Texas Sheet Cake Cookies

These fudgy, ooey-gooey Texas sheet cake cookies are every chocolate lover’s dream! They are supremely moist and made with super simple ingredients for an anytime treat!

Is there anything better than cookies? They’re bite-sized pieces of sweet, chewy goodness. You’ll have to try white chocolate macadamia cookies , these Twix cookies , or turtle cookies next!

A stack of 3 cookies on a cooling rack. - 1

Texas sheet cake is one of those classic desserts that you just can’t resist. Whenever I see a pan of it at a potluck, I can’t help but grab a slice. Don’t get me wrong, one slice is all you need with how rich it is, but it’s the perfect remedy for a sweet tooth! Today’s recipe has all of the chocolatey goodness you love about Texas sheet cake but in cookie form! What could be better?

Like traditional Texas sheet cake, these cookies use super simple baking ingredients to make your life a little easier! I bet you’ve got most of them in your pantry right now! Whether you make a batch of these bad boys for a party, potluck, or late night dessert craving, they’re sure to please. Each bite is filled with soft, fudgy, nutty flavor and rich chocolate icing! This has quickly become one of my favorite cookie recipes . I hope you love it as much as I do! Let’s get baking!

Everything You’ll Need to Make Them

This recipe is my favorite because it uses so many pantry staples. Any tasty dessert that doesn’t require a grocery trip is a winner in my book! You can find measurements for each of these ingredients in the recipe card below.

Boxed Chocolate Cake Mix: I know it may seem like cheating, but boxed cake mix gives your cookies the most delicious foundation! Plus, it speeds up prep.
Vegetable Oil : Gives your Texas sheet cake cookies the perfect, tender texture.
Large Eggs : Bind all of the ingredients together and add structure.
Baking Powder : A must-add for cookies that are light and fluffy.

Chocolate Frosting

Butter : I used unsalted butter here!
Milk : Adds moisture to the icing and adjusts the consistency.
Unsweetened Cocoa Powder : This will give your icing its delicious chocolate flavor!
Powdered Sugar : Adds sweetness and a smooth texture.
Vanilla Extract : Deepens the overall flavor of the chocolate glaze.
Salt : A sprinkle of salt helps to enhance flavor.
Chopped Pecans : (Optional) I love the flavor and texture that nuts add to desserts, but you can omit these if you don’t like them or have an allergy! You can also swap them out for other nuts like chopped almonds or walnuts.

How to Make Texas Sheet Cake Cookies

Don’t let the amount of steps fool you. These Texas sheet cake cookies are so easy to throw together! Using boxed cake mix really speeds up the process. They’re great for throwing together last minute! These cookies taste so good, no one will ever know. It’s one of my favorite desserts!

Preheat Oven, Prep Pans: Preheat the oven to 350°F and line two baking sheets with parchment paper. Set aside.
Mix Batter Ingredients: In a large bowl , combine the cake mix, oil, eggs, and baking powder until a thick batter forms.
Shape Into Cookies: Use a cookie scoop to drop the dough onto the cookie sheets. Leave at least 2 inches between cookies.
Bake: Bake for 8-10 minutes, until the edges are set. If using a large cookie scoop, the cookies may need 12-14 minutes to bake. Remove to a cooling rack to cool completely.
Mix Icing Ingredients : While the cookies are baking, prepare the icing by combining the butter, milk, and cocoa powder in a small saucepan. Heat over medium just until the mixture starts to boil.
Whisk in Remaining Ingredients : Remove from the heat and stir in the powdered sugar, vanilla, and salt. Let the icing cool and thicken before icing the cookies.
Frost: Once the icing has thickened and the cookies are cooled, scoop about 2 teaspoons of icing onto each cookie, letting it pool on top and melted chocolate run down the sides a bit. Sprinkle the chopped pecans over the top of the icing. Let the cookie sit while the icing sets, about an hour.

6-photo collage of cookie batter being prepared, shaped, and baked. - 2

The Best Tips for Making Cookies

These are a few things to keep in mind so that your homemade cookies turn out perfectly! Making them from scratch is the only way. They just have the best flavor and are so ooey-gooey fresh out of the oven!

Only Mix Batter Until Smooth: If you overmix your cookie batter, this will activate the gluten in your flour, leaving you with dense, rubbery cookies. Only mix until all of the ingredients are combined.
Keep Them Underdone: Knowing when to take your cookies out of the oven can be tricky. I like to pull my cookies out when the centers are still slightly soft and underdone. They’ll cook for a minute or two on the cooling rack! This is the best way to make sure your cookies don’t end up overcooked and crispy.
Use Your Oven Light: I’m guilty of this, but if you open your oven door during the baking process, this lets all of the hot air out! If you want your cookies to cook through properly, just check on them using your oven light.
Let Your Cookies Cool: It’s super important to let your cookies cool completely before you add the chocolate icing on top. If the cookies are too warm, the icing will melt into the cookie instead of adding a nice glaze on top.

Top-down view of Texas sheet cake cookies on a cooling rack. - 3

Storing Leftover Texas Sheet Cake Cookies

With how amazing these cookies are, the chances of you having leftovers are pretty slim. If you end up having some though, here’s how to keep them tasting fresh and delicious days after you’ve made them!

At Room Temperature: Store leftover Texas sheet cake cookies in an airtight container for 3-4 days. They can also be stored in the refrigerator. Keep in mind- the longer your cookies sit, the more likely they are to become hard and dry. These cookies are best served as soon as possible to retain that yummy chewy texture.

4 cookies stacked on top of each other. - 4

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Ingredients1x2x3x

Cookies

▢ 1 Box Chocolate Cake Mix Preferably Milk Chocolate
▢ 1/3 Cup Vegetable Oil
▢ 2 Large Eggs
▢ 1 Teaspoon Baking Powder

Icing

▢ ¾ Cup Unsalted Butter Softened
▢ ¼ Cup Milk
▢ 3 Tablespoons Unsweetened Cocoa Powder
▢ 1 ½ Cup Powdered Sugar
▢ ½ Teaspoon Vanilla Extract
▢ 1 Dash Salt
▢ ½ Cup Chopped Pecans Optional

Instructions

Preheat the oven to 350°F and line two baking sheets with parchment paper. Set aside.
In a large bowl, combine the cake mix, oil, eggs, and baking powder until a thick batter forms.
Use a cookie scoop to scoop the dough onto the baking sheets. Leave at least 2 inches between cookies.
Bake for 8-10 minutes, until the edges are set. If using a large cookie scoop, the cookies may need 12-14 minutes to bake. Remove to a cooling rack to cool completely.
While the cookies are baking, prepare the icing by combining the butter, milk, and cocoa powder in a small saucepan. Heat over medium just until the mixture starts to boil.
Remove from the heat and whisk in the powdered sugar, vanilla, and salt. Let the icing cool and thicken before icing the cookies.
Once the icing has thickened and the cookies are cooled, scoop about 2 teaspoons of icing onto each cookie, letting it pool on top and run down the sides a bit. Sprinkle the chopped pecans over the top of the icing. Let the cookie sit while the icing sets, about an hour.

Nutrition

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

Additional Info

Meet my upgraded Twix thumbprint cookies! I re‑tested and updated the recipe so you’ll get defined wells, clean edges, and a tender center every time ! They are perfect for gift giving and cookie parties!

Side shot of completely baked and topped Twix thumbprint cookies on a cooling rack. - 5

Why These Are Better Than The Real Deal

Cookie Perfection : I discovered that chilling the cookies after scooping and indenting helps them hold their shape better!
Silky caramel, Smooth Chocolate: If you use soft caramels and real melting chocolate (skip chips), you’ll get a smoother, silkier finish!
Gifting & Parties: These cookies are show stoppers! They are great for cookie exchanges, neighbor gifts, or just a treat for yourself and your family.

A Reader’s Review

Love these! We make them every year and they go fast!

Twix Thumbprint Cookies Ingredients

Overhead shot of labeled Twix thumbprint cookie ingredients. - 6

Chocolate: Skip chocolate chips; instead, use good quality chocolate bars, baking chocolate, candy coating chocolate, or chocolate melting wafers .
Caramels: Use soft caramel candies like Werther’s or Kraft . You’ll need about 130g.
Sea salt: Sprinkle flake sea salt right after drizzling the chocolate for that salty pop.
Dairy‑free: If you need these to be dairy-free, you can u se butter-flavored shortening and swap the cream for coconut or almond milk.

How to Make Twix Thumbprint Cookies

Holy cow, these taste like a Twix in cookie form! I’m not admitting how many I “tested” before rushing a plate to the neighbors, but fair warning, they disappear fast! Here’s how to make them.

Make Cookies

Combine Butter & Sugar: Add unsalted butter and granulated sugar to a large bowl. Beat on medium-high speed with a hand mixer or a stand mixer fitted with the paddle attachment. Mix for 2-3 minutes, until light and fluffy.
Add Egg & Vanilla: Add egg and vanilla extract , then mix again until fully combined. Scrape down the sides and bottom of the bowl as needed.
Add Dry Ingredients: Add flour and salt, and beat on low speed until fully combined and all the flour has been absorbed.
Scoop & Indent: Use a small cookie scoop to portion dough onto parchment‑lined baking sheets. Indent each ball of dough with the back of a 1‑teaspoon measuring spoon , then chill 30–60 minutes.
Bake: Preheat the oven to 375°F during the last 15 minutes of chilling. Arrange dough 2 inches apart on parchment-lined sheets. Bake 8–10 minutes, until the centers are matte but slightly soft. Re‑indent each cookie right out of the oven. Cool for 2 minutes on the sheet before moving to a cooling rack.
Melt Caramel: Meanwhile, heat the caramel candies and heavy cream in the microwave. Do it in 15-20-second increments, stirring between each increment until fully melted and smooth.

Caramel Topping & Chocolate Drizzle

Add Caramel: Spoon ~½ tsp caramel into each indent. If your caramel starts hardening, just warm it up in the microwave. Freeze for 5 minutes before adding the chocolate, so the caramel firms up.
Melt & Drizzle Chocolate: Microwave the chocolate in 30‑second bursts, stirring until smooth. Transfer to a Ziploc bag , snip a corner, and drizzle over Twix thumbprint cookies. Sprinkle with coarse salt, if desired, and let set.

Someone spooning a small amount of caramel into the thumbprint well in the cookie. - 8