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a stack of texas sheetcake cookies next to a glass of milk
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5 from 1 vote

Texas Sheet Cake Cookies with Fudgy Icing

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, the cookie dough is super easy to make.
Prep Time15 mins
Cook Time7 mins
Resting & Cooling Times15 mins
Total Time37 mins
Course: Baked Goods, Cookies, Dessert
Cuisine: American
Keyword: easy Texas sheet cake cookie recipe, how to make Texas sheet cake cookies, texas sheet cake cookies with box mix
Servings: 20
Calories: 233kcal
Author: Lori @ A Reinvented Mom



  • 1 box chocolate cake mix
  • 2 eggs whisked
  • cup oil

Fudgy Icing



  • 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.


Serving: 1cookie | Calories: 233kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 222mg | Potassium: 90mg | Fiber: 1g | Sugar: 23g | Vitamin A: 170IU | Calcium: 40mg | Iron: 1mg