Cocoa powder, chocolate chips, buttermilk, and warm fudge frosting—these Chocolate Texas Sheet Cake Cookies are pure comfort in cookie form.

this recipe

You ever have one of those weeks where nothing feels quite right? Like, the weather’s weird, your favorite mug cracks, and you somehow run out of clean socks and patience by Wednesday? That was me—tired, cranky, and standing in my kitchen with chocolate on the brain but zero desire to commit to a full-blown cake.

I remembered my mom used to make Texas sheet cake for potlucks when I was a kid—you know, that glorious chocolate cake with the glossy frosting poured on while it’s still warm? Honestly, it always felt like magic to me. That frosting was some sort of divine goo that hardened just enough to crackle when you bit into it. I used to sneak pieces from the edge of the pan, hoping no one would notice. (They always did. I was not subtle.)

Anyway. I didn’t want cake. I wanted cookies. So, I did what any sleep-deprived, frosting-obsessed human would do—I Frankenstein’d the two recipes together. What came out of the oven? A little messy, slightly underbaked on round one, but good lord, when I got them right… warm, chewy, chocolate-drenched bliss.

And now? These cookies are my go-to. For birthdays, Tuesdays, or just those days when you need to feel like something went right.

Why You’ll Love This Chocolate Texas Sheet Cake Cookies Recipe?

Here’s the thing: these cookies aren’t shy. They’re bold. Chocolatey. A little dramatic in the best way. You get this deep cocoa flavor from both chocolate chips and baking cocoa, which sounds like overkill but trust me, it’s exactly the kind of extra energy I need from my desserts.

And the frosting—don’t even get me started. It’s the kind you pour on while the cookie is still warm, and it melts just enough to sink into all the little cracks and nooks. It sets like a soft glaze, but still stays fudgy. Is that legal? Honestly, I don’t know, but I’m not asking questions.

Plus, they’re chewy in the center and a tiny bit crisp on the edges. Like, if a brownie and a cookie had a passionate Texas sheet cake affair? This would be their delicious offspring.

Ingredient Notes:

I’ve made these cookies with the wrong chocolate. I’ve skipped the buttermilk. I’ve tried to rush the frosting. Let’s just say… I’ve been through it. So, here’s what you should know:

• Semisweet Chocolate Chips: Ghirardelli 60% is my love language. They melt like a dream. Don’t use those waxy “baking morsels” unless you like disappointment.

• Unsweetened Cocoa Powder: It brings that punchy, deep flavor. Not sweet. Not Dutch-processed. Just pure cocoa goodness.

• Buttermilk: You might be tempted to skip this. Don’t. It brings a subtle tang and keeps the cookie soft. Tangy chocolate is a vibe.

• Cinnamon (optional, but wow): Just a pinch. It’s not obvious, but it adds something warm and mysterious. Like a background actor stealing the scene.

• Butter & Sugar: I mean, yeah. The basics. Room temp butter, always.

• Heavy Cream + Powdered Sugar: That glossy frosting needs richness and smoothness. Don’t skimp on the cream—it’s not the time for skim milk sadness.

How To Make Chocolate Texas Sheet Cake Cookies?

Let’s be real—some days, I bake with jazz music and clean counters. Other days, I’m scraping dried batter off the cat’s tail and forgetting I already preheated the oven. This recipe can handle both moods.

Step 1: Melt the Chocolate

Grab a heat-safe bowl, toss in the chocolate chips, and melt them over simmering water. Don’t try to multitask here. I’ve scorched chocolate while answering emails more times than I want to admit. Once it’s smooth, let it cool a bit. (I stick it near a window like it’s in time-out.)

Step 2: Preheat & Prep

Set your oven to 350°F. Line your baking sheets with parchment paper. If you’ve ever tried to scrape cookies off a bare pan, you know this is not optional.

Step 3: Mix the Dry Stuff

In a medium bowl, whisk together your flour, cocoa powder, baking powder, baking soda, salt, and cinnamon (if you’re using it). I do this fast so I feel like I’m on a cooking show.

Step 4: Cream the Butter & Sugar

In a bigger bowl, beat the butter and sugar until it looks like fluffy happiness. Add in the egg and vanilla—don’t skimp here, it adds depth. Then mix in your cooled melted chocolate. This part smells obnoxiously good.

Step 5: Combine and Stir (But Not Too Much)

Add in half your dry ingredients. Mix it gently—no need to go Hulk on it. Then stir in the buttermilk. Finish off with the rest of the dry mix. You want the dough to come together but still look soft and a little sticky.

Step 6: Scoop & Space Out

Drop tablespoon-ish amounts onto your lined trays. Space them out. They’ll spread a little, and you don’t want one mega-cookie… unless you do, in which case, live your truth.

Step 7: Bake and Barely Cool

8 to 10 minutes tops. You want the edges set but the centers still soft. Let them cool on the tray—don’t touch them yet, they’re fragile like your last nerve on a Monday.

Step 8: Make the Frosting

Melt butter with cream, cocoa powder, vanilla, and salt in a pan over low heat. Stir till it’s smooth. Then slowly whisk in powdered sugar. You want it glossy and pourable—not runny, not cement.

Step 9: Frost While Warm

Don’t wait. As soon as the cookies are warm (not piping hot, but still cozy), spoon 1–2 tablespoons of frosting over each one. Let it ooze. Let it be messy. That’s the whole point.

Storage Options:

Technically, you should let the frosting set completely before storing them. Realistically, I stack them with parchment in between and shove them in a container because I have no patience.

They’ll stay good on the counter for 2–3 days. You can pop them in the fridge if your house is warm (or if you like cold cookies—I’m not judging). Want to freeze ‘em? Totally fine, but freeze them without frosting. You can always whip up a quick batch later… or just eat them plain. Still amazing.

Variations and Substitutions:

I mess with this recipe all the time. Some swaps work. Some… well, let’s not talk about those. But here are a few worth trying:

• No buttermilk? Just mix ¼ cup milk with 1 tsp lemon juice or vinegar. Wait 5 mins. Boom.

• Chopped pecans in the frosting—classic sheet cake move. Adds crunch and nostalgia.

• Espresso powder in the dough—deepens the chocolate flavor. Not too much! A pinch goes a long way.

• Gluten-free flour mix—works fine, honestly. Just check that it’s 1:1.

• Add cayenne or chili powder—for the spicy chocolate people. You know who you are.

What to Serve with Chocolate Texas Sheet Cake Cookies?

They shine on their own, but if you’re going for the full experience…

• A glass of ice-cold milk. Always a win.

• Black coffee or espresso. Cuts through the richness.

• Vanilla bean ice cream. Cookie sandwich alert.

• Fresh berries. For balance. Or, let’s be honest, for Instagram.

• A blanket and zero responsibilities. My personal favorite.

Frequently Asked Questions:

Can I frost them later instead of while they’re warm?
Sure… but the magic happens when the frosting hits the warm cookie. It melts just enough to create this soft-set, slightly crackly top that’s half the charm. Cold cookie = meh frosting.

Can I make the dough ahead of time?
Absolutely. Chill it for a day, max. Just let it sit on the counter for a bit before scooping. If it’s too cold, they’ll bake up thick and puffy like little hockey pucks. Not the vibe.

Why did mine spread into pancake blobs?
Too-warm butter or a hot kitchen might be the culprit. Try chilling the dough 30 mins before baking. Also double-check your flour—it’s easy to under-measure if you scoop instead of spooning it in.

So yeah—Chocolate Texas Sheet Cake Cookies. They’re not perfect, and that’s what makes them so lovable. They’re gooey and glossy and kinda over-the-top, but hey… so are the best things in life, right?

If you bake a batch, please tell me how it went. Or don’t. Just enjoy every chocolate-covered bite. Either way—I’m rooting for you (and your sweet tooth).

Now go make some cookie magic. You’ve totally got this.

Keep the Flavor Coming – Try These:

Crockpot BBQ Chicken Wings (3 Ingredients)

The Perfect Side Dish – Southern Style Green Beans and Potatoes

Slow Cooker Queso Chicken Tacos Recipe

Chocolate Texas Sheet Cake Cookies

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Embark on a baking adventure with Chocolate Texas Sheet Cake Cookies. Where each bite marries the indulgent richness of classic sheet cake. With the crisp edges. And chewy center of a cookie. These treats are crowned with a velvety smooth chocolate frosting. Creating a perfect contrast. To the slight crunch beneath. Ideal for sharing a sweet moment with loved ones. Or as a solo treat with your afternoon coffee. These cookies offer a delightful twist. On traditional favorites. Making any day. Feel a little more special.

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20 Servings

Ingredients

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Cookies:

• ¼ c semisweet chocolate chips such as Ghiradelli® 60% Cacao
• 1 ⅛ c all-purpose flour
• 3 tbsp unsweetened baking cocoa such as Ghirardelli®
• 1 tsp baking powder
• 1 tsp ground cinnamon Optional
• ¼ tsp baking soda
• ½ tsp salt
• ½ c unsalted butter softened
• ⅓ c white sugar
• 1 large egg room temperature
• 1 ½ tsp vanilla extract
• ¼ c buttermilk at room temperature

Chocolate Frosting:

• 5 tbsp unsalted butter
• 5 tbsp heavy cream
• 3 tbsp unsweetened baking cocoa such as Ghirardelli®
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 c powdered sugar

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Instructions

 

1. Melt Chocolate: Place chocolate chips in a double boiler over simmering water. Stir until melted and smooth, about 5 minutes, then set aside to cool.
2. Prepare Oven and Sheets: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
3. Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, cinnamon (if using), baking soda, and salt. Set aside.
4. Cream Butter and Sugar: In a separate bowl, use an electric mixer to beat butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Mix in the cooled melted chocolate.
5. Combine Dry and Wet Ingredients: Gradually mix half of the dry ingredients into the wet ingredients. Add buttermilk, then mix in the remaining dry ingredients until just combined.
6. Shape Cookies: Use a medium cookie scoop to drop dough balls onto the prepared sheets, spaced about 1 1/2 inches apart.
7. Bake: Bake cookies for 8 to 10 minutes until just set. Let them cool slightly on the sheets without moving them.
8. Make Frosting: Combine butter, cream, cocoa powder, vanilla extract, and salt in a saucepan over low heat. Whisk until smooth. Gradually whisk in powdered sugar until smooth and shiny.
9. Frost Cookies: Pour about 1 to 2 tablespoons of frosting over each warm cookie, smoothing with the back of a spoon. Allow cookies to cool and frosting to set before serving.

Notes

To transform these Chocolate Texas Sheet Cake Cookies into a gluten-free delight. Simply swap the all-purpose flour. For a gluten-free all-purpose flour blend. That substitutes on a one-to-one basis. Look for blends. That includes xanthan gum. Which helps mimic the texture and structure. Provided by traditional flour. Additionally, ensure your baking cocoa and chocolate chips. Are certified gluten-free. To avoid any cross-contamination. This small change lets you keep all the indulgent flavor. And the texture of these scrumptious cookies. So everyone can enjoy. A bite of chocolatey bliss. Without worry!

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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