Cake Mix Texas Sheet Cake Cookies

5 from 1 vote

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These cake mix Texas Sheet Cake Cookies are inspired by the classic Texas Sheet Cake, a dense and fudgy chocolate cake with a rich chocolate glaze.

The cookies are made with a similar chocolate batter and baked in small rounds instead of a large sheet pan. They are typically soft and chewy, with a rich chocolate flavor and a slightly crispy edge.

Texas Sheet Cake Cookies with milk
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These chocolate cookies will become an instant favorite with one bite.

What makes this recipe great is it uses a boxed cake mix as the base for a quick prep dessert that will get you out of the kitchen a whole lot faster. 

If you love cake mix cookies, try our pumpkin cake mix cookies or this tasty yellow cake version.

  • Rich chocolate flavor: The cookies are made with cocoa powder and melted chocolate, giving them a rich chocolate flavor that is hard to resist. 
  • Soft and chewy texture: Texas Sheet Cake Cookies have a soft and chewy texture, which makes them easy to eat and enjoyable. 
  • Easy to make: The recipe for Texas Sheet Cake Cookies is straightforward and doesn’t require a lot of time or effort to prepare. 
  • Great for sharing: Cookies are ideal for sharing with family and friends. 

Ingredients Needed

You know I love a shortcut so these cookies will be made with cake mix. The ganache is made from scratch and totally worth it!

Texas Sheet Cake Cookie ingredients on counter

Here’s what you need:

  • Chocolate cake mix: The cake mix serves as the base for the cookie dough, providing the chocolate flavor and some of the necessary dry ingredients for the recipe.
  • Eggs: The eggs act as a binding agent in the cookie dough, helping to hold the ingredients together and provide structure to the finished cookies.
  • Oil: The oil adds moisture and richness to the cookie dough, helping to create a soft and chewy texture in the finished cookies.
  • Butter: The butter provides richness and flavor to the frosting, as well as helping to create a smooth and creamy texture.
  • Unsweetened Cocoa powder: The cocoa powder adds a chocolate flavor to the ganache and also helps to thicken the mixture.
  • Milk: The milk helps thin out the frosting to a spreadable consistency and also provides a little bit of moisture.
  • Powdered sugar: The powdered sugar sweetens the frosting and helps to thicken it up. It also creates a smooth and creamy texture when combined with the other ingredients.

How to Make Them

Full directions on how to make this Texas sheet cake cookie recipe is in the printable recipe card. This is a quick walk through on how to make cookies and the rich chocolate icing. 

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

In a large bowl, combine the chocolate cake mix, whisked eggs, and oil. Mix until well combined, and the mixture will be a thick brownie like consistency.

combine cake mix eggs and oil

Use a spoon or a cookie scoop to drop the batter onto the lined baking sheet, leaving a few inches of space between each cookie.

These cookies are pretty large so feel free to make them smaller if you prefer!

Bake the cookies in the preheated oven for 7-8 minutes, or until the edges are set and the tops are no longer glossy.

bake until edges are cooked and cool on the pan for 5 minutes

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

To make the frosting, place a saucepan over medium heat and whisk together the butter, cocoa powder, and milk until the butter is melted and the mixture is smooth.

whisk together butter milk and cocoa over medium heat

Remove the pan from the heat and whisk in the powdered sugar until the frosting is smooth and creamy.

add powdered sugar and mix until smooth

Spoon the frosting onto each cooled cookie, spreading it into an even layer.

spoon ganache over each cookie and let dry

Allow the frosting to set before serving the cookies.

Here are some simple ways you can change up this Texas sheet cake cookies recipe to fit your personal preference. 

Peanut Butter Cookies: Add 1/2 cup of creamy peanut butter to the cookie dough and mix until well combined. For the frosting, replace the cocoa powder with an additional 1/2 cup of creamy peanut butter and mix with the other frosting ingredients as directed.

Nuts: Add chopped pecans or walnuts on top of the cookies for added crunch. If you enjoy nuts this is a great topping option. 

Red Velvet Cookies: Replace the chocolate cake mix with a red velvet cake mix, and add 1 cup of white chocolate chips to the cookie dough. For the frosting, replace the cocoa powder with an additional 1/2 cup of white chocolate chips and mix with the other frosting ingredients as directed. 

Chocolate Frosting: If you are not a fan of the rich chocolate frosting you can skip making it. This is what gives these cookies that Texas sheet cake flavor, but you can leave it off. 

Semi-Sweet Chocolate Chips: Top the cookies with 1/2 cup semi-sweet chocolate chips over all the cookies. Or you can use melted chocolate chips to spread on the cookies if you want to omit the icing. 

Tips For Success

  • Try an electric hand mixer for whipping up the batter to speed up the prep time. 
  • Use a prepared baking sheet, otherwise the cookies will stick to the pan. I like to line baking sheet with parchment paper or a silicone baking mat. 
  • Leave space between each cookie, to ensure the cookies bake in a single layer. If they touch as they spread when baking it can under cook areas of the cookies. 
  • Any brand of box cake mix works. 
  • Use a cookie scoop so you get even balls of cookie dough. This ensures the cookies bake evenly.
  • Remove cookies from the oven when the edges are done. They will continue to cook as they cool on the pan.
Stacked Texas Sheet Cake Cookies

Storing Cookies 

Store in an airtight container at room temperature in a cool, dry place. Avoid storing them in direct sunlight, near a heat source, or in a humid environment, as this can cause the cookies to become stale or spoil.

If you want to store the cookies for an extended period, you can also freeze them. Place the cookies in a freezer-safe container or freezer bag and seal tightly. Label the container with the date and the contents, and store in the freezer for up to three months.

Frequently Asked Questions

Can I use a different type of cake mix for this recipe?

Yes, you can use any flavor of cake mix you like, such as white, yellow, or red velvet.

How do I know when the cookies are done baking?

The cookies should be set around the edges and the tops should no longer be glossy. They may look slightly under baked in the center, but that’s okay because they will continue to cook as they cool on the pan.

Can I use a different type of oil instead of the one listed in the recipe?

Yes, you can use vegetable oil, canola oil, or melted coconut oil instead of the oil listed in the recipe.

Print the Recipe Card

Texas Sheet Cake Cookies

5 from 1 vote
If you love Texas sheet cake, try these yummy Texas sheet cake cookies using boxed cake mix and a homemade ganache. Ready in less than 30 minutes!
Prep: 12 minutes
Cook: 8 minutes
Total: 25 minutes
Yield: 12 large cookies


For the Cookies

  • 1 box chocolate cake mix, 15.25 ounce size
  • 2 eggs, whisked
  • cup oil

To Make the Ganache

  • ½ cup butter
  • 2 tablespoons cocoa powder
  • 3 tablespoons milk
  • 2 ½ cups powdered sugar


  • Preheat oven to 350°F and line a baking sheet with parchment paper
  • In a large bowl combine cake mix, eggs, and oil until well combined – mixture will be thick
  • Scoop batter onto baking sheet and bake 7-8 minutes
  • Cool 5 minutes on sheet before moving to rack
  • Start the ganache in a saucepan over medium heat. Whisk butter, cocoa powder, and milk until butter is melted and smooth
  • Remove from heat and whisk in powdered sugar until smooth
  • Spoon frosting on top of each cookie
  • Serve and enjoy!


Store cookies in an airtight container at room temperature in a dry cool place.
This recipe makes large cookies, feel free to use smaller scoops for bite sized sheet cake cookies if you would rather have more to share. 


Serving: 1large cookie, Calories: 389kcal, Carbohydrates: 52g, Protein: 3g, Fat: 20g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 370mg, Potassium: 150mg, Fiber: 1g, Sugar: 38g, Vitamin A: 283IU, Calcium: 66mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American

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About Andrea Updyke

Andrea Updyke is a married mom of two boys living in Raleigh, NC. She is a published author and blogger of more than 18 years and loves to celebrate the little things that make life awesome.

Whether she's sharing tasty recipes, traveling or hanging with the family, Andrea's goal is to help make your days a little easier and a lot more fun! Email inquiries to

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