Satisfy your sweet tooth with these perfectly chewy Texas Sheet Cake Cookies made with a chocolate boxed cake mix, and extra cocoa powder, topped with a decadent chocolate frosting! These cookies are every chocolate lover's dream!
Growing up, my mom would make Classic Texas Sheet Cake a lot, so it's always been one of my favorite cakes.
We had it so often that we named them Bow Wow Woofies after a funny incident with our dog, and they inspired my Black Forest Brownies.
But, of course, we're mad about cookies over here, so here is my cookie version of the traditional Texas Sheet Cake!
Perfectly moist and decadent, with rich chocolate icing on top, these fudgy cookies are perfect for any occasion.
The not-so-secret thing about these cake mix cookies is the chocolate cake mix that guarantees to make them super chocolatey, chewy cookies every time.
Make them for an afternoon snack, a birthday party dessert table, bake sales, potlucks, or even your holiday cookie trays!
They're so easy to make, with most of the measuring work done already, so I know it'll become one of your favorite cookie recipes.
For more delicious cookies with rich chocolatey goodness, check out my Chocolate Oatmeal Cookies, these Triple Chocolate Pudding Cookies, and my Chocolate Swig Sugar Cookies.
You may also like Pumpkin Chocolate Chip Cookies, Red Velvet Sandwich Cookies, Cream Cheese Cookies or Butter Beer Cookies all made with cake mixes.
Shopping List
Wet Ingredients. Butter, Vanilla Extract, Egg, Milk, Vegetable Oil
Dry Ingredients. Chocolate Cake Mix (Devil's Food Cake Mix), Powdered Sugar, Cocoa Powder
How to Make Texas Sheet Cake Cookies
Make Cookies
Preheat the oven to 350 F Degrees. Line baking sheets with parchment paper or use a silicone baking mat. Set aside.
In a large mixing bowl, combine the dry Box Cake Mix, Eggs, and Vegetable Oil.
Mix to combine using a hand mixer or a stand mixer with the paddle attachment. The dough will be thick and sticky.
Scoop the cookie dough using a #50 cookie scoop, and place the cookie dough balls on the prepared baking sheet at least 2 inches apart.
Bake cookies in a preheated oven set to 350 F for 7-9 minutes. Edges will be set.
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before moving to a wire cooling rack.
Frosting Directions
In a medium saucepan, melt Butter with Cocoa Powder and Vanilla Extract.
Whisk ingredients together as the Butter is melting.
Add the Powdered Sugar and whisk to combine, gradually adding 2-4 tablespoons of Milk until the desired consistency is reached.
The frosting will be pourable while it's hot. Pour the hot frosting over the cookies that have been placed on a wire rack.
Make sure to cover them completely. Allow the frosting to set and cool before moving the cookies, serving them, or storing them.
Storage & Freezing
Storage: Let the cookies cool to room temperature, then store them in an airtight container for 2-4 days.
Freezing: Cookies can be stored in a sealed container and frozen for up to 3 months. You can place parchment paper between each cookie to prevent them from sticking together.
Substitutions & Variations
- Cake Mix. You can use any kind of chocolate cake mix in this recipe, or use a different flavored cake mix for different flavored cookies.
- Cocoa Powder. Dutch Process Cocoa will give you a rich chocolate flavor, but you can use regular Cocoa Powder for a lighter, more mild chocolate flavor if you prefer.
- Toppings. Top your cookies with chopped pecans, walnuts, or almonds.
- Fillings. You can add some milk chocolate chips, white chocolate chips, semi-sweet chocolate chips, chopped peanuts, or other nuts into these cookies for extra texture and flavor.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time, here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
These tasty cookies are done when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried this Texas Sheet Cake Cookies recipe?
Let me know what you think of this delicious cookie recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Cake Mix Cookie Recipes
- Ornament Chocolate Cake Mix Cookies
- Red Velvet Cookies with White Chocolate Chips
- Brownie Mix Chocolate Chip Cookies
- Cream Cheese Cake Mix Cookies
- Pumpkin Chocolate Chip Cookies
- Hot Chocolate Cookies
- Harry Potter Butterbeer Cookies
- Red Velvet Sandwich Cookies
Texas Sheet Cake Cookies
Ingredients
Cookies
- 1 box Chocolate Cake Mix (Devils Food Cake Mix)
- 2 Eggs Large
- 5 tablespoons Vegetable Oil
Frosting
- 2 cups Powdered Sugar 260g
- 2 tablespoons Cocoa Powder
- 1 teaspoon Vanilla Extract
- 4 tablespoons Butter
- 2-4 tablespoons Milk
Instructions
Make Cookies
- Preheat the oven to 350 F Degrees. Line baking sheets with parchment paper or use a silicone baking mat. Set aside.
- In a large mixing bowl, combine the dry Box Cake Mix, Eggs, and Vegetable Oil. Mix to combine using a hand mixer or stand mixer. The dough will be thick and sticky.
- Scoop the cookie dough using a #50 cookie scoop and place the cookie dough balls on a baking sheet at least 2 inches apart.
- Bake cookies in a preheated oven set to 350 F for 7-9 minutes. Edges will be set.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before moving to a wire cooling rack.
Frosting Directions
- In a medium saucepan, melt Butter with Cocoa Powder and Vanilla Extract.
- Whisk ingredients together as the Butter is melting.
- Add the Powdered Sugar and whisk to combine, gradually adding 2-4 tablespoons of Milk until the desired consistency is reached.
- The frosting will be pourable while it's hot. Pour the hot frosting over the cookies that have been placed on a wire rack.
- Make sure to cover them completely. Allow the frosting to set and cool before moving the cookies, serving them, or storing them.
- TIP: Place cookies on a wire cooling rack on top of the baking sheet. Pour frosting over the top so excess frosting drips onto the baking sheet below. As the frosting cools, it will set and be easy to clean up.
- Allow the frosting to set and cool before moving the cookies.
Notes
- Storage: Let the cookies cool to room temperature, then store them in an airtight container or 2-4 days.
- Freezing: Texas Sheet Cake Cookies can be stored in a sealed container and frozen for up to 3 months. You can place parchment paper between each cookie to prevent them from sticking together.
Rebecca Johnston
Chocolate heaven with these fudgy cookies. Texas Sheet Cake Cookies are like chocolate chocolate chocolate and so so good too! The family was sad when they were all eaten.