Go Back

Texas Sheet Cake Cookies

Indulge in these tiny, chocolatey cookies inspired by Texas sheet cake, perfect for any occasion or craving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 box chocolate cake mix (13.25 ounces) Use a chocolate cake mix for the classic flavor.
  • 2 large eggs Room temperature eggs mix better.
  • 1/3 cup vegetable oil You can substitute with melted coconut oil for a different flavor.
  • 1 stick unsalted butter (1/2 cup) Melted for mixing into the frosting.
  • 2 tablespoons cocoa powder Unsweetened cocoa powder is best.
  • 3 tablespoons milk Use whole milk for creaminess.
  • 1 teaspoon vanilla extract Pure vanilla extract enhances flavor.
  • 2 1/2 cups powdered sugar Sifted for smoother frosting.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, combine chocolate cake mix, eggs, and vegetable oil until a thick dough forms.
  3. Drop rounded balls of dough onto the prepared baking sheet, spaced 2 inches apart.
Baking
  1. Bake for 8 to 10 minutes until edges are set but centers are slightly soft.
Frosting
  1. Melt butter in a saucepan and whisk in cocoa powder and milk.
  2. Stir in vanilla and powdered sugar until smooth.
Finishing
  1. Let cookies cool for 2-3 minutes after baking, then spoon frosting onto each cookie while warm.
  2. Transfer cooled cookies to a wire rack.

Notes

Store in an airtight container for up to 3 days. Freeze unfrosted cookies for up to 3 months. Tips include not overbaking and working quickly when frosting warm cookies.