Texas Sheet Cake Cookies made with cocoa, butter, chocolate chips, and buttermilk—rich, fudgy, and smothered in warm chocolate glaze.
It started with me standing in the kitchen, barefoot, staring into the abyss that is my pantry at 4 p.m. on a Saturday. I had just finished arguing with my toddler about why we can’t eat goldfish crackers for dinner, and I needed chocolate. Not wanted. Needed.
I didn’t want a full-on cake—I don’t know, something about slicing and plates felt like too much effort. But I wanted something… comforting. Familiar. Rich. Enter: Texas Sheet Cake Cookies. I had scribbled the recipe down a year ago on a sticky note stuck to a dog-eared church cookbook, swearing I’d make them “one day.” That day was now.
The first bite was warm, a little gooey in the middle, with that iconic fudgy chocolate frosting melting slightly around the edges. I nearly cried. It tasted like childhood potlucks and late-night kitchen counter conversations. You ever eat something and immediately feel 10% less stressed? That’s these cookies. And yeah, I definitely licked the frosting pan clean with a spoon. No regrets.
Why You’ll Love This Texas Sheet Cake Cookies Recipe?
Let’s just say it: there’s nothing subtle about Texas Sheet Cake Cookies. They’re bold. Fudgy. Old-school in the best way. These aren’t dainty tea party cookies—they’re the kind you bring to a family reunion and watch disappear before Aunt Cheryl can even ask what’s in them.
You get the soft, brownie-like center that somehow stays chewy for days (if they last that long), and the frosting—that frosting—is glossy, rich, and so nostalgic it kind of hurts. You spoon it on warm, and it settles into this crackly, velvety topping that makes the cookies look like something you bought from an old bakery in a small Texas town… even though your kitchen is chaos and your sink is full of dishes.
They’re also weirdly therapeutic to make. Stirring that frosting? Highly recommended after a long day.
Ingredient Notes:
The ingredients are simple. The soul is in how they come together. And let’s be real—I’ve messed this up a couple times and they were still so good. Here’s what makes the magic happen:
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Semisweet chocolate chips – You melt them into the dough, and it gives that deep chocolate base. I once used dark chocolate chips by mistake. It was still a win.
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All-purpose flour – Nothing fancy here. Just make sure you spoon and level. Or don’t. I’ve been lazy and they still came out okay.
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Cocoa powder – Unsweetened. Trust me, sweetened cocoa mix will give you hot chocolate cookies. That’s… a different post.
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Butter – One stick for the cookie, one for the frosting. It’s a butter party and everyone’s invited.
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Granulated + brown sugar – A mix gives depth. I used all white sugar once and missed the little molasses hit from the brown.
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Egg + yolk – That extra yolk is where the chew lives. Don’t skip it.
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Vanilla – One teaspoon makes a difference. I always pour a little extra.
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Buttermilk – If you’re like me and never have buttermilk, do the milk + lemon juice trick. It works.
How To Make Texas Sheet Cake Cookies?
Here’s how it really goes down:
Step 1: Oven on, chaos managed.
Preheat to 350°F. Line two baking sheets with parchment because you don’t want to scrape melted chocolate off a hot pan. (I’ve done it. It’s not fun.)
Step 2: Melt your chips.
Pop those chocolate chips in the microwave in 30-second bursts. Stir until smooth and dreamy. Don’t walk away. Chocolate burns fast. Like, blink-and-it’s-smoke fast.
Step 3: Dry stuff, whisked.
Flour, cocoa, baking powder, baking soda, salt. It’s a basic mix, but don’t skip the whisking. Clumps are rude.
Step 4: Cream the butter and sugar.
Use a mixer and go to town. It should get fluffy—like “this could be frosting” fluffy. Then add in the egg, yolk, vanilla, and cooled melted chocolate. This is the part where it starts to smell like heaven.
Step 5: Mix it all up.
Add the dry stuff in. I always switch to a spatula here. Partly because I don’t want to wash my mixer again. Mostly because hand-mixing means you don’t overdo it.
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Step 6: Scoop and bake.
Tablespoon scoops, spaced out. They’ll spread, but not too much. Bake for 8–10 minutes. The edges will look set but the centers will still be soft. That’s your cue.
Step 7: Cool (the hardest part).
Let them rest on the tray for 5 minutes, then move to a cooling rack. Or eat one right off the tray and burn your tongue. Both are valid.
Step 8: Make the frosting.
Melt butter. Stir in cocoa and buttermilk. Then whisk in powdered sugar until smooth and glossy. I may have eaten two spoonfuls straight out of the pot. No shame.
Step 9: Frost like you mean it.
Spoon warm frosting over each cookie. Don’t try to be perfect—just let it flow. It’ll set into the most beautiful shell. Like magic. Chocolatey, buttery magic.
Storage Options:
Once the frosting sets, you can stack these in a container. I keep mine in a tin labeled “Quinoa” to avoid sharing. Room temp: 3–4 days. Fridge: about a week. They freeze beautifully too—just layer with parchment and thaw when you need a pick-me-up.
Variations and Substitutions:
Let’s say life happened and you’re missing something—or just feeling wild:
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No buttermilk? Use milk + 1 tsp vinegar or lemon juice. Stir and let it sit five minutes.
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Want crunch? Sprinkle chopped pecans on top of the frosting while it’s still warm.
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More chocolate? Stir in extra chips to the dough. I’m not judging.
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No cocoa powder? I love you, but this isn’t the recipe for you today.
What to Serve with Texas Sheet Cake Cookies?
They go with:
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Cold milk. Obviously.
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Coffee. Hot or iced.
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Ice cream—make sandwich cookies and prepare to ascend.
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A solo night, fuzzy blanket, and your favorite “comfort show” reruns.
Frequently Asked Questions:
Can I make the dough ahead?
Yep. Just wrap and chill it. Let it sit out a bit before baking or your cookies will be puffy hockey pucks. Trust me.
Why are mine flatter than yours?
Could be warm dough, could be overmixing. Also, who cares? They still taste great.
Can I skip the frosting?
You can, but why would you?
Look, these Texas Sheet Cake Cookies aren’t meant to be flawless. They’re for the days when you need something easy, something deeply chocolatey, something that makes your kitchen smell like a bakery from your childhood memory. They don’t need sprinkles. They don’t need filters. They just need you, a spoon, and a little time.
So go bake them. Let the frosting drip down the sides. Eat one warm. Share if you feel like it—or don’t. And when you do make them, drop me a note. Tell me how yours turned out. I live for your baking stories.
Seriously. Can’t wait to hear what you think.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Texas Sheet Cake Cookies
Ingredients
For the Cookies:
- ½ cup semisweet chocolate chips
- 1½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Frosting:
- ½ cup 1 stick unsalted butter
- 2 tablespoons unsweetened cocoa powder
- ¼ cup buttermilk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat and Prepare:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Melt the Chocolate:
- Place semisweet chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth. Allow to cool slightly.
Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugars:
- In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 2–3 minutes, until light and fluffy.
Incorporate Eggs and Chocolate:
- Reduce the mixer speed to low. Blend in the egg, egg yolk, vanilla extract, and cooled melted chocolate until fully incorporated.
Add Dry Ingredients:
- Gently mix in the flour mixture using a rubber spatula until just combined. Do not overmix. If the dough appears too soft, cover and refrigerate for 30–60 minutes.
Shape and Bake:
- Scoop rounded tablespoons of dough and place them on the prepared baking sheets, spacing them approximately 2 inches apart. Bake for 8–10 minutes, or until the edges are set but the centers remain soft. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack.
Prepare the Frosting:
- In a saucepan over medium heat, melt the butter. Whisk in the cocoa powder and buttermilk until smooth. Remove from heat and gradually whisk in the powdered sugar and vanilla until a glossy frosting forms.
Frost the Cookies:
- While the frosting is warm, spoon it over each cooled cookie and spread gently to the edges using the back of the spoon. Allow frosting to set before serving.
Notes
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!
