I am aware that I have already posted a chocolate recipe this week.  I am also aware that there can NEVER be enough chocolate recipes, cookie recipes and more importantly…easy recipes.  If you have never been fortunate enough to have a piece of Texas Sheet Cake, than I am truly sorry.  I ate my first piece as an adult and I am serious when I tell you this…I feel like my childhood was incomplete without it.

The first time grandma Pearl made it for a family gathering, I was hooked but who wouldn’t be?  Texas Sheet Cakes are a thin and super moist chocolate cake that are coated with a homemade and decadent cooked chocolate frosting.  There isn’t any evidence to confirm that this cake actually originated in Texas but we will go with tradition {although Oregon Sheet Cake Cookies has a good ring to it}.

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Today I have taken this cake and turned it into my favorite food group…COOKIES!!  I have also made life simple and used a cake mix for the cookie base.  Using a cake mix to make cookies is a really great time saving tip because they take minimal ingredients and the cookies {when baked correctly} are phenomenal.

If you are looking for other quick and easy cake mix cookie recipes than check out these recipes, Kentucky Butter Cake Cookies,  Red Velvet Kiss Cookies and Red Velvet Sandwich Cookies with Cream Cheese Frosting}

When you are mixing the cake mix with the eggs and oil, remember that the dough will be thick.  Be sure to whisk the eggs before adding them to the other ingredients because it helps everything incorporate faster.  I also always suggest using a cookie scoop when making cookies because when they are all the same size they bake evenly {see my other cookie baking tips here}.

The key to having a fabulous cookie {especially when using a cake mix base} is to NOT over bake them.  Remove them from the oven after 7-8 minutes of cook time.  Let them cool on the cookie sheet for another few minutes before moving to a cooling rack.  Baking the cookies too long will result in a rock hard cookie that isn’t tasty or appealing.

The frosting is made on the stove top but only takes a couple of minutes to pull together.  Basically, in the amount of time you can melt the butter…you have frosting.  It will be thick and easy to pour but you may have to go back and use a spoon to make sure you cover every cookie completely.

The end result is a soft, indulgent cookie that is covered in an easy and delicious frosting.  My nephews friend declared that they were the best cookie he had ever had.  I hope you and your family feel the same way!

4.84 from 6 votes
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Texas Sheet Cake Cookies

Moist chocolate cookies {make with a cake mix} and covered in a cooked chocolate frosting.

Course Dessert
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16

Ingredients

Cookie

  • 1 box chocolate cake mix
  • 2 eggs {whisked}
  • 1/3 cup oil

Frosting

  • 1/2 cup butter
  • 2 tbsp cocoa
  • 3 tbsp milk
  • 2 1/2 cups powdered sugar

Instructions

Cookies

  1. Preheat oven to 350 degrees.

  2. Combine cookie ingredients in large bowl and mix until completely incorporated.  NOTE:  Dough will be thick.

  3. Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a parchment lined cookie sheet.

  4. Bake for 7-8 minutes, remove from oven and let cool on cookie sheet for 4-5 minutes before moving them to a cooling rack.  Repeat until all of the dough is baked.

Frosting

  1. Combine the first 3 frosting ingredients in a small saucepan over medium heat and whisk until the mixture has melted.  Remove from heat, add powdered sugar and whisk until smooth.

  2. Pour frosting over cookies.  Use a knife or spoon to move excess frosting and be sure that each cookie is completely covered.

  3. Let frosting set and serve.  Keep cookies in an air tight container at room temperature for up to 3 days.

Recipe Notes

  •  Add chopped pecans to the tops of cookies while the frosting isn't completely set for added taste and texture.

42 Comments on Texas Sheet Cake Cookies

    • For a Peanut Butter Glaze you can use 1 stick butter, 1/2 cup creamy peanut butter, 6 tablespoons milk and 1 pound of powder sugar. I have not made a Cream Cheese Glaze before but you could try to substitute it for the peanut butter to see how it turns out. 🙂 Good luck. I look forward to hearing how it turns out.

  1. I made these for a friend’s family. The husband absolutely loved them and asked for the recipe because he wanted more and REALLY LOVED them. They were easy to make and absolutely amazing. Thanks for sharing this recipe with all of us! I will now be making them for my lifegroup for tonight.

  2. These are wonderful!
    Me and my friends call chocolate sheet cake – “funeral cake” because it is so often lovingly brought to memorial dinners – especially throughout the South – not sure it orginated in Texas (just sayin) – but delicious no matter the name!

    • I have only frozen them without the frosting but if you did freeze them with the frosting then I would put parchment between the layers of cookies. Let me know how it goes if you try it.

  3. I just made these, the frosting is very runny though. I’m going to try and let it sit for awhile before trying to frost the cookies.

    • If you are going to make a cake I would prepare the batter as the box directs but I would bake it in a jelly roll pan {15″x10″x1″} that has been prepped with nonstick spray. Bake for 18-22 minutes. 🙂

  4. I have been making Texas sheet cake for more than 30 years and it is definitely a favorite here (in Texas!). I love the idea of cookies with those same wonderful flavors. One addition we add to our cake here is a teaspoon or so of cinnamon. It really brings out the chocolate flavor and I have always gotten requests to bring it to family gatherings. And pecans are a non-negotiable must for all of us—the more, the better! Thanks for the great cookie idea!

  5. I made these today. They taste really good. My cookies flattened out completely once I took them out of the oven and they cooled off. I got 30 cookies using a rounded tablespoon measure for each one. The frosting recipe made the perfect amount to frost all cookies.

  6. Please! Am in absolutely no way trying to sound snippy but I reeeeally don’t like using box cake mixes, instant potatoes, etc. Is there any way at all, that anyone knows of, I could create a Texas Sheet cookie recipe – from scratch? I understand the simpleness of cake mix .. Just my preference. Thank you!

    • I can understand your not wanting to use a boxed mix. If I come up with a scratch recipe you will be the first one I contact. Thank you for reaching out.

      • There is a very popular Texas sheet cake recipe made without a box mix. I have it somewhere I will find it and post

  7. My daughter asked me to make these for her and since they just blessed us with our first grandchild I made these for her today and they are delicious! Next time I’ll add some chopped pecans to the icing for the 2nd batch. Will definitely make these again. The icing reminds me of the icing my grandmother would make when I was a little girl, happy memories. Thank you for sharing this recipe June.

  8. OMGoodness! These cookies were so easy to make and mine rose like little domes of goodness. I sprinkled chopped pecans on half of them and took them to our church picnic and they were gobbled up! Definitely a keeper! 🙂

  9. I subbed a few ingredients (neat ‘egg’, almond milk and earth balance ‘butter’to make these vegan and they turned out fantastic! Thank you for the recipe!

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