Name: Texas Sheet Cake Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Ingredients: 1 box 15.25 oz. box chocolate cake mix (Use any chocolate cake mix); 2 large eggs (Room temperature preferred); 1/3 cup neutral oil (canola or vegetable) (Olive oil will alter flavor); 2 Tbsp. unsweetened cocoa powder (Dutch-processed intensifies richness); 1/2 cup unsalted butter (Room temperature); 3 Tbsp. milk (Whole milk gives best texture; use plant milk if needed); 2 cups confectioners’ sugar (Powdered sugar); 1 Tbsp. cocoa powder

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I’ve been making these Texas sheet cake cookies for years when I need a fast, chocolatey treat that feels indulgent without fuss. They start with a boxed chocolate cake mix but transform into soft, fudgy cookies topped with a silky chocolate buttercream — perfect for bake sales, birthday plates, or a weekend cookie swap. They bake up quickly and freeze well, so they’re a great go-to when you want big chocolate flavor without a long recipe. If you love rich chocolate desserts, you might also enjoy this chocolate cake with Swiss chocolate buttercream for a more formal celebration.

Why you’ll love this dish

These cookies deliver the deep cocoa taste of Texas sheet cake in single-serve form. They’re:

Fast: the batter mixes in one bowl and uses pantry staples.
Kid-approved: soft texture and chocolate frosting make them crowd-pleasers.
Cost-effective: a boxed mix stretches into dozens of cookies.
Versatile: frost, sprinkle, or sandwich them.

“My family fought over the last cookie — it’s chocolate, tender, and the buttercream makes them feel special. A new holiday staple.” — home baker review

How this recipe comes together

Overview: Mix the cake mix with eggs, oil, and extra cocoa for an intensified chocolate base. Scoop and bake into cookies that stay soft and slightly chewy. While the cookies cool, make a simple chocolate buttercream by creaming butter, adding cocoa and milk, then whisking in confectioners’ sugar until silky. Spread or pipe the frosting once cookies are cool.

This quick roadmap sets expectations: one mixing bowl for the cookie batter, a short bake time (watch edges), and a few minutes to make the frosting. You’ll finish from start to frosted cookie in under an hour.

Gather these items

What you’ll need:

1 15.25oz. box chocolate cake mix
2 large eggs
1/3 cup oil (neutral oil like canola or vegetable; olive oil will alter flavor)
2 Tbsp. unsweetened cocoa powder (Dutch-processed intensifies richness)
1/2 cup unsalted butter (for icing; room temperature)
3 Tbsp. milk (whole milk gives best texture; use plant milk if needed)
2 cups confectioners’ sugar (powdered sugar)

Notes and optional swaps:

Use melted butter instead of oil for a slightly richer cookie, but texture will be denser.
For a lower-sugar frosting, reduce confectioners’ sugar slightly and chill before spreading.
Want a boozy adult version? Try a splash of Kahlúa — this pairs well with recipes like the chocolate Kahlúa cake with strawberry buttercream if you’re experimenting with flavors.

Step-by-step instructions

Follow these concise directions for reliable results.

Cookies:

Preheat the oven to 350°F (175°C). Line baking sheets with parchment.
In a large bowl, whisk the cake mix, 2 Tbsp. cocoa powder, 2 eggs, and 1/3 cup oil until smooth. The batter will be thick.
Drop rounded tablespoons (or use a cookie scoop) onto the prepared sheets, spacing about 2 inches apart.
Bake 8–10 minutes, until edges are set but centers are soft. Do not overbake.
Let cookies cool on the sheet 2 minutes, then transfer to a wire rack to cool completely before frosting.

Icing:

In a medium bowl, beat 1/2 cup room-temperature unsalted butter until creamy.
Add 1 Tbsp. cocoa powder and 3 Tbsp. milk; beat to combine.
Gradually add 2 cups confectioners’ sugar, beating on low until incorporated, then increase speed until smooth and spreadable. Add a teaspoon more milk if too thick.
Spread or pipe a generous layer onto each cooled cookie. Allow frosting to set for 15–20 minutes before stacking.

Best ways to enjoy it

Serve these cookies slightly cooled so the buttercream holds its shape but is still soft. Ideas:

Stack two cookies with frosting between for a sandwich.
Plate with a scoop of vanilla ice cream for a warm-and-cold dessert.
Pair with a glass of cold milk, espresso, or a mocha for contrasting flavors.
Arrange on a platter with assorted sprinkles for a party dessert table.

If you’re presenting them for a gathering, pipe frosting with a star tip and finish with flaky sea salt or chopped toasted pecans for texture.

Storage and reheating tips

Keeping leftovers fresh:

At room temperature: Store in an airtight container for up to 2 days.
Refrigeration: Keep in an airtight container up to 5 days. Bring to room temperature before serving for softer frosting.
Freezing: Freeze unfrosted cookies in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw, then frost. You can also freeze frosted cookies between layers of parchment for up to 2 months; thaw in the fridge overnight to avoid condensation.

Food safety: always cool cookies completely before refrigerating or freezing to prevent sogginess. Use eggs within their recommended shelf life and avoid leaving dairy-based frosting at room temperature for extended periods.

Pro chef tips

For fudgier cookies, underbake by a minute so centers stay soft; they’ll set as they cool.
Use a cookie scoop for uniform size to ensure consistent bake times.
Sift the confectioners’ sugar into the frosting to avoid lumps.
If your frosting is too thin, chill briefly and re-whip; if too thick, add milk by teaspoonfuls.
Toasted nuts or coffee powder folded into the icing add complexity without extra work. For more layered chocolate ideas, check this another Kahlúa-strawberry cake variation that inspires different flavor additions.

Creative twists

Salted chocolate: sprinkle flaky sea salt on top for contrast.
Nutty swap: add 1/2 cup finely chopped toasted pecans to the batter for texture.
Mint-chocolate: stir 1/2 tsp peppermint extract into the icing.
Gluten-free: use a gluten-free chocolate cake mix labeled for 1:1 substitution.
Vegan: choose an egg replacer (flax egg) and use dairy-free butter and milk; texture will be slightly different but still delicious.

Your questions answered

Q: How long does it take from start to finish?
A: About 40–50 minutes total: 10 minutes prep, 8–10 minutes baking per batch, and 10–15 minutes to make and spread the frosting.

Q: Can I pipe the buttercream to make them look fancier?
A: Yes. Chill the frosting slightly to firm it up for piping. Use a large round or star tip and work on fully cooled cookies.

Q: Can I make the cookies ahead for an event?
A: Yes. Bake cookies up to 3 days ahead and store unfrosted in an airtight container. Frost the day of the event for freshest finish, or freeze unfrosted cookies and thaw before frosting.

Q: Any allergy-friendly notes?
A: For nut allergies, keep nuts out and avoid cross-contamination. For egg-free or dairy-free needs, use appropriate substitutes and check labels on the boxed mix.

Conclusion

If you want a quick, crowd-pleasing chocolate cookie with the fudgy spirit of Texas sheet cake, this recipe is a reliable go-to. For more variations and demonstrations, see a full write-up at My Incredible Recipes’ Texas Sheet Cake Cookies with Chocolate Buttercream, another home cook’s twist at Kevin Is Cooking’s Texas Sheet Cake Cookies, and a helpful how-to video at Gluesticks Blog’s Amazing Texas Sheet Cake Cookies (Video).