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.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe, including a printable recipe card.
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 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. Another favorite chocolate cookie recipe is our No Bake Preacher 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
- 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
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.
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.
**Save Texas Sheet Cake Cookies Recipe for Later**
Texas Sheet Cake Cookies with Fudgy Icing
- 1 box chocolate cake mix
- 2 eggs, whisked
- ⅓ cup oil
- ½ cup butter
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons whole milk
- 2 ½ cups powdered sugar
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl mix the cake mix, eggs, and oil until well combined. The dough will be thick.
- Scoop about 1 tablespoon of batter onto the prepared baking sheet, leaving 2 inches between the dough balls.
- Bake for 7-8 minutes, until the outer edges are barely set and middle is still soft.
- Cool cookies for 5 minutes on the baking sheet before moving them to a cooling rack. Allow to cool for 5-10 more minutes before frosting cookies – you want the cookies to be warm but not hot when you frost them.
- In a saucepan over Medium heat, whisk butter, cocoa powder, and milk until the butter is melted and mixture is smooth.
- Remove from heat and whisk in powdered sugar until smooth.
- Spoon warm icing over each cookie, making sure they are evenly covered.
- Allow icing to set (harden) about 30 minutes before eating or storing.
- Don’t overbake the cookies or they’ll be hard.
- Can add chopped pecans or pecan halves to freshly iced cookies – do this before the icing sets up.
- After frosting has set, store cookies in an airtight container on the counter for up to 4 days. Can also be stored in the refrigerator.
- To freeze: store unfrosted cookies in a freezer-safe container for up to 2 months. Defrost overnight in the frig and add icing after they’ve thawed.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.