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These Texas Sheet Cake cookies are dense, chocolatey, and fudgy! They’re probably the BEST chocolate cookies I’ve EVER MADE!! A bold statement that I firmly stand behind. Try them and see what your family says!!
The Best Chocolate Cookie Recipe
Before these cookies, 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 make it 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.
Now it’s been a few years and I have DEFINITELY made more than ONE Texas Sheet Cake. Check it out and give it a pin, would you?
Why are these cookies so GOOD that I would call them the best? They are dense and fudgy for one, with 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.
What do you need to make these cookies?
- cocoa powder
- baking soda
- powdered sugar
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
- The recipe calls for a “scant” 2/3 cup of sugar, divided–basically this means to measure out the sugar and take out a little spoonful.
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 Cookies
Texas Sheet Cake Cookies. Ooey gooey frosting, dense chocolate cookie, does it get ANY better?
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
- 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
- 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 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 beforehand
- to make the icing: whisk the butter, cocoa powder and milk together over medium heat until melted and mixed together
- remove from the heat and add the powdered sugar and salt stirring to combine, then drizzle in enough extra milk to make the icing thin enough for dipping
- 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
Amount Per Serving Calories 144Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 16mgSodium 133mgCarbohydrates 27gFiber 0gSugar 21gProtein 1g
Nutrition information is calculated using this recipe card, it may not be accurate.
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38 thoughts on “The BEST Texas Sheet Cake Cookies”
Can I use almond milk in this?
I have not made them with almond milk.
Can these be made in advance, frozen, then thawed without deteriorating the cookie?
I think you can freeze them without icing and then thaw and ice them. I don’t know if the icing can be frozen.