Description
These Texas Sheet Cake Cookies have all the flavors of the classic Texas sheet cake in a bite-sized, fudgy cookie form. Soft, chocolatey cookies topped with a warm, silky chocolate glaze make the perfect indulgent treat!
Ingredients
Units
Scale
For the Cookies:
- 1/2 cup (113g) unsalted butter, melted
- 1/3 cup (35g) unsweetened cocoa powder
- 1 large egg
- 3/4 cup (150g) granulated sugar
- 1 tsp vanilla extract
- 1/4 cup (60ml) whole milk
- 1 1/4 cups (156g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Chocolate Icing:
- 1/2 cup (113g) unsalted butter
- 2 tbsp unsweetened cocoa powder
- 3 tbsp whole milk
- 2 cups (240g) powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup (60g) chopped pecans (optional)
Instructions
Make the Cookies:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, whisk together melted butter and cocoa powder until smooth.
- Add sugar, egg, vanilla extract, and milk, and mix until well combined.
- Gradually fold in the dry ingredients, mixing until just combined. Do not overmix.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 7-9 minutes, until the edges are set but the centers are soft. Let cool for 5 minutes before transferring to a wire rack.
Make the Chocolate Icing:
- In a saucepan over medium heat, melt butter and whisk in cocoa powder until smooth.
- Stir in milk and vanilla extract, then gradually whisk in powdered sugar until smooth and glossy.
- If using, fold in chopped pecans for extra crunch.
Assemble the Cookies:
- Spoon warm icing over each cooled cookie, allowing it to drip slightly over the sides.
- Let the icing set for 10-15 minutes before serving.
Notes
- Make it extra fudgy: Slightly underbake the cookies for a gooier texture.
- Add a pinch of cinnamon to the batter for a fun twist.
- Store in an airtight container at room temperature for up to 3 days.