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
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!!!
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
oh em gee..you’re killin’ me….! I. NEED. TO. MAKE. THESE.
Thank you!
there are seriously no words for how much I want to violently shove my face into a platter full of these cookies.
Bookmarking this immediately!
Oh my drool. I want to be in the poured frosting hot tub. Please. Gahhh
What a great idea, love ittttttttt! And, a great excuse to eat a tray full of frosting 🙂 🙂
THESE COOKIES THOUGH!!! Wow… my favorite cake turned cookie. Hats off to you, I mean really. I can’t wait to try!
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
So in love with these!