Rich, fudgy, and topped with warm chocolate icing, these Texas sheet cake cookies are the perfect bite-sized version of the classic Texas sheet cake!

Overhead view of Texas sheet cake cookies topped with glossy cooked chocolate icing.

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Jamielyn Nye

Easy Texas Sheet Cake Cookies Recipe

A chocolate Texas sheet cake will forever remind me of childhood potlucks. My mom used to make the classic Southern dessert that could easily feed 30 or 40 people, and it was always a favorite. These days, when I don’t need to feed a crowd but still want that rich chocolate flavor and a quick cookie fix, I turn to these Texas sheet cake cookies.

They have the same fudgy taste and crackly chocolate icing, only in perfect bite-sized portions. Best of all, they start with just three simple ingredients, making them one of the easiest boxed cake mix cookies you’ll ever try.

Ingredient Notes

Ingredients for Texas sheet cake cookies including chocolate cake mix, butter, eggs, cocoa powder, vanilla, milk, and powdered sugar.

Find the full printable recipe with specific measurements below.

  • Chocolate cake mix: These sheet cake cookies require 1 box of chocolate boxed cake mix. I prefer to use Devil’s food cake mix.
  • Eggs: The eggs are what keep these moist and fudgy and holds them together.
  • Butter: Melt the butter in a saucepan on the stove or in the microwave. Allow it to cool slightly. Vegetable oil can be used, but I love how butter adds a from scratch flavor.
  • Cooked chocolate icing: You’ll need butter, unsweetened cocoa powder, milk, vanilla, and powdered sugar.

How to Make Texas Sheet Cake Cookies

Mix the melted butter, eggs and cake mix until completely incorporated then use a medium cookie scoop to scoop out the cookies onto a baking sheet lined with parchment paper.

Scoops of chocolate cake mix cookie dough lined on a baking sheet before baking.

Bake for 7-8 minutes and allow the cookies to sit on the cookie sheet for 4-5 minutes before transferring them to a cooling rack.

Warm chocolate icing being spooned over a freshly baked Texas sheet cake cookie on a cooling rack.

In the meantime, melt the butter in a saucepan, then stir in the cocoa powder. Turn off the heat and add vanilla extract, milk, and powdered sugar. Whisk until smooth and lump-free. Spoon warm frosting onto warm cookies and allow the chocolate frosting to set.

Recipe Tips

  • Easy cleanup. Place the baking sheet or a piece of parchment paper underneath the wire rack with the cookies on them. It’ll catch any drippings of the glaze.
  • Add a marshmallow. Right out of the oven add a marshmallow then top with chocolate like these chocolate covered marshmallow cookies!
  • Top the Texas sheet cookies with chopped nuts like walnuts or chopped pecans before the frosting sets.
  • Different cookie flavor. You can use this recipe for any flavor combination you’d make a traditional sheet cake with, use vanilla cake mix for a white Texas sheet cake version or strawberry cake mix for a strawberry sheet cake cookie.
Stack of Texas sheet cake cookies with a bite taken out to show the soft, moist chocolate cookie texture.

More cake mix cookies to try include funfetti cake mix cookies, red velvet cake mix cookies and gooey butter cookies.

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Stack of Texas sheet cake cookies with crackly chocolate icing, one with a bite taken out to show fudgy texture.

Texas Sheet Cake Cookies

5 from 7 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 8 minutes
Resting Time: 5 minutes
Total Time: 23 minutes
Servings: 24 cookies
Rich, fudgy, and topped with warm chocolate icing, these Texas sheet cake cookies are the perfect bite-sized version of the classic Texas sheet cake!
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Ingredients 

Cookies

  • 1 box chocolate cake mix
  • 2 eggs , whisked
  • 7 Tablespoons butter , melted

Frosting

  • ½ cup butter (1 stick)
  • 2 Tablespoons cocoa powder
  • 3 Tablespoons milk
  • ½ teaspoon vanilla
  • 2 ½ cups powdered sugar

Instructions

  • Preheat oven to 350°F and line cookie sheet with parchment paper.
  • In a mixing bowl, combine melted 7 Tablespoons melted butter, 2 eggs, and 1 box chocolate cake mix. Mix until the cake mix is completely incorporated.
  • With a medium sized cookie scoop, scoop cookies onto cookie sheet. Bake for 7-8 minutes. Remove from oven, but let the cookies sit on the cookie sheet for 4-5 minutes before transferring to a cooling rack.
  • While cookies are baking, make the frosting. In a saucepan, melt 1/2 cup butter. Add 2 Tablespoons cocoa powder and stir to combine. Turn off heat. Add 1/2 teaspoon vanilla, 3 Tablespoons milk and 2 1/2 cups powdered sugar. Whisk together until there are no lumps. Spoon warm frosting over warm cookies.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Cookies can be stored in an air tight container for 3-4 days at either room temperature or in the refrigerator .

Nutrition

Calories: 196kcal, Carbohydrates: 26g, Protein: 2g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 33mg, Sodium: 211mg, Potassium: 76mg, Fiber: 1g, Sugar: 19g, Vitamin A: 244IU, Calcium: 34mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

What size cake mix should I use?

This recipe works best with a standard 15.25-ounce box of chocolate cake mix. Some brands now sell smaller boxes (around 13.25 ounces), which can throw off the texture, so be sure to grab the 15.25-ounce size for best results.

How do I store Texas sheet cake cookies?

Keep the cookies in an airtight container at room temperature for up to 3–4 days. The icing will set and keep them soft and fudgy.

Can I freeze these cookies?

Yes! Once the cookies and icing have cooled completely, place them in a freezer-safe container with parchment paper between layers. Freeze for up to 2 months. Thaw at room temperature before serving.