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!
Look what I did! Look what I did!
Ok, easy now. Settle down, me. But y’all now…I made the funnest cookie to ever live. I mean, they are as fun as a cookie can be without sprinkles.
Because, sprinkles.
We love us some Texas Sheet Cake. It’s just the most basic of all chocolate cakes, but it is a classic. I have a similar cake here on my site, but my Gramma called it Sunday Chocolate Cake. It’s a bit thicker, not being a sheet cake, but it’s a close second.
Anywayyyyy, these cookies are a worked out version of the cake.
They are a dense chocolate cookie with a poured frosting all up on it. I think I would like to pour chocolate icing all over my life. OK..Texas Sheet Cake Cookies…here we go!
They are a pretty simple cookie. The batter is thick, but that helped get me the texture of the cookie that I was after..
There’s also melted chocolate…
It gets mixed right into the cookie dough!
The trick is to not over-bake these guys. The center of the cookie should be soft and dense. If you over-bake them until the center is firm you will end up with hard little cookies, which are no good to anyone.
Measure your dough out by the tablespoon and bake them for 7-8 minutes depending on your oven until the tops don’t appear “wet”. Like I said, just 7-8 minutes.
They’ll look like this…
Now make your simple poured frosting.
It’s just butter, cocoa powder, milk and powdered sugar…
Pour that over your cookies…
You could sit the cookies on a wire rack and let the icing drip down, but I prefer to do it on a baking sheet.
Yep, I make those cookies just SIT in that frosting…like a frosting hot tub.
When the icing has set, use a spatula to transfer the cookies to a tray…
And then most definitely eat the rest of the icing. It would be wrong not to.
Once they set up they will be good to go!
Store them in an airtight container for up to 3 days, even though we both know they won’t last that long!!!
Print
- 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
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: 77.8 mg
- Fat: 5.4 g
- Carbohydrates: 32.3 g
- Protein: 1.5 g
- Cholesterol: 7.8 mg
Keywords: sheet cake cookie recipe, texas sheet cake cookie recipe, chocolate dessert recipe, homemade chocolate cookie recipe, chocolate cookie recipe, chocolate frosted cookie recipe, how to make sheet cake cookies
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.
★★★★★