If you love chocolate, you’re going to fall in love with these cookies. They’re easy to make, bake quickly, and pack all the indulgent flavor of a Texas sheet cake into a bite-sized form. The warm chocolate frosting poured over freshly baked cookies creates a soft, melt-in-your-mouth finish that’s perfect for holidays, potlucks, or anytime you need a decadent dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Semi-sweet chocolate chips (optional)
For the frosting:
Unsalted butter
Unsweetened cocoa powder
Milk
Powdered sugar
Vanilla extract
Directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy.
Beat in eggs and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Fold in chocolate chips if using.
Scoop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
Bake for 8–10 minutes, or until edges are set. Do not overbake.
While the cookies are baking, prepare the frosting: In a saucepan, melt butter with cocoa powder and milk, then whisk in powdered sugar and vanilla until smooth.
Once cookies come out of the oven, immediately spoon warm frosting over each cookie. Let set before serving.
Servings and timing
This recipe yields about 24 cookies. Preparation time: 15 minutes Baking time: 10 minutes Total time: 25–30 minutes
Variations
Nutty Version: Sprinkle chopped pecans over the frosting for a classic Texas sheet cake touch.
Extra Chocolate: Use dark chocolate chips for an even richer flavor.
Mocha Twist: Add a dash of espresso powder to both the dough and the frosting for a subtle coffee note.
Spicy Kick: Stir in a pinch of cayenne or cinnamon for a warm, spicy twist.
Mini Cookies: Make smaller cookies for bite-sized treats—just adjust the baking time accordingly.
Storage/Reheating
Store Texas Sheet Cake Cookies in an airtight container at room temperature for up to 4 days. For longer freshness, refrigerate them for up to 1 week. You can also freeze the cookies (with or without frosting) for up to 3 months. To enjoy again, thaw at room temperature. If you want a warm cookie, microwave for 5–10 seconds.
FAQs
Can I frost the cookies after they’ve cooled?
For best results, frost the cookies while they’re still warm so the icing spreads and sets smoothly.
Can I make these cookies without frosting?
Yes, but the frosting is what gives these cookies their signature Texas sheet cake flavor.
What kind of cocoa powder should I use?
Unsweetened natural cocoa powder works best, but you can also use Dutch-processed for a deeper flavor.
How do I keep the cookies soft?
Do not overbake them. Also, storing them in an airtight container helps maintain their softness.
Can I add nuts to the cookie dough?
Yes, chopped pecans or walnuts are great additions to the dough or as a topping for the frosting.
Do I have to use chocolate chips?
No, they’re optional. The cookies are delicious with or without them.
Can I double the frosting for extra coverage?
Absolutely. If you love frosting, doubling the batch will give you a thicker, richer topping.
Are these cookies freezer-friendly?
Yes. Freeze them in a single layer or between sheets of parchment paper in a container.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours before baking.
What if my frosting is too thick?
Add a little extra milk, one teaspoon at a time, until the desired consistency is reached.
Conclusion
Texas Sheet Cake Cookies are everything you love about the classic Southern cake—rich, moist, and decadently chocolatey—in a convenient cookie form. Perfect for parties, gifting, or just satisfying your chocolate cravings, these cookies are sure to become a favorite in your baking rotation. With their soft centers and glossy frosting, they’re as beautiful as they are delicious.
Texas Sheet Cake Cookies are a decadent twist on the classic Southern dessert, featuring soft, fudgy chocolate cookies topped with a warm, rich chocolate frosting. They deliver all the flavor of a traditional Texas sheet cake in a perfectly portioned cookie form.
Ingredients
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips (optional)
For the frosting:
1/4 cup unsalted butter
2 tbsp unsweetened cocoa powder
3 tbsp milk
1 1/2 cups powdered sugar
1/2 tsp vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually mix in the dry ingredients until a soft dough forms.
Fold in chocolate chips if using.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8–10 minutes, or until the edges are set. Do not overbake.
While cookies are baking, prepare the frosting: In a saucepan, melt butter with cocoa powder and milk over medium heat. Remove from heat and whisk in powdered sugar and vanilla until smooth.
As soon as cookies come out of the oven, spoon warm frosting over each one. Let frosting set before serving.
Notes
Frost the cookies while they’re warm for the best texture and appearance.Use Dutch-processed cocoa for a deeper chocolate flavor.To keep cookies soft, avoid overbaking and store in an airtight container.Add chopped pecans to the frosting for a classic Texas sheet cake touch.Cookies can be frozen with or without frosting for up to 3 months.
