Texas Sheet Cake Cookies with Chocolate Buttercream Recipe
These Texas Sheet Cake Cookies with Chocolate Buttercream offer a delightful twist on the classic sheet cake, combining rich chocolate cake flavor in a soft, chewy cookie form topped with luscious chocolate buttercream icing. Perfect for chocolate lovers seeking an easy-to-make and crowd-pleasing treat.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 25 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookies:
- 1 15.25 oz. box chocolate cake mix
- 2 large eggs
- 1/3 cup oil
Icing:
- 2 Tbsp. unsweetened cocoa powder
- 1/2 cup unsalted butter
- 3 Tbsp. milk
- 2 cups confectioners sugar
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Prepare Cookie Dough: In a large bowl, combine the chocolate cake mix, two large eggs, and 1/3 cup oil. Mix together thoroughly until the dough is smooth and consistent.
- Shape Cookies: Using a tablespoon or cookie scoop, roll heaping tablespoons of dough into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 8 minutes or until the cookies are set but still soft. Remove from the oven and let them cool on the baking sheet for 2 to 3 minutes to firm up.
- Cool Completely: Transfer the cookies to a wire cooling rack and allow them to cool completely before icing.
- Make the Icing: In a medium saucepan over medium heat, melt the unsalted butter, unsweetened cocoa powder, and milk together, whisking continuously until the mixture is smooth and combined.
- Add Sugar: Remove the saucepan from the heat and gradually whisk in the confectioners sugar until you achieve a smooth, creamy chocolate buttercream icing.
- Ice Cookies: Place a baking sheet underneath the wire rack holding the cookies to catch drips. Spoon the chocolate buttercream generously over the cooled cookies to cover them fully.
- Set Icing: Allow the icing to set by letting the cookies sit at room temperature before serving or storing.
- Enjoy: Serve these decadent Texas Sheet Cake Cookies and savor the moist, chocolatey goodness in every bite!
Notes
- You can substitute vegetable oil with melted coconut oil for a different flavor profile.
- For a dairy-free version, use non-dairy butter and milk alternatives like almond or oat milk.
- To speed up cooling, place the cookies on a cooling rack in the refrigerator after removing from the oven.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Adjust icing thickness by adding more milk if too thick or more confectioners sugar if too thin.
Keywords: Texas sheet cake cookies, chocolate cookies, chocolate buttercream, easy chocolate cookies, chocolate dessert, quick cookies recipe
