Texas sheet cake cookies combine the best of both worlds – the indulgence of the iconic cake with the convenience and portability of a cookie.
Seriously, how can you beat that?
They’re insanely fudgy with plenty of chocolate flavor. But it’s the frosting that’ll leave you wanting more – so you might want to make a double batch!
Why You’ll Love These Texas Sheet Cake Cookies
Nostalgic Appeal: Inspired by the classic Texas sheet cake, these cookies bring a sense of nostalgia and comfort. They’re sure to be a hit at any gathering or event.
Easy Preparation: This straightforward recipe uses simple ingredients and techniques, making it accessible for bakers of all skill levels.
Rich Chocolate Flavor: They’re jam-packed with a deep, rich chocolate taste that will satisfy any chocolate lover’s cravings.
Ingredients
- Chocolate Chips: Melted into the batter for the fudgy finish we all know and love.
- All-Purpose Flour: The foundation of the cookie dough, providing structure and texture.
- Unsweetened Cocoa Powder: Adds rich, intense chocolate flavor without the sweetness. It’s in the cookies and the frosting.
- Baking Powder and Soda: The leavening agents that help the cookies rise and achieve a soft, fluffy texture.
- Salt and Vanilla: Enhances the chocolate flavor and balances the sweetness of the cookies.
- Unsalted Butter: For a tender, melt-in-your-mouth texture in the cookies. It’s also in the frosting.
- Granulated, Light Brown, and Powdered Sugar: White and brown offer the perfect combination for sweetness and a slight caramel note in the cookies. You’ll use the powdered sugar in the frosting.
- Egg and Yolk: Bind the cookie dough together and contribute to a soft, chewy texture.
How to Make Texas Sheet Cake Cookies
I’ve always been a huge fan of classic Texas sheet cake, with its rich chocolate flavor and gooey frosting.
But sometimes, you just need that deliciousness only a cookie can give you, am I right?
Luckily, this recipe gives you both – and it’s a cinch to whip up!
1. PREP. Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
2. MELT. Microwave the chocolate chips until smooth. Set aside to cool.
3. MIX DRY. Whisk the flour, cocoa, baking powder, baking soda, and salt.
4. BEAT. Blend the butter and sugars until light and fluffy. Add the egg, yolk, vanilla, and melted chocolate on low speed.
5. COMBINE. Mix in the dry ingredients by hand until just combined.
6. SCOOP. Arrange tablespoons of dough on the baking sheets, 2 inches apart.
7. BAKE. Bake for 8-10 minutes, cool on baking sheets, then transfer to a wire rack.
8. MAKE FROSTING. Melt the butter, whisk in the cocoa and milk, then the powdered sugar and vanilla until smooth.
9. FROST. Spread the warm frosting on the cooled cookies and let set. Enjoy!
Tips For the Best Texas Sheet Cake Cookies
Ready to bake? Great! Just check out these quick tips, then grab your apron!
- Measure accurately. Spoon the flour into the measuring cup and level it off with a knife. That way, it doesn’t pack in, making the cookies dry.
- Cream well. Beat the butter and sugars together for 3-5 minutes until light and fluffy. This is best done with an electric mixer or stand mixer.
- Avoid overmixing. When adding the dry ingredients, switch to a spatula and stir gently by hand. Mix just until you no longer see streaks of flour.
- Scoop consistently. Use a cookie scoop to portion out the dough, so they bake uniformly.
- Bake briefly. Only bake the cookies for 8-10 minutes, just until the edges are barely set. The centers should look under-baked and will finish setting up as they cool.
- Frost warm. Spread the chocolate frosting on the cookies while it’s slightly warm so it melts into the cookies.
- Shortcut version. Blend 1 (15.25 ounce) box Devil’s food cake mix with 2 eggs and 1/2 cup melted butter for the cookies. Bake for 8 minutes, then frost.
- Mix-in ideas. Add chopped nuts like pecans or walnuts, chocolate chips, toffee bits, or mini marshmallows to the cookie dough for extra flavor and texture.
- Flavor variations. Swap the vanilla extract for mint extract or orange zest, use dark cocoa powder, brown the butter, or add espresso powder to change up the flavor profile.
How to Store
These cookies are perfect for sharing with friends and family. They transport easily and are always a hit at get-togethers.
Plus, the recipe makes a big batch, so there’s plenty to go around (or to keep for yourself!)
However many you end up devouring, here’s what to do with the rest:
To Store: Transfer cold leftovers to an airtight container for up to 3 days at room temp or in the fridge for 4-5 days. Soften to room temp before enjoying!
To Freeze: Freeze the cookie dough or unfrosted cookies on a tray until solid. Transfer to a freezer bag for up to three months. Thaw the dough overnight in the fridge and bake as instructed. Finish with fresh frosting when you’re ready.
More Soft and Chewy Cookies You Need in Your Life
Chocolate Chip Cookie Bars
Brown Butter Toffee Chocolate Chip Cookies
Peanut Butter Sandwich Cookies
Double Chocolate Chip Cookies
Texas Sheet Cake Cookies
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kcalThese quick and easy Texas sheet cake cookies are impossibly fudgy with the most dreamy chocolate glaze on top. Seriously, they’re a must-make!
Ingredients
- For the Cookies:
1/2 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg + 1 yolk
1 teaspoon vanilla extract
- For the Chocolate Frosting:
1/2 cup butter
2 tablespoons unsweetened cocoa powder
1/4 cup buttermilk
3 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- Make the cookies: Microwave the chocolate chips in 30-second intervals, stirring well between each spin, until smooth. Set aside to cool.
- In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until well blended. Set aside.
- In a large bowl, beat the butter and sugars with an electric mixer on medium-high speed until light and fluffy, 2-3 minutes. Reduce the speed to low and blend in the egg, yolk, vanilla, and melted chocolate.
- Add the dry ingredients and mix by hand with a spatula until just combined. Do not overmix. If the dough seems very wet/soft, cover and chill for 30-60 minutes. It should be scoopable but soft.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 8-10 minutes until the edges are set but the centers are still fudgy. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Make the frosting: Melt the butter in a saucepan over medium heat. Whisk in the cocoa powder and buttermilk until smooth. Remove from heat and slowly whisk in the powdered sugar and vanilla until smooth and glossy.
- Spoon the warm frosting over the cooled cookies, using the back of the spoon to spread it to the edges. Let the frosting set before serving. Enjoy!
Notes
- Shortcut version. Blend 1 (15.25 ounce) box Devil’s food cake mix with 2 eggs and 1/2 cup melted butter for the cookies. Bake for 8 minutes, then frost.
You need to compile a cookbook with all these recipes…
I tell her the exact same thing! 🙂
The Texas Sheet Cake Cookies were too wet to properly drop onto the cookie sheet. I baked up and punted! LOL! They turned into a bar cookie. Yielding 60 small squares. Blessings!
Sorry to hear the cookies didn’t quite work out, Alishia.
But I’m glad you managed to salvage something in the end!
I’ve added a note to the recipe re: chilling the dough.
It is supposed to be quite soft, but if it’s wet, it likely needs a spin in the fridge 🙂