These Texas Sheet Cake Cookies are rich, fudgy, and deeply chocolatey, finished with a glossy chocolate icing that makes every bite taste like a mini version of the classic Texas sheet cake.
Cookies For A Crowd
Texas Sheet Cake Cookies take everything people love about the famous chocolate sheet cake and turn it into a soft, bite-sized dessert. They have the same rich cocoa flavor, the same tender and fudgy texture, and the same warm chocolate icing poured over the top while the cookies are still soft.
This recipe is a great choice when you want a chocolate dessert that feels special but is easier to serve than a full cake. Instead of slicing a sheet cake, you can place these cookies on a platter and let everyone grab one. They are ideal for parties, holidays, bake sales, potlucks, or a simple weekend baking project.
The recipe makes about two dozen cookies, so there is plenty to share while still keeping a few aside for later. Serve them with a cold glass of milk, a cup of coffee, or enjoy them on their own when you are craving a serious chocolate treat.
Rebecca’s Recipe Review
Taste: Bold, rich chocolate flavor with a sweet cocoa icing.
Texture: Dense, soft, and fudgy with a smooth frosting that sets as it cools.
Ease: 4/10
Pros: This Texas Sheet Cake Cookies recipe makes about 24 cookies, making it perfect for sharing with family, friends, or a crowd.
Cons: None.
Would I Make This Again? Yes.
Texas Sheet Cake Cookies Ingredients
These chocolate cookies are made with simple baking staples and a few rich ingredients that give them their classic Texas sheet cake flavor. For the cookie dough, you will need all-purpose flour, unsweetened baking cocoa, baking powder, baking soda, salt, unsalted butter, granulated sugar, one large egg, vanilla extract, melted bittersweet chocolate, and buttermilk.
The frosting is made with unsalted butter, heavy cream, unsweetened baking cocoa, vanilla extract, salt, and powdered sugar. The warm icing is poured over the cookies right after baking, creating a shiny chocolate coating that sets as the cookies cool.
The salt in the frosting adds a subtle salted-chocolate note. If you prefer a sweeter frosting without that slight salty finish, you can leave the salt out or use only a small pinch.
How To Make Texas Sheet Cake Cookies
- Preheat the oven and line a large rimmed baking sheet with parchment paper.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl, then set the mixture aside.
- Cream the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract just until combined.
- Mix in the melted bittersweet chocolate. Add half of the dry ingredients and stir just until combined. Mix in the buttermilk, then add the remaining dry ingredients and stir until the dough comes together.
- Drop rounded balls of dough onto the prepared baking sheet, leaving space between each one. Bake until the tops are just set, then let the cookies cool slightly on the baking sheet.
- While the cookies bake, make the frosting by warming the butter, heavy cream, cocoa powder, vanilla extract, and salt in a saucepan over low heat. Once smooth, whisk in the powdered sugar one cup at a time until glossy.
- Immediately pour the warm chocolate frosting over each cookie. Add finely chopped nuts if desired, then let the cookies cool completely before removing them from the baking sheet.
Rebecca’s Tips
- Use good-quality baking chocolate rather than chocolate chips. Chocolate chips contain ingredients that help them hold their shape, which can affect the final texture of the cookies.
- Watch the baking time closely. The exact time can vary depending on the size of the dough balls, but the cookies should come out of the oven as soon as the tops are set.
- Do not overbake these cookies. Even one extra minute can make them dry and crisp instead of soft and fudgy.
- The frosting should be poured while warm. If it thickens before you finish frosting the cookies, warm it again over low heat until it returns to a pourable consistency.
- A small amount of heavy cream can be added to loosen the frosting if needed, but avoid adding too much or the icing may not set properly.
- If you like a mild salted-chocolate flavor, use the full 1/4 teaspoon of salt in the frosting. For a sweeter finish, reduce the salt or leave it out.
Storage Instructions For Texas Sheet Cake Cookies
Store Texas Sheet Cake Cookies in an airtight container at room temperature for 3 to 4 days. For best results, place parchment paper between layers so the frosting does not stick to the cookies above or below it.
Texas Sheet Cake Cookies
Ingredients
Cookies
- 1¼ cups all-purpose flour
- ¼ cup unsweetened baking cocoa
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ⅓ cup granulated sugar
- 1 large egg room temperature
- 1½ teaspoons vanilla extract
- 2 ounces bittersweet chocolate melted
- ¼ cup buttermilk room temperature
Frosting
- 5 tablespoons unsalted butter
- 5 tablespoons heavy cream
- 3 tablespoons unsweetened baking cocoa
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups powdered sugar
Topping
- ⅓ cup finely chopped nuts hazelnuts or pecans are recommended
Instructions
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Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper and set it aside.
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In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set the dry mixture aside.
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In a separate large bowl or the bowl of a stand mixer, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract just until combined.
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Add the melted bittersweet chocolate and mix until incorporated. Stir in half of the dry ingredients, then add the buttermilk. Mix in the remaining dry ingredients just until combined.
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Use a medium cookie scoop to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 7 to 9 minutes, or until the tops of the cookies are just set. Do not overbake. Remove the pan from the oven and allow the cookies to cool slightly on the baking sheet. Do not move them yet.
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While the cookies are baking, combine the butter, heavy cream, cocoa powder, vanilla extract, and salt in a small saucepan over low heat. Whisk until the butter melts and the mixture is smooth.
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Whisk in the powdered sugar, one cup at a time, mixing well after each addition. Continue whisking over low heat for 1 to 2 minutes, until the frosting is smooth, shiny, and pourable.
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Remove the frosting from the heat and immediately pour 1 to 2 tablespoons over each warm cookie. Sprinkle with finely chopped nuts if desired. Let the frosted cookies cool completely before gently removing them from the baking sheet.
Notes
- Use high-quality baking chocolate instead of chocolate chips for the best texture and flavor.
- Baking time may vary depending on the size of the cookies.
- If the frosting starts to set before you finish topping the cookies, return it to low heat and whisk until pourable again.
- A small splash of heavy cream can help loosen thick frosting, but adding too much may prevent the icing from setting properly.
- The salt in the frosting creates a slightly salted-chocolate flavor. Use less or omit it if preferred.
Nutrition
| Carbohydrates: 20g
| Protein: 1g
| Fat: 9g
| Saturated Fat: 5g
| Cholesterol: 29mg
| Sodium: 92mg
| Potassium: 55mg
| Fiber: 1g
| Sugar: 14g
| Vitamin A: 259IU
| Calcium: 18mg
| Iron: 1mg
Adapted from Allrecipes.