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Texas Sheet Cake Cookies

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Total Time: 24 minutes
  • Yield: 18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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:

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a separate bowl, whisk together melted butter and cocoa powder until smooth.
  4. Add sugar, egg, vanilla extract, and milk, and mix until well combined.
  5. Gradually fold in the dry ingredients, mixing until just combined. Do not overmix.
  6. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart.
  7. 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:

  1. In a saucepan over medium heat, melt butter and whisk in cocoa powder until smooth.
  2. Stir in milk and vanilla extract, then gradually whisk in powdered sugar until smooth and glossy.
  3. If using, fold in chopped pecans for extra crunch.

Assemble the Cookies:

 

  1. Spoon warm icing over each cooled cookie, allowing it to drip slightly over the sides.
  2. 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.