Get ready to satisfy your sweet tooth with a southern-inspired treat—Texas Sheet Cake Cookies! These rich, chocolatey cookies are everything you love about the classic Texas Sheet Cake, but in a fun and portable cookie form. Perfectly soft with a fudgy icing and a hint of crunch from optional pecans, these cookies are a guaranteed crowd-pleaser at parties, potlucks, or anytime you need a quick chocolate fix.
Texas Sheet Cake is a beloved southern dessert, known for its moist chocolate cake base and warm chocolate icing poured on top. These cookies capture all of that deliciousness in just a few bites. If you’re a fan of our Chocolate Crinkle Cookies or Fudge Brownies, these are a must-try addition to your baking rotation!
What Are Texas Sheet Cake Cookies?
Texas Sheet Cake Cookies are soft chocolate cookies made from cake mix and topped with a warm, pourable chocolate icing that sets with a slight crackle. Optional chopped pecans add a classic southern twist for a little crunch.
Why are they called “Texas Sheet Cake Cookies”? Because they take all the indulgent flavors of the famous sheet cake—rich chocolate, buttery icing, and nutty goodness—and pack it into a simple, hand-held cookie. It’s like a mini dessert miracle, and as they say, “the way to someone’s heart is through warm chocolate treats!”
Why You’ll Love These Chocolate Cookies
Easy Shortcut Recipe: Using a cake mix as the base saves time and guarantees soft, chewy cookies every time.
Deliciously Decadent: With fudgy icing and optional pecans, each bite is full of rich chocolate flavor and melt-in-your-mouth texture.
Perfect for Any Occasion: Ideal for cookie swaps, bake sales, or just a fun weekend baking session with the kids.
If you loved our Chewy Chocolate Chip Cookies or No-Bake Chocolate Peanut Butter Bars, these cookies are your next chocolate obsession.
How to Make Texas Sheet Cake Cookies
Quick Overview
This recipe is quick, beginner-friendly, and only takes about 10 minutes to prep. With minimal ingredients and maximum chocolate flavor, it’s a guaranteed win!
Ingredients
For the cookies:
- 1 box Milk Chocolate Cake Mix
- 2 eggs
- 1/3 cup canola oil
- 1/2 cup chopped pecans (optional)
For the icing:
- 2 tablespoons cocoa powder
- 1/2 cup unsalted sweet cream butter
- 3 tablespoons whole milk
- 2 cups powdered sugar
Step-by-Step Instructions
Make the cookies:
- Preheat your oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the cake mix, eggs, and oil. Stir until smooth and fully combined.
- Fold in chopped pecans, if using.
- Scoop dough into small balls and place on prepared baking sheets, spacing 2 inches apart.
- Bake for 8-10 minutes until set.
- Allow cookies to cool for a few minutes, then transfer to a wire cooling rack.
Make the icing:
- In a medium saucepan over medium heat, combine butter, cocoa powder, and milk. Whisk until smooth.
- Remove from heat and slowly whisk in powdered sugar until glossy and lump-free.
- Place a baking sheet or wax paper under the cooling rack to catch drips.
- Spoon warm icing over cookies and allow to set for about 30 minutes.
What to Serve with Texas Sheet Cake Cookies
These cookies are great on their own but even better when served with:
- A glass of cold milk
- Vanilla or chocolate ice cream
- A warm cup of coffee or hot cocoa
Create a cookie platter with a variety of treats like Snickerdoodles, Oatmeal Cream Pies, or Peanut Butter Blossoms for a festive dessert spread!
Top Tips for Perfect Cookies
- Don’t overbake: Cookies should be soft in the center when they come out.
- Ice while warm: Pour icing over slightly warm cookies for the best texture and flavor.
- Use a cooling rack: This helps the icing drip and set evenly.
- Double the batch: These go fast! Make extras if you’re baking for a group.
Storing and Reheating Tips
Store Texas Sheet Cake Cookies in an airtight container at room temperature for up to 4 days. To keep icing from smudging, place parchment paper between layers.
To freeze, let cookies cool and icing set completely. Freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I use a different cake mix flavor?
Yes! Try Devil’s Food or Dark Chocolate for extra richness.
Can I skip the pecans?
Absolutely! They’re optional and the cookies are still delicious without them.
Can I make these ahead of time?
Yes—bake the cookies and store them, then make and pour the icing before serving for the freshest taste.
Conclusion
Texas Sheet Cake Cookies bring all the nostalgia and indulgence of the traditional southern cake into a fun, easy-to-make cookie. Whether you’re baking for a holiday, a party, or just to satisfy a craving, these chocolate delights are sure to be a hit. Whip up a batch and enjoy a bite of Texas-sized sweetness!
Ingredients
- 1 box Milk Chocolate Cake Mix
- 2 eggs
- 1/3 cup canola oil
- 1/2 cup chopped pecans (optional)
- 2 tablespoons cocoa powder
- 1/2 cup unsalted butter
- 3 tablespoons whole milk
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, mix together cake mix, eggs, and oil until smooth.
- Fold in chopped pecans, if using.
- Scoop dough into small balls and space evenly on baking sheets.
- Bake 8–10 minutes. Cool slightly, then transfer to a wire rack.
- For icing: In a saucepan, melt butter with cocoa powder and milk. Stir until smooth, then remove from heat and whisk in powdered sugar until glossy.
- Spoon warm icing over cookies. Let set for 30 minutes before serving.
Notes
Pour icing while cookies are slightly warm to help it set smoothly. Use a wire rack with parchment underneath for easy cleanup. Store in an airtight container for up to 4 days.