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
Should the cookies be completely cool before icing?
If you want a thicker icing on the cookies let them cool completely. If you would prefer thinner, pour the icing on when they’re warm!
Haven’t tried these yet, but planning on it soon. If coming from your site I have no doubt they are amazing. Quick question …. can these be made ahead of time and frozen until ready to use?
Yes they can, I would just wait to frost them until they’re thawed 🙂
Made these cookies yesterday and they are fantastic. Texas sheet cake is one of my favorites! I got ~30 cookies using my 1-inch scoop. Baked them for 8 minutes and they were perfect. Even after spooning the frosting over the cookies, I had a lot of frosting left over (so I just had to eat the rest!!). Next time I am going to double the cookie recipe to use the remainder of the frosting.
These cookies are gorgeous!! I need them! Are they in your cookbook?? Thank you!
I had to modify the recipe by adding another egg & less flour. They taste ok but not like a Texas Sheet Cake – I may try one more time. . But I’ll stick with my TSC. for the time being.
I host a neighborhood cookie exchange every year and I spend quite a bit of time narrowing down my choices. Well, I just made these cookies tonight and all I can say is “WOW!” They are just that good!
Don’t think twice about making them if you are a chocolate lover, “Just Do It!” Your family will thank you. I actually put my cookies in the freezer for a little bit to make sure chocolate hardens enough before I package them up. Thanks for such a delicious recipe!
Great they did not last 3 days they were great
Absolutely DIVINE! I hope I didn’t break any cardinal rules on making these cookies, but being from Texas, I just had to add 1/2 C. of toasted chopped Texas Pecans to the cookies. These are over the top! I had to drain the left over icing from the hot tub into my tummy…couldn’t let it go to waste!
can you make these as bars?
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?