If you’ve ever found ytwrself craving the deep, chocolaty flavors of a Texas sheet cake but v.qshed for
something more portable, these Texas Sheet Cake Cookies are the perfect solution. Vtqth a soft, cake-
like t+dure and a luscious chocolate icing, these cookies capture everything you love about the classic
cake in a bite-sized form.
Can I make these cookies gluten-free?
Yes, simply substitute the cake mix with a gluten-free version. Keep in mind that the texture may vary
slightly, so adjust the baking time if needed.
What if my icing is too runny?
If your icing is too thin, try adding a little more powdered sugar to thicken it Conversely, if ifs too thick, a
splash of nilk should do the trick.

Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and store it in the refrigeratM for up to 24 hours. Just make
sure to let it come to room temperature before baking.
Can I use different nuts or toppings?
Absolutely! Vvhile pecans are tradtional, feel free to experiment with walnuts, almonds, or even
shredded coconut for a different twist.
o
Ingredients:
For the Cookies:
• 1 box chocolate cake mix (choose your favorite brand)
2 large eggs
1/3 cup vegetable oa
• 1 tsp baking powder
For the Icing:
112 cup unsalted butter
• 2 tbsp unsweetened cocoa powder
1/4 cup milk
• 2 cups powdered sugar
• 1 tsp vanilla extract
A pinch of satt
Opbonal: 112 cup chopped pecans for gamish

Instructions:
1. Preheat the Oven: Set your oven to 350tF (175zc) and line a baking sheet with parchment paper.
2. Mix the Dough: In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, and
baking powder. Stir until a thick dough forms
3. Form Cookies: Using a cookie scoop, drop dough balls onto the prepared baking sheet, spacing
them about 2 inches apart
4. Bake: Place the cookies in the preheated oven and bake for 8-10 minutes, or until the edges are set
but the centers remain soft.
5. Prepare the Icing: While the cockies are baking, melt the butter in a saucepan over medium heat.
Add the cocoa powder and mik, stirring until smooth. Remove from heat and whisk in the powdered
sugar, vanilla extract, and salt until the icing is glossy and thick
6. Ice the Cookies: Once the cookies have cooled. spread a generous spoonful of icing over each one.
If you a bit Of crunch, sprinkle the tops with chopped pecans.
7. Let it Set: Allow the icing to set for about 30 minutes before serving.
Tips:
• For Extra Softness: Underbake the cookies slightly so that they remain gooey in the center

Storing: These cookies keep well at room temperature in an airtight container for up to three days.