Texas Sheet Cake Cookies
Buttery, rich, and deeply chocolaty, Texas Sheet Cake Cookies bring all the nostalgia of classic Texas sheet cake—moist, fudgy, and topped with a glossy chocolate glaze—into a one-bite cookie. Soft, tender, and perfect for sharing or keeping all to yourself, these cookies are a Southern bake sale legend, now in mini form.
24
cookies
Ingredients
Cookies
- 1 cup (170 g) semisweet chocolate chips
- 1 cup (227 g) unsalted butter softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (55 g) light brown sugar packed
- 1 large egg
- 1 egg yolk
- 1 1/2 tsp (7 ml) vanilla extract
- 1 1/4 cups (157 g) all-purpose flour
- 1/4 cup (24 g) unsweetened cocoa powder natural, not Dutch-process
- 1/2 tsp (2 g) baking powder
- 1/4 tsp (1.5 g) baking soda
- 1/2 tsp (3 g) kosher salt
Chocolate Glaze
- 1/2 cup (113 g) unsalted butter
- 1/4 cup (24 g) unsweetened cocoa powder natural, not Dutch-process
- 3 tbsp (45 ml) buttermilk
- 2 cups (240 g) powdered sugar sifted if lumpy
- 1 tsp (5 ml) vanilla extract
- chopped pecans (optional) for glaze, stir in as desired
Equipment
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Wire rack
- Small Saucepan
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt the semisweet chocolate chips in 30-second bursts, stirring between rounds, until smooth and glossy. Let cool slightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, using an electric mixer, cream the softened butter, granulated sugar, and brown sugar until fluffy and pale, about 2–3 minutes.
- Add the egg, egg yolk, and vanilla extract. Beat on low speed to combine. Mix in the cooled melted chocolate until incorporated.
- With a spatula, fold in the flour mixture just until the dough comes together. If the dough is very soft or sticky, refrigerate for 30–60 minutes.
- Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them apart. Bake for 8–10 minutes, until edges are set but centers still look soft.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- For the chocolate glaze: In a small saucepan over medium heat, melt the butter. Whisk in the cocoa powder and buttermilk until combined and smooth. Bring just to a bubble, then remove from heat.
- Immediately whisk in the powdered sugar and vanilla until no lumps remain and the glaze is glossy. (Stir in chopped pecans now, if using.)
- Spoon the warm glaze over each cookie, spreading gently to the edges. Let stand 10–15 minutes for the glaze to set before serving.
Notes
Storage: Store in an airtight container at room temperature for 3–4 days, layered with parchment to prevent sticking. To freeze, place cookies on a tray to freeze solid, then transfer to a freezer-safe container for up to 2 months.
Variations: Use milk or dark chocolate chips, add a teaspoon of espresso powder to the dough, or stir pecans into the glaze. No buttermilk? Substitute 3 tbsp milk plus 1 tsp lemon juice or vinegar, and let stand 5 minutes.
Variations: Use milk or dark chocolate chips, add a teaspoon of espresso powder to the dough, or stir pecans into the glaze. No buttermilk? Substitute 3 tbsp milk plus 1 tsp lemon juice or vinegar, and let stand 5 minutes.
Nutrition
Calories: 160kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 60mg | Potassium: 80mg | Fiber: 1g | Sugar: 14g | Vitamin A: 180IU | Calcium: 18mg | Iron: 1.1mg