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
Scale
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.
