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–+ servings

Texas Sheet Cake Cookies with Chocolate Buttercream

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Enjoy the rich flavors of Texas Sheet Cake in a handheld cookie form, topped with a luscious chocolate buttercream icing.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Nutrition Notes

Ingredients
  

For the cookies
  • 1 box 1 (15.25 oz) box chocolate cake mix
  • 2 large 2 large eggs
  • 1/3 cup 1/3 cup vegetable oil Can substitute with melted coconut oil.
  • 2 Tbsp 2 Tbsp unsweetened cocoa powder
For the buttercream
  • 1/2 cup 1/2 cup unsalted butter (softened)
  • 3 Tbsp 3 Tbsp milk
  • 2 cups 2 cups confectioners sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the chocolate cake mix, eggs, oil, and cocoa powder. Stir until fully combined to form the cookie dough.
  3. Scoop tablespoons of the dough onto the prepared baking sheet, leaving space for them to spread.
Baking
  1. Bake in the preheated oven for 10-12 minutes or until the edges are set. They may look a little underbaked in the middle, which is perfect for softness.
  2. Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack.
Frosting
  1. In a separate bowl, beat together the softened butter, cocoa powder, confectioners sugar, and milk until smooth.
  2. Spread a generous layer of buttercream on each cooled cookie.

Nutrition

Serving: 1gCalories: 160kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 3gSodium: 100mgSugar: 12g

Notes

Store in an airtight container at room temperature for up to a week. Can refrigerate or freeze for longer storage. Chilling the dough for 30 minutes before baking can help if it feels too soft.
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