Texas Sheet Cake Cookies

A simple chocolate frosting is the perfect finishing touch for these delicious Texas Sheet Cake Cookies. This is a cookie everyone loves and everyone requests.

Beautiful chewy cookie texture is married with a creamy, buttery chocolate frosting for crave-worthy cookie flavor in every bite. Hide a few; these are going to fly off the plate.

Why This Recipe

Chocolate perfection. Rich, buttery chocolate cookies have that intense chocolate flavor you crave from a sheet cake, but in handy, cookie form.

Fast and easy. Our recipe for these Texas sheet cake cookies is quicker and easier than making an actual cake and will have the same great taste for dessert, ready in a flash.

Perfect for entertaining. These cookies look good, taste good, and get everyone talking. They make a great afternoon snack too!

Ingredients for Texas Sheet Cake Cookies

Butter. I recommend using real butter as it adds unmatched flavor to your desserts.
Unsweetened Cocoa Powder. A better quality cocoa will make a better cookie (or cake).
Brown Sugar. Light or dark brown sugar will both work.
Granulated Sugar. White table sugar balances the sweetness out.
Eggs.
Vanilla Extract. Pure vanilla is better than imitation vanilla but both will work.
All-Purpose Flour. This cake can be made with gluten-free one-for-one flour if you prefer.
Baking Soda. Used to get the perfect crumb.
Salt. Intensifies the flavors.

Frosting Ingredients

Butter. Salted or unsalted butter can be used in this recipe, depending on preference.
Milk. Whole milk is best for the frosting.
Unsweetened Cocoa Powder. Sifting the cocoa helps prevent lumpy frosting.
Powdered Sugar. Use fresh powdered sugar for the best results.

How to Make Texas Sheet Cake Cookies

Whisk together the melted butter and cocoa powder in a large mixing bowl. Add the brown sugar and granulated sugar and beat with an electric mixer on medium speed until well combined. Add the eggs and vanilla extract and beat on medium speed until incorporated. Mix the flour, baking soda, and salt in a medium mixing bowl. Stir the mixture into the wet ingredients.

Cover the bowl with a lid or plastic wrap and refrigerate for 45 minutes. While the dough is chilling, preheat the oven to 350ºF. Roll the dough into 1.5-inch cookie dough balls and place on an ungreased baking sheet at least 2 inches apart. Bake the cookies at 350F for 8-10 minutes until set.

While the cookies are baking, make the frosting by melting the ½ cup butter in a large saucepan over medium heat. Add the three tablespoons of milk and two tablespoons of unsweetened cocoa powder and whisk until smooth. Add in the powdered sugar and whisk until fully incorporated. 

Remove the frosting from the heat. Spoon it over the cookies as soon as they come out of the oven. Cool the cookies for at least 10 minutes before serving.

Frequently Asked Questions

How do I store leftover Texas sheet cake cookies?

Keep your extra cookies on a plate covered with plastic wrap or in an airtight container at room temperature for five to seven days. They can also be refrigerated if you prefer.

Can I freeze leftover Texas sheet cake cookies?

Yes. Place them in an airtight container and freeze them for up to six months. Thaw them in your lunchbox or on the counter for a few hours. Do not microwave the frozen cookies, which will mess up the frosting. You can also freeze unfrosted cookies and frost them after thawing.

Tips for Best Results

• The older your powdered sugar is, the more likely it is to clump. You can also sift the powdered sugar to remove clumps. If the air is excessively humid, that can also contribute to clumpy frosting.
• The butter and milk mixture heat should keep the frosting from clumping, but it can still happen. Stir or use a hand mixer to break up the clumps.
• If the frosting is still lumpy after adding powdered sugar, keep whisking vigorously while cooking the frosting over medium heat. However, do not cook the frosting for too long, or the texture will be wrong. I usually go for no more than 1 minute.

More Great Chocolate Cookie Recipes

• Hot Chocolate Cookies
• Monster Chocolate Chip Cookies
• Chocolate Crinkle Cookies
• Chocolate M and M Cookies

📖 Recipe

Texas Sheet Cake Cookies

Raquel Pineira

Texas Sheet Cake Cookies are a chocolate lover's dream, with rich chocolate icing that is sure to satisfy any sweet tooth!

5 from 17 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Chill Time 45 minutes mins

Course Cookies

Cuisine American

Servings 24

Calories 136 kcal

Equipment

• ▢
  Large Bowl
• ▢
  Cookie sheet
• ▢
  Cookie scoop
• ▢
  Parchment Paper

Ingredients

  

1x2x3x

• 1 cup butter, melted (2 sticks)
• ½ unsweetened cocoa powder
• 1 cup brown sugar packed
• ½ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• Frosting:

Texas Sheet Cake Cookie Frosting

• ½ cup 1 stick butter
• 3 tablespoons milk
• 2 tablespoons unsweetened cocoa powder sifted
• 2 cups powdered sugar

Instructions

 

• In a large bowl, whisk together the melted butter and cocoa powder.
• Add the brown sugar and granulated sugar and beat with an electric mixer on medium speed until well combined.
• Add the eggs and vanilla extract and beat on medium speed until incorporated.
• In a medium mixing bowl, whisk together the flour, baking soda, and salt. Stir the mixture into the wet ingredients.
• Cover the bowl with a lid or plastic wrap and refrigerate for 45 minutes.
• While the dough is chilling, preheat the oven to 350F.
• Roll the dough into 1.5-inch cookie dough balls and place on a ungreased baking sheets at least 2 inches apart.
• Bake the cookies at 350F for 8-10 minutes until set.

Frosting

• While the cookies are baking, make the frosting by melting the ½ cup butter in a large saucepan over medium heat.
• Add the 3 tablespoons milk and 2 tablespoons unsweetened cocoa powder and whisk until smooth.
• Add in the powdered sugar and whisk until fully incorporated.
• Remove the frosting from the heat and spoon over the cookies as soon as they come out of the oven.
• Cool the cookies for at least 10 minutes before serving.

Notes

Whole milk is best for the frosting.
Either salted or unsalted butter can be used in this recipe, depending on preference.

Frosting note: If the frosting is lumpy after the powdered sugar is added, keep whisking vigorously while cooking the frosting over medium heat. However, do not cook the frosting for too long or the texture will be wrong. I usually go for no more than 1 minute.

Nutrition

Calories: 136kcalCarbohydrates: 31gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.001gCholesterol: 14mgSodium: 103mgPotassium: 38mgFiber: 0.4gSugar: 23gVitamin A: 23IUCalcium: 14mgIron: 1mg

Tried this recipe?Let us know how it was!