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Texas Sheet Cake Cookies Recipe

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3.9 from 6 reviews

  • Author: Sara
  • Total Time: 31 minutes
  • Yield: 14 servings

Description

These Texas Sheet Cake Cookies bring the rich, fudgy flavor of the classic Texas sheet cake into a bite-sized treat. Soft, chewy chocolate cookies topped with a creamy cocoa buttercream icing and crunchy chopped pecans, these cookies are perfect for any chocolate lover looking for an easy-to-make, decadent dessert.

Ingredients

Cookie Dough

  • 1 Box Chocolate Cake Mix (Devil’s Food recommended)
  • ⅓ cup Vegetable Oil
  • 2 large Eggs
  • 1 tsp Baking Powder

Chocolate Icing

  • ¼ cup Butter
  • 2 tbsp Unsweetened Cocoa Powder
  • ⅓ cup Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 ½ cups Powdered Sugar
  • 2 cups Chopped Pecans (divided)

Instructions

  1. Preheat the Oven: Set your oven to 350°F and line baking sheets with parchment paper to prevent sticking.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the chocolate cake mix and baking powder thoroughly.
  3. Add Wet Ingredients: Pour in the vegetable oil and add the eggs. Mix with a sturdy spoon until fully combined into a thick dough.
  4. Shape the Cookies: Using a small cookie scoop, portion out dough balls and place them about 2 inches apart on the baking sheets as they will spread during baking.
  5. Bake: Bake for 8-10 minutes until edges are set but centers remain soft. Let cookies cool on baking sheets briefly before transferring to wire racks to cool completely.
  6. Heat Butter, Cream, and Cocoa: In a saucepan over medium heat, melt the butter. Stir in heavy cream and cocoa powder until smooth and combined.
  7. Mix in Vanilla and Powdered Sugar: Remove from heat, whisk in vanilla extract, then gradually whisk in powdered sugar until icing is smooth and spreadable. Adjust consistency with more cream if needed.
  8. Add Pecans to Icing: Fold half of the chopped pecans into the icing until evenly distributed.
  9. Ice the Cookies: Spread about a tablespoon of the chocolate icing generously over each cooled cookie.
  10. Add Remaining Pecans: Sprinkle the remaining pecans on top of the wet icing, pressing lightly to help them stick.
  11. Let Set: Allow the icing to set for 20-30 minutes before serving.
  12. Helpful Tip: If the icing cools and thickens while icing the cookies, gently reheat it over very low heat and stir until spreadable again.

Notes

  • The cookies spread during baking, so be sure to space them about 2 inches apart on the baking sheet.
  • The icing sets best if allowed to cool at room temperature for about 20-30 minutes.
  • If the icing becomes too thick, gently reheat it on low stovetop heat, stirring until smooth and spreadable.
  • You can substitute pecans with walnuts or other nuts, or omit them for a nut-free version.
  • Use a sturdy spoon or spatula to mix the thick cookie dough as a mixer may struggle with the density.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/texas-sheet-cake-cookies-recipe/