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–+ servings

Texas Sheet Cake Cookies

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These fudgy Texas Sheet Cake Cookies capture the rich chocolate flavor of the classic dessert, complete with a glossy chocolate buttercream frosting, and are perfect for any occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 box 15.25 oz 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.
For the Frosting
  • 1/2 cup unsalted butter, softened For the frosting.
  • 3 tablespoons milk Plus a splash if needed to thin frosting.
  • 2 cups confectioners’ sugar Powdered sugar.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk together the chocolate cake mix and cocoa powder.
  3. Add the eggs and oil to the dry mix. Stir until a soft, homogeneous dough forms. The dough should be slightly sticky but scoopable.
  4. Using a tablespoon or a small cookie scoop, drop rounded mounds about 1½ inches apart onto prepared sheets.
Baking
  1. Bake 8–10 minutes, until the edges are set and centers look slightly moist. Do not overbake—cookies will finish setting as they cool.
  2. Let cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely before frosting.
Making the Buttercream
  1. In a medium bowl, beat the softened butter until smooth.
  2. Gradually add the confectioners’ sugar and cocoa alternately with the milk. Beat until a spreadable, glossy buttercream forms.
  3. If too thick, add milk 1/2 teaspoon at a time; if too thin, add a little more powdered sugar.
  4. 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.
  5. Let the frosting set for 15–20 minutes before stacking.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 10g

Notes

These cookies are quick to make and perfect for parties, lunchboxes, or cookie exchanges. Can be stored in an airtight container for up to 2 days at room temperature or frozen for up to 3 months without frosting.
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