These heavenly Texas Sheet Cake Cookies are guaranteed to satisfy your sweet tooth craving! Soft and chewy chocolate cookies topped with decadent chocolate icing and crunch pecans – simply irresistible!
Looking for more cookie recipes? Try some of our favorites: Blueberry Cookies, Lofthouse Cookies or these yummy Cowboy Cookies!
Texas Sheet Cake Cookie Recipe
This Texas Sheet Cake Cookies recipe is sure to become a new family favorite! The soft and chewy cookie is the perfect contrast with the frosting that slightly hardens as it cools. Add in the crunch of the nuts on top and the texture becomes next level!
Plus, this recipe is a breeze to make, with ingredients you probably already have in your pantry. The cookie base uses a cake mix that simplifies the prep time without sacrificing the “from scratch” taste! In no time at all you’ll have a cookie with bakery style results that is perfect to bring to potlucks, parties or any occasion that calls for something sweet!
More Chocolate Recipes to Try
What You’ll Need
Soft and chewy chocolate cookies with a decadent chocolate icing is the perfect combination of sweet, salty, crunchy and chewy. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
Cookies
- milk chocolate cake mix– Any prepackaged chocolate cake mix will work.
- eggs – Provides moisture and structure to the cookies, for best results let come to room temperature before using.
- vegetable oil or canola oil– either will work.
Chocolate Icing
- unsalted butter – Use room temperature butter so it incorporates easily with the other ingredients.
- milk – Adds creaminess and helps to thin out the consistency of the frosting.
- cocoa powder – For a rich chocolate taste.
- vanilla extract – Enhances the other flavors and adds warmth to the cookies.
- salt – Enhances all of the other flavors.
- toasted pecans – Roughly chopped for topping. Could also substitute with walnuts.
How to Make Texas Sheet Cake Cookies
These chocolate cookies come together so fast with the help of the cake mix. The chocolate icing is the star of the show and adds chocolate decadence to these cookies. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post.
Cookies
- Prep. Preheat the oven to 350°F. Line two half sheet baking sheets with parchment paper or silicone baking mats, set aside.
- Combine. In a large bowl, whisk together cake mix, eggs and oil until combined.
- Form. 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. Bake for 9 to 12 minutes or until the edges are set.
- Cool. Allow the cookies to sit on the baking sheet for 5 minutes before transferring to a wire rack. Let cool completely.
Icing
- Combine. Combine the butter, milk, cocoa powder, vanilla extract and salt in a medium saucepan.
- Cook. Over medium heat, continuously whisk until the butter has melted and the mixture is completely smooth.
- Add. Remove from the heat and whisk in the powdered sugar until smooth.
Assemble
- Frost. Place the wire rack with the cookies over the parchment-lined baking sheet. Drizzle the frosting over the cookies and use an offset spatula to smooth the frosting if necessary.
- Top. Immediately sprinkle with the chopped pecans.
- Cool. Allow the frosting to set and harden before serving. Enjoy!
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.
Trish’s Tips and Tricks
- Using butter that is at room temperature will ensure the butter creams correctly with the sugar resulting in a better texture for your cookies.
- The frosting is very thin and will harden as it sets. If it begins to harden before you have a chance to frost the cookie, gently reheat over low heat until it regains its pourable consistency.
- Drizzle the frosting while it is still warm and use an offset spatula to smooth the frosting if necessary and immediately sprinkle with the chopped pecans.
- For best results, allow the frosting to set and harden before serving. Enjoy!
Frequently Asked Questions
Can I freeze the cookies?
To freeze the cookies, simply allow them to cool completely and then place them in a freezer-safe container or bag. Frozen cookies can be stored for up to 3 months. To thaw frozen cookies, simply let them sit at room temperature for a few hours or microwave them for a few seconds.
Can I use a different flavor of cake mix?
In this recipe a chocolate cake mix is best. But you could definitely try a Devil’s Food Cake or Dark Chocolate Cake mix in place of the Milk Chocolate.
Do I have to use pecans?
The chopped pecans can be omitted or replaced with walnuts or almonds if you prefer. Consider toasting the nuts for even more flavor.
What should I do if my frosting hardens before I can top my cookies?
If your frosting begins to harden before you have a chance to frost the cookie, gently reheat over low heat until it regains its pourable consistency.
More Delicious Cookie Recipes To Try
- No Bake Cookies
- Chocolate Crinkle Cookies
- White Chocolate Macadamia Nut Cookies
- Flourless Chocolate Cookies
- Ginger Molasses Cookies
Texas Sheet Cake Cookies
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!
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