Description
Soft, fudgy chocolate cake mix cookies topped with warm, glossy chocolate pecan frosting that melts over each cookie, creating a rich bite-sized version of classic Texas sheet cake.
Ingredients
1 box chocolate cake mix
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup unsalted butter
3 tablespoons unsweetened cocoa powder
3 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, combine chocolate cake mix, eggs, vegetable oil, and vanilla extract. Mix until a thick dough forms.
- Scoop dough using a medium cookie scoop and place 2 inches apart on prepared baking sheets.
- Bake for 8–10 minutes, until edges are set and centers remain soft. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
- In a medium saucepan over medium heat, melt butter. Stir in cocoa powder and milk, whisking until smooth. Bring to a gentle boil, then remove from heat.
- Gradually whisk in powdered sugar and vanilla extract until smooth and glossy. Stir in chopped pecans.
- Spoon warm frosting over each cookie and gently spread over the tops. Allow frosting to set before serving.
Notes
Swap pecans for walnuts for a different nutty flavor.
Leave nuts out for a smoother frosting.
Add mini chocolate chips to the dough for extra chocolate flavor.
Sprinkle sea salt or holiday sprinkles on top before frosting sets for a festive touch.
Store in an airtight container at room temperature for up to 4 days.
Freeze unfrosted cookies for up to 2 months and frost after thawing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
