Fugy Texas Sheet Cake Cookies

5 from 4 votes

Cakey chocolate cookies topped with a rich chocolate frosting. These cookies taste like Texas cake in cookie form!

Course Dessert

Cuisine American, Southern

Prep Time 10

Cook Time 8

Total Time 18

Servings Cookies

Calories 111kcal

Preheat oven to 350 degrees F. Line cookie sheets (I like these ones) with parchment paper, or non stick tin foil.
In a large bowl, combine all cookie ingredients. Drop onto prepared pans using an ice cream scoop(I used this one).
Bake for 8-10 minutes. Cool on cookie sheet for 3 minutes. Remove to wire racks to cool completely.

In a medium saucepan, melt butter over medium-low heat. Stir in cocoa powder.
Remove from heat. Then stir in powdered sugar a little at a time. Add heavy cream as needed to reach your desired consistency.

Ingredient Notes

- Cake Mix: I'm partial to Betty Crocker's Triple Chocolate.
- Eggs: Bring to room temperature to help everything incorporate smoothly.
- Oil: Canola or vegetable oil will work fine.
- Cocoa Powder: You can use natural or Dutch-processed cocoa powder in this recipe, as we're only using it for the frosting. I used Ghiradelli's unsweetened cocoa powder.

Tips

Line your cookie sheets with parchment paper or nonstick tin foil. This will prevent your cookies from sticking and make clean-up a breeze.

Don't Panic: Since we're leaving out the water typically called for in a cake mix, the dough will be thicker. This is normal.

Frosting: Spread frosting evenly using a rubber or offset spatula. We also like to frost on a wire rack with wax paper below it to catch any drips.