Skip to main content

Texas Sheet Cake Cookies


Ingredients
Chocolate Cake Mix Cookies Ingredients
  • 1 box Milk Chocolate Cake Mix
  • 2 Eggs
  • 1/3 cup Canola Oil
  • 1/2 cup Chopped pecans optional
  • Icing Ingredients
  • 2 Tablespoon Cocoa Powder
  • 1/2 cup Unsalted Sweet Cream Butter
  • 3 Tablespoon Whole Milk
  • 2 cups Powdered Sugar

Instructions
  • Chocolate Cake Mix Cookie Directions
  • Preheat the oven to 350 degrees and line two cookie sheets with parchment paper or silicone baking mats.
  • In a large bowl, mix together the cake mix, eggs and oil until combined and smooth. If using pecans, stir into batter by hand.
  • Scoop out dough balls and place them onto the cookie sheet about 2 inches apart from each other.
  • Bake for 8-10 minutes.
  • Remove from oven and allow to cool for a few minutes before transferring cookies to a wire cooling rack.

Icing Directions
  1. Using a medium saucepan, combine the butter, cocoa powder and whole milk over medium heat.
  2. Whisk together until combined and smooth.
  3. Remove from the heat and slowly whisk in the powdered sugar until smooth.
  4. Place a cookie sheet under the wire rack to catch excess chocolate.
  5. Scoop out a spoonful of icing and pour over the cookies.
  6. Allow the icing to harden before enjoying.

This article and recipe adapted from this site

Comments

Popular posts from this blog

THE BEST CREPE RECIPE

Ingredients 4 large eggs 2 1/4 cups milk 2 cups all purpose flour 1 tablespoon sugar 1/4 cup melted butter or canola oil good pinch of salt US Customary - Metric Instructions Place all ingredients in order as listed in a blender and blitz until smooth, about 1 minute. Scrape the sides and blend again briefly until batter is lump-free. Refrigerate at least 1 hour, but 2 is ideal. Place nonstick or cast iron skillet over medium to medium-high heat* to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes. After 10-15 seconds, the crepe batter shouldn't look shiny anymore, it should appear more matte and the bottom should be lightly browned. So,...

Peanut Butter Pretzels

Ingredients 1 12- oz bag white chocolate chips 1/3 cup creamy peanut butter 2-3 cups mini pretzels 1/4 cup semi-sweet chocolate chips for drizzling OR 2 TBSP chocolate jimmies for sprinkling Instructions Line a cookie sheet with parchment paper. Set aside. Place white chocolate chips in a glass or ceramic bowl and microwave for 1 minute. Add 1/3 cup peanut butter to the bowl and microwave for an additional 30 seconds. Stir until smooth. Drop 1 mini pretzel at a time into peanut butter mixture. Turn to coat. You can dip using a fork, but I prefer using a Wilton Dipping Tool. Makes it even easier! Tap fork on the side of the bowl to help excess drip off. Transfer coated pretzel to parchment lined pan. Repeat process with remaining pretzels. Let cool on pan until set. Place semi-sweet chocolate chips in a sandwich sized bag. Microwave for 1 minute. Cut a corner of the bag and drizzle melted chocolate on pretzels. Let cool to set.(...