Home / Recipes / Desserts / Holiday Cookies: Peppermint Texas Sheet Cake Cookies Recipe
ByJune Albertson-DickPublishedUpdated
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Today I am sharing a holiday version of the most popular cookie at Practically Homemade. This Peppermint Texas Sheet Cake Cookies Recipe is every bit as wonderful as the original and dare I say…better. With a bit of peppermint extract and peppermint crumbled on top, it is sure to be one of your favorite Christmas Cookies. Keep scrolling to see how simple this cake mix cookie is to make.
Today I am sharing my second recipe for the 12 Days of Christmas Blog Hop. The theme is DESSERT, so you know I had to make a cookie. Be sure to scroll to the bottom and see what the other 50+ bloggers are making too!
I have decided that I just don’t make Texas Sheet Cake Cookies enough. Every single time I make them I fall more in love with the awesomeness!
Cake mix cookies are seriously simple. A few ingredients and you have a cookie that rivals any other that I have ever eaten. Add the cooked frosting and forget about it! Pure heaven!
Adding the peppermint to the frosting and the crumbles to the top is such a subtle touch. Sometimes adding peppermint can become more like mouthwash but this one is just right.
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Cake Mix Cookie Baking Tips
Baking cake mix cookies really is a breeze but there are a 7 cake mix cookie tips that will make it even easier.
- When you are mixing the cake mix with the eggs and oil, remember that the dough will be thick.
- Be sure to whisk the eggs before adding them to the other ingredients because it helps everything incorporate faster.
- Sift or whisk the dry cake mix to remove any lumps before adding the wet ingredients.
- I always suggest using acookie scoopwhen making cookies because when they are all the same size they bake evenly {see my other cookie baking tipshere}.
- Do not over bake. It is so important to remove the cookies {even if they don’t look completely done} and let them cool on thecookie sheetfor 10 minutes.
Begin by combining the cake mix, whisked eggs and oil in a medium bowl. Mix with a handheld mixer until you have a thick cookie dough.
To bake the Texas sheet cake cookies, scoop them onto a silicone mat {or parchment} covered baking sheet.
Baking Peppermint Texas Sheet Cake Cookies
The key when baking Peppermint Texas Sheet Cake Cookies or any cake mix cookie, is to not over bake them. The difference between a soft cookie and a hockey puck is only a few minutes.
It is important to take them out of the oven just when they are set and let them cool on the baking sheet for 10 minutes before moving them to a cooling rack.
Allowing them to cool almost completely on the cookie sheet will let them continue to cook slightly and set up which results in the perfectly baked cookie.
You can used crushed peppermint candies for the topping but I like to use peppermint white chocolate pieces. I chop them up to make very small pieces.
How to make Peppermint Texas Sheet Cake Cooked Frosting
The frosting is cooked but is really simple to make. If you can melt butter then making this frosting will be no problem. All you have to do is melt butter, cocoa and milk together.
Remove it from the heat and add your peppermint extract and powdered sugar. Whisk until is smooth and thick.
Then you pour or spoon the frosting over each cookie. You may have to spread it out with a spoon to get it to cover completely.
While the frosting is still wet you will want to sprinkle the cookies with peppermint. This means you will not want to work on too many at one time or the frosting will set up too quickly.
What is the best way to store Peppermint Texas Sheet Cake Cookies?
These Peppermint Texas Sheet Cake Cookies can be kept at room temperature or refrigerated. They should be good for 3-4 days in an air tight container.
If you want to freeze them, then I suggest that you freeze the cookies without the frosting. Defrost the cookies when you are ready for them and frost just before serving.
The end result is a moist and extra delicious cookie that I can guarantee will be a permanent recipe on your holiday menu. Adults and children love them!
Give them as a gift and you will have the happiest friends and family around!
DO YOU LOVE CAKE MIX COOKIES AS MUCH AS I DO? TRY THESE OTHER SUPER EASY COOKIE RECIPES…
Boston Cream Pie Cookie Bites
Brookies
Mexican Hot Chocolate Cookies
Pumpkin Roll Cake Cookies
Kentucky Butter Cake Cookies
Peanut Butter Cake Mix Cookies
How to Make Cake Mix Cookies Easily
Peppermint Texas Sheet Cake Cookie Recipe
Moist chocolate cookies {make with a cake mix} and covered in a cooked chocolate frosting are then topped with peppermint bits. Perfect for your holiday!
Course: Dessert
Cuisine: American
Author: June Albertson-Dick
Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 35 minutes minutes
Servings: 16 cookies
Calories: 351kcal
5 from 2 votes
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Ingredients
Cookie
- 1 box chocolate cake mix {I used chocolate fudge}
- 2 eggs
- 1/3 cup vegetable oil
Frosting
- 1/2 cup butter
- 2 tbsp unsweetened cocoa
- 3 tbsp milk
- 1/2-1 tsp peppermint extract
- 2 1/2 cups powdered sugar
- 3/4 cup peppermint pieces {chopped}
Instructions
Cookies
Preheat oven to 350°.
Combine cookie ingredients in large bowl and mix until completely incorporated. NOTE: Dough will be thick.
Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a parchment lined cookie sheet.
Bake for 8-10 minutes, remove from oven and let cool on cookie sheet for 10 minutes before moving them to a cooling rack. Repeat until all of the dough is baked.
Frosting
Combine the first 3 frosting ingredients in a small saucepan over medium heat and whisk until the mixture has melted. Remove from heat, add peppermint extract and powdered sugar, whisk until smooth.
Pour frosting over cookies. Use a knife or spoon to move excess frosting and be sure that each cookie is completely covered. Top with peppermint pieces.
Let frosting set and serve. Keep your Texas sheet cake cookies in an air tight container at room temperature for up to 3 days.
Nutrition
Serving: 1cookie | Calories: 351kcal | Carbohydrates: 46g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 285mg | Potassium: 113mg | Fiber: 1g | Sugar: 35g | Vitamin A: 212IU | Calcium: 66mg | Iron: 1mg
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