If you love Texas Sheet Cake, you’re going to absolutely adore these Texas Sheet Cake Cookies! They’re everything you love about the original cake — rich, chocolaty, and super moist — but in a perfectly portable cookie form. These cookies are the perfect combination of fudgy and cake-like with a decadent chocolate frosting that takes them to the next level. Trust me, they’re the ultimate sweet treat for anyone with a sweet tooth!
Why You’ll Love Texas Sheet Cake Cookies
Let’s talk about why this cookie recipe is about to become your new favorite dessert:
- Rich and Chocolatey: These cookies are bursting with chocolate flavor in every bite. If you love chocolate, this recipe is a must-try.
- Moist and Fudgy: Just like the classic Texas Sheet Cake, these cookies are incredibly moist and soft, almost like a mini cake in every bite.
- Quick and Easy: Skip the need for a full cake — you can make these cookies in just one bowl and a few simple steps.
- Perfect for Sharing: Whether it’s a family gathering or a friendly get-together, these cookies are sure to disappear in minutes.
- Versatile Topping: The decadent chocolate frosting can be swapped out for different toppings, like nuts or even sprinkles, depending on your mood.
Ingredients in Texas Sheet Cake Cookies
Here’s everything you’ll need to make these melt-in-your-mouth cookies:
- All-purpose flour – The base for the cookie dough, giving them that perfect texture.
- Cocoa powder – For that deep, rich chocolate flavor.
- Baking soda – To help the cookies rise slightly and keep them soft.
- Salt – A pinch to balance out the sweetness.
- Butter – This adds richness and moisture to the cookie dough.
- Sugar – Sweetness is key, and you’ll need both granulated and brown sugar.
- Egg – To bind everything together and give the cookies structure.
- Buttermilk – This gives the cookies their soft, tender texture.
- Vanilla extract – A splash of vanilla for that warm, aromatic flavor.
- Chocolate chips – Optional, but definitely recommended for that extra chocolatey bite.
For the frosting:
- Butter – The base for the rich, creamy frosting.
- Powdered sugar – For the perfect smooth texture.
- Cocoa powder – Adds that extra layer of chocolate goodness to the frosting.
- Milk – To help make the frosting creamy and spreadable.
- Vanilla extract – A touch of vanilla to round out the frosting flavor.
- Chopped pecans or walnuts – Optional for a crunchy, nutty topping.
(Exact measurements in the recipe card below.)
How to Make Texas Sheet Cake Cookies
Let’s dive right in and make these irresistible cookies:
1. Preheat your oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Prepare the cookie dough:
In a large bowl, whisk together your flour, cocoa powder, baking soda, and salt. In a separate bowl, beat together your butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, buttermilk, and vanilla extract, and beat until smooth. Gradually add the dry ingredients and mix until just combined. If you’re adding chocolate chips, fold them into the dough now.
3. Scoop and bake:
Scoop out tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until a toothpick inserted into the center of the cookies comes out clean. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
4. Make the frosting:
While the cookies are cooling, prepare the frosting. In a saucepan, melt the butter over medium heat. Stir in the cocoa powder, powdered sugar, milk, and vanilla extract. Cook for a minute or two until smooth, then remove from heat. Once the cookies have cooled, spread the frosting generously over the tops of each cookie. Optionally, sprinkle chopped pecans or walnuts on top for a delightful crunch.
5. Serve and enjoy:
Allow the frosting to set before serving. Then, just grab a cookie (or two) and savor the rich, chocolaty goodness.
Nutrition Info (Approx.)
Calories: ~150-200 per cookie (varies with toppings)
Prep Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 20-24 cookies (depends on size)
Tips for Success
- Chill the dough: If you have time, chilling the dough for 30 minutes before baking will help the cookies hold their shape better and prevent spreading.
- Don’t overbake: These cookies are meant to be soft and fudgy, so be careful not to overbake them. They’ll continue cooking a little as they cool.
- Customize the frosting: Feel free to add a pinch of cinnamon or a dash of coffee to the frosting for a unique flavor twist.
Variations to Try
- Peanut Butter Swirl: Add a tablespoon of peanut butter to the frosting for a nutty, creamy twist.
- Marshmallow Topping: For a campfire feel, top the cookies with mini marshmallows and a drizzle of melted chocolate.
- Caramel Drizzle: Drizzle warm caramel sauce over the top for an added layer of sweetness.
FAQs
1. Can I make these cookies ahead of time?
Absolutely! You can bake the cookies and store them in an airtight container for up to 3 days. Frost them just before serving for the best texture.
2. Can I freeze these cookies?
Yes! Freeze the cookies (unfrosted) for up to 2 months. To frost, simply thaw and add the frosting when you’re ready to serve.
3. Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk, though buttermilk gives these cookies a softer texture.
4. Can I add nuts to the cookie dough?
Definitely! Chopped pecans or walnuts would add a nice crunch to the cookies themselves.
5. Can I make these gluten-free?
Yes, you can substitute the flour with a gluten-free flour blend.
6. How can I make the frosting smoother?
If the frosting is too thick, add a little more milk, one teaspoon at a time, until it reaches your desired consistency.
7. Can I use dark chocolate cocoa powder?
Yes! Dark cocoa powder will give the cookies a deeper, more intense chocolate flavor.
8. How do I know when the cookies are done?
The cookies will look set and slightly puffed. A toothpick inserted should come out clean.
9. Can I use a hand mixer instead of a stand mixer?
Absolutely! A hand mixer works perfectly fine for this recipe.
10. What can I serve these cookies with?
Serve them with a glass of milk, coffee, or tea for a delightful treat.
Conclusion
These Texas Sheet Cake Cookies are the perfect blend of rich chocolatey goodness and a soft, fudgy texture that makes them irresistible. Whether you’re craving a sweet snack or need a crowd-pleasing dessert, these cookies won’t disappoint. With the right balance of flavor and a creamy frosting that melts in your mouth, these are bound to be a hit at your next get-together or as a treat for yourself.
Print
Texas Sheet Cake Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Texas Sheet Cake Cookies are a twist on the classic Texas Sheet Cake, featuring soft, chewy cookies with the rich flavors of chocolate, nuts, and a creamy frosting, making them a perfect bite-sized treat.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup milk
- 1/2 cup chopped pecans or walnuts (optional)
- For the frosting:
- 1/4 cup unsalted butter
- 2 tbsp unsweetened cocoa powder
- 1/4 cup milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, and add the vanilla extract.
- In a separate bowl, combine the cocoa powder, flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until smooth.
- Stir in the chopped nuts, if using.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the centers are soft. Let the cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
- For the frosting: In a small saucepan, melt the butter over medium heat. Stir in the cocoa powder and milk, bringing the mixture to a simmer.
- Remove from heat and whisk in the powdered sugar and vanilla extract until smooth.
- Spread the frosting over the cooled cookies and sprinkle with chopped pecans or walnuts, if desired.
- Let the frosting set before serving.
Notes
- For extra flavor, try adding a pinch of cinnamon to the cookie dough.
- If you prefer a thicker frosting, use slightly less milk in the frosting mixture.
- These cookies can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 22g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg