Texas Sheet Cake Cookies with Chocolate Buttercream Recipe
Introduction
Texas Sheet Cake Cookies with Chocolate Buttercream capture all the rich, fudgy flavor of classic Texas sheet cake in a fun, bite-sized treat. These soft chocolate cookies topped with silky cocoa buttercream are perfect for any chocolate lover. They’re quick to make and sure to satisfy your sweet tooth.
Ingredients
- Cookies:
- 1 15.25oz. 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
- Step 1: Preheat your oven to 350 degrees F and line a baking sheet with parchment paper to prevent sticking.
- Step 2: In a large bowl, mix together the chocolate cake mix, eggs, and oil until the batter is smooth and well combined.
- Step 3: Roll heaping tablespoons of dough into balls and place them about 2 inches apart on the prepared baking sheet.
- Step 4: Bake the cookies for 8 minutes or until they are set but still soft to the touch.
- Step 5: Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire cooling rack to cool completely.
- Step 6: For the icing, melt the butter, cocoa powder, and milk together in a medium saucepan over medium heat, whisking until smooth.
- Step 7: Remove the saucepan from heat and gradually whisk in the confectioners sugar until the icing is smooth and fully combined.
- Step 8: Place a baking sheet under the wire rack holding the cookies to catch drips, then spoon the chocolate buttercream over each cookie until covered.
- Step 9: Allow the icing to set before serving or storing the cookies.
Tips & Variations
- For extra moist cookies, try adding a teaspoon of sour cream to the dough before baking.
- If you prefer a richer chocolate flavor, use Dutch-process cocoa powder in the icing.
- Decorate the icing with a sprinkle of sea salt or chopped nuts for added texture and flavor.
- Make mini versions by using a teaspoon-sized dough ball and reducing baking time by 2-3 minutes.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate and allow them to come to room temperature before serving. If the icing firms too much when chilled, soften slightly by microwaving the cookies for a few seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cake mix flavor?
Yes, you can experiment with other cake mix flavors like devil’s food or even a spice cake for a unique twist, but chocolate mix works best to keep the classic Texas sheet cake taste.
Can I make the icing ahead of time?
Absolutely! Prepare the icing in advance and store it in the refrigerator. Rewarm gently over low heat or in the microwave before spreading it on the cookies to keep it smooth and spreadable.
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Texas Sheet Cake Cookies with Chocolate Buttercream Recipe
- Total Time: 18 minutes
- Yield: Approximately 24 cookies 1x
Description
Delight in the rich and moist Texas Sheet Cake Cookies topped with a luscious chocolate buttercream icing. These cookies combine the classic flavors of Texas sheet cake in a convenient, bite-sized treat, perfect for any chocolate lover’s craving.
Ingredients
Cookies:
- 1 15.25oz. 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°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Cookie Dough: In a large bowl, combine the chocolate cake mix, two large eggs, and 1/3 cup of oil. Mix thoroughly until the batter becomes smooth and well blended.
- Shape Cookies: Using a spoon, roll heaping tablespoons of the dough into balls. Place them about 2 inches apart on the prepared baking sheet to allow for spreading during baking.
- Bake Cookies: Bake the cookies for 8 minutes or until they are set but still soft. Avoid overbaking to maintain moist texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 2-3 minutes to firm up, then transfer them to a wire rack 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 until smooth and combined.
- Add Sugar to Icing: Remove the saucepan from heat and gradually whisk in the confectioners sugar until the icing is smooth and fully incorporated.
- Ice the Cookies: Place a baking sheet under the wire cooling rack holding the cooled cookies to catch drips. Spoon the chocolate buttercream icing generously over each cookie.
- Set the Icing: Allow the icing to set at room temperature before serving or storing the cookies to ensure a perfect finish.
- Enjoy: Serve and enjoy these rich, chocolatey Texas Sheet Cake Cookies with Chocolate Buttercream icing!
Notes
- You can substitute vegetable oil with melted coconut oil for a slight variation.
- Ensure cookies are completely cooled before icing to prevent melting the buttercream.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a richer flavor, use Dutch-process cocoa powder in the icing if available.
- Adjust the icing consistency by adding a little more milk if too thick, or more confectioners sugar if too thin.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Texas sheet cake cookies, chocolate buttercream cookies, easy chocolate cookies, cake mix cookies, chocolate dessert, quick cookies
