Soft, tender Texas Sheet Cake Cookies are simple to make and just as delicious as any chocolate cake. They’re topped with rich, fudgy chocolate icing that nobody can resist!
I’ve taken the classic Texas Sheet Cake recipe and turned it into cookies! Why? Well, because this whole blog is full of fun cookie recipes, and what could be more fun that these rich chocolate cookies covered in fudgy chocolate frosting?
Texas sheet cake is already a fairly simple dessert to make, but I think that these Texas sheet cake cookies are even easier. They’re made entirely from scratch (no boxed cake mix here!) easy to transport, and perfectly portioned for sharing.
They are just like a slice of chocolate sheet cake but in hand-held cookie form!
If you like chocolate cookies as much as I do, be sure to grab the recipes for Chocolate Sugar Cookies and Chocolate Snowball Cookies next.
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The Best Texas Sheet Cake Cookies
- Moist, Fudgy Cookies – The rich chocolate cookies are baked so that they are still a bit soft, then covered with fudgy chocolate icing. The icing keeps the cookies tender so that they are perfectly chewy, even a few days later.
- Made From Scratch – Many recipes for Texas Sheet Cake Cookies start with a box of chocolate cake mix – but not this one! It’s simple to make the chocolate cookie dough from scratch, and the resulting cookies are tastier, too.
- Everyone Loves These! Just like Texas Sheet Cake, these cookies are perfect for potlucks, picnics, and parties. And this is true all over the world, not just in Texas! You should definitely consider doubling the recipe so that there are enough cookies to go around.
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Cocoa Powder: Unsweetened cocoa powder gives these cookies a rich, deep, chocolatey flavor.
- Butter: Let your unsalted butter soften at room temperature so that it’s easy to cream.
- Sugar: This soft cookie recipe includes both brown sugar and granulated sugar, which gives the cookies the best texture.
- Buttermilk: Because of its acidity, buttermilk helps to make baked goods tender and soft.
- Chocolate Chips: Melted semi-sweet chocolate chips are added to the cookie dough to make them even more chocolatey and similar to a brownie.
- For the Icing: The icing for these cookies is cooked on the stove and is made with melted butter, powdered sugar, heavy cream, cocoa powder, and a bit of salt.
How To Make Texas Sheet Cake Cookies
To get ready to bake these cookies, preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper or silicone mats.
- Mix the Dry Ingredients: Use a whisk to combine the flour, cocoa powder, baking powder, and salt in a mixing bowl.
- Cream Butter and Sugar: Use a stand mixer or an electric hand mixer to cream the butter, sugar, and brown sugar together until they’re light and fluffy.
- Add the Chocolate: Now add melted chocolate, egg, and vanilla extract.
- Combine to Make the Dough: Add the flour mixture to the butter mixture in 2 or 3 smaller additions, mixing well after each. Finally, mix in the buttermilk.
- Scoop: Drop the dough onto the baking sheets using a small cookie scoop. Be sure to leave about 2 inches between each cookie.
- Bake: Bake Texas sheet cake cookies for 10-12 minutes. Transfer the cookies to a wire rack to cool completely before frosting them.
- Make the Frosting: Combine powdered sugar, butter, heavy cream, cocoa powder, and salt in a saucepan. Cook over medium heat until the mixture is melted and smooth. Remove the glaze from the heat and allow it to cool for 10 minutes to thicken slightly.
- Glaze: Spoon a generous amount of the chocolate frosting over the cookies, then allow them to set and dry for at least an hour before stacking or storing.
Top Baking Tips
- Don’t overbake these! The key to moist, tender, soft cookies is to cook them just until they are done. because the cookies are dark, you won’t see them turn brown, but you will see that they’ve puffed up and look dry on top when they’re ready.
- Add nuts: Chopped pecans would be delicious in the chocolate glaze! be sure to chop them finely.
- Let the cookies cool completely before frosting: If they are too warm, the icing will soak in instead of sitting on top of the cookies.
- Use a wire rack: Place the cooled cookies on a wire rack set over a parchment-lined baking sheet. This way, the icing will drip down and away from the cookies, and cleanup will be super easy!
Cookie Storing Tips
These cookies will stay fresh for up to 5 days in an airtight container at room temperature. You can also freeze them for up to 2 months.
However you decide to store them, you will probably want to separate layers with parchment paper to avoid the icing sticking the cookies together.
Other Chocolate Cookie Recipes You’ll Love
- Crumbl Chocolate Cupcake Cookies
- Buckeye Brownie Cookies
- Chocolate Cherry Cookies
- Copycat Samoa Cookies
- Hot Cocoa Cookies
Recipe FAQs
Can I make the cookie dough ahead of time?
I haven’t tried this, but I believe that you can make the dough up to a day ahead of time and keep it stored in the refrigerator. Let it come back to room temperature before baking the cookies per the recipe instructions.
Can I double the recipe?
Of course you can, and you probably should! One batch of Texas sheet cake cookies won’t last very long.
Can Texas sheet cake cookies be frozen?
You can certainly freeze these, but I suggest freezing them without the icing. When they thaw, the icing will get sticky, so it’s best to add the icing after the frozen cookies have thawed to room temperature.
Why did my cookies come out dry?
Dry cookies usually result from one of two things. First, they were baked too long. Second, you may have added too much flour to the cookie dough. Pay attention to these common missteps, and your next batch should turn out perfectly.
If you love a good Texas sheet cake, then you’re really going to love this recipe for Texas Sheet Cake Cookies! It’s so simple to make, and everyone will gobble them right up. Don’t forget to Pin this recipe so you can find it again too.
Texas Sheet Cake Cookies
Equipment
- large saucepan
Ingredients
Cookies:
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup semi-sweet chocolate chips melted and cooled
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- ¼ cup buttermilk room temperature
Icing:
- 2 ½ cups powdered sugar
- ½ cup unsalted butter
- ¼ cup heavy cream
- 3 tablespoons cocoa powder
- ½ teaspoon salt
Instructions
Cookies:
- Preheat the oven to 350°F (180°C) or 160°C if using a fan oven, line two half sheet baking pans with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside.
- In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
- Add the melted chocolate chips, egg, and vanilla extract and mix well.
- Add the flour mixture to the butter mixture in 2-3 smaller additions, mixing well after each. Add the buttermilk and mix well.
- Using a small cookie scoop (1.5 tablespoons) drop the dough onto the prepared baking sheets 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies look puffed and a bit cracked on top.
- Allow to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Icing:
- In a large saucepan over medium heat, add the powdered sugar, butter, heavy cream, cocoa powder, and salt. Stir frequently, until the butter has melted and the mixture is smooth.
- Remove the glaze from the heat and allow to cool for 10 minutes before spooning a generous amount over the cookies. Do this on the wire rack with a baking sheet underneath to catch the excess.
- Allow the glaze to set about one hour before stacking.
Notes
- Don’t overbake these! The key to moist, tender, soft cookies is to cook them just until they are done. because the cookies are dark, you won’t see them turn brown, but you will see that they’ve puffed up and look dry on top when they’re ready.
- Add nuts: Chopped pecans would be delicious in the chocolate glaze! be sure to chop them finely.
- Let the cookies cool completely before frosting: If they are too warm the icing will soak in instead of sitting on top of the cookies.
- Use a wire rack: Place the cooled cookies on a wire rack that is set over a parchment-lined baking sheet. This way, the icing will drip down and away from the cookies, and cleanup will be super easy!
- To Store: Keep the cookies in an airtight container for up to 5 days.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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