Texas Sheet Cake Cookies

When I first started thinking about WHAT to make for this crazy, crazy as in awesome, week of #Choctoberfest I could not get Texas Sheet Cake Cookies out of my head. Why? I guess I wanted a chance to make something I’d never eaten before and that not everyone else would be making. I wanted new and different to eat and I found what I was looking for in Texas Sheet Cake Cookies.

 

The Best Chocolate Cookie Recipe

I’d only ever made a Texas Sheet Cake once but I swear it was the most chocolaty chocolate thing I’d ever made. And I didn’t even get to eat any of it, I was simply handed a recipe and asked if I could make it for a luncheon. I did and I drooled over it. I stayed out of it because it would look funny to deliver a “sheet” cake with a piece cut out of it.

Why are these cookies so GOOD that I would call them the best? They are dense and fudgy for one, no useless puff or crunchy bits. And then they’re dipped in a chocolate icing that absolutely tops them off. Perfect for a bake sale, a party, gift giving, or making for yourself when no one else is around.

Texas Sheet Cake

There are roughly a gazillion recipes for Texas Sheet Cake, I looked at all of them but once you’ve seen a half a gazillion you’ve seen them all. One recipe by Cookies and Cupcakes caught my eye though because it made 24 cookies instead of an entire cake and that seemed a smart way to make lunch box treats for kids AND get ooey, gooey Texas Sheet Cake in one fell swoop.

Freshly Dipped Texas Sheet Cake Cookies

So I settled on the Texas Sheet Cake Cookies and got to work gathering ingredients. Believe me when I say this the best chocolate cookie recipe I’ve ever made. Everything else pales in comparison. Texas Sheet Cakes have no competition as the best easy little cake to make, these cookies are the same!

Texas Sheet Cake Cookie Dough

Texas Sheet Cake Cookies:

Ingredients

  • 1/2 cup+2 TBSP softened butter divided
  • 2/3 cup Sugar scant 2/3 cup, vanilla sugar is even better
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cup flour
  • 1/4 cup Cocoa Powder
  • icing ingredients
  • 1/4 cup butter
  • 1 TBSP cocoa powder
  • 1 TBSP milk+a little more to thin it down for dipping
  • 1 3/4 cups powdered sugar
  • 1/2 tsp salt

Instructions

  • to make cookies
  • preheat oven to 350˚
  • melt the 2 TBPS of butter, a scant 1/3 cup of sugar and the cocoa powder together just until melted then let it cool
  • meanwhile, cream the remaining 1/2 cup butter and the full 1/3 cup sugar together until light and fluffy
  • beat in the egg and vanilla
  • in a separate bowl mix the the baking soda, salt and flour
  • stir into the sugar mixture
  • then add the cocoa mix and stir until well mixed
  • line two baking sheets with silpat or parchment paper
  • drop the dough by TBSP onto the lined baking sheets, making about 24 cookies
  • bake each sheet 7-8 minutes or until just starting to set, don’t over bake or burn them
  • let them cool on the sheets for a few minutes and then transfer to a cooling rack
  • keep your baking sheets to place the iced cookies back on so they can be put somewhere to let the icing set up
  • when the cookies are cool make the icing, it does set up so don’t make it before hand
  • to make the icing: whisk the butter, cocoa powder, salt and milk together over medium heat until melted and mixed together
  • remove from the heat and add the powdered sugar stirring to combine, add enough extra milk to make it thin enough to dip
  • gently take each cookie and dip the top in the icing and then place it back on the baking sheet to set up
  • once they’ve set up gently lift them off the baking sheet and place on a platter or plate
  • there will be plenty of icing left on the sheet and it makes a tasty treat to pick at, don’t waste it
  • they can be eaten right away but if you want the icing to harden up give them at least 3-4 hours
  • store them lightly covered but not airtight because the icing will get gummy

About your cookies:

  • Do not overbake them, they will get crunchy and will not be what you’re looking for
  • I have NOT made these ahead of time, so I don’t know about freezing them for later use
Texas Sheet Cake Cookies
Texas Sheet Cake Cookies
Yield: 24 cookies

Texas Sheet Cake Cookies

Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 27 minutes

Texas Sheet Cake Cookies. Ooey gooey frosting, Dense chocolate cookie, does it get ANY better?

Ingredients

Texas Sheet Cake Cookies

  • 1/2 cup+2 TBSP softened butter, divided
  • 2/3 cup sugar, scant 2/3 cup, vanilla sugar is even better
  • 1/4 cup cocoa powder
  • 1 tsp vanilla extract
  • 1 egg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cup flour

Icing

  • 1/4 cup butter
  • 1 TBSP cocoa powder
  • 1 TBSP milk, plus enough extra to thin it down if needed
  • 1 3/4 cup powdered sugar
  • 1/2 tsp salt

Instructions

  1. to make cookies
  2. preheat oven to 350˚
  3. melt the 2 TBPS of butter, a scant 1/3 cup of sugar and the cocoa powder together just until melted then let it cool
  4. meanwhile cream the remaining 1/2 cup butter and the full 1/3 cup sugar together until light and fluffy
  5. beat in the egg and vanilla
  6. in a separate bowl mix the the baking soda, salt and flour
  7. stir into the sugar mixture
  8. then add the cocoa mix and stir until well mixed
  9. line two baking sheets with silpat or parchment paper
  10. drop the dough by TBSP onto the lined baking sheets, making about 24 cookies
  11. bake each sheet 7-8 minutes or until just starting to set, don't over bake or burn them
  12. let them cool on the sheets for a few minutes and then transfer to a cooling rack
  13. keep your baking sheets to place the iced cookies back on so they can be put some where to let the icing set up
  14. when the cookies are cool make the icing, it does set up so don't make it before hand
  15. to make the icing: whisk the the butter, cocoa powder and milk together over medium heat until melted and mixed together
  16. remove from the heat and add the powdered sugar stirring to combine, then drizzle in enough extra milk to make the icing thin enough for dipping
  17. gently take each cookie and dip the top in the icing and then place it back on the baking sheet to set up
  18. once they've set up gently lift them off the baking sheet and place on a platter or plate
  19. there will be plenty of icing left on the sheet and it makes a tasty treat to pick at, don't waste it
  20. they can be eaten right away but if you want the icing to harden up give them at least 3-4 hours
  21. store them lightly covered but not airtight because the icing will get gummy

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving:Calories: 144 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 16mg Sodium: 133mg Carbohydrates: 27g Fiber: 0g Sugar: 21g Protein: 1g
Nutrition information is calculated using this recipe card, it may not be accurate.

Texas Sheet Cake Cookie VIDEO!

I finally made a video for this recipe–enjoy! You’ll notice in the video the icing looks a LOT lighter. It was simply a matter of the time of year I made the video, it’s SO light in our house in the winter because the sun is low in the sky. Our house was just flooded with light on the day I made the video.

Texas Sheet Cake Cookie
Pin for Texas Sheet Cake Cookies

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