Texas Sheet Cake Cookies

Texas Sheet Cake Cookies. A totally FUN spin on the classic dessert! A dense fudgy cookie topped with the classic poured chocolate icing. You'll LOVE these!

I’m taking the classic party cake and turning it into a cookie! Texas Sheet Cake Cookies! A fudgy chocolate cookie topped with the classic poured chocolate icing.

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.

MY OTHER RECIPES

We love us some Texas Sheet Cake.  If you aren’t familiar, please remove the rock that resides over your life and take a peek here.  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!

 

Texas Sheet Cake Cookies. A totally FUN spin on the classic dessert! A dense fudgy cookie topped with the classic poured chocolate icing. You'll LOVE these!

They are a pretty simple cookie. The batter is thick, but that helped get me the texture of the cookie that I was after..

Texas Sheet Cake Cookies. A totally FUN spin on the classic dessert! A dense fudgy cookie topped with the classic poured chocolate icing. You'll LOVE these!

There’s also melted chocolate…

Texas Sheet Cake Cookies. A totally FUN spin on the classic dessert! A dense fudgy cookie topped with the classic poured chocolate icing. You'll LOVE these!

It gets mixed right into the cookie dough!

Texas Sheet Cake Cookies. A totally FUN spin on the classic dessert! A dense fudgy cookie topped with the classic poured chocolate icing. You'll LOVE these!

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…

Texas Sheet Cake Cookies. A totally FUN spin on the classic dessert! A dense fudgy cookie topped with the classic poured chocolate icing. You'll LOVE these!

Now make your simple poured frosting.

It’s just butter, cocoa powder, milk and powdered sugar…

Texas Sheet Cake Cookies. A totally FUN spin on the classic dessert! A dense fudgy cookie topped with the classic poured chocolate icing. You'll LOVE these!

Pour that over your cookies…

Texas Sheet Cake Cookies. A totally FUN spin on the classic dessert! A dense fudgy cookie topped with the classic poured chocolate icing. You'll LOVE these!

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…

Texas Sheet Cake Cookies. A totally FUN spin on the classic dessert! A dense fudgy cookie topped with the classic poured chocolate icing. You'll LOVE these!

And then most definitely eat the rest of the icing. It would be wrong not to.

Texas Sheet Cake Cookies. A totally FUN spin on the classic dessert! A dense fudgy cookie topped with the classic poured chocolate icing. You'll LOVE these!

Once they set up they will be good to go!

Texas Sheet Cake Cookies. A totally FUN spin on the classic dessert! A dense fudgy cookie topped with the classic poured chocolate icing. You'll LOVE these!

Store them in an airtight container for up to 3 days, even though we both know they won’t last that long!!!

 

Print

Description

makes 24 cookies


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

  1. Preheat oven to 350°
  2. Line baking sheet with parchment or silicone mat, set aside.
  3. In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently.
  4. Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt.
  5. Turn mixer to low and slowly add in flour. Dough will be thick.
  6. In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
  7. Mix melted chocolate directly into cookie dough until evenly mixed.
  8. 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!!
  9. Transfer to a wire rack to cool.

Icing

  1. 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.
  2. 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.

258 Responses

  1. My first reaction to seeing this on my feed was Oh my gosh WHAT! Yeah, I haven’t made Texas Sheet Cake in ages, even though I love it, but you know, so much CAKE. These would be an awesome alternative! I’ll definitely have to give them a try.

    1. Sandee

      Made one of bakers big mistakes….I didn’t make sure I had all ingredients.

      Can I use melted chocolate chips in place of cocoa? I’m upset! Can’t believe I didn’t check first.

  2. You’re so creative, Shelly! If I would trust anyone to make a riff on my beloved favorite Chocolate Cake, it would be you!
    My grandma used to call it Chocolate Sheeth cake. hehehe

  3. Debbie Caraballo

    Texas Sheet Cake is my all time favorite, and the favorite of both my daughters as well. Even though I’m living in NJ now, I always make it at least twice, when I go down home to visit; which is twice a year. I’ve always made mine in a 9×13, like your Gramma’s Sunday Chocolate Cake. And I’ve never used the nuts in the icing. These cookies are just BRILLIANT! Thanks so much for figuring this one out!

    Deb

  4. This is why I love you so much! Texas Sheet Cake is only my favorite cake on earth and you just MADE COOKIES OUT OF IT????? Yes, please! This is absolutely the next cookie I am making – no doubt about it. The Sunday Cake you made the the past is exactly like a recipe that a friend of mine made for me and I FLIPPED out over – and now it’s pretty much the main cake I make (or that my family allows me to make). Thank you for this twist on our family’s favorite!!!

  5. OMG, These look absolutely insane! Being from Texas, we LOVE us some Texas Sheet Cake. I make a White Chocolate and a Peanut Butter version as well as the chocolate one. What do you think about subbing peanut butter chips in the cookie dough for the chocolate to make peanut butter ones? Think regular peanut butter would be better?

  6. Melissa Jangula

    If you want your head to spin right off of your shoulders, next time you make that icing, brown the butter before you add the other ingredients. Seriously. This will forever change your chocolate icing covered life. You are welcome.

  7. Emily Fortschneider

    You had me at Texas Cake!! Excited that it is in cookie form. What about adding chopped pecans to the “pour icing”? Have you tried that yet?

  8. Lisa Lassetter

    Texas sheet cake has been a long time favorite of my family. Made the cookies tonight. They were awesome! All that yummy goodness in a tiny bite size. Thanks for sharing.

  9. Ashley

    It’s really supposed to be baking Powder? I’m in the middle of baking…i did two test ones. They are not thick like the pictures but mine aren’t flat either. So I’m putting the dough in the refrigerator to chill. Hopefully this will help .

    1. Shelly

      Yes, I used baking powder. Mine were about 1/2 an inch thick. Thickness doesn’t matter too, much. I also used a cookie scoop to scoop the dough with tends to add a bit of height.

  10. Ashley

    I am using a cookie scoop too. Maybe I’m using my scoop that is too small. But it seemed closest to the tablespoon. Oh well.

  11. Rebekah

    My sister’s absolutely love Texas Sheet Cake so when I saw this recipe I knew I had to make these cookies… They were awesome and didn’t disappoint! The only thing I think I will change next time is the addition of some toasted pecans sprinkled on top 🙂 Thank you for a great recipe!

  12. Oh My Gosh!!!!! These are amazing!!! I love Texas Sheet Cake and these taste just like the cake. I did add more powdered sugar because I wanted to spread the icing on instead of pouring.
    Love, love, love….thanks for sharing.

  13. April

    I love these!!! I can’t wait to try it! I love your baking sheet too! Where did you get it if you don’t mind me asking? I have never seen one like that! I love it!

  14. Lana

    Every time I make Texas Sheet Cake, I lick the frosting spatula and scrape the pan after I’m done frosting the cake. Each time, I think to myself, ‘one of these days I’m going to make just a batch of frosting and eat the whole thing’. These cookies might as well be the equivalent to that thought. I will be making these immediately!

  15. Okay – I just made these and they are seriously one of the best cookies I have ever made! The dough was so easy to work with and that icing is just the greatest thing ever. Seriously. It took all of my self restraint to not eat every single bit left on my parchment paper!

  16. Deb

    Hi, I’m looking forward to making these and I will definitely brown the butter and add pecans! Question ~ can I make the dough ahead of time and freeze? I’d like to make these for the annual cookie exchange.

  17. Alexandra

    Hey Shelly! I made these and they really did come out delicious, the only problem I had with them was they spread when cooked and went really flat?!

    They still tasted delicious mind you, but is there a way to keep them from spreading so much? Should I chill the dough?

      1. Shelly

        That’s strange! I have never had them come out flat! You could easily add a little more flour to the recipe to help with the height, just a Tablespoon or 2

  18. AE

    I’m so sad! These looked so good that I couldn’t wait to make them. Unfortunately they weren’t. They really had no flavor. Definitely missing something. No where near as good as a Texas sheet cake. My husband and kids told me to go ahead and throw them out. 🙁

  19. Jasmine

    I just made these and they are heaven! I’ve never had Texas Sheet cake to compare but this is now my favorite chocolate cookie recipe!!!!!

    1. Jacquelyn

      If you grease your pan, they come out flat. I had the same frustrating issue. It either says ungreased pan here or I googled it but that is all you did wrong. Try again…1 year later. Sorry. Good luck!

  20. Ashley

    After storing in airtight container, do you all recommend leaving on the counter or in the fridge? Frosting seems to be a bit melty but I’m afraid if I put them in the fridge they might get too hard…?

      1. Emily

        I just made these and was so excited, but sadly the cookie wasn’t sweet enough. They were kind of bitter. I know I measured everything correctly… Hmmm wish these were better.

        1. Shelly

          If they were bitter, I am going to ask what kind of chocolate you used.. could make a difference. The cookie itself isn’t overly sweet, as the frosting is very sweet!

  21. Melea

    Ok so I saw these on pinterest and literally said, OMG! Within 30 minutes I was baking them at 11:30 at night. Got to love being pregnant and having a secret love for texas sheet cake. These whipped up so easily even by hand (got to keep it quiet in the house full of little ones so you don’t have to share the cookies once they are done). They were amazing, completely amazing and probably my favorite food pin on pinterest hands down. The ONLY thing I would change is that I would do vanilla in the frosting as well. I just love vanilla and my dad makes a fudge that is very close to the taste of the frosting but with lots of vanilla extract in it. I think next time I’ll do some with nuts and some without.

    Thank you so much for this awesome recipe!

    1. Linda A Taylor

      I have been baking Texas Sheet Cake forever. It is my husbands and families favorite. In my original recipe, cake calls for 1 tsp vanilla extract. I use nothing but Mexican vanilla in this house. I also added 1/8 cup of Cinnamon!! Really zips the flavor. This cake is always the request of the family for gatherings. I have made “uncounted” millions for my tellers and customers at the bank, too. So easy. From start to finish is 45 minutes. Enjoy!!

  22. Shauna

    These cookies are terrific. Thank you for sharing the recipe! My husband and I have made these twice in the last 2 weeks. New favorite cookie!

  23. jackie

    My texas sheet cake recipe calls for cinnamon which you can definitely taste in the finished cake s I’ll try these today with some added cinnamon

  24. Nancy

    Texas sheet cake was a favorite for my mother and her friends at gathering and our family holidays. Living in So GA and not Texas did not diminish our family love of this cake!! We use one pot…..must be the GA recipe? Those pesky minor details, huh? We still celebrate holidays with that sheet cake and it takes me right back to family and my mother and her kitchen many years gone. My daughter brought Valrhonacocoa back from a trip to Paris and that is the only cocoa we use in this cake now. If you have not had Texas sheet cake with this amazing dark cocoa, go find some NOW. Decadence. You can order from Byrne and Carlson in Portsmouth, NH where I find mine. These cookies are brilliant. So easy and YUM. Thank you from a GA/Texas sheet cake/cookie fan!!

  25. Jill

    You are my kind of person! Can a person be hypnotized to think sugar tastes bad?? If so I need to volunteer for that therapy! In the meantime I’ll be making these scrumptious cookies!!

  26. The minute my husband leaves for work tomorrow (he’s allergic to chocolate) I will be making these. Texas cake was always my favorite when I was growing up. I can’t wait to taste these cookies!

  27. Leslie Gillam

    Quick question, you used sweet milk as opposed to buttermilk, correct?Does that make a difference in the batter or would buttermilk as used in my original recipe work as well? I’m just unclear on the differece of the end result. Thanks for sharing.

    1. Shelly

      Buttermilk in cake, in my experience adds to the tenderness of the cake…so in cookies you aren’t necessarily going for a cake texture…I am sure buttermilk would work, but you don’t need it.

  28. I tried this recipe last night…Delicious! I hope you don’t mind I shared the recipe & your website on my blog after making the recipe. So great I had to share it!

  29. Paula James

    Just wondering if you have a published cookbook as I would love to have one. Can’t wait to make these cookies! Thanks!

  30. Roadqueenhd

    OH. EM. GEE. So easy!! I just made them. Waiting for the glaze to set before I disturb them. My family will love these!!!

  31. jen

    These are such a great idea! Would like to make some for a graduation party. Have you ever tried to make them in advance and freeze them?

    1. Shelly

      I haven’t tried freezing these, but I don’t see any reason why it wouldn’t work. However, I might freeze them unfrosted, because as a glaze thaws it tens to become sticky.

  32. Kelly

    Do you let the cookies cool before pouring on the frosting, or pour it on while they are still warm? Making these today for a girls get away weekend – they’ll be perfect!

    1. Shelly

      You can honestly do it either way. If you pour it on when the cookies are cool it will be a thicker glaze. If you pour it when they are warm it will be slightly thinner. Totally up to you!

  33. Katerina

    Just made them! Mine spread as well but their taste is absolutely mouthwatering!also the icing was too thick and not pourable at all so I added a little milk and it came out fine! maybe less icing sugar the next time for me!

  34. Chris

    I made these last night for a birthday, instead of a cake. I tried the icing…YUM! We will be eating these tonight.

  35. Mindy

    Made these this weekend, and they are fabulous! I halved the recipe for the frosting and still had plenty for each cookie! A new favorite, thank you SO much for this recipe!

  36. Just curious, I saw someone else ask about the peanut butter version. What are your thoughts on that? Also the comment about the cinnamon is what I remember in sheet cake as well. If you were to add cinnamon to your recipe do you know about how much you would add?

    1. Shelly

      There are so many version of sheet cake! I would start with a teaspoon of cinnamon in the cookie dough and add more depending on your taste preference. As for the peanut butter, I would have to play around with that recipe. I don’t think a simple substitute would work in this recipe.

  37. Kim

    So… one of the best and I do mean best cookies I have ever had. Can’t imagine how something so very simple could be so extraordinary. I am dying to try to figure out how to use this recipe and make lemon cookies…:” Lemon Pudding cake cookies”. They would be dense like a lemon pudding cake but in a cookie shape.. If I figure it out I will be sure to share.. keeping fingers crossed..

  38. Cheryl Z

    Shelly after ready your comments and instructions I cant stop chuckling and grinning~ You are one funny lady~ I would read your posts even if I didnt bake~ BUT after reading your recipe and the comments about a Texas Sheet Cake and the TSC Cookies I have to make both the TSC and TSCC…..I can hardly wait~ Thanks for the great start to my day!

  39. Hayley

    These are so amazing! I made them for a birthday dessert potluck coming up at work, but I’ll have to make them again when I don’t have to share them 😉 They turned out perfectly and were so easy (and quick) to make! Thanks for the awesome recipe!

  40. Lisa

    OK, I especially like the direction that said that it could be stored at room temp for up to 3 days, yeah right, like they last that long!!!

  41. Katie

    I think mine might have been a bit too big, they spread out quite a bit….BUT who cares? They are sooooo good!! Thanks for sharing!

  42. I just finished making these to bring to a family picnic tomorrow, and I’m honestly concerned that there won’t be any survivors by tomorrow. They are so delicious! I didn’t have any problems at all with spreading like some commenters did–mine stayed puffed and round (I did add 1 extra Tbsp flour because I was worried they’d spread, but I don’t think it was necessary). I have a LOT of icing leftover after removing the cookies from the pan and scraping all the extra icing out–I think I could easily have halved the icing recipe and still had plenty for the cookies–but I don’t anticipate the little tupperware of leftover icing being a problem 😉 Thank you for the yummy recipe, I will certainly make it again and again!

  43. amber

    Just made them and they came out perfect. Just moved to Texas and am going to a preseason football party today and am sure these will please our new Texan friends.

  44. DEBBIE

    I’ve been making TEXAS SHEET CAKE for about 15 or so years, everyone wants me to make it every time theirs a get together. That seems to be everyones choice, what can I say – -THET LOVE IT. Sounds & looks good, I’ll have to make some!!

  45. Bridget

    These are a dream come true! I don’t think I will ever make the cake again…no more messing around with buttermilk!!! What type of cookie sheet did you use? It looks functional AND pretty 😉

  46. renee rix

    Hi these look amazing but i want to make these to go in cookie baskets for christmas , but can i make them ahead of time and freeze them ?

  47. Jaqi

    I made these today for a neighborhood association party. I hope they like them. I was not impressed and neither was my husband, the Cookie Monster. They do not taste like Texas Cookie Sheet Cake at all. I was very disappointed.

  48. Lindsay

    LOVE THESE! Made them tonight for a cookie exchange tomorrow. If I put them in a cardboard take-out box overnight, do you think they would turn stale?

  49. Mary

    I tried these cookies for the first time last night and they came out wonderful. I used 1/2 tablespoon mounds to bake and I also threw in a handful of bittersweet chocolate when I melted the semisweet morsels. I sprinkled them with holiday sprinkles immediately after coating for a festive look. My friends commented that they look and taste like they came from the upscale bakery in our town!!! I can’t wait to make them again.

  50. Aimee

    I found these through another blog (can’t even remember which one) and made them today…and then made more…and then made MORE and ate way too much of the leftover frosting. These are simply the BOMB! Texas Sheet Cake is my favorite cake ever and these are little bite size versions of that same heaven. Life changing! If I were going to monkey around I would only add chopped pecans to the “frosting” like I do the cake…but they are perfection just as is. THANK YOU!

  51. Shana

    I made these tonight, because well, Monday and oh.my.word. Ahhhmazing! Mine were flat and not puffy like yours, but doesn’t matter. Thank you for this recipe!!

  52. Shirley

    I made these today. I doubled the recipe for the cookie and only made the single recipe of frosting. I had more than enough frosting. Only change I will make next time is to add chopped walnuts to the frosting. My Texas sheet cake recipe has walnuts and I missed that flavor.

  53. Karen

    My grandsons both told me these were the best cookies they ever had! I followed your directions exactly, except I added 1/2 tsp cinnamon to the cookie dough. Fantastic recipe!

  54. Jessica

    Thank you for this!! I have always loved Texas sheet cake and my mom made it only about once a year (Christmas time). I made these cookies a couple days ago and sadly they’re gone now, but they were sooo good! This recipe is genius. They were perfect.

  55. Wendi

    I look forward to making these cookies. I have made Texas Sheet Cake for so many years. Lots of questions about peanut butter. For years now, instead of adding chopped walnuts to the frosting we have added a humongous spoonful of crunchy peanut butter to the frosting. Oh my!!!! We will NEVER go back to walnuts again. Everyone raves over the peanut butter in the frosting. Chocolate and peanut butter frosting, who wouldn’t love it! 🙂

  56. Meagan

    I want to try making these; they sound WONDERFUL!!! What if I don’t have parchment paper or a silicone mat; will they bake okay on a non-stick cookie sheet?

  57. Susan Newton

    That’s it! I knew it before, and I know it now for sure – you’re my all-time hero. Love love love your recipes and how you go about it. Fabulous – you make my day – every day! Thanks, Susan

  58. Just made these and they are delicious! I goofed in the end and forgot to add the chocolate powder to the icing. I also didn’t have enough powdered sugar so I just winged the icing but they still turned out great and I would like to pretend that my mistakes ended up making a lower calorie cookie 🙂 I think they may be a tad salty but not bad. I might cut down the salt a little bit next time. Cooking tip – as a side note. I cooked for 7 minutes and then pulled them off of the cookie sheet to let them cool before I put the icing on. They stayed soft.

  59. Jacquelyn

    If you grease your pan, they come out flat. The recipe is sublime. Just use a clean in greased pan. Not sure if I got it from here or Google but that is the only problem.

  60. Amber

    I’m from California and have never had Texas sheet cake but I see the recipes all the time and they look so yummy! I decided to try these cookies, they turned out perfect! I let my kids use condiment squirt bottles to squeeze on the frosting and they had a blast swirling it all over the place. So much fun!

  61. Andi

    I made these this week for a cookie reception at school. They were a HUGE hit with the kids as well as my sister in law, our family Texas Sheet Cake baker!

  62. Dianne

    I just made these and they REALLY DO taste like texas sheet cake. Then I gave my mom one and she didn’t know what kind they were and said “these taste like cake” (she has never had texas sheet cake. Anyway- great recipe! Thanks for sharing.

  63. Maggie

    I’ve been making Texas sheet cakes for years and the only thing about these cookies that remotely resembles Texas sheet cake is the icing…which, by the way, needs a bit of vanilla. The cookies are not sweet and even with the icing do not taste good. I just wasted a bunch of ingredients and time and am very disappointed.

  64. Carly

    Hi, I am a non-baker but would like to try these for my book club tomorrow. I only have whole wheat flour; can I use that or would it change the taste significantly? Also, would I change how much I use if I do the whole wheat flour?

    Thanks!

  65. Micaela

    These cookies were great! I added a little bit of plain Greek yogurt and folded the chocolate in so mine came out deliciously marbled ^U^

  66. G.Smith

    What a delicious looking cake. Will add this to my collection of recipes to try soon. Also, what a handsome boy. He’s surely going to break some hearts

  67. Leah

    I just found this recipe under the delish.com 50 Most Delish Homemade Cookies. My niece decided she wanted to make cookies and we needed something that didn’t require a lot of steps, didn’t need chilling and was tasty. These fit the bill perfectly. Plus, I hoarded the leftover frosting and ate it ALL!

  68. Bobi

    I baked these cookies and found that there was more than double the amount of icing needed. I also found the dough to be sticky and hard to manage. If I bake these again I will try chilling the dough and halfing the icing recipe. It was delicious but way too much. I ended up throwing out my cookies because the icing made them too soggy and it was just a mess.

  69. Alison

    Looks good I will have to give them a try. My family’s version of Chocolate sheet cake has cinnamon in the batter one of my favorite cakes.

  70. Natalie

    I have made these cookies multiple times, and always to outstanding praise reviews. I was wondering however, if these could possible be made in mini muffin tins? I would think the temperature would be the same, but might the timing need adjusted? Thanks in advance, and for the wonderful recipe! All my recipients enjoy them and now prefer these over the actual cake!

  71. Amy Iversen

    What a great recipe! I’m baking some right now….one question: I used. #60 scoop and also tried a #100 scoop for a smaller cookie…which would you suggest?

      1. Amy Iversen

        Both sizes worked but I agree with you..:the larger size was better! Also ooooooowwwweeeee! What a great tasting cookie!! I added pecans to the icing, loved it… Thanks for sharing this recipe! A new fave for sure.

  72. I finally made these today and I must say they are delicious although to me they taste a tiny bit salty, will definitely be making them again thank you for the recipe… now I can stop drooling LOL

  73. Beverly Tarr

    I’ve been making Texas Sheetcake for years, it’s my 24 year old son’s favorite cake so I decided to go ahead and try this recipe. OMG, my son and I both think they are disgusting. The only likable part of them was the frosting. I threw the cookies and the recipe in the trash. I’ll rate these cookies a 1 since theirs no way to give it a negative number.

  74. ccg

    I would like to know once the icing/frosting is set and cookies are completely cooled. Will the frosting remain set or get runny/melted? Just trying to figure out if they will store for a few days with the frosting or should I add frosting just before setting out? Thanks.

  75. Shannon

    Excellent!! The cake is sooo light!! I grew up eating TX Sheet Cake in several ingredient varieties (I have one local cookbook with 4 versions). I added cinnamon to the frosting since my favorite cake version has it in the cake. Next time I’ll add vanilla to the frosting and maybe chopped pecans. Yum!

  76. Sherrie

    I just made these-they are great! I did accidentally use dark chocolate cocoa powder in the feosting so if any of you are concerned about them being “too sweet” I recommend doing that. Regret the mistake personally because I love love sweet but just an excuse to make the cookies again 🙂

  77. Kristin

    Just wanted to let you know I made these Texas Sheet cake Cookies for my coworkers birthday today. Her favorite dessert is Texas Sheet cake. They were a HIT! I did add 1/2 tsp cinnamon in the batter and 1 tsp of vanilla in the frosting per some other reader comments, but the cookies were perfect and everyone has been raving about them all day! Thanks!

  78. Linda

    I made these today as directed and they are great! I used to make the cake which was good so I figured these would also be good. I made 25 cookies using my cookie scoop. I spooned a little icing on each cookie so as not to waste any. You only need 1/2 batch of icing that way.

  79. Pat

    For the Texas Sheet Cake Cookies , in the preamble it says to bake for 6-7 minutes; and; in the Recipe Instructions it says to bake for 7-8 minutes. And the recipe stresses in both places to not overbake. So I guess I will settle on baking for 7 minutes. Am anxious to try these!

  80. Jana Linch

    I love Texas Sheet Cake & will try these for sure! I like the way you think & feel about chocolate. Good made chocolate in heaven & the devil threw in the calories when it landed. Thanks so much!

  81. Robin

    I doubled the cookie recipe and kept the icing measurements and it was and they are perfect! Absolutely making them for Christmas! May add some crushed peppermint on top for fun! Thank you for a new family favorite!!

  82. Linda

    Couldn’t wait to make these for my friend who loves chocolate sheet cakes. My first batch of cookies turned out to thin once cooked. I made another batch and increased the amount of flour to 1 2/3 cups. I had better results that time.

  83. Pingback : Gluten-Free Texas Sheet Cake Cookies - Kim's Cravings

  84. Lisa

    Thank you so much for your recipe! I’m going to make these for my work colleagues (yeah, right!) for Christmas and when I’ve eaten those I’ll make some for my work colleagues for Christmas gifts!

  85. Jon

    Hi there,

    Can we have the conversion of the ingredient in grams ? I live in Europa so the cup system is like chinese to me 😉 ! Thanks

    1. Shelly

      Could have been the baking sheet you were using. I like to use a thin, darker colored baking sheet. Insulated pans or a thinner pan tend to spread a bit more.

  86. Angie

    made these last night. AHHHHHHmazing. now I have to double or maybe triple the recipe to make enough for around here 😉 my husband says who actually keeps these cookies in the house for UP TO 3 WEEKS (when referring to storing in an air-tight container) ?!?

  87. Marion

    Hi there, have just seen your recipe for Texas sheet cake cookies! Can’t wait to try them! I would just like to ask for help over the ‘cup’? What would that be in ounces/ lbs please?

  88. sharon

    I just made this and they taste SALTY. The recipe should say to use unsalted butter. What a waste of time and food. I got the recipe off FB.

    1. Shelly

      sure! The only thing is the icing might be a little sticky once it’s thawed. You can avoid this by icing them after they are thawed.

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  90. Kathsellshomes

    Please don’t take offense, but I LIVE in Texas and been making TX Sheet Cake for many years… you left out one of the main ingredients…Cinnamon. That’s what makes the cake/cookies so different with their distinctive flavor!

  91. Amy Holbert

    I made these today and WOW!! We absolutely loved these cookies. They truly taste just like a delicious Texas sheet cake. Will definitely make again and again!!

  92. Kristin

    These were amazing!! Only down side is that I didn’t double the recipe. Sent them to work with my husband and they were gone in under an hour. Definitely making these again. Thank you!!

  93. Tiffany

    Has anyone added chopped pecans? The recipe I have for Texas Sheet Cake includes finely chopped pecans in the frosting which I love! I’m wondering how adding chopped pecans in the dough would taste?…

  94. Ariana

    I pinned this probably three years ago, and just made them! Melting chocolate can be so difficult but this recipe was a breeze and the cookies were amazing! I didn’t have enough butter to make the icing so I used half butter and half coconut oil substitute and it gave the cookie an AMAZING twist! Definitely try it!

  95. Candice Groth

    I made two batches because I noticed first batch I used baking soda – turned out great; second batched I followed recipe and used baking powder, not so good as they looked terrible. I will make again but use baking soda instead of the called for baking powder. The cookies I made following the recipe as indicated didn’t turn into a traditional cookie shape but was rigid and rough edged. With the soda they melted and smoothed out. Thought I would share.

  96. carols56

    FYI: my mom would make the cake and left over frosting would be spread on saltines and another on top to make little frosting sandwiches, Delicious! You can “recycle” the leftover frosting from the bowl or what dripped off cookies.

  97. Annie

    I made these yesterday and followed the recipe exactly and they came out great! Mine didn’t go flat like others said, but I used parchment paper. They were sooo yummy, and actually pretty dense when they cooled. The only thing I would have done differently is sifted the powdered sugar, mine came out a little lumpy. The cookie itself is not super sweet, but when you add the icing it adds a whole new dimension! Will make these again for sure.

  98. Mom of 3

    Delicious but I struggled to squeeze out 24 cookies..I got 17..may need to double recipe if taking to a picnic or potluck

  99. Ruthi Schklar

    I made these last night and they were perfect! My only change to your recipe was I added 1 teaspoon of instant coffee to the cookie batter- only because I add coffee to my Texas Sheet cake and it really amps up the chocolate flavor. Otherwise, I made them as is and they were amazing. I took them to work, it’s 859 am here- they are already gone!

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  101. Jenny

    I really enjoyed these cookies, however, my husband is not a huge fan of chocolate on chocolate. I have found white Texas sheet cake recipes and was hoping to do something similar to these. Any suggestions or advice would be much appreciated. 🙂

  102. Todd Skeet

    Mine didn’t turn out not sure what I did wrong maybe over mixed them it was really creamy and baked down really thin I know I put everything in just like you said

  103. Margaret Weis

    I and my sisters have been making these cookies every year at Christmas for 35 years. Same ingredients. Sure you didn’t find this in your Grandma’s recipe box?

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