Easy Texas Sheet Cake Cookies: The Ultimate Boxed Cake Mix Recipe with Homemade Chocolate Icing
Indulge in the rich, classic flavors of a beloved Texas dessert, now in convenient cookie form! These Texas Sheet Cake Cookies are incredibly simple to prepare, leveraging the ease of a boxed cake mix, and are generously topped with a luscious, made-from-scratch chocolate icing. Experience the perfect blend of cake and cookie, ideal for any occasion.
Prepare to be amazed by these gloriously big, thick, and wonderfully rich cookies! Our Easy Texas Sheet Cake Cookies recipe captures the essence of the iconic Texas Sheet Cake, delivering all the beloved classic flavors and textures in every bite. These indulgent treats feature traditional cake ingredients like finely chopped pecans and a lavish, decadent homemade chocolate icing that truly elevates the experience. What makes this recipe even more appealing is its incredible simplicity: the cookie base is crafted using a convenient boxed cake mix and requires just four essential ingredients. Finish these delightful cookies with our rich, homemade icing for that unmistakable, perfect Texas Sheet Cake taste and texture.
This quick and effortless cookie recipe can be whipped up in under 30 minutes, making it an ideal choice for last-minute gatherings, festive holidays, lively parties, or simply a cozy baking session at home with your loved ones. Imagine having a stash of these irresistible chocolate cookies ready whenever a craving strikes! Good news: the cookie dough can be easily frozen and stored for several months, ensuring you’re always just a bake away from a fresh batch of these delightful treats. I am confident you will adore this incredibly easy and unbelievably delicious chocolate cookie recipe, which truly brings the comforting taste of Texas home.
The magic of these cookies lies in their ability to mimic the light, moist crumb of a sheet cake while offering the satisfying chewiness of a perfect cookie. Each bite delivers a harmonious blend of deep chocolate, subtle nutty crunch from the pecans, and the smooth, sweet finish of our signature icing. They are more than just cookies; they are a nostalgic journey to a classic Southern dessert, simplified for your convenience and enjoyment. Get ready to bake a batch that will disappear as quickly as they appear!
Essential Ingredients for Your Texas Sheet Cake Cookies
Crafting these delectable Texas Sheet Cake Cookies is surprisingly simple, thanks to a thoughtfully curated list of ingredients that balance convenience with homemade quality. Here’s a closer look at what you’ll need and some tips for the best results:
- Boxed Milk Chocolate Cake Mix: This is the secret weapon for these cookies, providing an incredibly easy and consistent base. For that authentic Texas Sheet Cake flavor profile, a milk chocolate cake mix is highly recommended. Alternatively, a German chocolate cake mix works wonderfully, adding an extra layer of richness and depth. Don’t worry too much about the brand; simply choose your favorite, ensuring it’s a standard 15.25 oz (or similar) box. This shortcut doesn’t compromise on flavor but significantly cuts down on prep time.
- Baking Staples: You’ll only need two basic ingredients from your pantry for the cookie dough: fresh eggs and a neutral-tasting oil. Any neutral oil, such as vegetable oil, canola oil, or corn oil, will work perfectly, ensuring the focus remains on the chocolate and pecan flavors rather than an overpowering oil taste. These ingredients bind the cake mix to create a perfectly moist and chewy cookie dough, far from the traditional cake batter consistency.
- Pecans: A true Texas Sheet Cake wouldn’t be complete without pecans! I personally love using finely crushed pecans as they integrate seamlessly into the cookie, providing a delightful textural contrast and nutty aroma in every bite. However, if pecans aren’t your preference, you can easily substitute them with other nuts like finely chopped almonds or walnuts. For those with nut allergies or simply not a fan, feel free to omit the nuts entirely – the cookies will still be incredibly delicious, perhaps with a sprinkle of mini chocolate chips in their place for an extra chocolatey kick!
- Icing Ingredients: The homemade chocolate icing is the crowning glory of these cookies, transforming them from simple chocolate cookies into true Texas Sheet Cake masterpieces. The icing is incredibly straightforward to make and requires just four common ingredients: butter, milk, powdered sugar, and unsweetened cocoa powder. For the milk, you can use any variety you prefer, be it dairy milk (whole, 2%, or skim), or plant-based alternatives like soy milk or almond milk, all will yield a fantastic result. For an even richer, more decadent icing, consider using half-and-half, buttermilk, or heavy whipping cream. The higher fat content will make the icing smoother, glossier, and more intensely flavored.
Why You’ll Absolutely LOVE These Texas Sheet Cake Cookies!
Quick & Easy: From pantry to plate in Under 30 Minutes – perfect for busy schedules!
Limited Ingredients Needed: Just 8 essential pantry staples (including the icing!) make this recipe super accessible.
Incredibly Versatile: These cookies are a hit for any event – fantastic for bake sales, holiday parties, baby showers, potlucks, or simply as an everyday indulgent treat!
Step-by-Step Instructions to Bake Your Texas Sheet Cake Cookies
Get ready to bake a batch of the most irresistible Texas Sheet Cake Cookies you’ve ever tasted! Follow these simple steps for perfect results every time:
- Crafting the Irresistible Cookie Dough
Begin by preheating your oven to 350°F (175°C) and lining two half-sized baking sheets with parchment paper or giving them a good spray with non-stick baking spray. This preparation ensures your cookies won’t stick and will bake evenly. Next, in a large mixing bowl, combine all the ingredients for the cookie dough (except the pecans). This means your boxed cake mix, eggs, and oil go in first. Using a sturdy spoon or a rubber spatula, stir these ingredients together until they are thoroughly combined. The dough will be quite thick and somewhat sticky, which is exactly what you want for a rich, cake-like cookie. Once the base dough is formed, gently fold in the crushed pecans, ensuring they are evenly distributed throughout. Set the dough aside as you prepare for baking. - Baking the Perfect Chocolate Cookies
With your baking sheets prepared and your dough ready, it’s time to form the cookies. You can either use your hands – lightly floured if the dough is too sticky – or a 1-inch cookie scoop for consistent sizing. Roll or scoop the dough into uniform 1-inch balls and arrange them on your prepared baking sheets. Remember to leave adequate space (about 1.5-2 inches) between each cookie dough ball, as they will expand slightly during baking. Once your trays are filled, place them in your preheated oven and bake for approximately 8-10 minutes. Keep a close eye on them; the key is to bake until the bottoms are just set and slightly crisp, while the centers remain wonderfully soft and fluffy. Avoid over-baking to maintain that tender texture characteristic of Texas Sheet Cake. - Whipping Up the Dreamy Chocolate Icing
This homemade chocolate icing is truly what brings the essence of Texas Sheet Cake to these cookies. It’s quick to make and incredibly delicious. In a small saucepan, melt the butter over medium heat. Once the butter has fully melted and is bubbling slightly, add the milk and unsweetened cocoa powder. Whisk continuously for about 3-5 minutes. The mixture will begin to thicken slightly and become smooth and glossy. Remove the saucepan from the heat and immediately stir in the powdered sugar until a smooth, spreadable icing forms. Don’t worry if it seems a bit thin at first; the icing will continue to thicken beautifully as it cools. Set it aside to cool to a warm temperature, allowing it to reach the perfect drizzling or spreading consistency. - The Grand Finishing Touches & Enjoyment!
Once the cookies are baked to perfection, carefully remove them from the oven and transfer them from the hot baking sheets to a wire cooling rack. Allow the cookies to cool for at least 5-10 minutes. This cooling period is crucial; it helps the cookies firm up slightly and ensures the icing won’t simply melt and run off the sides. Once the cookies have cooled to a warm or room temperature, generously drizzle or spread the homemade chocolate icing over each one. Let the icing set up for another 5 minutes, allowing it to form a delicate crust. After this final touch, your incredible Texas Sheet Cake Cookies with their rich, homemade icing are ready to be savored. Enjoy every decadent bite!
Smart Storage Tips for Your Leftover Cookies
To keep your freshly baked Texas Sheet Cake Cookies at their best, store them at room temperature in an airtight container for up to one week. For optimal preservation of the icing and to prevent sticking, try to arrange them in a single layer or separate layers with parchment paper.
Expert Pro Tips for Flawless Texas Sheet Cake Cookies
Achieving bakery-quality Texas Sheet Cake Cookies at home is simple with these expert tips:
Icing Application Tips: For the most beautiful and set icing, it’s essential to let your Texas Sheet Cake Cookies cool for a solid 5-10 minutes before applying the warm chocolate icing. If the cookies are too hot, the icing will be too thin and simply run right off the sides, leaving a messy puddle. A slightly cooled cookie allows the icing to adhere better and set beautifully. Another clever trick to manage any potential drips and make cleanup a breeze is to place your cooling racks over baking sheets lined with parchment paper. This will catch any stray icing that might fall, keeping your countertops clean and your kitchen sparkling.
Baking Perfection Tip: When it comes to baking these cake mix cookies, the most crucial advice is to avoid over-baking them at all costs. Since the cookie dough is already dark from the chocolate cake mix, it can be a little tricky to visibly tell when they are perfectly done. Instead of relying solely on color, look for a slightly crisp bottom when gently lifted with a spatula. The edges should be set, but the center should still look and feel wonderfully soft and slightly underdone. You want to take them out of the oven when the bottom is firm enough not to fall apart, yet the center promises a soft, fluffy, and moist texture. If you let them bake for too long, they will become hard and dry in the center, losing that signature melt-in-your-mouth quality that makes Texas Sheet Cake so beloved. A perfectly baked cookie will be soft and chewy, echoing the cake it’s inspired by.
Fun Fact: What Exactly is Texas Sheet Cake?
The Texas Sheet Cake is a classic Southern dessert renowned for its large, thin, and intensely rich chocolate cake baked in a baking sheet rather than a traditional round or rectangular pan. Its signature characteristics include a moist, tender crumb and, most distinctively, a pour-over chocolate pecan icing that sets to a thin, crackly glaze. This cake prominently features classic Texan ingredients such as buttermilk and a generous amount of pecans, contributing to its unique depth of flavor and texture. The origin of its name is debated: some believe the cake genuinely originated in Texas, giving it its geographical moniker, while others contend the name stems from the cake’s characteristic use of classic Texas ingredients and its expansive, “Texas-sized” portion. Regardless of its true origin, it remains a beloved staple in Southern cuisine, and these cookies pay a delicious homage to its legacy!
Frequently Asked Questions (FAQS) About Texas Sheet Cake Cookies
Absolutely, freezing the cookie dough is an excellent way to prepare ahead and enjoy fresh-baked cookies whenever you desire! You can freeze the prepared cookie dough for up to 3 months. To do so, follow the recipe instructions for preparing the dough and rolling it into 1-inch balls. Place the individual dough balls in a single layer on a parchment-lined baking sheet and flash-freeze them for about 1-2 hours until solid. Once firm, transfer the frozen dough balls to a freezer-safe container or a heavy-duty freezer bag, ensuring they are well-sealed to prevent freezer burn. When you’re ready to bake, simply pop out as many frozen dough balls as you’d like onto a prepared baking sheet. You’ll need to bake them for an additional 2-3 minutes longer than the recipe calls for (typically 10-12 minutes total). Once baked and cooled slightly, top them with the homemade chocolate icing, and enjoy a warm, fresh cookie experience!
Yes, these Texas Sheet Cake Cookies are fantastic for advanced preparation! You can prepare the cookie dough up to 24 hours ahead of time. Store it in one of two ways: either keep the entire batch of dough in a prep bowl, tightly covered with plastic wrap or an airtight lid, in the refrigerator. Alternatively, you can roll the dough into individual balls and place them on a cookie sheet, again ensuring they are covered with plastic wrap before refrigerating. This allows the flavors to meld beautifully and saves you time on baking day. When you’re ready to bake the chocolate cake cookies, simply follow the recipe instructions, allowing the chilled dough a few extra minutes in the oven if baking directly from cold.
While pecans are a classic and much-loved staple in traditional Texas Sheet Cake and, by extension, these cookies, they are certainly not a strict requirement. You can absolutely leave the nuts out if you have allergies, dietary preferences, or simply aren’t a fan. The cookies will still be wonderfully rich and chocolatey. If you prefer to add a different texture or flavor, consider incorporating mini chocolate chips for an extra burst of chocolate, or substitute the pecans with another type of chopped nut, such as walnuts or almonds, if those are more to your liking. The recipe is versatile enough to accommodate your taste preferences while still delivering an amazing cookie experience.
The primary distinguishing characteristic of a Texas Sheet Cake, setting it apart from many other cake recipes, is its unique preparation method where all the wet and dry ingredients for the cake batter are combined directly into one bowl and stirred together. This is contrary to many traditional cake recipes that meticulously call for separating wet and dry ingredients and then gradually combining them. For this Texas Sheet Cake Cookie recipe, I intentionally adhered to this same simple, one-bowl concept for the cookie dough. All the dough ingredients are combined together at once, much like the classic cake, which not only simplifies the process but also contributes to the signature texture and ease of this delightful cookie.
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Thank you so much for stopping by and taking the time to explore this delightful recipe. If you’ve made these scrumptious Texas Sheet Cake Cookies, I would absolutely love to hear from you below in the comments section! Your feedback and experiences mean the world. And if you’re eager to keep up with what The Erhardts are Eating (and discovering in their culinary adventures), be sure to follow along on Facebook, Instagram, Pinterest, Twitter& Youtube. We love sharing our passion for food and exploration with you!
Happy Eating and Happy Baking!
Easy Texas Sheet Cake Cookies Recipe
Caitlyn Erhardt
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Ingredients
- 1 Box Milk Chocolate Cake Mix German Chocolate works great too
- 2 Eggs
- ⅓ Cup Oil
- ⅓ Cup Pecans Chopped
Chocolate Icing
- ½ Cup Butter
- 3 tablespoon Milk
- 2 Cups Powder Sugar
- 2 tablespoon Unsweetened Cocoa Powder
Instructions
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Preheat your oven to 350 degrees F (175°C). Prepare two cookie sheets by lining them with parchment paper or spraying them with non-stick cooking spray, then set them aside.
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In a large mixing bowl, combine the boxed cake mix, oil, and eggs. Stir with a sturdy spoon or spatula until all ingredients are well combined and a thick dough forms. Gently fold in the crushed pecans, mixing until they are just incorporated into the dough.
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Using your hands or a 1-inch cookie scoop, form the cookie dough into uniform balls. Place these dough balls onto the prepared baking sheets, ensuring there’s enough space between each for them to expand. Bake for 8-10 minutes, or until the bottom of the cookies is set and crisp, while the center remains delightfully soft and fluffy. Be careful not to overbake.
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Once baked, remove the cookies from the oven and carefully transfer them to wire cooling racks. Allow the cookies to cool for 5-10 minutes before applying the chocolate icing. Let the icing set up for a few minutes, then your delicious Texas Sheet Cake Cookies are ready to be savored!
For the Decadent Chocolate Icing
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In a small saucepan, melt the butter over medium heat. Once completely melted, add the milk and unsweetened cocoa powder. Whisk continuously for 3-5 minutes, allowing the mixture to slightly thicken and become smooth.
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Remove the saucepan from the heat and immediately stir in the powdered sugar until the icing is smooth and free of lumps. Once the cookies have cooled for the recommended time, generously drizzle or spread them with this luscious chocolate icing.
Notes
Pecan Alternatives: While pecans are a classic ingredient for Texas Sheet Cake Cookies, they are not strictly necessary. If you prefer your cookies without nuts, simply omit them. Alternatively, you can substitute pecans with another type of nut like finely chopped almonds or walnuts for a different flavor profile. For an extra touch of indulgence, if you’re a big nut fan, consider sprinkling some extra chopped pecans over the top of the iced cookies just before the icing sets.
Nutrition