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Delicious Texas Sheet Cake Cookies topped with velvety chocolate buttercream frosting

Texas Sheet Cake Cookies with Chocolate Buttercream

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Indulge in rich, chocolatey Texas Sheet Cake Cookies topped with creamy buttercream, perfect for any occasion.
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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: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 box 15.25 oz chocolate cake mix
  • 2 large eggs
  • 1/3 cup oil
  • 2 Tbsp unsweetened cocoa powder
For the Chocolate Buttercream
  • 1/2 cup unsalted butter Softened
  • 3 Tbsp milk
  • 2 cups confectioners' sugar

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. In a large bowl, combine the chocolate cake mix, eggs, and oil. Mix until well blended.
  3. Add in the cocoa powder and blend again.
  4. Scoop tablespoon-sized portions onto a greased baking sheet.
  5. Bake for 10-12 minutes, or until the edges are firm.
Making the Buttercream
  1. While the cookies are cooling, make the buttercream by beating together the butter, milk, and confectioners' sugar until smooth and creamy.
Serving
  1. Frost the cooled cookies generously and enjoy!

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 150mgSugar: 12g

Notes

To keep your Texas Sheet Cake Cookies tasty, store them in an airtight container at room temperature for up to a week. You can also freeze them. Ensure your butter is softened for smooth buttercream, and don’t overbake the cookies as they will continue to firm up while cooling.
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