If you adore the rich, fudgy charm of a classic Texas sheet cake but crave a more portable, cookie-sized treat, you are absolutely going to fall head over heels for this Texas Sheet Cake Cookies Recipe. These cookies capture every luscious bite of that beloved cake in a soft, chewy cookie form topped with silky chocolate frosting that sets just right. It’s the ultimate way to satisfy a chocolate craving with ease and a smile, making them a fantastic addition to your baking rotation.
Ingredients You’ll Need
Getting ready to whip up these Texas Sheet Cake Cookies is refreshingly simple, yet each ingredient plays a vital role in delivering that iconic taste and texture. From the cake mix that forms the soft base to the homemade frosting that seals the deal with a glossy finish, everything works together beautifully.
- Chocolate cake mix (1 box, 13.25 ounces): The foundation of the dough, providing deep chocolatey flavor and a tender crumb.
- Eggs (2 large): Helps bind the dough and adds richness for moist cookies.
- Vegetable oil (â…“ cup): Keeps the cookies soft and supple without heaviness.
- Unsalted butter (½ cup / 1 stick): Used in the frosting, adds creaminess and smooth texture.
- Cocoa powder (2 tablespoons): Boosts the chocolate intensity in the frosting for that extra punch.
- Milk (3 tablespoons): Balances the frosting’s consistency for easy spreading.
- Vanilla extract (1 teaspoon): Enhances the complexity of chocolate and rounds out flavors.
- Powdered sugar (2½ cups): Sweetens and thickens the frosting to the perfect glossy finish.
How to Make Texas Sheet Cake Cookies Recipe
Step 1: Preheat and Prepare Your Baking Sheet
Start by setting your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat — this prevents any sticky situations and ensures your cookies come off cleanly without fuss.
Step 2: Mix Up the Cookie Dough
In a big bowl, combine the chocolate cake mix, eggs, and vegetable oil. Stir thoroughly until you have a thick, sticky dough with no dry spots left. This dough is a little tacky, but that’s exactly what makes the cookies so beautifully soft and fudgy.
Step 3: Shape and Space Your Cookies
Using a cookie scoop or just a spoon, drop rounded balls of dough onto the baking sheet, spacing them about two inches apart. Giving them room is key because these cookies will spread as they bake, just like the classic sheet cake texture you’re aiming for.
Step 4: Bake to Perfection
Bake for about 8 to 10 minutes. Look for edges that are set but centers that are still a bit soft — this prevents overbaking and ensures that melt-in-your-mouth softness after cooling.
Step 5: Make the Decadent Frosting
While the cookies are working their magic in the oven, melt the butter in a saucepan over medium heat. Whisk in cocoa powder and milk until everything is silky smooth. Remove from heat to avoid scorching.
Step 6: Finish the Frosting
Stir in vanilla extract and powdered sugar vigorously until the frosting shines with a glossy, spreadable consistency. Adjust by adding a splash of milk if it’s too thick or a bit more powdered sugar if it’s too thin — you want that perfect balance for easy spreading.
Step 7: Frost the Warm Cookies
Once the cookies come out, let them cool on the sheet for 2-3 minutes. While they’re still warm, dollop a tablespoon of the frosting onto each one and gently smooth it toward the edges. The warmth helps the frosting set just right.
Step 8: Cool Completely
Transfer your frosted cookies to a wire rack to cool fully. The frosting will firm up slightly, creating that classic Texas sheet cake cookie finish everyone loves.
How to Serve Texas Sheet Cake Cookies Recipe
Garnishes
For a little extra wow, sprinkle crushed pecans or a pinch of flaky sea salt over the frosting while it’s still warm. These little touches bring a delightful texture contrast and elevate the chocolate goodness perfectly.
Side Dishes
Pair these cookies with a cold glass of milk, a steaming cup of coffee, or a scoop of vanilla ice cream. The creamy counterbalance complements the rich chocolate flavor and makes for an irresistible dessert experience.
Creative Ways to Present
Arrange your Texas Sheet Cake Cookies on a tiered dessert tray for parties or gift them in a pretty box lined with parchment. For an eye-catching dessert table, alternate cookies with mini brownies or chocolate-dipped strawberries to highlight the chocolate theme.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container at room temperature for up to 3 days. This ensures the cookies maintain their soft, cakey texture without drying out or getting overly firm.
Freezing
You can freeze these cookies, frosted or unfrosted, for up to 3 months. Lay them flat in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe container or bag to preserve freshness.
Reheating
To enjoy thawed cookies as if freshly baked, warm them in the microwave for 10 to 15 seconds. This revives the soft texture and slightly melts the frosting, making every bite decadently good again.
FAQs
Can I use homemade chocolate cake mix instead of store-bought?
Absolutely! If you have a favorite homemade chocolate cake batter, go ahead and use it. Just make sure it’s thick enough to form a dough that holds together like the cake mix-based recipe calls for.
What if I don’t have cocoa powder for the frosting?
The cocoa powder is key to achieving that rich, fudgy frosting flavor, but if you’re in a pinch, try substituting with melted chocolate chips for a similar effect. Keep in mind it may slightly change the texture.
How chewy or cakey are these cookies?
These cookies are wonderfully cakey and soft, much like a tiny version of Texas sheet cake. They’re not meant to be crisp but have a tender crumb and sweet, creamy frosting that melts in your mouth.
Can I make these cookies gluten-free?
To make this Texas Sheet Cake Cookies Recipe gluten-free, use your favorite gluten-free chocolate cake mix and ensure all other ingredients are gluten-free certified. The texture might vary slightly but the flavor will remain heavenly.
Is it okay to double the frosting ingredients?
Definitely! If you love extra frosting or want to drizzle some on top after the initial spread, doubling the frosting is a great idea. Just adjust the milk or powdered sugar to maintain the right consistency.
Final Thoughts
These Texas Sheet Cake Cookies Recipe are pure joy in every bite — combining ease, luscious chocolate flavor, and that perfectly soft texture that keeps you coming back for more. Whether you’re baking for family, friends, or just treating yourself, give this recipe a try and enjoy a new kind of classic dessert experience that’s as fun to make as it is delicious to eat.
Print
Texas Sheet Cake Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 servings
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
These Texas Sheet Cake Cookies bring the rich, moist flavors of the classic Texas sheet cake into a perfectly portioned cookie form. Soft, chocolatey cookies topped with a luscious, glossy chocolate frosting make for a decadent treat that’s quick to prepare and sure to satisfy any chocolate lover’s craving.
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 and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Make Cookie Dough: In a large mixing bowl, combine the chocolate cake mix, eggs, and vegetable oil. Stir until a thick, sticky dough forms without any dry cake mix pockets.
- Form Cookies: Use a cookie scoop or spoon to drop rounded dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake for 8 to 10 minutes until the edges are set but centers remain slightly soft. Avoid overbaking as cookies will firm up upon cooling.
- Prepare Frosting: While the cookies bake, melt the unsalted butter in a medium saucepan over medium heat. Whisk in cocoa powder and milk until smooth, then remove from heat.
- Finish Frosting: Stir vanilla extract and powdered sugar into the chocolate mixture. Whisk vigorously until smooth and glossy. Adjust thickness by adding milk or powdered sugar as needed.
- Frost Cookies: After removing cookies from the oven, let them cool on the baking sheet for 2-3 minutes. While still warm, spoon about a tablespoon of warm frosting onto each cookie and gently spread toward the edges.
- Cool and Set: Transfer frosted cookies to a wire rack to cool completely. The frosting will harden slightly as it sets. Enjoy your delicious Texas Sheet Cake Cookies!
Notes
- Use parchment paper or silicone mats to prevent sticking and ease of cleanup.
- Do not overbake cookies; they should be slightly soft in the center when removed.
- If frosting is too thick, add milk a teaspoon at a time; if too thin, add more powdered sugar gradually.
- These cookies are best eaten within a few days and can be stored in an airtight container at room temperature.
- You can use regular cocoa powder or Dutch-processed cocoa powder depending on flavor preference.
