Texas Sheet Cake Cookies
A super simple chocolate cookie that is moist and dense. It has a rich, chocolatey, creamy, and super delicious icing! These cookies will certainly cure any sweet tooth and chocolate craving you may have!
I had a craving for something chocolatey today, and this recipe came to mind. I am so glad I thought about these cookies because they certainly did the job and cured my sweet tooth and chocolate craving!
These are seriously the best cookies you will ever eat and are also probably some of the easiest cookies you can make. They are made with a cake mix as the cookie base, and the icing is cooked and then spooned over each cookie. They are rich, chocolatey, and Super Delicious!
The dough is just cake mix, eggs, and oil. This batter will be thick when you are mixing the ingredients. I like to use my cookie scoop when placing the cookies on a pan to cook. This allows them to be of equal size and bake more evenly.
Set your timer and bake these for 8 minutes. No longer. 7 1/2 would even be better. Any longer and your cookies will be hard and lose their moistness.
Let them cool for at least 5 minutes on the pan before you move them to a cooling rack. Then allow them to cool completely before you frost them.
My husband declared that these Texas Sheet Cake Cookies were the best cookies he had ever eaten. 🙂
To frost the cookies, I like to spoon the icing over the top of each cookie and then let it run down the sides. This icing is thick, creamy, and sweet and have I mentioned Super Delicious!
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Store the cookies in an airtight container on the counter for several days or keep in the refrigerator for a week. My cookies NEVER last that long! 🙂
They are great in the morning with a cup of coffee! 😉
Texas Sheet Cake Cookies
1/3 cup oil
1/2 cup butter
2 tablespoons cocoa
3 tablespoons milk
2 1/2 cups powdered sugar
Preheat oven to 350 degrees.
Mix together cake mix, eggs, and oil.
Stir until well combined. The batter will be thick.
Using a cookie scoop, place a scoop of dough on a lightly greased cookie sheet. Space at least 2″ apart.
Place in oven and bake 7 1/2 to 8 minutes. No Longer.
Let cool on pan for 5 minutes. Transfer to cooling rack and cool completely.
Whisk butter, cocoa, and milk together in a saucepan over medium heat until melted and mixed together.
Remove from heat and stir in powdered sugar.
Spoon icing over the top of each cookie.
Your consistency will be thick but should be pourable or spoonable.
Let sit for a few minutes for the icing to set on the cookie.
You can eat immediately or allow icing to set-up on cookies for 3-4 hours.
Store in an airtight container on the counter for several days or place in the refrigerator for up to a week —if they last that long. 😉
Tip: If your icing is too thick, add 1 teaspoon of milk, and stir.