Texas Sheet Cake Cookies (2024)

ByLauraPublished onOctober 6, 2015January 4, 2024Updated onJanuary 4, 2024

Texas Sheet Cake Cookies. Ooey gooey frosting, dense chocolate cookie, does it get ANY better?

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These Texas Sheet Cake cookies are dense, chocolatey, and fudgy! They’re probably the BEST chocolate cookies I’ve EVER MADE!! A bold statement that I firmly stand behind. Try them and see what your family says!!

The Best Chocolate Cookie Recipe

Before these cookies, I’d only ever made a Texas Sheet Cake once. But I swear it was the most chocolaty chocolate thing I’d ever made. And I didn’t even get to eat any of it, I was simply handed a recipe and asked if I could make it for a luncheon.

I did make it and I drooled over it. I stayed out of it because it would look funny to deliver a “sheet” cake with a piece cut out of it.

Now it’s been a few years and I have DEFINITELY made more than ONE Texas Sheet Cake. Check it out and give it a pin, would you?

Why are these cookies so GOOD that I would call them the best? They are dense and fudgy for one, with no useless puff or crunchy bits. And then they’re dipped in a chocolate icing that absolutely tops them off.

Perfect for a bake sale, a party, gift-giving, or making for yourself when no one else is around.

What do you need to make these cookies?

butter
cocoa powder
salt
flour
sugar
baking soda
vanilla
egg
milk
powdered sugar

About Your Cookies:

Do not overbake them, they will get crunchy and will not be what you’re looking for
I have NOT made these ahead of time, so I don’t know about freezing them for later use
The recipe calls for a “scant” 2/3 cup of sugar, divided–basically this means to measure out the sugar and take out a little spoonful.

Cookie VIDEO!

I finally made a video for this recipe–enjoy! You’ll notice in the video the icing looks a LOT lighter. It was simply a matter of the time of year I made the video, it’s SO light in our house in the winter because the sun is low in the sky. Our house was just flooded with light on the day I made the video.

Texas Sheet Cake Cookies

4.45 from 236 votes

Texas Sheet Cake Cookies. Ooey gooey frosting, dense chocolate cookie, does it get ANY better?

Course: Snacks

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 27 minutes minutes

Servings: 24 cookies

Calories: 144kcal

Author: Laura

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Ingredients

Texas Sheet Cake Cookies

1/2 cup+2 TBSP softened butter divided
2/3 cup sugar scant 2/3 cup, vanilla sugar is even better
1/4 cup cocoa powder
1 tsp vanilla extract
1 egg
1 tsp baking soda
1/2 tsp salt
1 1/3 cup flour

Icing

1/4 cup butter
1 TBSP cocoa powder
1 TBSP milk plus enough extra to thin it down if needed
1 3/4 cup powdered sugar
1/2 tsp salt

Instructions

to make cookies
preheat oven to 350˚
melt the 2 TBPS of butter, a scant 1/3 cup of sugar and the cocoa powder together just until melted then let it cool
meanwhile, cream the remaining 1/2 cup butter and the full 1/3 cup sugar together until light and fluffy
beat in the egg and vanilla
in a separate bowl mix the baking soda, salt and flour
stir into the sugar mixture
then add the cocoa mix and stir until well mixed
line two baking sheets with silpat or parchment paper
drop the dough by TBSP onto the lined baking sheets, making about 24 cookies
bake each sheet 7-8 minutes or until just starting to set, don’t over bake or burn them
let them cool on the sheets for a few minutes and then transfer to a cooling rack
keep your baking sheets to place the iced cookies back on so they can be put somewhere to let the icing set up
when the cookies are cool make the icing, it does set up so don’t make it beforehand
to make the icing: whisk the butter, cocoa powder and milk together over medium heat until melted and mixed together
remove from the heat and add the powdered sugar and salt stirring to combine, then drizzle in enough extra milk to make the icing thin enough for dipping
gently take each cookie and dip the top in the icing and then place it back on the baking sheet to set up
once they’ve set up gently lift them off the baking sheet and place on a platter or plate
there will be plenty of icing left on the sheet and it makes a tasty treat to pick at, don’t waste it
they can be eaten right away but if you want the icing to harden up give them at least 3-4 hours
store them lightly covered but not airtight because the icing will get gummy

Video

Notes

The recipe calls for a "scant" 2/3 cup of sugar, divided–basically, you want to measure the sugar and then take out a spoonful of the sugar

Nutrition

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