The BEST Texas Sheet Cake Cookies
If you love Texas Sheet Cake, these Texas Sheet Cake Cookies are about to become a favorite. They have all the rich chocolate flavor of the classic cake packed into a soft, fudgy cookie that’s topped with a smooth chocolate icing. They’re easy to make, easy to share, and just the thing when a chocolate craving hits.
Texas Sheet Cake Cookies take everything people love about the classic cake and turn it into a handheld treat. The cookies bake up soft and dense with a deep chocolate flavor, then get dipped in a simple chocolate icing while they’re still fresh. The result is a cookie that’s rich, fudgy, and hard to stop eating.
What Is Texas Sheet Cake?
Texas Sheet Cake is a classic chocolate cake known for its thin layer, rich chocolate flavor, and warm chocolate icing poured over the top. It’s often served at potlucks, family gatherings, and holidays because it feeds a crowd and is easy to make.
These cookies borrow those same flavors and textures but package them into individual servings. Perfect for lunches, parties or potlucks, they’re always a hit!
What do you need to make these cookies?
Not a lot! And nothing special, you don’t even need chocolate chips, you just need unsweetened cocoa powder. These easy chocolate cookies are the ultimate way to make a chocoholic happy! And if you have a vanilla cookie lover try these double vanilla cookies.
- salted butter
- cocoa powder, for best results sift this
- salt
- flour
- sugar
- baking soda
- vanilla
- egg
- milk
- powdered sugar, for best results sift this
About These Cookies
Be careful not to over-bake these cookies. They’re meant to stay soft and fudgy, and a few extra minutes in the oven can make them drier than intended. The cookies may look slightly underdone when you pull them out, but they’ll continue setting as they cool.
The recipe calls for a scant amount of sugar in one step. That simply means measuring out 1/3 a cup of sugar and removing about 2 teaspoons of sugar before adding it to the recipe.
If you can swing it sift the powdered sugar and the cocoa powder before adding them to the recipe. I’m not saying sift them together but sift each of them before adding them to the recipe.
Storing These Cookies
Store leftover cookies in an airtight container at room temperature for up to four days. If your kitchen is especially warm, you can store them in the refrigerator. Just let them come to room temperature before serving for the best texture and flavor.
Texas Sheet Cake Cookies
Ingredients
Texas Sheet Cake Cookies
- 10 TBSP salted butter, softened divided
- 2/3 cup sugar scant 2/3 cup, divided, scant simply means a little less than a full 2/3 cup
- 1/4 cup cocoa powder sifted
- 1 tsp vanilla extract
- 1 egg
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/3 cup flour
Icing
- 1/4 cup salted butter
- 1 tbsp cocoa powder
- 2 1/2 tbsp milk divided, You may need a little extra to thin it down if needed
- 1 3/4 cup powdered sugar sifted
- 1/2 tsp salt
Instructions
To make cookies
- Preheat oven to 350˚
- Line two baking sheets with parchment paper or foil or silpat and set aside
- Melt 2 tbsps of butter, a scant 1/3 cup of sugar (take 1/3 cup of sugar and remove 2 teaspoons of it) and the cocoa powder together just until melted then let it cool
- Meanwhile, cream the remaining 1/2 cup butter and the 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, use a spatula to slightly flatten the tops of the cookies
- Let them cool on the sheets for a few minutes and then transfer to a cooling rack
- Place the cooling rack over one of the baking sheets so the icing drips onto the sheet
- 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
- The recipe calls for a “scant” 2/3 cup of sugar, divided–basically, you want to measure the sugar and then take out 2 teaspoons of sugar
Nutrition
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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.
I wish I would’ve doubled the recipe as I couldn’t quite scrap 24 cookies out of this, and they are fairly small. I was hesitant to add a tsp of salt to the frosting but I did it to follow directions, and I regret adding it. I made these for a christmas party tonight and the salt in the frosting ruined these cookies. They are still edible but if it weren’t for the salt they would be quite tasty.
Well you should have read the recipe. It is 1/2 tsp of salt.
Delicious. A winner. I just made 22 cookies. I wish I had doubled icing recipe as I didn’t have enough icing for all cookies. But the cookies are so good the icing really isn’t necessary. The icing just sets it off. These are as good as the sheet cake without being tempted to eat a whole cake. Baked for 7 minutes and it was just right.