There is something incredibly comforting and downright addictive about this Texas Sheet Cake Cookies Recipe that I just have to share with you. Imagine the rich, chocolatey goodness of a classic Texas sheet cake, but transformed into perfectly bite-sized cookies that boast the same fudgy texture and glossy chocolate icing all in one delightful treat. Whether you’re craving a warm dessert or a sweet snack to brighten your day, these cookies hit every chocolate lover’s dream spot with ease and charm. Trust me, once you try this Texas Sheet Cake Cookies Recipe, it will quickly vault to the top of your favorites list.
Ingredients You’ll Need
The magic of this Texas Sheet Cake Cookies Recipe comes down to a handful of simple ingredients, each playing a crucial role in crafting that perfect balance of cake-like softness and rich chocolate flavor. From the moistness imparted by the canola oil to the smooth creaminess of the butter, every item is a small hero in this chocolate story.
- Milk chocolate cake mix: The base that brings structured sweetness and deep chocolate flavor, eliminating the need for complicated measurements.
- Large eggs: Essential for binding the ingredients and adding moisture to keep the cookies tender and soft.
- Canola oil: Adds moistness and ensures a soft, chewy texture rather than dryness.
- Unsalted sweet cream butter: Gives richness and enhances the buttery flavor without overpowering the chocolate.
- Cocoa powder: Bolsters the chocolate intensity and deepens the color, making the cookies look and taste decadent.
- Whole milk: Balances the batter’s consistency and contributes to a smooth texture in the icing.
- Powdered sugar: Key to achieving the luscious, glossy finish on the icing, providing sweetness and smoothness.
How to Make Texas Sheet Cake Cookies Recipe
Step 1: Preparing the Cookie Batter
Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large mixing bowl, combine the milk chocolate cake mix with the eggs and canola oil. Stir these together until you get a smooth, thick batter that holds together well. This batter forms the base of wonderfully moist and tender cookies that capture that classic Texas sheet cake feel.
Step 2: Shaping and Baking the Cookies
Using a tablespoon, scoop out portions of the batter onto your prepared baking sheet. Give them a slight flattening with the back of the spoon because these cookies won’t spread much in the oven. Bake them for about 10 to 12 minutes, or until the edges are set but the centers still look soft. This step is what delivers those perfectly chewy cookies with a slight cakey crumb.
Step 3: Making the Iconic Chocolate Icing
While the cookies bake, combine the unsalted sweet cream butter, cocoa powder, and whole milk in a small saucepan over medium heat. Stir continuously until the butter is melted and the mixture is smooth and slightly thickened. Remove from heat and whisk in the powdered sugar until you achieve a thick, glossy frosting that you’ll want to spread generously over the warm cookies.
Step 4: Icing and Finishing Touches
Once the cookies have cooled for a few minutes but are still warm, spread the chocolate icing evenly over each cookie using a small spatula or the back of a spoon. The warmth helps the icing set perfectly — thick, fudgy, and irresistibly shiny. Let the cookies cool completely before serving, or if patience isn’t your thing, dive right in for a gooey chocolate experience.
How to Serve Texas Sheet Cake Cookies Recipe
Garnishes
If you want to add a little extra flair to this Texas Sheet Cake Cookies Recipe, sprinkle some finely chopped pecans or toasted walnuts on top of the icing before it sets. A light dusting of flaky sea salt can also highlight the chocolate’s richness and add a pleasant contrast to the sweetness.
Side Dishes
Serving these cookies alongside a cold glass of whole milk or a warm cup of coffee or tea elevates the experience. The creamy beverages perfectly complement the deep chocolate taste and balance the sweetness, making each bite feel like a mini celebration.
Creative Ways to Present
For parties, stack the cookies on a beautiful cake stand or arrange them on a wooden serving board with ribbons of chocolate drizzle for an extra touch. You could even sandwich a scoop of vanilla or mint ice cream between two cookies for a decadent dessert sandwich that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
These Texas Sheet Cake Cookies Recipe leftovers keep wonderfully in an airtight container at room temperature for up to 3 days. The icing might soften slightly over time but remains incredibly luscious. Just make sure the cookies are completely cooled before storing to avoid condensation.
Freezing
You can freeze the cookies either with or without icing. If pre-iced, place them on a baking sheet to freeze individually before transferring to a freezer-safe bag or container to prevent sticking. Frozen cookies maintain their great texture and flavor for up to 2 months.
Reheating
To bring these cookies back to their deliciously soft and fresh-out-of-the-oven state, warm them briefly in the microwave for 10 to 15 seconds. This reheating softens the cookie and melts the icing slightly, enhancing that gooey chocolate goodness.
FAQs
Can I use a different cake mix for this Texas Sheet Cake Cookies Recipe?
Absolutely! While milk chocolate cake mix is what makes these cookies truly special, you can experiment with devil’s food or even German chocolate cake mixes for a twist. The texture may vary slightly, but the cookies will still be delicious.
Is it necessary to use canola oil or can I substitute with another oil?
You can substitute canola oil with vegetable oil or even melted coconut oil. These oils provide the necessary moisture without overpowering the chocolate flavor, keeping the texture soft and chewy.
Why does the batter look thicker than regular cookie dough?
This cookie batter is thicker because it’s modeled after sheet cake batter, which tends to be dense and moist. That thickness is what helps these cookies stay soft and cake-like rather than crispy.
Can I make these cookies gluten-free?
If you find a gluten-free chocolate cake mix, you can certainly try making these cookies gluten-free. Results might be slightly different in texture, but they should still be tasty and satisfying.
How long should I let the icing set before serving?
It’s best to allow the icing to set for at least 30 minutes at room temperature. This ensures it firms up a bit but remains soft and fudgy so the cookies are easy to handle and enjoy.
Final Thoughts
I hope you’re as excited as I am to bring this Texas Sheet Cake Cookies Recipe into your kitchen. They’re the perfect blend of classic comfort and playful creativity, transforming a beloved dessert into a cookie you’ll want to bake again and again. Whether for a special occasion or an everyday treat, these cookies promise a rich, chocolatey joy that’s hard to beat. Grab your ingredients, have fun baking, and get ready to share a little slice of Texas sweet magic with everyone you love.
Print
Texas Sheet Cake Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 25 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Texas Sheet Cake Cookies combine the rich, chocolaty flavors of the classic Texas sheet cake into delicious, easy-to-make cookies. Soft and fudgy with a glossy, sweet cocoa glaze, these cookies are perfect for chocolate lovers looking for a quick dessert fix.
Ingredients
Cookie Dough
- 1 box milk chocolate cake mix (approximately 15.25 oz)
- 2 large eggs
- â…“ cup canola oil
Cocoa Glaze
- ½ cup unsalted sweet cream butter
- 2 tablespoons cocoa powder
- 3 tablespoons whole milk
- 2 cups powdered sugar, sifted
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, combine the milk chocolate cake mix, eggs, and canola oil. Stir together until the dough is smooth and fully incorporated. This dough will be soft but should hold together well enough to scoop.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Drop tablespoon-sized scoops of cookie dough onto the baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are just set but the centers are still soft. Remove from oven and let cookies cool slightly on the baking sheet.
- Make the Cocoa Glaze: While the cookies bake, prepare the glaze by melting the unsalted butter in a small saucepan over medium heat. Add the cocoa powder and whole milk, whisking continuously until smooth and combined. Remove from heat, then gradually whisk in the powdered sugar until the glaze is silky and pourable.
- Glaze the Cookies: Once the cookies have cooled for about 5 minutes but are still warm, spoon or drizzle the cocoa glaze generously over each cookie. Allow the glaze to set at room temperature, about 15-20 minutes, before serving.
Notes
- For a richer chocolate flavor, use Dutch-process cocoa powder for the glaze.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies can be chilled slightly for a firmer texture and neater glaze.
- Canola oil can be substituted with vegetable oil if preferred.
