These fudgy, ooey-gooey Texas sheet cake cookies are every chocolate lover’s dream! They are supremely moist and made with super simple ingredients for an anytime treat!
Easy Texas Sheet Cake Cookie Recipe
Texas sheet cake is one of those classic desserts that you just can’t resist. Whenever I see a pan of it at a potluck, I can’t help but grab a slice. Don’t get me wrong, one slice is all you need with how rich it is, but it’s the perfect remedy for a sweet tooth! Today’s recipe has all of the chocolatey goodness you love about Texas sheet cake but in cookie form! What could be better?
Like traditional Texas sheet cake, these cookies use super simple baking ingredients to make your life a little easier! I bet you’ve got most of them in your pantry right now! Whether you make a batch of these bad boys for a party, potluck, or late night dessert craving, they’re sure to please. Each bite is filled with soft, fudgy, nutty flavor and rich chocolate icing! This has quickly become one of my favorite cookie recipes. I hope you love it as much as I do! Let’s get baking!
Everything You’ll Need to Make Them
This recipe is my favorite because it uses so many pantry staples. Any tasty dessert that doesn’t require a grocery trip is a winner in my book! You can find measurements for each of these ingredients in the recipe card below.
- Boxed Chocolate Cake Mix: I know it may seem like cheating, but boxed cake mix gives your cookies the most delicious foundation! Plus, it speeds up prep.
- Vegetable Oil: Gives your Texas sheet cake cookies the perfect, tender texture.
- Large Eggs: Bind all of the ingredients together and add structure.
- Baking Powder: A must-add for cookies that are light and fluffy.
- Butter: I used unsalted butter here!
- Milk: Adds moisture to the icing and adjusts the consistency.
- Unsweetened Cocoa Powder: This will give your icing its delicious chocolate flavor!
- Powdered Sugar: Adds sweetness and a smooth texture.
- Vanilla Extract: Deepens the overall flavor of the chocolate glaze.
- Salt: A sprinkle of salt helps to enhance flavor.
- Chopped Pecans: (Optional) I love the flavor and texture that nuts add to desserts, but you can omit these if you don’t like them or have an allergy! You can also swap them out for other nuts like chopped almonds or walnuts.
How to Make Texas Sheet Cake Cookies
Don’t let the amount of steps fool you. These Texas sheet cake cookies are so easy to throw together! Using boxed cake mix really speeds up the process. They’re great for throwing together last minute! These cookies taste so good, no one will ever know. It’s one of my favorite desserts!
- Preheat Oven, Prep Pans: Preheat the oven to 350°F and line two baking sheets with parchment paper. Set aside.
- Mix Batter Ingredients: In a large bowl, combine the cake mix, oil, eggs, and baking powder until a thick batter forms.
- Shape Into Cookies: Use a cookie scoop to drop the dough onto the cookie sheets. Leave at least 2 inches between cookies.
- Bake: Bake for 8-10 minutes, until the edges are set. If using a large cookie scoop, the cookies may need 12-14 minutes to bake. Remove to a cooling rack to cool completely.
- Mix Icing Ingredients: While the cookies are baking, prepare the icing by combining the butter, milk, and cocoa powder in a small saucepan. Heat over medium just until the mixture starts to boil.
- Whisk in Remaining Ingredients: Remove from the heat and stir in the powdered sugar, vanilla, and salt. Let the icing cool and thicken before icing the cookies.
- Frost: Once the icing has thickened and the cookies are cooled, scoop about 2 teaspoons of icing onto each cookie, letting it pool on top and melted chocolate run down the sides a bit. Sprinkle the chopped pecans over the top of the icing. Let the cookie sit while the icing sets, about an hour.
The Best Tips for Making Cookies
These are a few things to keep in mind so that your homemade cookies turn out perfectly! Making them from scratch is the only way. They just have the best flavor and are so ooey-gooey fresh out of the oven!
- Only Mix Batter Until Smooth: If you overmix your cookie batter, this will activate the gluten in your flour, leaving you with dense, rubbery cookies. Only mix until all of the ingredients are combined.
- Keep Them Underdone: Knowing when to take your cookies out of the oven can be tricky. I like to pull my cookies out when the centers are still slightly soft and underdone. They’ll cook for a minute or two on the cooling rack! This is the best way to make sure your cookies don’t end up overcooked and crispy.
- Use Your Oven Light: I’m guilty of this, but if you open your oven door during the baking process, this lets all of the hot air out! If you want your cookies to cook through properly, just check on them using your oven light.
- Let Your Cookies Cool: It’s super important to let your cookies cool completely before you add the chocolate icing on top. If the cookies are too warm, the icing will melt into the cookie instead of adding a nice glaze on top.
Storing Leftover Texas Sheet Cake Cookies
With how amazing these cookies are, the chances of you having leftovers are pretty slim. If you end up having some though, here’s how to keep them tasting fresh and delicious days after you’ve made them!
- At Room Temperature: Store leftover Texas sheet cake cookies in an airtight container for 3-4 days. They can also be stored in the refrigerator. Keep in mind- the longer your cookies sit, the more likely they are to become hard and dry. These cookies are best served as soon as possible to retain that yummy chewy texture.
Texas Sheet Cake Cookies
- 1 Box Chocolate Cake Mix Preferably Milk Chocolate
- 1/3 Cup Vegetable Oil
- 2 Large Eggs
- 1 Teaspoon Baking Powder
- ¾ Cup Unsalted Butter Softened
- ¼ Cup Milk
- 3 Tablespoons Unsweetened Cocoa Powder
- 1 ½ Cup Powdered Sugar
- ½ Teaspoon Vanilla Extract
- 1 Dash Salt
- ½ Cup Chopped Pecans Optional
Preheat the oven to 350°F and line two baking sheets with parchment paper. Set aside.
In a large bowl, combine the cake mix, oil, eggs, and baking powder until a thick batter forms.
Use a cookie scoop to scoop the dough onto the baking sheets. Leave at least 2 inches between cookies.
Bake for 8-10 minutes, until the edges are set. If using a large cookie scoop, the cookies may need 12-14 minutes to bake. Remove to a cooling rack to cool completely.
While the cookies are baking, prepare the icing by combining the butter, milk, and cocoa powder in a small saucepan. Heat over medium just until the mixture starts to boil.
Remove from the heat and whisk in the powdered sugar, vanilla, and salt. Let the icing cool and thicken before icing the cookies.
Once the icing has thickened and the cookies are cooled, scoop about 2 teaspoons of icing onto each cookie, letting it pool on top and run down the sides a bit. Sprinkle the chopped pecans over the top of the icing. Let the cookie sit while the icing sets, about an hour.
The Recipe Critic