Texas Sheet Cake Cookies
Soft, cakey, and covered in warm chocolate frosting, these Texas Sheet Cake Cookies bring all the nostalgia of the famous sheet cake into hand-held, fudge-frosted treats. With a chewy edge and fudgy center, they’re dangerously snackable and always a crowd favorite!
28
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.
Notes
You can substitute the buttermilk in the frosting by mixing 2 tablespoons plain Greek yogurt with 1 tablespoon milk, or by using 1 tablespoon milk plus ½ teaspoon vinegar or lemon juice (let sit 5 mins). Add chopped pecans for a classic touch. A pinch of espresso powder in the dough magnifies the chocolate flavor. For a glossy finish, try coconut oil instead of butter in the frosting. Cookies freeze well, frosted or unfrosted!
Nutrition
Calories: 148kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 52mg | Potassium: 83mg | Fiber: 1g | Sugar: 13g | Vitamin A: 120IU | Calcium: 14mg | Iron: 1.1mg