Texas Sheet Cake Cookies with Chocolate Buttercream
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I still remember the first time I turned a humble box of chocolate cake mix into something that tasted like a baker’s midnight secret—these Texas Sheet Cake Cookies with Chocolate Buttercream are that kind of magic: fudgy, fast, and impossibly comforting. They take the ideas of the classic Texas sheet cake—deep chocolate, a light crumb, and glossy frosting—and shrink them into tidy, portable cookies that are perfect for bake sales, school lunches, or an afternoon coffee break. If you love quick wins in the kitchen without compromising on flavor, this recipe will become a go-to.
If you like to compare frosting techniques, I often refer to my troubleshooting notes in my Swiss chocolate buttercream guide when polishing the final swirl.
Why you’ll love this dish
These cookies capture everything people adore about Texas sheet cake—the deep cocoa, the butter-rich mouthfeel, and the satiny buttercream—while trimming the time and pan space. They’re:
- Quick: the dough comes together in minutes using a boxed mix.
- Kid-approved: soft, chocolatey, and easy to portion.
- Budget-friendly: pantry staples + one buttercream = big flavor for little cost.
- Portable: perfect for parties, lunchboxes, or cookie exchanges.
“I brought these to book club and everyone asked for the recipe—fudgy, slightly chewy, and that buttercream is dangerously good.” — a home baker’s quick review
They’re great for last-minute gatherings, holiday cookie platters, or when you want sheet-cake flavor without hauling out a large pan.
How this recipe comes together
Overview: You’ll mix a cake-mix–based dough that’s soft and scoopable, bake small cookies until set but still tender, then top each cookie with a quick chocolate buttercream that’s glossy and spreadable. Expect roughly 25–30 cookies depending on scoop size. The process breaks down into three parts: mix the cookie dough, bake, and make the buttercream while the cookies cool.
Timing snapshot:
- Prep: 10 minutes
- Bake: 8–10 minutes per batch
- Buttercream: 5 minutes
- Total: ~30–40 minutes start to finish
This overview helps you plan: preheat the oven first, line baking sheets, and get the buttercream ingredients out so you can frost while the cookies are still slightly warm for a glossy finish.
What you’ll need
Ingredient list (serves about 25–30 cookies):
- 1 (15.25 oz) box chocolate cake mix (any brand; devil’s food gives richer chocolate)
- 2 large eggs
- 1/3 cup vegetable oil (substitute light olive oil or melted coconut oil if desired)
- 2 tablespoons unsweetened cocoa powder (Dutch-process or natural both work)
- 1/2 cup (1 stick) unsalted butter, softened (for the frosting)
- 3 tablespoons milk (plus a splash if needed to thin frosting)
- 2 cups confectioners’ (powdered) sugar
Ingredient notes:
- For a denser, fudgier cookie, use an extra tablespoon of oil. For a slightly cakier cookie, add 1–2 tablespoons of milk to the dough.
- If you need a dairy-free option, swap the butter in the frosting for a plant-based stick margarine and use almond or oat milk.
- Want a different frosting texture? See this Kahlúa chocolate-strawberry cake write-up for ideas on frosting adjustments and consistency tricks.
Directions to follow
Below are clear, short-action steps. Follow “For the Cookies:” first, then make the buttercream under “For the Icing:”.
For the Cookies:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together the chocolate cake mix and cocoa powder.
- Add the eggs and oil to the dry mix. Stir until a soft, homogeneous dough forms. The dough should be slightly sticky but scoopable.
- Using a tablespoon or a small cookie scoop, drop rounded mounds about 1½ inches apart onto prepared sheets.
- Bake 8–10 minutes, until the edges are set and centers look slightly moist. Do not overbake—cookies will finish setting as they cool.
- Let cookies cool on the baking sheet 3–4 minutes, then transfer to a wire rack to cool completely before frosting.
For the Icing:
- In a medium bowl, beat the softened butter until smooth.
- Gradually add the confectioners’ sugar and cocoa (if you want extra chocolate depth, add 1 tsp cocoa) alternately with the milk. Beat until a spreadable, glossy buttercream forms. If too thick, add milk 1/2 teaspoon at a time; if too thin, add a little more powdered sugar.
- Once cookies are completely cool, spread about 1–2 teaspoons of buttercream on each cookie. For a glossy cap, frost while the cookies are slightly warm but not hot.
- Let the frosting set for 15–20 minutes before stacking.
Quick timing tip: make the buttercream while cookies bake so everything is ready when cookies cool.
Best ways to enjoy it
- Serve a small stack of 2–3 cookies with a steaming mug of coffee or cold milk—classic pairing.
- For a party platter, arrange cookies on a tiered tray with fresh berries for color contrast.
- Turn them into ice-cream sandwiches: add a small scoop of vanilla or mint chip between two cookies and freeze for 30 minutes.
- For a grown-up twist, drizzle a little Kahlúa or espresso reduction over the buttercream (let it soak in for a minute before serving).
You can plate a trio of cookies with a dusting of cocoa or a sprinkle of flaky sea salt to elevate presentation.
Storage and reheating tips
- Room temperature: Store cookies in an airtight container for up to 2 days.
- Refrigeration: To keep the buttercream firm and extend shelf life, refrigerate up to 5 days. Bring to room temperature before serving for best texture.
- Freezing: Freeze unfrosted cookies in a single layer until solid, then stack with parchment between layers in a freezer-safe bag for up to 3 months. Thaw, then top with fresh buttercream. Frosted cookies can be frozen in an airtight container for up to 1 month—wrap individually to protect frosting.
- Food safety: If you refrigerate, keep container covered to avoid absorbing fridge odors. Always discard cookies that have an off smell or visible mold.
Pro chef tips
- Scoop consistently: use a small cookie scoop for uniform size and even baking.
- Don’t overmix: mix just until combined—overworking creates tough cookies.
- Test batch: bake two cookies first to check timing and texture; adjust bake time as needed.
- Buttercream smoothing: for a silky finish, warm the buttercream slightly with your mixer and spread in one smooth motion.
- Make-ahead: the frosting can be made a day ahead; keep it chilled and re-whip briefly before using.
- If you want a glossier frosting, add a teaspoon of light corn syrup to the buttercream and mix until shiny—don’t add more than that or it will become too sweet.
For a few creative frosting ideas and pairing inspiration, check this another chocolate-buttercream pairing that inspired some of my finishing touches.
Creative twists
- Peanut butter swirl: Fold 1/4 cup smooth peanut butter into half the buttercream and marbled swirl on top.
- Espresso boost: Add 1 teaspoon instant espresso granules to the buttercream for mocha notes.
- Mint chip: Replace milk with a few drops of peppermint extract and fold in mini chocolate chips.
- Gluten-free: Use a gluten-free chocolate cake mix labeled for one-to-one substitution.
- Mini bundt cookies: Press dough into mini silicone molds for a cute, shaped cookie; adjust bake time by a few minutes.
These variations let you adapt the cookie to seasons, dietary needs, and flavor cravings.
Your questions answered
Q: How long do these cookies take from start to finish?
A: About 30–40 minutes total—10 minutes prep, 8–10 minutes bake per batch, and 5 minutes for buttercream. Multi-batch baking adds a bit more time.
Q: Can I use a different cake mix?
A: Yes. Devil’s food gives richer chocolate; regular chocolate will work too. For gluten-free, use a certified gluten-free chocolate cake mix.
Q: Can I pipe the buttercream instead of spreading?
A: Yes—chill buttercream slightly so it holds shape, then transfer to a piping bag. If it’s too soft, refrigerate 10–15 minutes and re-whip.
Q: Are these freezer-friendly?
A: Unfrosted cookies freeze best for up to 3 months. Frosted cookies can be frozen up to a month if well wrapped.
Q: How do I make this dairy-free?
A: Use plant-based butter and dairy-free milk. Some margarine brands work better than tub spreads—use a stick-style margarine for structure.
Conclusion
If you want a quick, crowd-pleasing treat that channels the flavors of a Texas sheet cake without the large pan, these Texas Sheet Cake Cookies with Chocolate Buttercream are a winner—simple, adaptable, and decadently chocolatey. For more background and slightly different versions, see this full-text Texas Sheet Cake Cookies with Chocolate Buttercream write-up, the recipe variant on Texas Sheet Cake Cookies | Kevin Is Cooking, and a helpful video walkthrough at Amazing Texas Sheet Cake Cookies (Video) – Gluesticks Blog.
Texas Sheet Cake Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together the chocolate cake mix and cocoa powder.
- Add the eggs and oil to the dry mix. Stir until a soft, homogeneous dough forms. The dough should be slightly sticky but scoopable.
- Using a tablespoon or a small cookie scoop, drop rounded mounds about 1½ inches apart onto prepared sheets.
- Bake 8–10 minutes, until the edges are set and centers look slightly moist. Do not overbake—cookies will finish setting as they cool.
- Let cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely before frosting.
- In a medium bowl, beat the softened butter until smooth.
- Gradually add the confectioners’ sugar and cocoa alternately with the milk. Beat until a spreadable, glossy buttercream forms.
- If too thick, add milk 1/2 teaspoon at a time; if too thin, add a little more powdered sugar.
- Once cookies are completely cool, spread about 1–2 teaspoons of buttercream on each cookie. For a glossy cap, frost while the cookies are slightly warm but not hot.
- Let the frosting set for 15–20 minutes before stacking.
