The Best Texas Sheet Cake Cookies Recipe: Soft & Sweet Treats

Sweet chocolate lovers, this Texas sheet cake cookies recipe brings a delightful twist to a classic Southern dessert.

Crispy edges and soft centers promise an irresistible treat that melts in your mouth.

Rich cocoa flavors dance across each bite, creating a decadent experience.

Memories of traditional family gatherings flood back with every morsel.

Baking these cookies feels like wrapping yourself in a warm, comforting embrace.

Chocolate enthusiasts will adore how quickly these treats come together in your kitchen.

Prepare to indulge in a dessert that’ll become your new obsession.

What Makes Texas Sheet Cake Cookies Special

• Savor Chocolate Bliss: Indulge in a decadent twist on the classic Texas sheet cake, transformed into irresistible cookies that melt in your mouth with rich, cocoa-infused goodness.
• Bake with Ease: Perfect for bakers of all skill levels, this recipe requires simple ingredients and straightforward steps, making it a stress-free treat to prepare for any occasion.
• Crowd-Pleasing Dessert: These cookies bring the beloved flavors of Texas sheet cake into a portable, shareable format that delights both kids and adults, guaranteed to disappear quickly at gatherings.
• Customize Your Creation: Add chopped pecans for extra crunch or experiment with different toppings, making this versatile recipe a canvas for your personal baking creativity.

Ingredients for Texas Sheet Cake Cookies

• Butter: A rich and creamy ingredient that provides moisture and flavor to the cookies.
• Granulated Sugar, Brown Sugar: Sweet ingredients that add depth and caramelization to the cookie texture.
• Egg: Binds the ingredients together and provides structure to the cookies.
• Flour: The primary dry ingredient that forms the base of the cookie dough.
• Cocoa Powder: Gives the cookies their deep chocolate flavor and dark color.

• Vanilla Extract, Milk: Add moisture and enhance the overall flavor of the cookies.
• Baking Soda: Helps the cookies rise and creates a soft, tender texture.
• Salt: Balances the sweetness and enhances the other flavors in the recipe.

• Powdered Sugar, Cocoa Powder, Butter, Milk: Create a rich and smooth chocolate icing for the cookies.
• Pecans: An optional crunchy topping that adds nutty flavor and texture to the finished cookies.

How to Bake Texas Sheet Cake Cookies

Step 1: Prepare Baking Station

Heat the oven to a toasty 350F. Line a baking sheet with parchment paper for easy cookie removal.

Step 2: Create Cookie Dough Base

• Softened butter
• Granulated sugar
• Brown sugar

Whip these ingredients until they transform into a light, fluffy mixture.

Step 3: Incorporate Wet Ingredients

Add egg and vanilla extract to the sugar mixture.

Mix thoroughly until everything combines smoothly.

Step 4: Combine Dry Ingredients

• All-purpose flour
• Cocoa powder
• Baking soda
• Salt

Step 5: Merge Wet and Dry Mixtures

Gradually fold dry ingredients into wet mixture.

Alternate adding milk to create a perfect cookie dough consistency.

Step 6: Shape Cookie Drops

Scoop tablespoon-sized dough portions onto prepared baking sheet.

Space cookies about 2 inches apart.

Step 7: Bake to Perfection

Slide cookies into the oven.

Bake for 8-10 minutes until edges look set but centers remain soft.

Step 8: Cool Cookie Batch

Remove from oven.

Let cookies rest on baking sheet for 5 minutes, then transfer to a wire cooling rack.

Step 9: Craft Decadent Chocolate Icing

• Butter
• Cocoa powder
• Milk

Bring mixture to a gentle simmer, then remove from heat.

Step 10: Finish Icing

• Powdered sugar
• Vanilla extract

Stir until icing becomes silky smooth.

Step 11: Decorate Cookies

Generously spoon warm icing over each cookie.

Sprinkle with chopped pecans if desired.

Step 12: Let Icing Set

Allow cookies to sit until icing completely hardens.

Serve and enjoy your Texas-inspired treats!

Tips for Texas Sheet Cake Cookies

• Let butter soften at room temperature for easier creaming and smoother cookie texture.
• Use a cookie scoop for consistent, uniform cookies that bake evenly and look professional.
• Select high-quality dark cocoa powder for richer, more intense chocolate flavor in both cookies and icing.
• Watch cookies closely during last 2 minutes of baking to maintain soft, fudgy centers and prevent dry edges.
• Apply warm icing immediately after preparing to ensure smooth, glossy finish that sets perfectly.

Variations for Texas Sheet Cake Cookies

• Gluten-Free Chocolate Cookies: Replace wheat flour with almond flour or gluten-free all-purpose flour blend for celiac or gluten-sensitive individuals.
• Vegan Chocolate Cookies: Substitute butter with coconut oil, egg with flax egg, and use dairy-free milk to create plant-based version.
• Nutless Texas Sheet Cake Cookies: Skip pecans or replace with toasted coconut flakes or sunflower seeds for nut allergy alternatives.
• Dairy-Free Option: Use coconut milk instead of regular milk, swap butter with dairy-free margarine, and ensure all ingredients are dairy-free compatible.

Pairings for Texas Sheet Cake Cookies

• Creamy chocolate milk perfectly complements the rich chocolate flavor of these Texas sheet cake cookies, creating a smooth and indulgent taste experience that kids and adults will love.
• Robust dark roast coffee or espresso cuts through the sweetness of the cookies, balancing the rich chocolate and providing a sophisticated adult pairing that enhances the dessert's deep cocoa notes.
• Serve a scoop of cold, creamy vanilla bean ice cream alongside the warm cookies, allowing the contrasting temperatures and flavors to dance together in a delightful dessert harmony.

Storing Texas Sheet Cake Cookies

• Store cooled cookies in an airtight container layered with parchment paper between each cookie, keeping fresh for up to 5 days in the refrigerator.
• Wrap individual cookies tightly in plastic wrap, place in freezer-safe container, and store for maximum 3 months. Thaw at room temperature for 30 minutes before serving.
• Warm cookies in microwave for 10-15 seconds or in oven at 150C (300F) for 3-4 minutes to restore soft texture and enhance flavor.
• Keep cookies in sealed container away from direct sunlight and heat, maintaining quality for 2-3 days at room temperature.

FAQs

• What makes the cookies different from traditional chocolate cookies?

These cookies are inspired by Texas sheet cake, featuring a rich chocolate flavor and a unique chocolate glaze that’s poured while warm, giving them a distinct, moist texture and intense chocolate taste.

• Can I make these cookies without pecans?

Absolutely! The pecans are optional. You can skip them entirely or substitute with other nuts like walnuts or simply leave the cookies plain if you prefer.

• How do I know when the cookies are perfectly baked?

Look for set edges and slightly soft centers. The cookies should look slightly underbaked when you remove them from the oven, as they’ll continue to firm up while cooling on the baking sheet.

Texas Sheet Cake Cookies Recipe

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• Total Time: 30 minutes
• Yield: 24 1x

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Description

Indulgent Texas sheet cake cookies blend rich chocolate and classic Southern charm into bite-sized perfection. Moist chocolate cookies topped with warm pecan frosting deliver a nostalgic dessert experience you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 115 grams (4 ounces) unsalted butter
• 100 grams (3.5 ounces) granulated sugar
• 50 grams (1.8 ounces) brown sugar
• 1 large egg
• 120 grams (4.2 ounces) all-purpose flour
• 30 grams (1 ounce) unsweetened cocoa powder

Liquid and Flavoring Ingredients:

• 1 teaspoon vanilla extract
• 60 milliliters (2 fluid ounces) milk
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Icing and Topping Ingredients:

• 115 grams (4 ounces) unsalted butter
• 30 grams (1 ounce) unsweetened cocoa powder
• 60 milliliters (2 fluid ounces) milk
• 200 grams (7 ounces) powdered sugar
• 1/2 teaspoon vanilla extract
• 50 grams (1.8 ounces) chopped pecans (optional)

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Instructions

1. Warm the oven to 175C (350F) and cover a baking sheet with parchment paper for optimal cookie preparation.
2. Blend butter, granulated sugar, and brown sugar in a mixing bowl until the mixture becomes airy and pale.
3. Incorporate the egg and vanilla extract, stirring until the ingredients are thoroughly integrated.
4. Separately combine flour, cocoa powder, baking soda, and salt using a whisk to ensure even distribution.
5. Gradually fold the dry ingredients into the wet mixture, alternating with milk to create a smooth, consistent dough.
6. Portion the dough into tablespoon-sized rounds on the prepared baking sheet, maintaining approximately 5cm spacing between cookies.
7. Bake for 8-10 minutes, watching for set edges while maintaining soft centers.
8. Extract from the oven and allow cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack.
9. Create the icing by melting butter in a saucepan, then introducing cocoa powder and milk over medium heat.
10. Simmer the mixture gently, then remove from heat and vigorously whisk in powdered sugar and vanilla extract until achieving a silky consistency.
11. Generously drizzle warm icing over each cookie, optionally garnishing with chopped pecans for added texture and flavor.
12. permit the icing to completely solidify before serving the delectable treats.

Notes

• Adjust butter temperature carefully to ensure creamy, smooth cookie dough consistency without overworking ingredients.
• Sift cocoa powder and flour together to eliminate lumps and create an ultra-smooth, rich chocolate base.
• Experiment with alternative nuts like toasted almonds or walnuts for a personalized crunchy topping that complements the chocolate flavor.
• Create gluten-free version by substituting all-purpose flour with a cup-for-cup gluten-free flour blend, maintaining the same delectable texture and taste.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 145
• Sugar: 13 g
• Sodium: 60 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 2 g
• Cholesterol: 25 mg