Sweet, soft, and just a little over-the-top (in the best way), these Texas Sheet Cake Cookies are built on semisweet chocolate, cocoa, and buttermilk frosting. They’re fudgy, melty, dreamy little bites of chocolate happiness.
So, here’s the deal with these cookies: they’re kind of like the rebellious younger sibling of the classic cake. Less formal, more fun. And they totally melt in your mouth thanks to a gooey chocolate glaze that sinks into the crackly top just enough to make you weak at the knees. Whether you’re baking for a get-together or just stress-flipping through your recipe box on a Tuesday night, they hit that sweet spot between “homemade” and “dangerously good.”
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Texas Sheet Cake Cookies Recipe
If you’re breathing and like chocolate, you’re probably going to like these. That’s really the only pre-req.
- Ridiculously simple to make: You just melt, stir, scoop, bake, gloss, and boom—cookie magic.
- That frosting though: It’s warm, fudgy, set-but-not-hard, and makes the cookie dreams happen fast.
- Perfect texture combo: Crackly-topped melt-in-your-mouth cookies with just a lil’ chewy edge. Yes, please.
- Make-ahead friendly: Bake the cookies in advance, then frost when you’re ready to look impressive.
- Great for parties (or Netflix marathons): They hold up well on a tray, in a tin, or in your lap.
Ingredient Notes
No wild ingredients here, just the usual chocolatey suspects doing what they do best.
- Semisweet chocolate chips: They get melted down and folded into the dough to make everything taste like a baked brownie hug.
- All-purpose flour: Keeps the cookies structured but still tender. Don’t compact it when you measure—fluff and spoon!
- Unsweetened cocoa powder: Adds that deep, chocolatey richness with zero sweetness to get in the way.
- Butter (unsalted): For both the dough and the frosting. Get it soft for creaming, then melt the rest for the frosting party.
- Granulated and light brown sugar: The two-sugar combo adds both sweetness and moisture. Brown sugar brings a hint of caramel warmth.
- Egg + yolk: One whole egg plus an extra yolk makes the cookies rich, fudgy, and just the right kind of soft.
- Buttermilk (for frosting): Slight tang + silky richness = glossy chocolate magic.
How To Make This Texas Sheet Cake Cookies Recipe
This whole operation is pretty low-maintenance. Just one bowl here, a saucepan there, and maybe five stolen bites of dough in between.
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Preheat and prep your pans: Line two baking sheets with parchment paper and crank the oven up to 350°F. Always feels weird to start preheating when the kitchen’s still quiet, right?
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Melt the chocolate chips: Pop them in the microwave in 30-second bursts, stirring between each one until silky smooth. Let that bowl hang out and cool off a bit—hot chocolate (the melty kind) can mess with cookie dough if you rush things.
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Mix the dry ingredients: In another bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk until it looks cozy and uniform.
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Cream the butter and sugars: In a big bowl, beat the softened butter, granulated sugar, and brown sugar together until it’s all light and fluffy. You want the mixture to look a little pale and glossy, like it’s ready to tell secrets.
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Add eggs, vanilla, and chocolate: Drop in the egg, yolk, and vanilla. Then slowly pour in that cooled melted chocolate (not hot, or you’ll scramble the eggs—been there).
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Combine with the dry mix: Gently mix in the dry ingredients using a spatula, not a mixer. Stir until just combined. If the dough’s super sticky, chill it for 30 minutes. It should scoop like soft play-doh.
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Scoop and bake: Drop rounded tablespoons of dough onto the cookie sheets, leaving space between for the puff and spread. Bake 8–10 minutes, just until the edges are set but the centers stay soft. Let them cool on the sheet for 5 minutes before transferring to wire racks.
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Make the frosting: In a saucepan, melt butter, then stir in the cocoa powder and buttermilk until smooth. Remove from heat and whisk in powdered sugar plus a splash of vanilla. It should look glossy and taste like fudge sauce’s cooler cousin.
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Frost the cookies: Spoon the warm frosting on top of each cookie and spread just to the edges. It’ll set as it cools, like a happy little chocolate shell.
Storage Options
Once the cookies are frosted and set, they’ll last a sweet while—assuming you don’t eat them all standing at the counter.
Store them in an airtight container at room temp for 2 to 3 days if your kitchen isn’t sauna-level humid. For longer shelf life, keep them in the fridge. The frosting firms up more in the cold but the cookie still stays soft (and even fudgier, honestly).
Freezing? Totally doable. I recommend freezing the unfrosted cookies flat on a baking sheet first, then tossing them into a zip-top bag. When ready to eat, thaw at room temp and frost fresh. You can freeze the frosting separately in a small jar if you’re feeling extra Type A. Just remember to give it a stir (or quick warm-up) before using again.
Got a stash of these in your freezer and suddenly need dessert for a crew? You’re the hero now.
Variations and Substitutions
You can keep it classic or mix things up. Either way, these will still come out looking and tasting like homemade gold.
- Swap in dark chocolate chips: Using 60% or 70% chips adds more intense chocolate vibes with a slightly less sweet finish.
- Try espresso powder: Add 1/2 teaspoon of espresso powder to the dry mix. It won’t make them taste like coffee—it just magnifies chocolate like magic.
- Add chopped nuts on top: Sprinkle toasted pecans or walnuts on the frosting before it sets if you’re into crunch.
- Use salted butter: If that’s what you’ve got, go ahead—just reduce the added salt a bit or skip it entirely.
- Add flaky salt on top: Just a pinch before the frosting sets takes these from sweet to swoon-worthy.
What to Serve with Texas Sheet Cake Cookies
These cookies don’t exactly need backup—they’re fully the main event—but if you’re feeling snacky or setting a whole dessert table, here’s what pairs beautifully.
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A cold glass of milk or iced coffee: Basic? Maybe. But there’s nothing quite like that first bite with a sip of something chilly cutting through the warm richness. It’s balance, babe.
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A scoop of ice cream (vanilla or coffee flavor): Place one of these cookies in a bowl, add a scoop of ice cream on top, and boom: instant fancy dessert moment. The frosting melts into the ice cream like it was destined to be there.
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Alongside fruit trays or fresh berries: If you’re doing a little spread, some juicy strawberries or sliced oranges can give your guests (or just you, no judgment) a refreshing break between bites.
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On a treat board with other baked goods: They play nicely next to Guinness Chocolate Cupcakes or creamy citrusy no-bake cheesecakes. Variety = joy.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make these cookies ahead of time?
Totally! You can bake the cookies a day or two ahead and store them in an airtight container. I do suggest waiting to frost until the day you serve them. It keeps the texture nice and that glossy fudge vibe extra dreamy. If you’ve already frosted them though, no problem—they’ll still taste amazing.
Can I use Dutch-process cocoa powder?
You can, but be aware it might slightly change how the cookies rise. This recipe uses baking powder and baking soda, so it’s best made with natural cocoa. If you’re a Dutch-process diehard though, go for it—the result might just be a tiny bit flatter, but still rich and tasty.
Why is my dough too sticky to scoop?
Ah, this happens! Sometimes it’s just the temperature in your kitchen or slightly warm melted chocolate sneaking in too early. If your dough feels too soft or soupy, just chill it in the fridge for 30 to 60 minutes. It should firm up enough to get lovely scoops without a mess.
Is it okay to freeze frosted cookies?
Yep, you can definitely freeze them frosted. Just lay them flat in a single layer to freeze first, then stack with parchment between the layers. When you’re ready to eat, let them thaw at room temp. The frosting might lose a bit of its shine, but that fudgy taste will still be top-tier.
Texas Sheet Cake Cookies
Ingredients
For the Cookies
- 1 cup (170 g) semisweet chocolate chips plus more for topping, if desired
- 1 cup (130 g) all-purpose flour
- 2 tbsp (12 g) unsweetened cocoa powder natural preferred
- 1 tsp baking powder
- 1/2 tsp (0.5 tsp) baking soda
- 1/2 tsp (0.5 tsp) kosher salt
- 1/2 cup (113 g) unsalted butter softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) light brown sugar packed
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
For the Frosting
- 1/4 cup (57 g) unsalted butter
- 2 tbsp (12 g) unsweetened cocoa powder
- 3 tbsp (45 ml) buttermilk
- 1 cup (120 g) powdered sugar sifted
- 1/2 tsp (0.5 tsp) vanilla extract
Optional Toppings
- Chopped pecans or walnuts for sprinkling, optional
- Flaky sea salt for finishing, optional
Equipment
- Baking Sheets
- Parchment paper
- Mixing bowls
- Electric mixer
- Saucepan
- Wire rack
- Spatula
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Melt the chocolate chips in a microwave-safe bowl, microwaving in 30-second bursts and stirring between each until smooth. Let cool slightly.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, egg yolk, and vanilla extract until smooth. Pour in the cooled melted chocolate and mix to combine.
- Using a spatula, stir in the dry ingredients until just combined. If dough is too sticky, chill for 30 minutes.
- Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake 8–10 minutes, just until edges are set and centers are still slightly soft. Cool on sheets for 5 minutes, then transfer to wire racks.
- For the frosting: In a small saucepan, melt butter over medium heat. Stir in cocoa powder and buttermilk until smooth. Remove from heat and whisk in powdered sugar and vanilla extract until glossy and spreadable.
- Spoon warm frosting over each cookie, spreading to the edges. If desired, sprinkle with chopped nuts or flaky salt before frosting sets. Let frosting set up before serving or storing.
