When the chocolate craving hits, whip up a batch of these Frosted Chocolate Pecan Cookies! Rich, soft, and filled with chocolate flavor, these easy to make cookies are bound to be a new family favorite.
Frosted Chocolate Pecan Cookies
Texas sheet cake is a much-loved and super delicious chocolate cake with a sweet chocolate frosting poured over the cake. It’s so yummy, we decided to turn it into a cookie! These are rich, chewy chocolate cookies drizzled with a chocolate frosting that you might be tempted to eat with a spoon.
If you love chocolate cookies, also make sure you check out this 4-ingredient double chocolate chip cookie recipe!
Ingredients You’ll Need
For the cookies:
- Chocolate cake mix
- Vegetable or canola oil
- Chopped pecans (optional)
For the frosting:
- Unsalted butter
- Whole milk
- Unsweetened cocoa powder
- Powdered sugar
Making Chocolate Pecan Cookies
To make your Chocolate Pecan Cookies Cookies, you’ll begin by mixing together a chocolate cake mix, eggs, and canola or vegetable oil. Then, fold the chopped pecans into the cookie dough.
Scoop your cookie dough onto cookie sheets covered with parchment paper or silicone baking mats. You’ll want your cookie dough balls to be about 1 1/2 inches across and placed 2 inches apart on the baking sheets.
Bake the cookies at 350°F for 8-10 minutes just until set. Cool the cookies on the cookie sheets for 2 minutes, then transfer them to a wire cooling rack.
Make the frosting by melting butter in a sauce pan, then whisking in the milk and cocoa powder. Remove pan from the heat, add the powdered sugar, then whisk until smooth.
To frost the Chocolate Pecan Cookies, place the wire cooling rack of cookies over a cookie sheet to catch the excess frosting that will run off the cookies. Spoon the frosting over the completely cooled cookies.
This frosting is so good!
Allow the cookies to sit for at least 15 minutes so that the frosting sets a bit before serving.
Can I Leave the Nuts Out?
Yes, the nuts are optional. They do add extra flavor and a nice crunch, but the cookies will be really delicious even without the chopped pecans.
What Brand of Cake Mix?
Any brand of dry cake mix that you like will be good. The cake mix should be about 15.25 ounces. You can use a regular chocolate flavor cake mix or devil’s food. We used devil’s food because that is what we had on hand. It worked well!
How Should I Store the Cookies?
Keep your Chocolate Cake Mix Cookies in an airtight container at room temperature for up to 5 days. We found they were still soft and delicious for several days after they were made.
You can also freeze the cookies in freezer bags to thaw whenever you need cookies. It is suggested that you freeze the cookies between sheets of parchment paper to prevent them from sticking together.
Frosted Chocolate Pecan Cookies
- 1 15.25 chocolate cake mix
- 2 large eggs
- 1/3 cup vegetable oil or canola oil
- 1/2 cup pecans chopped
- Preheat oven to 350F. Prepare cookie sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the cake mix, eggs, and oil; mix well. Fold in the chopped pecans.
- Scoop the dough onto the cookie sheets to form 1½ inch dough balls, leaving at least 2 inches between each.
- Bake the cookies at 350F for 8-10 minutes until set.
- Allow the cookies to cool on the cookie sheets for 2 minutes, then transfer to a wire cooling rack to cool to room temperature.
- In a medium saucepan, melt the butter over medium heat. Whisk in the whole milk, and cocoa powder. Remove the saucepan from the heat and whisk in the powdered sugar. Continue to whisk until the frosting is smooth. Tip: if you find the powdered sugar is not fully incorporating into the frosting leaving lumps, return the saucepan to the heat and whisk the frosting until smooth.
- Place a cookie sheet under the wire cooling racks of cookies to catch excess frosting. Spoon the frosting over the cookies.Allow the frosting to set for 15 minutes.