Description
These Texas Sheet Cake Cookies combine all the flavors of the classic Texas sheet cake into a delightful cookie form. Rich and chocolatey with a moist texture and topped with a smooth cocoa glaze, these cookies are perfect for chocolate lovers looking for an easy-to-make treat.
Ingredients
Scale
Cookie Dough
- 1 Box of Milk chocolate cake mix (approximately 15.25 oz)
- 2 large eggs
- â…“ cup canola oil
- ½ cup unsalted sweet cream butter, softened
- 2 tablespoons cocoa powder
Glaze
- 3 tablespoons whole milk
- 2 cups powdered sugar (confectioners’ sugar)
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, combine the milk chocolate cake mix, eggs, canola oil, softened unsalted butter, and cocoa powder. Mix thoroughly until a smooth, consistent dough forms.
- Shape and Bake the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Scoop the dough into tablespoons and place them spaced apart on the baking sheet. Bake for approximately 12-15 minutes or until edges are set but centers remain soft. Remove from oven and let them cool slightly on the baking sheet.
- Make the Glaze: While cookies are cooling, prepare the glaze by whisking together the powdered sugar and whole milk in a small bowl until smooth and pourable. Adjust milk or sugar to reach desired consistency.
- Glaze the Cookies: Spoon or drizzle the glaze over the warm cookies to coat the tops. Allow the glaze to set and harden before serving, about 15-20 minutes.
Notes
- Make sure the butter is softened to room temperature for easier mixing.
- Do not overbake the cookies to maintain a moist texture reminiscent of the original cake.
- The glaze can be flavored with a splash of vanilla extract for extra depth.
- Store cookies in an airtight container at room temperature for up to 3 days.
- You can use light or dark cocoa powder for different intensity in chocolate flavor.
