If you’re craving a chocolate treat that combines the rich fudginess of a classic Texas sheet cake with the easy, handheld fun of a cookie, then this Texas Sheet Cake Cookies Recipe is exactly what you need in your life. These cookies capture all the luscious chocolate flavor, moist texture, and decadent frosting of the beloved Texas sheet cake—but in a bite-sized form that’s perfect for sharing or savoring solo. Each cookie is a chocolate lover’s dream: soft, chewy, and topped with a glossy, homemade chocolate frosting that sets just right. Trust me, once you try these, they’ll quickly become a staple in your dessert lineup.
Ingredients You’ll Need
The magic of this Texas Sheet Cake Cookies Recipe lies in its simple, pantry-friendly ingredients that come together to create irresistible flavor and texture. Each component plays a role—from the chocolate cake mix providing the base, to the homemade frosting bringing that classic Texas sheet cake sweetness and shine.
- Chocolate cake mix: This is your flavor foundation, easy and rich, delivering a deep cocoa base for your cookies.
- Eggs: Adding moisture and structure to help the cookies rise and hold their shape.
- Vegetable oil: Keeps the cookies tender and moist without weighing them down.
- Unsalted butter: Essential for a rich frosting that melts beautifully over warm cookies.
- Cocoa powder: Boosts the chocolate intensity both in the dough and the frosting.
- Milk: Balances the frosting texture to be perfectly spreadable, adding a silky touch.
- Vanilla extract: Enhances all the chocolate flavors with a warm, sweet note.
- Powdered sugar: Sweetens the frosting and helps it set with that classic Texas sheet cake look.
How to Make Texas Sheet Cake Cookies Recipe
Step 1: Prep Your Oven and Baking Surface
Start by heating your oven to 350°F (175°C) and lining a large baking sheet with parchment paper or a silicone mat. This prevents sticking and helps your cookies bake evenly.
Step 2: Mix the Cookie Dough
In a big mixing bowl, combine the chocolate cake mix, eggs, and vegetable oil. Stir until you get a thick, sticky dough with no dry cake pockets. This dough is quite soft but perfect for making those fudgy cookies.
Step 3: Scoop the Dough onto Your Baking Sheet
Using a cookie scoop or spoon, drop rounded balls of dough about 2 inches apart on your prepared sheet. This spacing lets the cookies spread naturally without touching.
Step 4: Bake Your Cookies
Place the tray in the oven and bake for 8 to 10 minutes. You want the edges to look set while the centers remain a little soft—this ensures a chewy, tender bite. Keep an eye on them to avoid overbaking.
Step 5: Prepare the Classic Chocolate Frosting
While the cookies bake, melt the butter in a saucepan over medium heat. Whisk in cocoa powder and milk until smooth. Remove from heat, then stir in vanilla and powdered sugar until you have a shiny, luscious frosting. Adjust thickness by adding milk or powdered sugar as needed.
Step 6: Frost While Warm
After removing the cookies from the oven, let them cool on the sheet for 2 to 3 minutes. While still warm, spoon about a tablespoon of the frosting onto each cookie and gently spread it toward the edges. The warmth helps the frosting melt in just the right way.
Step 7: Cool Completely for Perfect Texture
Transfer the freshly frosted cookies to a wire rack to cool fully. This finishing step allows the frosting to set into a slightly firm but still luscious topping. Now you’re ready to indulge!
How to Serve Texas Sheet Cake Cookies Recipe
Garnishes
You can keep things classic or dress them up with a sprinkle of flaky sea salt, chopped pecans, or even colorful sprinkles to add a pop of fun. A light dusting of powdered sugar also looks charming and adds a delicate touch of sweetness.
Side Dishes
These cookies pair beautifully with a tall glass of cold milk, a cup of robust coffee, or even a scoop of vanilla ice cream for a dreamy dessert plate. For a more festive occasion, serve alongside fresh berries or whipped cream to balance the rich chocolate.
Creative Ways to Present
Try stacking these cookies on a pretty cake stand or arranging them on a decorative platter for a party-ready presentation. You could also wrap a few in parchment and tie with ribbon for a sweet gift that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your Texas Sheet Cake Cookies Recipe in an airtight container at room temperature. They’ll stay moist and delicious for about 3 to 4 days, perfect for snacking throughout the week.
Freezing
You can freeze these cookies either before or after frosting. Freeze unbaked dough balls on a tray, then transfer them to a freezer bag for up to 3 months. For baked cookies, freeze them in a single layer, then store in an airtight container. Thaw at room temperature before frosting or serving.
Reheating
To enjoy the cookies warm as if just baked, pop them in the microwave for 10 to 15 seconds. The frosting will soften beautifully, bringing out all that gooey chocolate goodness.
FAQs
Can I make these cookies gluten-free?
Absolutely! Use a gluten-free chocolate cake mix and ensure all other ingredients are gluten-free. You’ll get the same amazing taste with no compromise on texture.
Is it okay to use a different type of oil?
Vegetable oil works best for neutral flavor, but you can substitute with canola or light olive oil. Avoid strong-flavored oils as they might alter the taste of your cookies.
Can I use boxed frosting instead of making it from scratch?
The homemade frosting is key to capturing the authentic Texas sheet cake feel, but if you’re short on time, a good-quality chocolate frosting will still be delicious.
How do I know when the cookies are done baking?
Look for edges that are set and slightly firm while the centers remain a bit soft and glossy. They’ll firm up fully as they cool, so pulling them out too late can make them drier.
Can I double the recipe for a larger batch?
Yes, doubling the ingredients should work fine. Just be sure to bake your cookies in batches without overcrowding the trays to ensure even baking.
Final Thoughts
There’s something truly special about this Texas Sheet Cake Cookies Recipe that combines nostalgia with convenience. It’s an effortless way to enjoy all the chocolatey, tender joy of a Texas sheet cake in a perfectly portioned cookie. Whip up a batch for your next gathering or just to treat yourself—you won’t regret it, and I guarantee these cookies will become one of your new favorites.
Print
Texas Sheet Cake Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 servings 1x
Description
Texas Sheet Cake Cookies are a delightful twist on the classic Texas sheet cake, transforming the rich, chocolatey flavors into individual soft and fudgy cookies topped with a smooth, glossy chocolate frosting. These easy-to-make cookies combine the convenience of a boxed cake mix with simple ingredients and quick prep, perfect for any chocolate lover seeking a cozy, homemade treat.
Ingredients
Cookie Dough
- 1 box (13.25 ounces) chocolate cake mix
- 2 large eggs
- ⅓ 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 Oven 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 cookies from sticking.
- Make the Cookie Dough: In a large mixing bowl, combine the chocolate cake mix, eggs, and vegetable oil. Stir until a thick, sticky dough forms with no dry pockets of cake mix remaining.
- Portion the Cookies: Use a cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake for 8 to 10 minutes. The edges should look set while the centers remain slightly soft. Avoid overbaking, as cookies will firm up as they cool.
- Prepare the Frosting: While the cookies bake, melt the butter in a medium saucepan over medium heat. Whisk in cocoa powder and milk until smooth and fully combined. Remove from heat.
- Finish the Frosting: Stir in vanilla extract and powdered sugar. Whisk vigorously until the frosting is smooth and glossy. Adjust consistency by adding a splash of milk if too thick or more powdered sugar if too thin.
- Frost the Cookies: Let cookies cool on the baking sheet for 2-3 minutes after baking. While still warm, spoon approximately one tablespoon of warm frosting onto the center of each cookie and gently spread towards the edges.
- Cool and Set: Transfer frosted cookies to a wire rack to cool completely. The frosting will set and harden slightly for a perfect finish. Serve and enjoy!
Notes
- Do not overbake cookies to maintain a soft and fudgy texture.
- If frosting thickens too much while cooling, gently warm it before spreading.
- Spacing cookies 2 inches apart is essential to prevent them from merging during baking.
- Use a cookie scoop for uniform cookie sizes and even baking.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
