Incredible Chocolate Zucchini Sheet Cake Cookies
Fresh zucchini is added to the most moist and delicious cake mix chocolate sheet cake cookie, complete with homemade chocolate frosting.
Ingredients
Cookies
- 1 15.25 oz. chocolate fudge cake mix
- 1 egg
- 1/4 cup vegetable oil
- 1 cup zucchini {shredded}
- 1/4 tsp cinnamon
Chocolate Frosting
- 1/2 cup butter
- 2 tbsp unsweetened cocoa powder
- 3 tbsp milk
- 2 1/2 cups powdered sugar
Instructions
Cookies
- Preheat oven to 350 degrees.
- Take shredded zucchini and place it into a double layer of paper towels {or a kitchen towel} and squeeze to remove added water from zucchini. Set aside.
- Combine cake mix, egg, vegetable oil, zucchini and cinnamon 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.
Chocolate 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 powdered sugar and 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.
- Let frosting set and serve. Keep your Texas sheet cake cookies in an air tight container at room temperature for up to 4 days.