TEXAS SHEET CAKE COOKIES
TEXAS SHEET CAKE COOKIES
I am aware that I have already posted a chocolate recipe this week. I am also aware that there can NEVER be enough chocolate recipes, cookie recipes and more importantly…easy recipes. If you have never been fortunate enough to have a piece of Texas Sheet Cake, than I am truly sorry. I ate my first piece as an adult and I am serious when I tell you this…I feel like my childhood was incomplete without it.
The first time grandma Pearl made it for a family gathering, I was hooked but who wouldn’t be? Texas Sheet Cakes are a thin and super moist chocolate cake that are coated with a homemade and decadent cooked chocolate frosting. There isn’t any evidence to confirm that this cake actually originated in Texas but we will go with tradition {although Oregon Sheet Cake Cookies has a good ring to it}.
Today I have taken this concept and turned it into my favorite food group…COOKIES!! I have also made life simple and used a cake mix for the cookie base. Using a cake mix to make cookies is a really great time saving tip because they take minimal ingredients and the cookies {when baked correctly} are phenomenal {be sure to check out my Red Velvet Kiss Cookies and Red Velvet Sandwich Cookies with Cream Cheese Frosting}.
When you are mixing the cake mix with the eggs and oil, remember that the dough will be thick. I like to whisk my eggs before adding them to the other ingredients because it helps incorporate everything faster. I also always suggest a cookie scoop when making cookies because they are all the same size and so they all bake evenly {see my other cookie baking tips here}.
The key to having a fabulous cookie {especially when using a cake mix base} is to NOT over bake them. Remove them from the oven after 7-8 minutes of cook time and let them cool on the cookie sheet for another few minutes before moving to a cooling rack. Baking the cookies too long will result in a rock hard cookie that isn’t tasty or appealing.
The frosting is made on the stove top but only takes a couple of minutes to pull together. Basically in the amount of time you can melt the butter…you have frosting. It will be thick and easy to pour but you may have to go back and use a spoon to make sure you cover every cookie completely.
The end result is a soft, indulgent cookie that is covered in an easy and delicious frosting. My nephews friend declared that they were the best cookie he had ever had. I hope you and your family feel the same way!
Texas Sheet Cake Cookies
Moist chocolate cookies {make with a cake mix} and covered in a cooked chocolate frosting.
Course Dessert
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16
Ingredients
Cookie
- 1 box chocolate cake mix
- 2 eggs {whisked}
- 1/3 cup oil
Frosting
- 1/2 cup butter
- 2 tbsp cocoa
- 3 tbsp milk
- 2 1/2 cups powdered sugar
Instructions
Cookies
- Preheat oven to 350 degrees.
- Combine cookie ingredients in large bowl and mix until completely incorporated. NOTE: Dough will be thick.
- Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a parchment lined cookie sheet.
- Bake for 7-8 minutes, remove from oven and let cool on cookie sheet for 4-5 minutes before moving them to a cooling rack. Repeat until all of the dough is baked.
Frosting
- Combine the first 3 frosting ingredients in a small saucepan over medium heat and whisk until the mixture has melted. Remove from heat, add powdered sugar and whisk until smooth.
- Pour frosting over cookies. Use a knife or spoon to move excess frosting and be sure that each cookie is completely covered.
- Let frosting set and serve. Keep cookies in an air tight container at room temperature for up to 3 days.
Recipe Notes
Add chopped pecans to the tops of cookies while the frosting isn't completely set for added taste and texture.
Author: June
Filed Under: Cookies, Desserts
more recipes @ http://practicallyhomemade.com
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