Texas Sheet Cake Cookies

5 from 1 vote

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.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 117kcal

Author: Jennifer Fishkind

Ingredients

For the Cookies:

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

For the Frosting:

½ cup 1 stick unsalted butter
2 tablespoons cocoa powder
3 tablespoons milk
1 teaspoon vanilla extract
2½ cups powdered sugar

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!

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