Picture this…decadent chocolate cake, iced with a rich chocolate glaze, and pecans sprinkled over the top. Yum! Yes, I just described Texas Sheet Cake. Texas Sheet Cake Cookies are everything you love about Texas Sheet Cake in the form of a cookie!
In addition, Texas Sheet Cake Cookies are a rich, decadent chocolate crinkle cookie with rich chocolate icing on top, and sprinkled with crushed pecans.
Furthermore, these treats can be served as a pick-me-up after-school snack, holiday treat, or for birthday celebrations. Finally, if you’re looking for a way to turn a classic Texas Sheet Cake into a more kid-friendly or bite-sized treat, save this cookie recipe!
Texas Sheet Cake Cookie Ingredients
For the Texas Sheet Cake Cookies
For the Chocolate Icing
Creating the Texas Sheet Cake Cookie Dough
- First, set out your baking sheets and line them with parchment paper, or a silicone baking sheet, or spray them with baking spray.
- Next, in a large bowl, combine the cake mix, oil, egg substitute, and baking powder.
- Then, stir the ingredients until a thick batter forms.
- Finally, the cookie dough is ready!
Combine the Ingredients and Mix Until the Batter Forms
The Cookie Dough is Ready
Forming, Baking, and Cooling the Cookies
- First, preheat the oven to 350 degrees Fahrenheit.
- Next, using a cookie scoop or tablespoon measuring cup, scoop the dough onto the baking sheets. Ensure there are about 2 inches between cookies.
- Then, place the cookies in the preheated oven.
- Next, bake the cookies for 8-12 minutes.
- For smaller cookies, they will take about 8-10 minutes to bake.
- For larger cookies, they will take about 10-12 minutes to bake.
- Finally, remove the cookies from the oven and place them onto a wire, cooling rack to cool completely.
Scoop the Cookie Dough Onto the Baking Sheets
Bake the Cookies; Allow them to Cool Completely
Crafting the Chocolate Icing
- First, in a Kitchen Aid Stand Mixer with a Paddle attachment, combine the butter and cocoa.
- Next, cream the butter and cocoa until smooth.
- Then, add the milk and vanilla. Mix until combined.
- Next, scrape down the sides of the bowl.
- Then, add the salt and one cup of powdered sugar. Mix until combined.
- Next, add the last 2 cups of powdered sugar, and mix until combined. Scrape down the sides of the bowl as needed.
- Finally, the icing is ready!
Decorating and Serving the Texas Sheet Cake Cookies
- First, once the cookies are cooled, scoop 2 to 3 teaspoons of icing onto each cookie.
- Next, using a spoon or icing knife, evenly spread the icing over each cookie.
- Then, sprinkle the crushed pecans over the top.
- Finally, serve the cookies on a platter, or decorative Texas tray, or have your family eat them straight off the cooling rack. Enjoy!
Storing the Texas Sheet Cake Cookies
Texas Sheet Cake Cookies are best consumed the day of. However, if you have leftovers, this is a way to store them –
- Place the cookies in a large, airtight container in a single layer (or separate by parchment paper). Then, put the container into the refrigerator for up to 1 week.
Recommended Products
Texas Sheet Cake Cookies
Yield:
48 Cookies or 4 Dozen
Prep Time:
5 minutes
Cook Time:
12 minutes
Additional Time:
15 minutes
Total Time:
32 minutes
Picture this...decadent chocolate cake, iced with a rich chocolate glaze, and pecans sprinkled over the top. Yum! Yes, I just described Texas Sheet Cake. Texas Sheet Cake Cookies are everything you love about Texas Sheet Cake in the form of a cookie!
Ingredients
For the Texas Sheet Cake Cookies
- 2 Boxes of Milk Chocolate Cake Mix (or homemade Chocolate Cake Mix)
- 2/3 c. Avocado Oil
- 3/4 c. Carbonated Water (or other egg substitute)
- 2 tsp. Baking Powder
For the Chocolate Icing
- 1 1/2 c. Unsalted Butter, Softened
- 1/2 c. Oat Milk (or other dairy-free milk)
- 1/4 c. Unsweetened Cocoa Powder
- 3 c. Powdered Sugar
- 1 tsp. Mexican Vanilla
- 1/2 tsp. Pink Salt
- 1 c. Pecans, Chopped Finely or Crushed
Instructions
Creating the Cookie Dough
- First, set out your baking sheets and line them with parchment paper, or a silicone baking sheet, or spray them with baking spray.
- Next, in a large bowl, combine the cake mix, oil, egg substitute, and baking powder.
- Then, stir the ingredients until a thick batter forms.
- Finally, the cookie dough is ready!
Forming, Baking, and Cooling the Cookies
- First, preheat the oven to 350 degrees Fahrenheit.
- Next, using a cookie scoop or tablespoon measuring cup, scoop the dough onto the baking sheets. Ensure there are about 2 inches between cookies.
- Then, place the cookies in the preheated oven.
- Next, bake the cookies for 8-12 minutes.
- Finally, remove the cookies from the oven and place them onto a wire, cooling rack to cool completely.
Crafting the Chocolate Icing
- First, in a Kitchen Aid Stand Mixer with a Paddle attachment, combine the butter and cocoa.
- Next, cream the butter and cocoa until smooth.
- Then, add the milk and vanilla. Mix until combined.
- Next, scrape down the sides of the bowl.
- Then, add the salt and one cup of powdered sugar. Mix until combined.
- Next, add the last 2 cups of powdered sugar, and mix until combined. Scrape down the sides of the bowl as needed.
- Finally, the icing is ready!
Decorating and Serving the Texas Sheet Cake Cookies
- First, once the cookies are cooled, scoop 2 to 3 teaspoons of icing onto each cookie.
- Next, using a spoon or icing knife, evenly spread the icing over each cookie.
- Then, sprinkle the crushed pecans over the top.
- Finally, serve the cookies on a platter, or decorative Texas tray, or have your family eat them straight off the cooling rack. Enjoy!
Notes
Storing the Texas Sheet Cake Cookies
Texas Sheet Cake Cookies are best consumed the day of. However, if you have leftovers, this is a way to store them - Place the cookies in a large, airtight container in a single layer (or separate by parchment paper). Then, put the container into the refrigerator for up to 1 week.
Nutrition Information:
Yield: 24 Serving Size: 2Amount Per Serving: Calories: 264Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 32mgSodium: 110mgCarbohydrates: 18gFiber: 1gSugar: 16gProtein: 1g