Soft, cakey, and covered in warm chocolate frosting, these Texas Sheet Cake Cookies bring that cocoa-rich flavor to a handheld treat. With cocoa powder, chocolate chips, and buttermilk, they’ve got that bakery smell that makes people wander into your kitchen without asking.
The cookie part? Chewy around the edges, fudgy in the middle—basically every bite feels like a good decision. The frosting melts in like you meant to make a mess (and maybe you did). Perfectly snackable… dangerously so.
These are basically Texas Sheet Cake’s little cookie cousins. Smaller, cuter, and way easier to sneak at midnight with a fork. They’ve got everything: a soft chocolate cookie base with a smooth fudge frosting poured on top while it’s still warm. You don’t frost these gently—you spoon it on and chase it to the edges. Bonus: they don’t require any fancy steps or gear. Just bring a whisk, a bowl or two, and a sense of adventure. When chocolate is the goal, you don’t need much persuasion.
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
Okay, so these treats look innocent, but one bite in and people get rowdy with compliments. You’ve been warned.
- Ridiculously simple to make: You just melt, mix, scoop, and pour. It’s almost too easy.
- That rich cocoa depth: Both cocoa powder and melted chocolate chips come in strong—it’s like a chocolate power couple.
- Frosting that sets but stays soft: Think fudge meets ganache, with a Texas accent.
- Make-ahead friendly: You can bake and frost them a day ahead. They somehow get better overnight.
- Portable party heroes: Cookie trays, potlucks, office birthdays—these guys never get left behind.
- Warm-from-the-oven serotonin: Eat one while the frosting is still slightly melty. The kind of joy you can’t fake.
Ingredient Notes
The ingredient list is cozy and familiar with a couple star players that make a real difference.
- Semisweet chocolate chips: Melted down, they give the dough a smoother texture and deepen the chocolate flavor. Dark chocolate chips work too, if you’re that kind of rebel.
- All-purpose flour: The cookie foundation—don’t pack it into the cup or you’ll end up with brownies that are practicing to be rocks.
- Unsweetened cocoa powder: Brings that classic sheet cake flavor; use natural cocoa (not Dutch-process) for the proper texture and rise.
- Baking powder + baking soda: Just a touch of each, giving these cookies their signature puff without turning them cake-like.
- Salt: Just enough to balance the sweet and wake everything up. Don’t skip it.
- Butter (in both dough and frosting): For that soft texture and buttery richness. Use unsalted so you can control your salt levels.
- Granulated + light brown sugar: The brown sugar adds chew and a hint of molasses—hello, texture.
- Egg + extra yolk: That extra yolk makes the dough richer and softer, almost brownie-adjacent.
- Vanilla extract: A background singer that’s secretly the lead vocalist.
- Buttermilk: In the frosting, it gives that tangy velvet vibe. No buttermilk in the fridge? I’ve got swap suggestions below.
How To Make This Texas Sheet Cake Cookies Recipe
You don’t need a stand mixer or any kind of baking wizardry. Just two bowls, some patience, and possibly a spatula that smells faintly of garlic (no judgment, just clean it well).
- Preheat and prep the pans: Line two baking sheets with parchment paper and get your oven to 350°F. It’s easier to work fast when everything’s ready.
- Melt the chocolate chips: Microwave them in 30-second bursts, stirring each time, until smooth. Set aside to cool just a bit—you don’t want scrambled egg cookies.
- Mix the dry stuff: In a separate bowl, whisk together that flour, cocoa, baking powder, baking soda, and salt until it looks evenly blended. I whisk aggressively because it feels productive.
- Cream butter and sugars: Beat the butter, granulated sugar, and brown sugar until fluffy—about 2 to 3 minutes. Don’t skimp; this step adds air and good vibes.
- Blend in eggs, vanilla, and chocolate: Switch to low speed. Mix in the egg, yolk, vanilla, and fully cooled melted chocolate. It might look like pudding. That’s fine.
- Add dry to wet: Stir the dry mix into the wet gently with a spatula. Stop once it looks combined. If it feels too wet to scoop, chill the dough for 30 minutes—no shame in that game.
- Scoop and bake: Portion out rounded tablespoons of dough, leaving room between them. Bake 8 to 10 minutes until just set on the edges. The centers should look a tiny bit fudgy.
- Cool those cookies: Let them rest on the baking sheets for 5 minutes before moving them to a rack. They firm up as they go.
- Make the frosting: In a saucepan, melt butter over medium heat. Whisk in cocoa powder and buttermilk until smooth, then take it off the heat. Add powdered sugar and vanilla, whisking until glossy. Careful not to eat it all with a spoon.
- Frost the cookies: Spoon the warm frosting onto the cooled cookies and nudge it toward the edges. It’ll set into a soft, shiny layer of joy.
Storage Options
Let the frosting set before storing—if that chocolate’s still gooey, things get dangerously messy in a container.
You can keep these cookies in an airtight container at room temp for 3 to 4 days. I like to use parchment between layers, just in case one starts sliding around. They don’t need it, but it keeps them looking bakery-fresh.
Now, freezing. Yes, you absolutely can freeze these—frosted or unfrosted. Lay them in a single layer on a baking sheet, freeze for an hour, then move to a zip-top bag. They’ll keep well for a month or so. I prefer freezing them without frosting and whipping up a quick batch fresh. But honestly, even the frosted ones do fine with a little defrost on the counter.
To bring back the magic from a frozen state? Let them thaw at room temp, then microwave for 5-7 seconds. Not too long or the frosting goes full lava flow.
Variations and Substitutions
These cookies play well with others, but they’re still true to their Texas sheet cake roots. Want to mix it up? Go for it.
- Dark chocolate chips instead of semisweet: You’ll get a deeper, slightly bitter chocolate kick that pairs great with the sweet frosting.
- Greek yogurt in place of buttermilk: In a pinch, stir 2 tablespoons of plain yogurt with a tablespoon of milk. Tangy and effective.
- Add some chopped pecans: Stir them into the frosting before spooning it on. Very old-school and a little fancy-looking.
- Espresso powder in the dough: A half-teaspoon will deepen the chocolate flavor without tasting like coffee.
- Coconut oil instead of butter (in frosting only): It’ll give a glossier finish and a faint nutty edge. Just be careful—not everyone loves coconut surprises.
What to Serve with Texas Sheet Cake Cookies
Look, they can fly solo just fine. But sometimes they like company.
- Pour yourself a small cup of cold milk or some dark roast coffee. These cookies are rich and intense—something cold or slightly bitter levels them out like a dream.
- Make it dessert board-worthy: Stack them up next to some sliced strawberries and scoops of vanilla ice cream. Add peanut butter banana bites if you want to go full dessert chaos. Worth it.
- Get cozy with soup first: Yep, dinner then cookies. A bowl of creamy wild rice and mushroom soup followed by warm frosted cookies? That’s rain-day goals right there.
- Bring them to brunch (why not?): Between egg casseroles and quiches, these sweet bites are a welcome chocolate contrast that makes people whisper “who brought these?”
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 Texas Sheet Cake Cookies ahead of time?
Definitely. You can bake the cookies a day or two in advance and store them at room temp. I recommend waiting to frost them the day you plan to serve, unless you’re going full frost-and-freeze. Either way, they hold up beautifully. If anything, the chocolate flavor deepens by day two.
Do the cookies need to be completely cool before frosting?
Yep, let them cool all the way. If they’re still warm, the frosting won’t sit right—it’ll melt and soak in instead of setting on top. The goal is that glossy finish with a little soft chew, not a puddle of frosting lava.
Can I skip the chill time for the dough?
Maybe, but I wouldn’t. If your dough is really soft or sticky when you’re scooping it, chilling helps prevent spread. That little fridge nap helps the cookies stay puffy and the texture hold up in the oven. If the dough feels pretty firm, you might be okay skipping it—but I’d test one cookie to see.
What’s the texture like compared to actual Texas sheet cake?
Honestly, these aren’t cake-like in the traditional sense. They’re more on the brownie-cookie spectrum: soft and slightly chewy with a molten-chocolate vibe under the frosting. If sheet cake is a fork dessert, this is the same hit in a finger-food shell.
Texas Sheet Cake Cookies
Ingredients
For the Cookies
- 1 cup (170 g) semisweet chocolate chips or dark chocolate chips
- 1 cup (227 g) unsalted butter softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) light brown sugar packed
- 1 large egg
- 1 egg yolk from large egg
- 1 tsp (5 ml) vanilla extract
- 1 1/4 cups (156 g) all-purpose flour sifted and leveled
- 1/3 cup (32 g) unsweetened cocoa powder natural, not Dutch-process
- 1/2 tsp (2 g) baking powder
- 1/4 tsp (1 g) baking soda
- 1/2 tsp (2 g) salt
For the Frosting
- 1/4 cup (57 g) unsalted butter
- 2 tbsp (12 g) unsweetened cocoa powder
- 3 tbsp (45 ml) buttermilk or see substitutions
- 1 cup (120 g) powdered sugar sifted
- 1/2 tsp (2.5 ml) vanilla extract
Equipment
- Mixing bowls
- Whisk
- Electric mixer
- Baking Sheets
- Parchment paper
- Saucepan
- Wire rack
- Measuring cups and spoons
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a microwave-safe bowl, melt the chocolate chips in 30-second bursts, stirring each time, until smooth. Set aside to cool slightly.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add in the egg, extra yolk, vanilla, and cooled melted chocolate. Mix on low just until smooth (the mixture might look like pudding).
- Gently fold in the dry ingredients until just combined. If the dough is too soft to scoop, chill for 30 minutes.
- Scoop rounded tablespoons of dough onto prepared sheets, spacing them well apart. Bake for 8–10 minutes, until the edges are set but centers look fudgy.
- Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- For the frosting: In a small saucepan, melt the butter over medium heat. Whisk in cocoa powder and buttermilk until smooth. Remove from heat and whisk in powdered sugar and vanilla until glossy.
- Spoon the warm frosting over the cooled cookies, guiding it just to the edges. Let set before serving.
