Texas Sheet Cake Cookies

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This Texas sheet cake cookies recipe takes everything I love about rich chocolate cake and turns it into a soft, fudgy cookie topped with the most delicious frosting ever. That crackly top gives them a bakery style look, and when a chocolate craving hits, this is the chocolate cookie recipe that I reach for!

Texas sheet cake cookies topped with shiny chocolate glaze; one stack shows a fresh bite, more cookies nearby.

One of my favorite parts of this recipe is pouring the warm chocolate frosting over the cookies and watching it harden on top – it is just so satifsying! These cookies stay soft in the center with that shiny finish on top. Every time I make a batch, they disappear fast, which tells me I should probably double the recipe next time.

Why I Love This Recipe

This recipe for Texas sheet cake cookies prove that cake and cookies can happily collide.

Soft, fudgy cake-like cookies with a glossy chocolate frosting
Uses a cake mix for easy prep and consistent results
Frosted warm for that classic Texas sheet cake feel
Ideal for parties, holiday treats, or quick make-ahead desserts
No chilling, rolling, or cake pans needed

Love a good cake mix hack? My Cake Mix Peanut Butter Cookies and colorful Rainbow Cake Mix Cookies are perfect for easy, sweet indulgences.

Ingredients Notes

For the Cookies

Chocolate cake mix: You can also use devil’s food cake mix for a richer flavor or German chocolate cake mix for a lighter chocolate taste
Eggs
Vegetable oil: You can substitute melted butter for a more buttery flavor, though the cookies will be slightly denser

For the Frosting

Unsalted butter: You can use salted butter if needed and adjust to taste
Cocoa powder: Natural cocoa works best, but Dutch process will give a deeper chocolate flavor
Milk: Can be substituted with almond or oat milk for a dairy-free option, or replace a small amount with buttermilk for a slightly tangy, extra-soft cookie
Vanilla extract: Adds warmth and balances the chocolate flavor
Powdered sugar

See the recipe card for full information on ingredients and quantities.

Recipe Variations

Create some crunch: Fold chopped pecans or walnuts into the cookie dough for a satisfying crunch.

Go light: Use a white or yellow cake mix with vanilla frosting for a lighter Texas sheet cake cookie.

Extra chocolate: Stir mini chocolate chips into the dough for a chocolate boost in every bite.

Fun finish: Sprinkle colorful toppings or chopped nuts on the frosting while it is still warm so they stick perfectly.

Caramel twist: Drizzle caramel sauce over the frosting for a sweet, gooey upgrade.

Texas sheet cake cookies with thick chocolate glaze and one bitten in half.

How to Make Texas Sheet Cake Cookies

Prepare the oven: Preheat to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
Mix the dough: In a large bowl, combine the chocolate cake mix, eggs, and vegetable oil. Stir until a thick, sticky dough forms with no dry spots or lumps.
Bake: Scoop the dough onto the prepared cookie sheet, spacing cookies about 2 inches apart. Bake for 8 to 10 minutes until the edges are set but the centers are still soft.
Make the frosting: In a saucepan over medium heat, melt the butter. Whisk in the cocoa powder and milk until smooth, then remove from heat. Stir in the vanilla and powdered sugar until glossy.
Frost: Let the cookies cool for 2 to 3 minutes, then spoon the warm frosting over each cookie and gently spread toward the edges.
Cool and serve: Transfer the cookies to a wire rack and allow the frosting to set before serving.

Recipe Tips

Mix wet ingredients carefully: Combine the wet ingredients with the cake mix just until everything comes together to avoid overmixing and keep the cookies tender.

Keep an eye on the oven: Cookies should stay soft in the center to maintain that cake-like texture.

Frost while warm: Spreading the icing on slightly warm cookies helps it glide easily and set perfectly.

Thin too-thick frosting: If the frosting hardens too quickly, gently warm it in a small saucepan over low heat before spreading.

Scoop for success: A cookie scoop makes evenly sized cookies that bake consistently every time.

Stack of four Texas sheet cake cookies topped with shiny chocolate icing sits next to a glass of milk.

Frequently Asked Questions

Do I need to chill the cookie dough before baking?

No chilling is needed. This dough is designed to go straight from mixing to baking for quick, easy cookies.

Why are my Texas sheet cake cookies so soft?

These cookies are meant to be soft and cake-like, just like a traditional Texas sheet cake. They will firm up a little as they cool but should stay tender in the center.

Why is the cookie dough so sticky?

That’s completely normal for cake mix cookies. The dough should be thick and sticky, not like traditional cookie dough. Using a cookie scoop or lightly greased spoon makes handling it much easier.

Why did my cookies turn out flat?

Flat cookies usually happen if the dough was overmixed or baked too long. Stir just until the ingredients come together and watch the bake time carefully.

How do I know when the cookies are done baking?

The edges should look set while the centers are still slightly soft. Don’t wait for browning, or the cookies may overbake and lose their soft, cake-like texture.

Why do I frost the cookies while they are warm?

Frosting warm cookies helps it spread smoothly and melt slightly into the top, creating that classic glossy glaze and perfect consistency.

Why did my frosting turn out too thick or too thin?

If the frosting is too thick, add a small splash of milk and whisk until smooth. If it’s too thin, gradually add more powdered sugar until you reach the right consistency for a glossy glaze.

Make Ahead & Storage Instructions

Room temperature: Store the cookies in an airtight container for up to 3 days. If stacking, place a layer of wax paper between cookies to protect the frosting.
Make ahead: You can bake the cookies up to a day in advance and add the frosting just before serving to keep them looking fresh and soft.
Freezing: Baked, unfrosted cookies freeze well for up to 3 months. Thaw them at room temperature and frost just before enjoying for the best texture and appearance.

Fresh Texas sheet cake cookies topped in chocolate next to a tall milk glass.

If you’ve tried this Texas Sheet Cake Cookies Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

5 from 1 vote

Author — Jennifer Fishkind

Serves —

Texas Sheet Cake Cookies are soft, cake-like chocolate cookies made with cake mix and topped with rich chocolate frosting. Perfect for parties, holidays, or any chocolate craving.

Print Rate Pin Save

Prep Time 15

Cook Time 10

Total Time 25

Ingredients

For the Cookies:

▢ 1 13.25 ounces 1 box chocolate cake mix
▢ 2 large eggs
▢ ⅓ cup vegetable oil

For the Frosting:

Instructions

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
In a large mixing bowl, combine the chocolate cake mix, eggs, and vegetable oil. Stir everything together until a thick dough forms and no dry pockets of cake mix remain. The dough will be sticky.
1 13.25 ounces 1 box chocolate cake mix, 2 large eggs, ⅓ cup vegetable oil
Use a cookie scoop or a spoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake the cookies for 8 to 10 minutes. The edges should look set, but the centers might still look slightly soft. Do not overbake them, as they will firm up while cooling.
While the cookies are baking, make the frosting. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the cocoa powder and milk until smooth. Remove the pan from the heat.
½ cup 1 stick unsalted butter, 2 tablespoons cocoa powder, 3 tablespoons milk
Stir the vanilla extract and powdered sugar into the chocolate mixture. Whisk vigorously until the frosting is smooth and glossy. If it seems too thick, add another splash of milk, if it is too thin, add a bit more powdered sugar.
1 teaspoon vanilla extract, 2½ cups powdered sugar
Let the cookies cool on the baking sheet for about 2-3 minutes after removing them from the oven. While they are still warm, spoon about a tablespoon of the warm frosting onto the center of each cookie, gently spreading it toward the edges.
Transfer the frosted cookies to a wire rack to cool completely. The frosting will set and harden slightly as it cools. Enjoy!

Jenn’s Notes

Storage:

Store: Keep cookies in an airtight container at room temperature for up to 3 days. Place wax paper between layers to protect the frosting.
Make ahead: Bake cookies up to 24 hours in advance and frost the day of serving for best texture and appearance.
Freeze: Freeze baked unfrosted cookies for up to 3 months. Thaw at room temperature and frost fresh before serving.

Tips:

Do not overbake or the cookies will lose their soft cake like texture
Frosting the cookies while warm helps the icing spread smoothly and set properly
If frosting thickens too quickly gently rewarm it over low heat
Using a cookie scoop helps cookies bake evenly

Nutrition Info

Comments

Maryh says:

February 9, 2026 at 5:10 pm

These were very easy and delicious, however mine were not as pretty as yours, my dough was stiff and stayed in mounds with very little spread while baking. Wondering what you think would be the problem.

1. Jenn says:
  
  February 10, 2026 at 6:57 am
  
  Totally get this. Cookie dough can be sneaky like that. Here are the most common reasons this happens and what to check next time. Easy fixes, promise.
  
  • Too much flour. Even a little extra can make the dough stiff. Spoon flour into the measuring cup and level it off instead of scooping straight from the bag.
  • Butter too cold. If the butter was not soft enough, it can keep the dough from spreading. It should be soft but not melty.
  • Dough chilled too long. If the dough sat in the fridge for a while, it will bake up thicker. Let it sit at room temp for 10 to 15 minutes before baking.
  • Baking sheet temp. If you reused a warm pan, cookies can bake unevenly. Always start with a cool pan.
  
  The cookies will still taste great, even if they stay puffier. If you want more spread next time, gently flatten the dough balls before baking.
  
  So glad you loved them, and thanks for baking along with me.

Texas Sheet Cake Cookies

Why I Love This Recipe