Texas Sheet Cake Cookies
Rich, fudgy, and topped with warm chocolate icing, these Texas sheet cake cookies are the perfect bite-sized version of the classic Texas sheet cake!
Ingredients
Cookies
- 1 box chocolate cake mix
- 2 eggs , whisked
- 7 Tablespoons butter , melted
Frosting
- ½ cup butter (1 stick)
- 2 Tablespoons cocoa powder
- 3 Tablespoons milk
- ½ teaspoon vanilla
- 2 ½ cups powdered sugar
Instructions
- Preheat oven to 350°F and line cookie sheet with parchment paper.
- In a mixing bowl, combine melted 7 Tablespoons melted butter, 2 eggs, and 1 box chocolate cake mix. Mix until the cake mix is completely incorporated.
- With a medium sized cookie scoop, scoop cookies onto cookie sheet. Bake for 7-8 minutes. Remove from oven, but let the cookies sit on the cookie sheet for 4-5 minutes before transferring to a cooling rack.
- While cookies are baking, make the frosting. In a saucepan, melt 1/2 cup butter. Add 2 Tablespoons cocoa powder and stir to combine. Turn off heat. Add 1/2 teaspoon vanilla, 3 Tablespoons milk and 2 1/2 cups powdered sugar. Whisk together until there are no lumps. Spoon warm frosting over warm cookies.
Notes
Storage: Cookies can be stored in an air tight container for 3-4 days at either room temperature or in the refrigerator .
Nutrition
Calories: 196kcal, Carbohydrates: 26g, Protein: 2g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 33mg, Sodium: 211mg, Potassium: 76mg, Fiber: 1g, Sugar: 19g, Vitamin A: 244IU, Calcium: 34mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
