Cookies. Look, you can make cookies from scratch with ingredients like butter, brown sugar, white sugar, vanilla extract, eggs, salt, flour, and the list goes on and on. But what if I told you these cookies have three ingredients and the frosting contains four ingredients? Helloooo Texas Sheet Cake Cookies!
I’ll be honest, I had never heard of Texas Sheet Cake Cookies until I came across a recipe like this on Pinterest. After reading the ingredients and the list of instructions, I was sold. I HAD to make these beauties!
The cookies are made of moist chocolate cake and they’re coated with a homemade chocolate frosting. Making cookies using a cake mix is my new favorite thing, simply because they require minimal ingredients and they’re so moist, just like cake! This way, you don’t get any crunchy cookies. If crispy-edged cookies are your thing, it doesn’t hurt to expand your horizons and try these cookies! Just trust me on this one. 😉
The cookies themselves require three ingredients: oil, eggs, and cake mix. There are many choices one can pick from when it comes to the cake mix box. I used triple fudge chocolate cake, but these cookies will taste delectable with any type of chocolatey cake mix! After making these cookies several times, I have found that using a large wooden spoon works best when combining all three ingredients, as the dough is pretty thick and sticky. If you have a cookie scooper, that’ll work well with this dough, otherwise, use your fingers to grab enough dough to roll into an inch-sized ball.
Everyone’s oven is different. Even though the recipe calls for these cookies to bake for 7-8 minutes, I set a timer for the 6 minute mark, check on them, look for a dark brown edge, then remove them from the oven. It’s important not to overbake these cookies. Think of a cake, there’s nothing worse than a dry cake, am I right?!
After the cookies have cooled, the frosting is pretty dang simple to make. Once the thick frosting has been whisked together and the powdered sugar has been fully incorporated, pouring the frosting on is the easiest thing!! If you prefer to use a spoon to drizzle the frosting over the cookies, go for it! The spoon method allows you to be more precise when drizzling the frosting over each cookie. I’ve done it both ways, but I think there’s something special about the frosting not being perfect and allowing it to flow on its own!
I’ve shared these cookies with several friends, and all of their eyes widen up and they’re in complete awe. I’ve decided it’s because of two things: the cake-like cookie (that no one expects) and the homemade frosting. What a splendid surprise from a cookie! It’s always so great to see everyone loving these cookies so much! And I hope you enjoy them as much as we do!!
- 1 box chocolate cake mix
- 2 eggs
- 1/3 cup oil
- 1/2 cup butter
- 2 TBSP sweetened cocoa (I use Hershey’s)
- 3 TBSP heavy whipping cream
- 2 1/2 cup powdered sugar
- Baking sheet lined with parchment paper
- Large bowl
- Cookie scoop/large spoon
- Small saucepan
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper
- In a large bowl, combine chocolate cake mix, eggs, and oil together. Whisk until completely incorporated.
- Using a cookie scoop or a heaping tablespoon, scoop dough onto parchment paper. Cookie dough doesn’t have to be a perfect ball.
- Bake in oven for 7-8 minutes. Remove from oven and let cool. Move to a cooling rack.
- Combine butter, sweetened cocoa, and heavy whipping cream in a small saucepan over medium heat. Whisk until the mixture has completely melted.
- Remove from heat. Add powdered sugar and whisk until all balls of powdered sugar have disappeared. Frosting should be completely smooth.
- Pour frosting over cookies. The frosting should drip off of the cookies onto the cooling rack.
- Allow the frosting to set and serve.
- Keep cookies in an airtight container at room temperature for up to a week.
- Bon appétit!