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Texas Sheet Cake Cookies

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These Texas Sheet Cake Cookies deliver all the rich, fudgy goodness of the classic Southern cake in bite-sized form, topped with glossy chocolate icing and optionally finished with crunchy pecans.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1⅓ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk
  • ½ cup semi-sweet chocolate chips
  • 2 cups powdered sugar
  • ¼ cup whole milk
  • ½ cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream butter and sugar until fluffy. Beat in eggs one at a time, then stir in vanilla extract.
  3. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  4. Gradually mix dry ingredients into wet mixture. Stir in buttermilk and chocolate chips.
  5. Drop dough onto the baking sheet, spacing each scoop about 2 inches apart.
  6. Flatten each dough mound slightly and bake for 9 to 11 minutes.
  7. Cool cookies on the sheet for 2 minutes, then transfer to a wire rack.
  8. In a small saucepan, melt ½ cup butter and stir in ¼ cup cocoa powder until smooth. Remove from heat and mix in milk and powdered sugar until creamy.
  9. Spoon icing over warm cookies and top with pecans if desired. Let set before serving.

Notes

  • Don’t overbake—cookies should be soft in the center.
  • Pour icing on warm cookies for better absorption and texture.
  • Sift powdered sugar for a smoother icing consistency.