Introduction

These Texas Sheet Cake Cookies capture the rich, moist flavor of the classic cake in a bite-sized treat. Topped with a luscious chocolate buttercream, they’re perfect for sharing or indulging any time you crave chocolate dessert.

Texas Sheet Cake Cookies with Chocolate Buttercream Recipe - Recipe Image

Ingredients

1 15.25 oz. box chocolate cake mix
2 large eggs
1/3 cup oil
2 tbsp unsweetened cocoa powder
1/2 cup unsalted butter
3 tbsp milk
2 cups confectioners sugar

Instructions

Step 1: Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
Step 2: In a large bowl, mix together the cake mix, eggs, and oil until the dough is smooth and fully combined.
Step 3: Using a heaping tablespoon, roll the dough into balls and place them about 2 inches apart on the prepared baking sheet.
Step 4: Bake the cookies for 8 minutes or until they are set. Let them cool on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.
Step 5: For the icing, melt the butter, cocoa powder, and milk together in a medium saucepan over medium heat, whisking until smooth.
Step 6: Remove the saucepan from heat and gradually whisk in the confectioners sugar until the icing is thick and smooth.
Step 7: Place a baking sheet under the wire rack holding the cookies. Spoon the icing generously over each cooled cookie and let it set before serving.

Tips & Variations

For a richer flavor, use melted butter instead of oil in the cookie dough.
Add a pinch of cinnamon or espresso powder to the icing for a subtle depth of flavor.
Use mini chocolate chips in the dough for extra chocolate bursts in every bite.
Chill the cookie dough before baking to prevent spreading if your oven runs hot.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to a week. Before serving refrigerated cookies, allow them to come to room temperature or warm slightly to soften the icing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor for these cookies?

Yes, while chocolate is classic, you can experiment with devil’s food or mocha cake mixes for a fun twist. Just note the icing flavor may be best complemented by cocoa powder.

Is it necessary to let the icing set completely?

Allowing the icing to set helps it firm up and prevents it from sticking. If you serve the cookies too soon, the icing can be sticky and may not hold its shape well.

Texas Sheet Cake Cookies with Chocolate Buttercream Recipe

Print Recipe

★★★★★

4.7 from 99 reviews

These Texas Sheet Cake Cookies with Chocolate Buttercream offer a delightful twist on the classic sheet cake, combining rich chocolate cake flavor in a soft, chewy cookie form topped with luscious chocolate buttercream icing. Perfect for chocolate lovers seeking an easy-to-make and crowd-pleasing treat.

Author: Bella
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 25 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookies:

1 15.25 oz. box chocolate cake mix
2 large eggs
1/3 cup oil

Icing:

2 Tbsp. unsweetened cocoa powder
1/2 cup unsalted butter
3 Tbsp. milk
2 cups confectioners sugar

Instructions

Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
Prepare Cookie Dough: In a large bowl, combine the chocolate cake mix, two large eggs, and 1/3 cup oil. Mix together thoroughly until the dough is smooth and consistent.
Shape Cookies: Using a tablespoon or cookie scoop, roll heaping tablespoons of dough into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake Cookies: Bake in the preheated oven for 8 minutes or until the cookies are set but still soft. Remove from the oven and let them cool on the baking sheet for 2 to 3 minutes to firm up.
Cool Completely: Transfer the cookies to a wire cooling rack and allow them to cool completely before icing.
Make the Icing: In a medium saucepan over medium heat, melt the unsalted butter, unsweetened cocoa powder, and milk together, whisking continuously until the mixture is smooth and combined.
Add Sugar: Remove the saucepan from the heat and gradually whisk in the confectioners sugar until you achieve a smooth, creamy chocolate buttercream icing.
Ice Cookies: Place a baking sheet underneath the wire rack holding the cookies to catch drips. Spoon the chocolate buttercream generously over the cooled cookies to cover them fully.
Set Icing: Allow the icing to set by letting the cookies sit at room temperature before serving or storing.
Enjoy: Serve these decadent Texas Sheet Cake Cookies and savor the moist, chocolatey goodness in every bite!

Notes

You can substitute vegetable oil with melted coconut oil for a different flavor profile.
For a dairy-free version, use non-dairy butter and milk alternatives like almond or oat milk.
To speed up cooling, place the cookies on a cooling rack in the refrigerator after removing from the oven.
Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Adjust icing thickness by adding more milk if too thick or more confectioners sugar if too thin.

Keywords: Texas sheet cake cookies, chocolate cookies, chocolate buttercream, easy chocolate cookies, chocolate dessert, quick cookies recipe