Texas Sheet Cake Cookies

I’m taking the classic party cake and turning it into a cookie! Texas Sheet Cake Cookies! A fudgy chocolate cookie topped with the classic poured chocolate icing.

Texas Sheet Cake Cookies

Course Dessert
Servings 24



  • ½ cup butter room temperature
  • cup granulated white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 ⅓ cup flour
  • ½ cup semi-sweet chocolate chips melted


  • ½ cup butter
  • 2 tbsp unsweetened cocoa powder
  • 3 tbsp milk
  • 2 ½ cups powdered sugar



  • Preheat oven to 350°
  • Line baking sheet with parchment or silicone mat, set aside.
  • In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently.
  • Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt.
  • Turn mixer to low and slowly add in flour. Dough will be thick.
  • In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
  • Mix melted chocolate directly into cookie dough until evenly mixed.
  • Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!
  • Transfer to a wire rack to cool.


  • In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar.
  • Pour icing over cookies and allow icing to set before serving.


store at room temperature for up to 3 days.
*Make sure not to overbake these cookies. The insides will remain soft and dense if baked correctly.

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