Texas Sheet Cake Cookies
These fudgy, ooey-gooey Texas sheet cake cookies are every chocolate lover's dream! They are supremely moist and made with super simple ingredients for an anytime treat!
Foto: The Recipe CriticIngredients
- 1 Box Chocolate Cake Mix (Preferably Milk Chocolate)
- 1/3 Cup Vegetable Oil
- 2 Large Eggs
- 1 Teaspoon Baking Powder
- ¾ Cup Unsalted Butter (Softened)
- ¼ Cup Milk
- 3 Tablespoons Unsweetened Cocoa Powder
- 1 ½ Cup Powdered Sugar
- ½ Teaspoon Vanilla Extract
- 1 Dash Salt
- ½ Cup Chopped Pecans (Optional)
Steps
Preheat the oven to 350°F and line two baking sheets with parchment paper. Set aside.
In a large bowl, combine the cake mix, oil, eggs, and baking powder until a thick batter forms.
Use a cookie scoop to scoop the dough onto the baking sheets. Leave at least 2 inches between cookies.
Bake for 8-10 minutes, until the edges are set. If using a large cookie scoop, the cookies may need 12-14 minutes to bake. Remove to a cooling rack to cool completely.
While the cookies are baking, prepare the icing by combining the butter, milk, and cocoa powder in a small saucepan. Heat over medium just until the mixture starts to boil.
Remove from the heat and whisk in the powdered sugar, vanilla, and salt. Let the icing cool and thicken before icing the cookies.
Once the icing has thickened and the cookies are cooled, scoop about 2 teaspoons of icing onto each cookie, letting it pool on top and run down the sides a bit. Sprinkle the chopped pecans over the top of the icing. Let the cookie sit while the icing sets, about an hour.
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