WHAT’S FOR DESSERT?
Texas Sheet Cake Peanut Butter Cookies
Array/5
COOK TIME
15 min
TOTAL TIME
25 min
SERVINGS
16-24 cookies
Get ready to indulge in the ultimate dessert mash-up with these Texas Sheet Cake Peanut Butter Cookies! They’re the perfect blend of moist cake and creamy peanut butter, creating a cookie that’s packed with flavor and texture. Using boxed cake mix and easy steps, you’ll have a batch ready to share (or keep all to yourself) in no time!
If you’ve never heard of Texas sheet cake, let me make your day! This classic dessert is a rich, moist chocolate cake that’s made in a large, shallow pan, giving it a perfect ratio of cake to frosting. The best part? It’s topped with a decadent, pour-over chocolate frosting that seeps into the cake, creating a melt-in-your-mouth chocolate flavor.
Peanut Butter Texas Sheet Cake
I’ve always been a fan of the classic Texas sheet cake, so I thought, why not give it a fun twist and turn it into cookies? Enter these Texas sheet cake cookies with peanut butter, a unique cousin of the traditional chocolate version. Using a boxed cake mix, I found a way to keep things simple without sacrificing any flavor and to make it easy! The result is soft, rich cookies that capture all the best parts of the sheet cake in every bite.
To top it off, I whipped up a simple peanut butter glaze that perfectly complements the chocolatey goodness of the cookies. Drizzling the glaze over each cookie adds just the right amount of sweetness. If you love Texas sheet cake, you’ll love this quick, easy, and delicious way to enjoy a classic dessert in a whole new form!
Why You’ll Love This Recipe
Quick and easy: Made with a boxed cake mix, these cookies come together in no time, making them perfect for when you’re short on time but still want a homemade treat.
Minimal ingredients: You only need a handful of common pantry ingredients you may already have on hand.
Perfect texture: The cookies are soft and rich, just like a classic Texas sheet cake, giving you that familiar, comforting bite in cookie form.
Irresistible glaze: The simple peanut butter glaze adds the perfect touch of sweetness, balancing the rich flavor of the cookies beautifully.
Versatile: These cookies are great for parties, potlucks, or any occasion where you need a dessert everyone will love. They combine popular flavors in a fun, unique way!
Ingredient Notes
Yellow Cake Mix – This mix is my go-to for a flavorful and moist base, making the cookies come together quickly and easily without needing to measure a bunch of ingredients.
Creamy Peanut Butter – Adds a rich, nutty flavor and creamy texture, giving the cookies and the peanut butter glaze that unmistakable peanut butter taste we all crave.
Eggs – These are essential for binding everything together and providing structure, making sure the cookies bake up soft and chewy every time.
Vegetable Oil – This keeps the cookies tender and moist, while also making the dough super easy to work with.
Butter – Gives the glaze a luscious richness and smooth texture while adding a buttery flavor.
Milk – Just a bit of milk thins out the glaze to the perfect consistency, making it easy to drizzle over the cookies so they set properly.
Powdered Sugar – This sweetens the glaze without making it too thick, giving it a smooth, pourable texture.
Vanilla Extract – A splash of vanilla enhances the overall flavor of the glaze, adding a subtle warming flavor that really rounds out the sweetness.
Step By Step Instructions
Prepare for baking: Preheat your oven to 350F. Line a baking sheet with a Silpat or parchment paper. Set aside.
Mix the dough: In a large bowl or a stand mixer, combine all the cookie ingredients and mix until just combined without overworking. The dough will be thick.
Shape the cookies: Scoop about 1 1/2 tablespoons of cookie dough onto the prepared baking sheet. These don’t spread much, so you don’t need to space them too far apart.
Bake: Bake for 9-10 minutes. Remove from the oven and use the bottom of a small glass to press down the cookies and flatten them while they are still warm out of the oven. Let them cool while you prepare the peanut butter glaze.
Prepare the glaze: In a small saucepan over medium heat, add the butter, peanut butter, and milk, and bring to a boil. Once boiling, reduce to low heat, add the powdered sugar and vanilla extract, and whisk together until smooth and combined.
Glaze the cookies: Spoon the glaze over the cookies, making sure to cover the entire top. Let the glaze set, then dive in and enjoy!
Recipe Tips
Soften the butter to room temperature for easier mixing and a smoother texture in the glaze, which helps incorporate all the ingredients seamlessly.
Make sure all ingredients, especially eggs and milk, are at room temperature to help them mix more evenly.
If the dough feels too sticky, chill it in the refrigerator for 15-20 minutes before scooping to make handling easier.
Use a cookie scoop for uniform cookie sizes, which helps with even baking and gives your cookies a professional look.
Press the cookies down gently with a flat-bottomed glass immediately after baking to achieve a consistent shape and perfect surface for glazing.
Place parchment paper under the wire rack when glazing the cookies to catch any drips and make cleanup easier.
Use a wire rack to cool the cookies completely after glazing for a neat and mess-free finish. This will allow air to circulate and set the glaze.
Customize Your Cookies
Swap creamy peanut butter with crunchy peanut butter for added texture in both the cookies and the glaze.
Add a teaspoon of instant coffee granules to the dough for a mocha twist.
Replace the yellow cake mix with a chocolate cake mix for chocolate peanut butter cookies.
Use almond butter instead of peanut butter for a different nutty flavor that pairs well with the chocolate.
Add a cup of mini chocolate chips into the dough for bursts of chocolate in every bite.
Substitute some of the powdered sugar in the glaze with cocoa powder for a rich, chocolatey glaze.
Add a teaspoon of cinnamon to the dough for a warm, spiced version of the cookies.
Use coconut oil instead of vegetable oil for a subtle coconut flavor that adds a soft twist.
Sprinkle a pinch of sea salt over the glazed cookies for a sweet and salty flavor combination.
Storing & Freezing
Storing: Keep the cookies in an airtight container at room temperature for up to 5 days. To prevent the glaze from sticking, place parchment paper between layers of cookies.
Freezing: Arrange the cookies in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or bag, separating layers with parchment paper, and freeze for up to 3 months.
FAQ
Can I use a different type of nut butter?
Yes, you can substitute peanut butter with almond butter, cashew butter, or even sunflower seed butter for a different flavor. Just make sure the nut butter is creamy for the best texture in both the cookies and the glaze.
What if I don’t have a cookie scoop?
You can use a tablespoon to measure out the dough and roll it into balls with your hands.
Can I make the glaze ahead of time?
Yes, you can prepare the glaze ahead of time and store it in the refrigerator for up to 3 days. When ready to use, gently reheat it on the stove over low heat, stirring until smooth.
How can I tell when the cookies are done baking?
The cookies are done when the edges are set and the tops look slightly underbaked. They will continue to firm up as they cool, so avoid overbaking to keep them soft and chewy.
More Peanut Butter Desserts
Print
Texas Sheet Cake Peanut Butter Cookies
Soft, creamy and rich Texas Sheet Cake Peanut Butter Cookies are full of peanut butter flavor. Easy to make!
Ingredients
1 box yellow cake mix
1 cup creamy peanut butter
2 eggs
1/2 cup vegetable oil
Peanut Butter Glaze
1/2 cup butter
2/3 cup creamy peanut butter
6 Tbsp milk
2 1/2 cups powdered sugar
1 tsp pure vanilla extract
Instructions
- Preheat oven to 350 degrees. In a large bowl or a stand mixer, combine all the cookie ingredients together and mix until just combined. Dough will be thick.
- On a Silpat or parchment lined cookie sheet, scoop cookie dough onto the cookie sheet. About 1 1/2 Tablespoon size. These don’t spread so you don’t have to space them too far apart.
- Bake for 9-10 minutes. Remove from the oven and take the bottom of a small glass and press down the cookies to flatten them. Let cool while preparing the peanut butter glaze.
Glaze
- In a small saucepan over medium heat, add the butter, peanut butter and milk and bring to a boil. Once boiling, turn to low heat and add powdered sugar and vanilla extract. Whisk together until combined and smooth.
- Spoon glaze over cookies making sure to cover the entire tops of the cookie. Let the glaze set and then dive in! Enjoy!
Notes
You can make this a Chocolate Peanut Butter Cookie just by switching the yellow cake mix for a chocolate one! Everything else is the same. So good!
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The best peanut butter cookie ever! Love these and the protein. Yum.
Yay! So happy you like them, thank you!
Can’t wait to make these!!! Thank you!!
How many cookies do you yield per recipe?
I usually am able to get just about 24 cookies.
I just made them and wished I made a double batch!! The best peanut butter cookie ever. Won’t ever make any other kind. I drizzled chocolate over the top for an extra added treat.
Thank you SO much!! So happy you loved them! Drizzling chocolate is genius, I am totally doing that next time!
What is yellow cake mix
Just a box yellow cake mix from the grocery store.
Could I use plant based milk and butter in this recipe and still get the same results?
I have never used either in this recipe so I’m not able to say for sure. I would think the milk would be no problem but I’m not familiar with how plant based butter works in baking.
These are delicious!! So soft and flavorful. I will make these again & again. Yummy!! And easy!!
Oh yay! I am so happy you liked them! I love how soft these are too!
I’m making them noe with gluten-free cake mix. Will post how they are.
Yay! I would love to know how they turn out!
Can these be stored on the counter or do they need to be refrigerated? They are delicious thank you for the recipe.
Just made these cookies with a chocolate cake mix and they were the bomb!… notice how i said “were”? My family gobbled them up in record time!!!
I love that! So glad you all liked them! Thank you!
Super yummy!! My recipe only made 19cookies. I made the glaze but HALVED it and it was plenty for my cookies. I have a lot left over … gotta find something yummy to put it on!!
Thank you for including my recipe!
Do you think extra crunchy peanut butter would work as well?
Absolutely! It will just add a little crunch to the glaze.
Do you think you could make these as bars?
I haven’t done that yet, but I definitely think that would work!
These came out so soft and warm!! Delicious!! Not too sweet!!
Oh good! So glad you liked them!!
I am going to make these, but try and figure out a chocolate peanut butter glaze. My family will go but over these!!
A chocolate peanut butter glaze would be incredible!! I hope your family loves them!
Are they supposed to be super crumbly?? Delicious, but I’m not sure if I missed something as no one else is mentioning the crumbly texture.
Bummer! They are more of a super soft, creamy texture.
Thank you for including me!