Go Back

Peppermint Texas Sheet Cake Cookie Recipe

Moist chocolate cookies {make with a cake mix} and covered in a cooked chocolate frosting are then topped with peppermint bits. Perfect for your holiday!

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



  • 1 box chocolate cake mix {I used chocolate fudge}
  • 2 eggs
  • 1/3 cup vegetable oil


  • 1/2 cup butter
  • 2 tbsp unsweetened cocoa
  • 3 tbsp milk
  • 1/2-1 tsp peppermint extract
  • 2 1/2 cups powdered sugar
  • 3/4 cup peppermint pieces {chopped}



  1. Preheat oven to 350°.

  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 8-10 minutes, remove from oven and let cool on cookie sheet for 10 minutes before moving them to a cooling rack.  Repeat until all of the dough is baked.


  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 peppermint extract and powdered sugar, 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. Top with peppermint pieces.

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