If you love the classic, rich flavor of Texas sheet cake but want a portable, perfectly portioned treat, you’re going to adore this Texas Sheet Cake Cookies Recipe. These chewy, deeply chocolatey cookies capture all the fudgy, buttery goodness you expect from the iconic cake, but in a handheld form that’s easy to share, snack on, or pack for lunch. Each bite delivers that signature moist cake texture with a luscious, glossy chocolate frosting on top, making these cookies an instant favorite for chocolate lovers everywhere.
Ingredients You’ll Need
This recipe keeps things refreshingly simple with a handful of pantry staples that come together beautifully to create rich flavor and irresistible texture. Each ingredient plays a key role from moistening the dough to creating the creamy frosting that completes the cookie magic.
- Chocolate cake mix: The base that gives the cookies their deep cocoa flavor and tender crumb.
- Large eggs: Bind everything together and add moisture for a soft cookie.
- Vegetable oil: Keeps the cookies moist and helps with a tender bite.
- Unsalted butter: Adds richness and helps create that smooth frosting.
- Cocoa powder: Intensifies the chocolate flavor in the frosting.
- Milk: Thins the frosting to the perfect spreadable consistency.
- Vanilla extract: Enhances the chocolate and adds subtle warmth.
- Powdered sugar: Sweetens and thickens the frosting to a velvety finish.
How to Make Texas Sheet Cake Cookies Recipe
Step 1: Preheat and Prepare Your Baking Sheet
Start by heating your oven to 350°F (175°C) so it’s ready when your dough is mixed. Line a large baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup a breeze.
Step 2: Mix the Cookie Dough
In a large bowl, combine the entire box of chocolate cake mix with the eggs and vegetable oil. Stir vigorously until you have a thick, sticky dough with no dry spots. This sticky texture is perfect for creating cookies that stay soft and chewy after baking.
Step 3: Scoop and Space the Cookies
Using a cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheet. Leave about 2 inches between each cookie to accommodate their natural spread during baking.
Step 4: Bake Until Edges Set
Pop the cookies in the oven and bake for 8 to 10 minutes. You want the edges to look firm and set while the centers remain slightly soft—this ensures a tender, melt-in-your-mouth bite. Be careful not to overbake.
Step 5: Prepare the Signature Frosting
While the cookies bake, melt the unsalted butter in a medium saucepan over medium heat. Stir in the cocoa powder and milk until smooth, then remove from heat. Add the vanilla extract followed by powdered sugar, whisking until the frosting is smooth, glossy, and spreadable. Adjust the consistency with a bit more milk or powdered sugar if needed.
Step 6: Frost the Cookies While Warm
Once the cookies come out of the oven, let them cool for 2-3 minutes on the baking sheet. While still warm, spoon a generous tablespoon of the warm frosting onto each cookie and gently spread it toward the edges. This warm frosting melts into the cookie slightly, creating that luscious Texas sheet cake effect.
Step 7: Cool Completely on a Wire Rack
Transfer the frosted cookies to a wire rack to cool fully. As they cool, the frosting will set slightly but remain soft and irresistible. Now your Texas Sheet Cake Cookies Recipe is ready to enjoy!
How to Serve Texas Sheet Cake Cookies Recipe
Garnishes
These cookies are deliciously complete on their own, but if you want to add a personal touch, try sprinkling a pinch of flaky sea salt on the frosting right after spreading. This contrast enhances the chocolate’s richness and adds an elegant pop of flavor.
Side Dishes
Pair these chocolatey treats with a cold glass of milk or a warm cup of coffee or tea to balance the sweetness. For an indulgent dessert platter, serve alongside fresh berries or a scoop of vanilla ice cream for a heavenly combination.
Creative Ways to Present
Want to impress guests? Stack these cookies in a rustic wire basket lined with parchment paper for a charming presentation. Another fun idea is to sandwich a dollop of cream cheese frosting or peanut butter between two cookies for a decadent twist that’s sure to wow everyone.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Texas Sheet Cake Cookies Recipe in an airtight container at room temperature. They stay soft and fresh for up to 3 days, perfect for savoring a little chocolate happiness throughout the week.
Freezing
If you want to make a big batch ahead of time, these cookies freeze beautifully. Place cooled, unfrosted cookie dough balls on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to baking time for freshly baked goodness anytime.
Reheating
To bring frozen or stored cookies back to life, warm them in the microwave for about 10-15 seconds or briefly in a warm oven. The frosting will soften, and the cookie will regain that freshly baked softness that makes this Texas Sheet Cake Cookies Recipe so irresistible.
FAQs
Can I use homemade chocolate cake mix instead of store-bought?
Absolutely! While the box mix adds convenience and consistency, a homemade chocolate cake mix works just as well and can add a personalized flavor touch to these cookies.
Is vegetable oil necessary, or can I substitute with butter?
Vegetable oil keeps the cookies moist and tender, but if you prefer, you can substitute with melted butter for a richer flavor. Just be mindful that butter may alter the texture slightly.
Can these cookies be made gluten-free?
They can, as long as you use a gluten-free chocolate cake mix. Make sure all other ingredients are also gluten-free certified for the best results.
What if my frosting is too thick or too thin?
If it’s too thick, add a teaspoon or two of milk to thin it out. If it’s too thin, sprinkle in a bit more powdered sugar until you get a smooth, spreadable consistency.
Can I make these cookies larger or smaller?
Definitely! Just adjust baking time accordingly—a larger cookie will take more time, and a smaller one less. Keep an eye on them to avoid overbaking.
Final Thoughts
If you’re craving something that combines the nostalgic flavor of Texas sheet cake with the fun simplicity of cookies, this Texas Sheet Cake Cookies Recipe is a total win. It’s perfect for sharing, gifting, or simply indulging yourself. So grab your mixing bowl and get ready to make some magic happen in your kitchen—you won’t regret it!
Print
Texas Sheet Cake Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Texas Sheet Cake Cookies are a delightful twist on the classic Texas sheet cake, featuring a rich chocolate cookie base topped with a luscious, fudgy chocolate frosting. These cookies are quick to make and perfect for chocolate lovers seeking a soft, decadent treat with a glossy, melt-in-your-mouth topping.
Ingredients
Cookie Dough
- 1 box (13.25 ounces) chocolate cake mix
- 2 large eggs
- â…“ cup vegetable oil
Frosting
- ½ cup (1 stick) unsalted butter
- 2 tablespoons cocoa powder
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 2½ cups powdered sugar
Instructions
- Preheat and Prepare Baking Sheet. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking during baking.
- Mix the Cookie Dough. In a large mixing bowl, combine the chocolate cake mix, eggs, and vegetable oil. Stir thoroughly until a thick, sticky dough forms and no dry cake mix is visible.
- Form Cookies on the Sheet. Use a cookie scoop or a spoon to drop rounded balls of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the Cookies. Place the baking sheet in the oven and bake for 8 to 10 minutes. The edges should look set while the centers remain slightly soft. Avoid overbaking as the cookies will firm up while cooling.
- Make the Frosting. While the cookies bake, melt the unsalted butter in a medium saucepan over medium heat. Once melted, whisk in the cocoa powder and milk until the mixture is smooth. Remove the pan from heat.
- Add Vanilla and Powdered Sugar. Stir the vanilla extract and powdered sugar into the chocolate mixture. Whisk vigorously until the frosting becomes smooth and glossy. Adjust thickness with additional milk or powdered sugar, if necessary.
- Apply Frosting on Warm Cookies. Let the cookies cool on the baking sheet for 2-3 minutes after removal from the oven. While still warm, spoon about a tablespoon of warm frosting onto each cookie and gently spread it toward the edges.
- Cool Completely. Transfer the frosted cookies to a wire rack to cool completely. As they cool, the frosting will set and harden slightly, creating a perfect finish.
Notes
- Do not overbake the cookies to keep them soft and chewy.
- For thicker frosting, add more powdered sugar; for thinner frosting, add more milk.
- Use parchment paper or a silicone baking mat to prevent sticking.
- Let cookies cool slightly before frosting so the glaze adheres properly but is still warm enough to spread.
- This recipe makes approximately 24 cookies, ideal for sharing or parties.
