Texas Sheet Cake Cookies
These Texas Sheet Cake Cookies are incredibly chocolatey, dense, and fudgy with a glossy rich chocolate icing making them the ultimate chocolate lovers' dessert!
These Texas Sheet Cake Cookies are incredibly chocolatey, dense, and fudgy with a glossy rich chocolate icing making them the ultimate chocolate lovers’ dessert!
Cookies For A Crowd
These Texas Sheet Cake Cookies are the bite-sized version of the Texas-sized, well-loved classic cake! They’re still the super chocolatey, rich dessert everyone loves just scaled down in size to be in cookie form!
After a couple of cookies, you may even find you prefer them over the sheet cake!
This recipe makes roughly two dozen cookies, the perfect amount to share while also stashing some away for yourself! Pour a tall glass of ice-cold milk and have yourself a chocolate on chocolate cookie after a long week. Or even two or three, I won’t tell anyone.
Texas Sheet Cake Cookies Ingredients
Gather up the pantry ingredients like purpose flour, unsweetened baking cocoa, baking powder, baking soda, salt, vanilla extract, and sugar. You’ll also need an egg, unsalted butter, buttermilk, and bittersweet chocolate.
Whip up the chocolate frosting using unsalted butter, heavy cream, cocoa powder, vanilla extract, salt, and powdered sugar. Adding salt to the frosting gives it a salted-chocolate flavor, if you don’t like that just leave the salt out!
How To Make Texas Sheet Cake Cookies
- Prepare by preheating the oven and setting aside a rimmed baking sheet lined with parchment paper.
- Whisk together the flour, cocoa powder, baking powder, baking soda, salt, and set it aside.
- Cream together the butter and sugar. Once it’s light and fluffy beat in the egg and vanilla extract just until combined.
- Mix in the melted chocolate, then add in half of the dry ingredients and stir just until combined. Add in the buttermilk and mix, then stir in the remaining dry ingredients.
- Drop rounded balls of cookie dough onto the prepared baking sheet and then bake. Remove them once the tops are just set then allow the cookies to cool slightly on the baking sheets.
- Combine the butter, heavy cream, cocoa powder, vanilla extract, and salt in a small saucepan to cook over low heat. Once the butter is melted and the frosting is smooth whisk in the powdered sugar one cup at a time. Keep whisking together until the frosting is smooth and shiny.
- Pour the warm frosting over each cookie immediately. Let the frosted cookies cool completely before removing them from the baking sheet.
Storage Instructions For Texas Sheet Cake Cookies
They will keep for 3-4 days stored at room temperature in an airtight container. I’d recommend placing parchment paper between each layer of cookies so they don’t stick to each other.
Bake Up Another Delicious Cookie Recipe!
- Salted Chocolate Chunk Shortbread Cookies – Laced with chocolate chips and flaky sea salt!
- Brown Butter Maple Pecan Cookies – The coziest cookie you’ll ever taste!
- Brownie Cookies – Made from an adapted brownie mix and loaded with chocolate chips!
- Toll House Cookies – A classic dessert recipe with crunchy walnuts and semi-sweet chocolate chips!
- Oatmeal Chocolate Chip Cookies – Soft and chewy cookies made with applesauce!
Steps
Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a separate large bowl or stand mixer, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract just until combined.
Mix in the melted chocolate until incorporated. Stir in half of the dry ingredients, mixing until just combined. Add the buttermilk and mix, then stir in remaining dry ingredients, mixing until just combined.
Use a medium cookie scoop to drop rounded balls of dough 2 inches apart on the prepared baking sheets.
Bake for 7 to 9 minutes until the tops of the cookies are just set. Do not overbake - even 1 extra minute can dry out these cookies. Remove from the oven and allow the cookies to cool slightly on the baking sheets. Do not remove cookies from the baking sheets.
While the cookies are baking, combine the butter, heavy cream, cocoa powder, vanilla extract, and salt in a small saucepan and cook over low heat. Whisk until butter is melted and the frosting is smooth. Whisk in powdered sugar 1 cup at a time, mixing thoroughly after each addition. Keep whisking over low heat until frosting is smooth and shiny, 1 to 2 minutes.
Remove the frosting from heat and immediately pour 1 to 2 tablespoons over each cookie while still warm. Sprinkle with nut pieces if desired. Let the frosted cookies cool completely before gently removing them from the baking sheet.
Notes
- Make sure to use high-quality baking chocolate and not chocolate chips in this recipe.
- Baking time will differ depending on the size of the cookies you make.
- The frosting can be reheated if it begins to set up too quickly. Simply place back on to low heat, and whisk until it is a pourable consistency again. Additional heavy cream may be added to the frosting as well--but too much cream will interfere with the frosting's ability to harden, so don't overdo it.
- Adding 1/4 teaspoon of salt to the frosting gives it a slightly more salted-chocolate flavor, which I like. If you don't like that flavor, either leave the salt out or add just a pinch, according to your tastes.
Nutrition
- Calories160
- Carbs20g
- Protein1g
- Fat9g
- Saturated fat5g
- Fiber1g
- Sugar14g
- Sodium92mg
Estimates per serving, when a serving size is listed.
