Texas Sheet Cake Cookies

Texas Sheet Cake Cookies are the perfect combination of two classic desserts! These delicious treats are a chocolate lover's dream, with rich chocolate icing that is sure to satisfy any sweet tooth.

These chocolatey cookies with chocolate frosting make a great treat for special occasions or bake sales, and they're just as tasty if you want to whip up some for yourself! So grab your ingredients, preheat the oven, and let's get baking!

This is one of our quick and easy cookie recipes you will want to bookmark for later.

Why This Recipe

Sweet and satisfying. These tasty cookies are a classic dessert that will never go out of style. It's easy to make and perfect for any occasion.

Rich chocolate flavor. With chocolate cake and rich chocolate icing, this is the ultimate cookie for any chocoholic. Like my Classic Texas Sheet Cake recipe, these delicious chocolate cookies will not disappoint.

Quick and easy. In just 10 minutes, you can have these delicious cookies ready to enjoy!

Perfect for entertaining. These chewy cookies look good, taste good, and get everyone talking. They are one of my favorite desserts and they make a great afternoon snack too!

Ingredients for Texas Sheet Cake Cookies

Butter - melted, Either salted or unsalted butter can be used in this recipe, depending on preference.
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.

Step 1 - 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 hand mixer on medium speed until well combined.

Add the eggs and vanilla extract and beat on medium speed until incorporated.

Step 2 - Whisk together the dry ingredients - (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 350F.

Roll the dough into 1.5-inch cookie dough balls and place on ungreased baking sheets at least 2 inches apart in a single layer.

Step 3 -

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 3 tablespoons milk and 2 tablespoons unsweetened cocoa powder and whisk until smooth.

Add in the powdered sugar and whisk until fully incorporated.

Step 4

Remove the frosting from the heat and spoon over the cookies as soon as they come out of the oven.

This helps the icing "melt" onto the tops of the cookie.

For best results, let the cookies cool completely on a wire rack for at least 10 minutes before serving.

Recipe FAQs

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
• ▢
  hand mixer or stand mixer

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!