These Texas sheet cake cookies are completely made from scratch and bring all the flavors of Texas sheet cake you love and bakes them into one, perfectly baked cookie!
Texas Sheet Cake Cookies are fudgy chocolate cookies with velvety smooth chocolate icing poured over the top. Sounds like a little piece of chocolate heaven on earth, right?
To get the perfect batch of cookies, make sure you use quality ingredients.
The best cocoa powder…
The best quality butter…
And whole milk or even half and half!
And please, do not overbake these perfect cookies!
Best Tips for Baking Texas Sheet Cookies
- Whole milk is best for the frosting. Half and half is another option.
- Either salted or unsalted butter can be used in this recipe, depending on preference.
- 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 don’t cook the frosting longer than one minute.
Ingredients Needed for Texas Sheet Cake Cookies
- 1 cup (2 sticks) butter, melted
- 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
For the Frosting:
- ½ cup (1 stick) butter
- 3 tablespoons milk
- 2 tablespoons unsweetened cocoa powder, sifted
- 2 cups powdered sugar
More Cookie Recipes to Try
No Bake Chocolate Peanut Butter Cookies
Peanut Butter Sandwich Cookies
Homemade Texas Sheet Cake Cookies
Ingredients
- 1 cup (2 sticks) butter, melted
- 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:
- ½ cup (1 stick) butter
- 3 tablespoons milk
- 2 tablespoons unsweetened cocoa powder, sifted
- 2 cups powdered sugar
Instructions
- In a large mixing 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.
- 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.
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.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 128Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 16mgSodium: 106mgCarbohydrates: 29gFiber: 0gSugar: 21gProtein: 2g
Nutrition values are estimates only, and are provided only as a courtesy.
