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texas sheet cake cookies on a copper wire rack
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5 from 1 vote

Texas Sheet Cake Cookies

These Texas Sheet Cake Cookies are incredibly chocolatey, dense, and fudgy with a glossy rich chocolate icing making them the ultimate chocolate lovers' dessert!
Prep Time20 mins
Cook Time15 mins
Cooling Time1 hr
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 160kcal




  • 5 tablespoons unsalted butter
  • 5 tablespoons heavy cream
  • 3 tablespoons unsweetened baking cocoa
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups powdered sugar


  • 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.


Calories: 160kcal | Carbohydrates: 20g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 92mg | Potassium: 55mg | Fiber: 1g | Sugar: 14g | Vitamin A: 259IU | Calcium: 18mg | Iron: 1mg