You have to try these Texas Sheet Cake Cookies! Decadent chocolate icing is poured over fudgy chocolate cookies to make a perfectly sharable version of a classic Texas sheet cake. They are soft, wonderfully dense, and simply irresistible.
- A classic favorite in cookie form. This recipe takes the concept of a classic Texas Sheet Cake and turns it into perfectly sharable cookies. All of the irresistible chocolaty-ness; no more slicing and serving.
- Texture heaven. These cookies are wonderfully soft, dense, and moist. It’s kind of like biting into the best chocolate cake ever. But it’s a cookie instead.
- Quick and easy. Decadent chocolate glazed cookies in just over 30 minutes? Don’t mind if I do. This cookie dough is so quick and easy to whip up, and the icing is even easier. Just form the dough into cookies, bake, and douse them in icing. Nothing fancy. Just pure awesome.
What You’ll Need
Here’s what you’ll need to turn this Texas sheet cake cookies recipe into your new favorite addition to your cookie jar. Be sure to scroll to the recipe card below for precise measurements.
Cookies
- Butter – Start with room temperature butter. If it is too cold (or too melted), it won’t cream properly with the sugar. Oh, and I always use salted butter. I just think it’s better that way!
- Granulated sugar – If you want to use a little brown sugar in here, too, you can. It adds a little molasses-y note to the cookies as well as extra moisture.
- Egg
- Vanilla
- Baking powder – For the perfect rise.
- Salt – You need the salt to balance out the sweetness of the cookies.
- Flour – I used all-purpose flour, but a quality 1:1 gluten-free flour would also work.
- Semi-sweet chocolate chips – Milk chocolate chips or even dark chocolate chips would also work.
Icing
- Butter – Again, salted butter for me please!
- Cocoa powder – I would go with Dutch-processed cocoa powder or natural unsweetened cocoa powder.
- Milk – I went with whole milk, but 2% will also work.
- Powdered sugar – Powdered sugar (when compared to other sugars) will dissolve most easily into the glaze, giving you the smoothest results possible.
Here’s a quick look at how to make these crave-worthy cookies. Don’t forget to scroll to the recipe card below for more detailed instructions.
- Prep. Preheat oven to 350°F and line baking sheet with parchment.
- Combine the wet ingredients. Beat the butter and sugar together until lightened in color and fluffy. Mix in the eggs and vanilla.
- Add the dry ingredients. Mix in the baking soda and salt. Turn the mixer to low speed and slowly add in flour.
- Make it chocolaty. In a microwave-safe bowl, heat chocolate in 30-second increments, stirring between each, until melted. Fold it into the cookie dough.
- Bake. Drop 1 tablespoon of dough at a time onto the baking sheets, leaving some space between each dough drop. Bake for 7-8 minutes.
- Cool. Transfer the cookies to a wire rack to cool.
- Make the icing. Heat the butter, cocoa powder, and milk over medium heat, whisking continuously until melted together. Remove from heat and whisk in powdered sugar.
- Ice the cookies. Pour the icing over the cookies.
- Set. Let the cookies sit until the icing has set before serving.
Tips for Success
These cookies are wonderfully easy to make. That being said, I do have a few tricks up my sleeve that I want to share with you. They’ll help you get the best results possible.
- Start with room-temperature butter. The butter for the cookie dough should be softened at room temperature. If it is too cold or too melted, it won’t cream properly with the sugar (see my next point).
- Don’t skimp on creaming time. Creaming together the butter and sugar incorporates air into the cookie dough. This helps give them that soft texture and ensures they don’t turn out overly dense.
- Scrape down the sides of the bowl. When adding and mixing ingredients into the cookie dough, scrape down the sides of the bowl frequently to ensure everything makes it into the dough.
- Be careful not to over-mix. When adding the flour and chocolate to the cookie dough, mix just until everything is incorporated. Over-mixing can cause the glutens in the flour to over-develop, which can end you with tough cookies. No one wants that!
- Don’t over-bake. Bake the cookies until they are just barely set. No more. This will help ensure that the centers of the cookies turn out nice and soft. If you over-bake them, you will end up with hard little cookies. No bueno!
- Cool completely. Before icing the cookies, let them cool to room temperature. If they are still warm when you pour the glaze over them, it will melt right off.
- Let the icing set. Give the icing some time to set on the cookies before serving. Otherwise, you’ll find yourself with a big ol’ mess.
Proper Storage
- Countertop Once the cookies have cooled and the icing has set, arrange the cookies in an airtight container with parchment paper separating any layers. You can store them at room temperature for up to 3 days.
- Freezer. Allow the cookies to cool and the icing to set. Arrange the cookies on a sheet pan and pop them in the freezer for a couple of hours to firm up. Transfer the cookies to a freezer bag, seal the bag, and store them in the freezer for up to 3 months.
I do not recommend storing these cookies in the fridge. They will dry out.
- Crispy Chewy Oatmeal Cookies
- Crispy Chewy Chocolate Chip Cookies
- Cake Mix Cookies
- Easy Butter Cookies
- Peanut Butter Chocolate Cookies
- Easy Classic Biscotti
- Prep Time: 25 min
- Cook Time: 8 min
- Total Time: 33 min
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
I’m taking the classic party cake and turning it into a delicious cookie recipe! Texas Sheet Cake Cookies are fudgy chocolate cookies topped with the classic poured chocolate icing. This chocolate frosted dessert will easily become a new party favorite!
Ingredients
Scale
Cookies
- 1/2 cup butter, room temperature
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/3 cup flour
- 1/2 cup semi-sweet chocolate chips, melted
Icing
- 1/2 cup butter
- 2 Tbsp cocoa powder
- 3 Tbsp milk
- 2 1/2 cups powdered sugar
Instructions
Cookies
- Preheat oven to 350°
- Line baking sheet with parchment or silicone mat, set aside.
- In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently.
- Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt.
- Turn mixer to low and slowly add in flour. Dough will be thick.
- In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
- Mix melted chocolate directly into cookie dough until evenly mixed.
- Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!
- Transfer to a wire rack to cool.
Icing
- In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar.
- Pour icing over cookies and allow icing to set before serving.
Notes
store at room temperature for up to 3 days.
*Make sure not to overbake these cookies. The insides will remain soft and dense if baked correctly.
Nutrition
- Serving Size: 1 cookie
- Calories: 178
- Sugar: 26.4 g
- Sodium: 78 mg
- Fat: 5.4 g
- Carbohydrates: 32.4 g
- Protein: 1.5 g
- Cholesterol: 7.8 mg
I agree- Make a double batch! These are dangerously delicious!
I’m quite new to baking and I’d love to make these cookies. I was wondering what type of salt do you mainly use in your recipes? Different websites use different kinds of salt such as fine sea salt or kosher salt and if a recipe doesn’t specify I’m usually afraid to try it. Thanks in advance for any help you may give me!
I like to use kosher salt!
I’ve never had Texas sheet cake, but I’ve made these cookies and can say they are delicious!!!
Just made these. Great! Make sure to use regular powdered cocoa, not dark!
Hey! That’s MY secret ingredient too, cinnamon! Actually, a friend handed down the original recipe to me but they called it ‘Lucy Cake’.
When I make chocolate sheet cake I add 1 t. of cinnaman and many love the recipe.
Making one recipe of these cookies isn’t enough…ALWAYS DOUBLE…they are that GOOD!
The icing might get a little sticky when they’re thawed out. I might wait and frost them then, instead of before freezing.
it’s so delicious and tasty texas sheet cake.