Texas Sheet Cake Cookies
These soft, fudgy Texas Sheet Cake Cookies are made with cocoa, semisweet chocolate, and finished with a glossy buttermilk chocolate frosting—rich, classic, and indulgent.
24 Servings
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
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend that includes xanthan gum. Ensure all other ingredients, especially the cocoa powder and chocolate chips, are certified gluten-free. Chilling the dough before baking helps improve structure and prevents excessive spreading.