- 6 tablespoons unsalted butter
- ¼ cup milk
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup toasted pecans roughly chopped
Instructions
Make the Cookies
- Preheat the oven to 350°F. Line two half sheet baking sheets with parchment paper or silicone baking mats, set aside.
- In a large bowl, whisk together cake mix, eggs and oil until combined.
- Use a cookie scoop to scoop out about 2 to 3 tablespoons of the cookie dough and place on the prepared baking sheets. Make sure to leave at least 2 inches between each cookie.
- Bake for 9 to 12 minutes or until the edges are set. Allow the cookies to sit on the baking sheet for 5 minutes before transferring to a wire rack. Let cool completely.
Prepare the Icing
- Combine the butter, milk, cocoa powder, vanilla extract and salt in a medium saucepan over medium heat. Whisk continuously until the butter has melted and the mixture is completely smooth.
- Remove from the heat and whisk in the powdered sugar until smooth.
- Place the wire rack with the cookies over the parchment-lined baking sheet. Drizzle the icing over the cookies and use an offset spatula to smooth if necessary.
- Immediately sprinkle with the chopped pecans. Allow the frosting to set and harden before serving. Enjoy!
Notes
Storage Information
Texas Sheet Cake Cookies are best eaten the day they are made but can be refrigerated in an airtight container for 3 to 4 days. Allow the cookies to cool completely before storing.
To freeze, let cool, transfer to a freezer-safe, airtight container, and freeze for up to 3 months. Thaw at room temperature.
Nutrition
Calories: 154kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 119mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1IU | Calcium: 54mg | Iron: 2mg