These Texas Sheet Cake Cookies are incredibly chocolatey, dense, and fudgy with a glossy rich chocolate icing making them the ultimate chocolate lovers’ dessert!
Sometimes I want chocolate on my chocolate and when that craving hits I like making these Texas Sheet Cake Cookies! But my Double Chocolate Chip Cookies and Triple Chocolate Sandwich Cookies have never disappointed me either.
These Texas Sheet Cake Cookies are the bite-sized version of the Texas-sized, well-loved classic cake! They’re still the super chocolatey, rich dessert everyone loves just scaled down in size to be in cookie form!
After a couple of cookies, you may even find you prefer them over the sheet cake!
This recipe makes roughly two dozen cookies, the perfect amount to share while also stashing some away for yourself! Pour a tall glass of ice-cold milk and have yourself a chocolate on chocolate cookie after a long week. Or even two or three, I won’t tell anyone.
Texas Sheet Cake Cookies Ingredients
Gather up the pantry ingredients like purpose flour, unsweetened baking cocoa, baking powder, baking soda, salt, vanilla extract, and sugar. You’ll also need an egg, unsalted butter, buttermilk, and bittersweet chocolate.
Whip up the chocolate frosting using unsalted butter, heavy cream, cocoa powder, vanilla extract, salt, and powdered sugar. Adding salt to the frosting gives it a salted-chocolate flavor, if you don’t like that just leave the salt out!
Make sure to use high-quality baking chocolate and not chocolate chips in this recipe. Chocolate chips have added ingredients that will impact the final results.
How To Make Texas Sheet Cake Cookies
Prepare by preheating the oven and setting aside a rimmed baking sheet lined with parchment paper.
Whisk together the flour, cocoa powder, baking powder, baking soda, salt, and set it aside.
Cream together the butter and sugar. Once it’s light and fluffy beat in the egg and vanilla extract just until combined.
Mix in the melted chocolate, then add in half of the dry ingredients and stir just until combined. Add in the buttermilk and mix, then stir in the remaining dry ingredients.
Drop rounded balls of cookie dough onto the prepared baking sheet and then bake. Remove them once the tops are just set then allow the cookies to cool slightly on the baking sheets.
Combine the butter, heavy cream, cocoa powder, vanilla extract, and salt in a small saucepan to cook over low heat. Once the butter is melted and the frosting is smooth whisk in the powdered sugar one cup at a time. Keep whisking together until the frosting is smooth and shiny.
Pour the warm frosting over each cookie immediately. Let the frosted cookies cool completely before removing them from the baking sheet.
Important Recipe Notes
The baking time for these cookies depends on the size of the cookies you’re making, just be sure to remove them from the oven once the tops are set. It’s super important not to overbake these cookies even by one minute or they’ll dry out and become crisp.
They will keep for 3-4 days stored at room temperature in an airtight container. I’d recommend placing parchment paper between each layer of cookies so they don’t stick to each other.
What happens if the frosting hardens before I get it poured onto all of the cookies?
Not to worry, just reheat the frosting on low until it becomes a pourable consistency again. You could also add in some heavy cream but not too much or it may not harden up.
Cookies are always the answer whether you’re needing a sweet snack at home, in charge of a dessert for potlucks, or sharing with family! Try another one of my great recipes the next time you make up a batch of cookies!
- Salted Chocolate Chunk Shortbread Cookies – Delicious sugar crust laced with chocolate chips and sprinkled with flaky sea salt!
- Peanut Butter Bacon Chocolate Chunk Pudding Cookies – The perfect chewy blend of sweet and salty ready in just 30 minutes!
- Brownie Cookies – Made from an adapted brownie mix and loaded with chocolate chips!
- Oatmeal Chocolate Chip Cookies – Soft and chewy cookies made with applesauce to cut down on calories!
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Texas Sheet Cake Cookies
- 1¼ cups all-purpose flour
- ¼ tablespoons unsweetened baking cocoa
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ⅓ cup granulated sugar
- 1 large egg room temperature
- 1½ teaspoons vanilla extract
- 2 ounces bittersweet chocolate melted
- ¼ cup buttermilk room temperature
- ⅓ cup finely chopped nuts hazelnuts or pecans are recommended
- Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.1¼ cups all-purpose flour, ¼ tablespoons unsweetened baking cocoa, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a separate large bowl or stand mixer, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract just until combined.½ cup unsalted butter, ⅓ cup granulated sugar, 1 large egg, 1½ teaspoons vanilla extract
- Mix in the melted chocolate until incorporated. Stir in half of the dry ingredients, mixing until just combined. Add the buttermilk and mix, then stir in remaining dry ingredients, mixing until just combined.2 ounces bittersweet chocolate, ¼ cup buttermilk
- Use a medium cookie scoop to drop rounded balls of dough 2 inches apart on the prepared baking sheets.
- Bake for 7 to 9 minutes until the tops of the cookies are just set. Do not overbake – even 1 extra minute can dry out these cookies. Remove from the oven and allow the cookies to cool slightly on the baking sheets. Do not remove cookies from the baking sheets.
- While the cookies are baking, combine the butter, heavy cream, cocoa powder, vanilla extract, and salt in a small saucepan and cook over low heat. Whisk until butter is melted and the frosting is smooth. Whisk in powdered sugar 1 cup at a time, mixing thoroughly after each addition. Keep whisking over low heat until frosting is smooth and shiny, 1 to 2 minutes.5 tablespoons unsalted butter, 5 tablespoons heavy cream, 3 tablespoons unsweetened baking cocoa, 1 teaspoon vanilla extract, ¼ teaspoon salt, 2 cups powdered sugar
- Remove the frosting from heat and immediately pour 1 to 2 tablespoons over each cookie while still warm. Sprinkle with nut pieces if desired. Let the frosted cookies cool completely before gently removing them from the baking sheet.⅓ cup finely chopped nuts
- Make sure to use high-quality baking chocolate and not chocolate chips in this recipe.
- Baking time will differ depending on the size of the cookies you make.
- The frosting can be reheated if it begins to set up too quickly. Simply place back on to low heat, and whisk until it is a pourable consistency again. Additional heavy cream may be added to the frosting as well–but too much cream will interfere with the frosting’s ability to harden, so don’t overdo it.
- Adding 1/4 teaspoon of salt to the frosting gives it a slightly more salted-chocolate flavor, which I like. If you don’t like that flavor, either leave the salt out or add just a pinch, according to your tastes.
Adapted from Allrecipes.