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How to Make Texas Sheet Cake Cookies - A Step-by-Step Guide

There's nothing quite like the taste of a classic Texas Sheet Cake - moist, rich chocolate cake topped with a decadent layer of fudgy frosting. However, if you're looking for a more portable and convenient way to enjoy this beloved dessert, look no further than Texas Sheet Cake Cookies. These cookies capture all the flavors of the traditional cake in a bite-sized treat that's perfect for any occasion.

With a soft, chewy texture and a rich cocoa flavor, Texas Sheet Cake Cookies are a d...

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Ingredients

  • ¼ cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)
  • 1 ⅛ cups all-purpose flour
  • 3 tablespoons unsweetened baking cocoa (such as Ghirardelli®)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon (Optional)
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ⅓ cup white sugar
  • 1 large egg, room temperature
  • 1 ½ teaspoons vanilla extract
  • ¼ cup buttermilk, at room temperature
  • 5 tablespoons unsalted butter
  • 5 tablespoons heavy cream
  • 3 tablespoons unsweetened baking cocoa (such as Ghirardelli®)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups powdered sugar

Information

  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Total Time: 1 hr
  • Servings: 20
  • Yield: 20 cookies

  • Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Let cool.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Whisk flour, cocoa powder, baking powder, cinnamon, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
  • Combine butter and sugar in a bowl and beat using an electric mixer until light and fluffy. Beat in egg and vanilla extract until thoroughly combined. Mix in melted chocolate until thoroughly incorporated. Stir in 1/2 of the dry ingredients, mixing until just combined. Mix in buttermilk. Stir in remaining dry ingredients, mixing until just combined.
  • Use a medium cookie scoop to drop rounded balls of dough 1 1/2 inches apart on the prepared baking sheets.
  • Bake in the preheated oven until cookies are just set, 8 to 10 minutes. Do not overbake. Remove from the oven and allow cookies to cool slightly on the baking sheets. Do not remove cookies from the baking sheets.
  • Combine butter, heavy cream, cocoa powder, vanilla extract, and salt in a saucepan set over low heat. Whisk until butter is melted and frosting is smooth and combined. Mix in powdered sugar 1 cup at a time, whisking thoroughly after each addition. Keep whisking over low heat until frosting is smooth and shiny, 1 to 2 minutes.
  • Remove chocolate frosting from heat and immediately pour approx 1 to 2 tablespoons over each cookie while still warm. Use the back of a spoon to gently smooth out frosting as needed. Allow cookies to cool and frosting to set completely before gently removing from the baking sheets.

    • Nutrition

    180 cal.

    • Total Fat: 9g
    • Saturated Fat: 6g
    • Cholesterol: 32mg
    • Sodium: 137mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 1g
    • Total Sugars: 17g
    • Protein: 2g
    • Calcium: 27mg
    • Iron: 1mg
    • Potassium: 53mg

    Categories

    Chocolate recipes
    Cookie recipes
    Dessert recipes
    Texan recipes
    Sheet cake recipes