The BEST Texas Sheet Cake Cookies
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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.
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What do you need to make these cookies?
- butter
- cocoa powder
- salt
- flour
- sugar
- baking soda
- vanilla
- egg
- milk
- powdered sugar
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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.
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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.
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| Texas Sheet Cake Cookie |
Texas Sheet Cake Cookies
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
- 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
Video
Notes
Nutrition
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Favorite chocolate? Ha! I'm that person that will melt unsweetened chocolate and mix it with sugar when I need a fix!
ME TOO! That's kinda dangerous though : )
I have never had a Texas sheet cake but these cookies look pretty awesome.
make the Texas Sheet Cake Cookies–you won't regret it!
These are so good and very easy!
oh I am so happy to hear that! I love them too but I don’t like to make them very often because well I like to eat them!
I’m totally drooling. All that chocolate!!
Yum…I love that you made a cookie version of this cake!
What do you mean by “cup scant 2/3 sugar”?
Oops that was a mistake when I migrated my site–thanks for catching it
Pecans? Texas sheet cake has pecans
Sure you can add them. I don’t particularly care for nuts in cookies so I
don’t usually add them in. Personal preference!
Try adding a little coffee to the icing. Amazing – coffee and chocolate.
PAT! I love that idea and I’m going to try it out the next time I make them. Thanks!
Laura, my recipe that I’ve had for about 45 years calls for chopped pecans in the frosting. Not a necessity but an option.
Is there a safe way to ship (so frosting doesn’t get gummy) these? Texas Sheet Cake is my son’s favorite and I’d like to send him some as a gift.
Phyllis, there’s no reason you can’t add pecans–they would be fabulous! As far as shipping I’m just not sure how they would fare. It’s a simple frosting so maybe try it out? Will they be going somewhere hot? That may cause problems.
I make Texas Sheet cake for potlucks or to share. Very dangerous to have one in your home. Amazing chocolate cake crossed with brownie…yum. Will make these when I have a lot of help eating them.
What did you add or leave out to make the frosting light.
Texas sheet cake has by far been my favorite cake ever!! Can these by chance be made ahead of time or frozen.?
I think they can be made 2 days ahead of time and kept covered. I haven’t tried freezing them!
This is the best Texas Sheet Cake cookie recipe I have tried. Perfect ratio of cookie dough to icing. And the icing tastes exactly like the traditional sheet cake icing.
I did add 1/2 tsp. cinnamon to the dough because my Texas Sheet Cake recipe calls for cinnamon.
Made 27 cookies.
ohhh thanks so much!! We love them too. I’m going to try adding a bit of cinnamon because that sounds good!
I’m confused as to how much sugar to use when melting butter sugar and cocoa together.
The total recipe calls for 2/3 cup divided-a scant 2/3 of a cup which means not quite full.
For melting, you use 1/3 cup minus just a bit, and then a full 1/3 cup for the other part of the cookie recipe.
I’m a little confused about the amounts listed for the ingredients. You reference the Cookies and Cups recipe for these cookies, but the amounts you listed are not the same as those listed on the recipe you said you used. You used a little bit more butter and twice as much sugar as the original recipes. Can you explain that?
Sure. My recipe uses cocoa powder for the chocolate flavor (instead of chocolate chips) which if you just added it would be bitter, dry, and ruin the cookies. To finesse the cocoa powder into a decent replacement for chocolate chips you HAVE to add sugar AND butter to make it work. I based my recipe off of her recipe which means I used it as inspiration.
I missed …… at what point do we add the salt when making the icing? Don’t see it in the video nor the written instructions??
Texas sheet cake has always been a favorite of mine so these cookies are a no-brainer. So good! Thanks for sharing your recipe.
Oh my goodness!! Texas Sheet Cake is my boys’ favorite and I knew they’d love these cookies! They were a huge hit!! Thanks so much for this amazing recipe!
this was great at the last bakesale fundraiser
Salted or unsalted butter?
unsalted!
I. Sure this is an idiotic question but when you say melt together the butter, sugar and cocoa – you are only melting the butter, correct? Not melting down the sugar? Sorry to be so dense.
Never a dumb question!! I melt the butter, take it off the heat, THEN stir everything in