Description
Soft, fudgy Texas sheet cake cookies topped with a rich chocolate glaze and a hint of pecans, inspired by the classic Southern dessert.
Ingredients
- 1 box chocolate cake mix (about 15.25 oz)
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for glaze)
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 175°C (350°F) and line baking sheets with parchment paper.
- In a large bowl, mix the cake mix, eggs, oil, and vanilla extract until a thick dough forms.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them apart.
- Bake for 8–10 minutes or until the cookies are set. Let them cool slightly on the baking sheet.
- Meanwhile, prepare the glaze: In a saucepan, melt butter over medium heat. Stir in cocoa powder and milk, bringing to a gentle simmer.
- Remove from heat and whisk in powdered sugar and vanilla until smooth.
- Spoon the warm glaze over each cookie while they are still slightly warm.
- Sprinkle chopped pecans on top if desired.
- Allow glaze to set before serving.
Notes
- Do not overbake; cookies should remain soft and fudgy.
- Glaze should be applied while both cookies and frosting are warm for best absorption.
- Pecans are traditional but can be omitted or replaced with walnuts.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American