If you’ve ever dreamed of merging the luscious charm of a classic Texas sheet cake with the convenience of a cookie, then you are about to fall in love. This Texas Sheet Cake Cookies Recipe transforms that beloved moist chocolate cake into perfectly portioned, fudge-topped cookies that bring every bit of the original’s decadent, rich flavor into a bite-sized delight. They’re incredibly easy to make but deliver big on comfort and wow factor, perfect for sharing or indulging any time you crave something chocolatey and divine.
Ingredients You’ll Need
All the magic of this Texas Sheet Cake Cookies Recipe comes from a handful of simple, everyday ingredients that you might already have in your pantry. Each element plays a crucial role — from the chocolatey depth of the cake mix to the creamy frosting that makes these cookies unforgettable.
- 1 box chocolate cake mix (13.25 ounces): This is the foundation that delivers rich chocolate flavor and moisture without fuss.
- 2 large eggs: Eggs bind the dough beautifully, ensuring each cookie holds together with a tender crumb.
- â…“ cup vegetable oil: Adds necessary fat for softness and richness in every bite.
- ½ cup unsalted butter (1 stick): Butter enriches the frosting with a creamy, silky texture and classic flavor.
- 2 tablespoons cocoa powder: Intensifies the chocolate notes in the frosting, balancing the sweetness.
- 3 tablespoons milk: Helps achieve a smooth, spreadable frosting consistency that melts just right.
- 1 teaspoon vanilla extract: Adds warmth and depth to the frosting flavor, rounding out the chocolate.
- 2½ cups powdered sugar: Sweetens and thickens the frosting, creating that iconic Texas sheet cake finish.
How to Make Texas Sheet Cake Cookies Recipe
Step 1: Prepare to Bake
Start by preheating your oven to 350°F (175°C) and lining a large baking sheet with parchment paper or a silicone baking mat. This step ensures your cookies won’t stick and makes cleanup a breeze — plus, it helps the cookies bake evenly.
Step 2: Mix the Dough
In a large bowl, combine the chocolate cake mix, eggs, and vegetable oil. Stir until you have a thick, sticky dough with no dry spots of cake mix. This dough is unlike typical cookie dough because it’s a bit denser and stickier, which helps the cookies stay moist and cake-like in texture.
Step 3: Scoop the Cookies
Use a cookie scoop or spoon to drop rounded dough balls onto your prepared baking sheet. Make sure to space them about 2 inches apart since the cookies will spread slightly as they bake. This step is fun and gives you a perfect size for these treat-worthy bites.
Step 4: Bake
Bake the cookies for 8 to 10 minutes. You want the edges to look set while the centers remain just a little soft. This subtle softness is key to keeping the cookies moist inside and letting them firm up as they cool.
Step 5: Make the Frosting
While the cookies bake, melt the butter in a medium saucepan over medium heat. Whisk in the cocoa powder and milk until the mixture is smooth and glossy, then remove it from the heat. This warm, chocolatey base sets the stage for your frosting drama.
Step 6: Finish the Frosting
Stir in the vanilla extract and powdered sugar. Whisk vigorously for a smooth, luscious frosting. If it feels too thick for easy spreading, add a splash more milk; if it’s too thin, add a little more powdered sugar. The perfect frosting texture is key to recreating that iconic Texas sheet cake experience in cookie form.
Step 7: Frost the Cookies
After pulling the cookies from the oven, let them cool for 2 to 3 minutes on the baking sheet. While still warm, top each cookie with about a tablespoon of the warm frosting, gently spreading it towards the edges. This step allows the frosting to melt into the cookie slightly, creating a fudgy, irresistible topping.
Step 8: Cool Completely
Transfer the frosted cookies to a wire rack and let them cool fully. The frosting will set just enough to give a slight firm finish while still remaining soft and luscious—a true hallmark of the Texas Sheet Cake Cookies Recipe.
How to Serve Texas Sheet Cake Cookies Recipe
Garnishes
These cookies shine on their own, but adding a sprinkle of crushed pecans, toasted coconut flakes, or even a pinch of sea salt can elevate them further. Each garnish adds texture contrast and a subtle flavor twist that makes every bite interesting.
Side Dishes
Pair these chocolatey treats with a cold glass of milk, a cup of fresh coffee, or even a creamy scoop of vanilla ice cream. The rich, fudgy cookies perfectly balance the creaminess and create a comforting, indulgent dessert experience.
Creative Ways to Present
Try stacking these cookies on a decorative platter for parties or arranging them around a bowl of chocolate sauce for dipping. You could even sandwich them with a layer of whipped cream or peanut butter for a playful spin. Presentation can turn this easy Texas Sheet Cake Cookies Recipe into an impressive centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep your Texas Sheet Cake Cookies Recipe fresh by storing leftovers in an airtight container at room temperature for up to 3 days. This maintains their soft texture and keeps that frosting from drying out.
Freezing
If you want to save some for later, freeze the unfrosted cookie dough balls or fully frosted cookies separately. Wrap them well in plastic wrap or store in freezer-safe containers for up to 2 months. Thaw cookies at room temperature before serving.
Reheating
For freshly baked warmth, briefly microwave a cookie for 10 to 15 seconds. This revives the fudgy softness in seconds. Be cautious not to overheat or the frosting might melt completely.
FAQs
Can I make these cookies gluten-free?
You can substitute the chocolate cake mix with a gluten-free version to accommodate dietary needs. Just ensure that the mix is suitable for baking and adjust baking time slightly if needed.
What if I don’t have cocoa powder for the frosting?
You could try using melted chocolate in place of cocoa powder, but the texture will change a bit. A high-quality unsweetened cocoa powder gives the frosting its signature depth and smoothness.
Can I use margarine instead of butter?
Butter is best for flavor and texture in this recipe, but margarine can work in a pinch. Just note that the frosting may be less rich and slightly less creamy.
How thick should I spread the frosting on the cookies?
A tablespoon per cookie is ideal. You want enough to cover the surface generously without overwhelming the cookie. The balance between cookie and frosting is what makes this Texas Sheet Cake Cookies Recipe so perfect.
Can I double the recipe for a larger batch?
Absolutely! Just double all ingredients accordingly and bake the cookies in batches if needed. This recipe scales well, so feel free to make plenty for family and friends.
Final Thoughts
There’s something genuinely comforting about the flavors and textures captured in this Texas Sheet Cake Cookies Recipe. Whether you’re looking for a quick weekday treat or a crowd-pleasing dessert, these cookies bring all the chocolate indulgence you could want with such ease. I can’t wait for you to try them and make them a new favorite in your recipe collection!
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 bring the rich, moist flavor of classic Texas sheet cake into a perfectly portioned cookie form. These soft, chocolatey cookies are topped with a luscious homemade cocoa frosting that sets with a delightful glossy finish. Quick to prepare and baked to perfection in just 8 to 10 minutes, these cookies offer the perfect balance of cake-like texture and indulgent sweetness, making them a crowd-pleaser for any occasion.
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 Oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and prepare for baking.
- Make Dough: In a large mixing bowl, combine the chocolate cake mix, eggs, and vegetable oil. Stir thoroughly until a thick dough forms with no dry pockets remaining. The dough will be sticky.
- Form 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 Cookies: Bake in the preheated oven for 8 to 10 minutes. The cookie edges should look set while the centers remain slightly soft. Avoid overbaking as the cookies will firm up upon cooling.
- Prepare 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 from heat.
- Finish Frosting: Stir in the vanilla extract and powdered sugar into the chocolate butter mixture. Whisk vigorously until the frosting becomes smooth and glossy. Adjust thickness by adding a splash of milk if too thick or more powdered sugar if too thin.
- Frost Cookies: Let the freshly baked cookies cool on the baking sheet for about 2-3 minutes. While still warm, spoon approximately one tablespoon of the warm frosting onto the center of each cookie, gently spreading toward the edges.
- Cool and Set: Transfer the frosted cookies to a wire rack to cool completely. The frosting will harden slightly, creating a delicious, slightly crisp topping. Serve and enjoy!
Notes
- Be careful not to overbake the cookies to keep them soft and tender inside.
- For easier spreading, frost the cookies while the frosting is still warm and the cookies are slightly warm.
- You can store the cookies in an airtight container at room temperature for up to 3 days.
- If frosting thickens too much after cooling, gently rewarm it before spreading.
- Using a cookie scoop helps ensure uniform cookie size for even baking.
