Easy Texas Sheet Cake Cookies with Fudgy Icing

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These rich and chewy Texas sheet cake cookies are a fun riff on the classic cake recipe. Made with a boxed cake mix and covered in a homemade chocolate icing, these cookies are super simple to make.

They say everything is bigger in Texas and these sheetcake cookies are no exception! Okay, so maybe the actual cookies aren’t larger than normal, but they sure do make a big impression because they are absolutely addicting. 

You may be familiar with the infamous Texas sheet cake, a longtime favorite at potluck dinners and parties. These chocolate cookies are a spin-off of that recipe and they are brimming with double chocolate flavor. But the rich cocoa icing is what makes these cookies stand out. 

I am not exactly sure why it’s called Texas sheet cake, other than what I have read online. Some stories say it’s because the cake originated in Texas. Other sources claim it’s because it’s baked in a sheet pan bigger than the average-sized cake pan. 

Either way, the classic cake recipe is a hit around here and so are these cake mix cookies. A couple other favorite chocolate recipes are our Old Fashioned Coca Cola Cake and No Bake Preacher Cookies.

And these Peanut Butter Cookies with White Chocolate are another family favorite.

Ingredients Needed 

Cookies

• chocolate cake mix – we like the rich chocolate flavor of Devil’s Food
• eggs – we recommend letting these sit on the counter for 15-20 minutes before preparing the cookie dough
• oil – sunflower and canola oils work great

Fudgy Icing

• butter – you’ll want to use the real stuff (not margarine)
• unsweetened cocoa powder
• whole milk – makes the icing rich and fudgy
• powdered sugar

How To Make the BEST Texas Sheet Cake Cookies 

Prep work: Line a baking sheet with a silicone baking mat or parchment paper and preheat the oven to 350 degrees F. 

Cookie Dough: Combine the cake mix, oil, and eggs in a large bowl and mix well. The dough will be pretty thick. 

Using a cookie scoop, portion out about a tablespoon of dough for each cookie and place it on the prepared baking sheet. Leave about 2 inches between each dough ball. 

Bake for 7 to 8 minutes or until the middle is soft and the outer edges are barely set. Cool the cookies for 5 minutes then transfer them to a wire cooling rack. Wait 5 to 10 minutes before frosting them. 

How to make the fudgy icing: Over Medium heat whisk together the butter, cocoa powder and milk in a saucepan until the mixture is smooth. 

Remove pan from the heat and quickly whisk in the powdered sugar. 

Spoon the icing over the warm cookies, making sure they are covered evenly. 

Let the frosting set for about 30 minutes before eating or serving.

Tips for Making Texas Sheet Cake Cookies

• You can mix the ingredients by hand, stirring until the ingredients are just combined.
• For a smoother icing, sift the cocoa powder and powdered sugar.
• Don’t let the cookies overbake – they will get very hard. 
• You want the cookies to be warm, but not hot, when you add the frosting.
• Before the frosting sets, top with chopped pecans if desired. 

Storing Instructions 

Make sure the frosting has set up before storing. Keep the Texas sheetcake cookies on the counter in an airtight container for up to 4 days. If preferred you can store them in the fridge. 

To freeze: place unfrosted cookies in a freezer-safe bag or container for up to 2 months. Thaw the cookies in the fridge overnight before frosting them.

What Kind of Cake Mix Should I Use? 

Use whatever chocolate cake mix you like best because the brand doesn’t matter. And neither does the chocolate flavor – chocolate, double chocolate, devil’s food or dark chocolate all work well in this recipe.

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