Texas Sheet Cake Cookies

Texas Sheet Cake Cookies are delectable bites of a fabulous cake in cookie form.

Hey guys I am thrilled to have Abby from Winstead Wandering posting here today. These Texas Sheet Cake Cookies look amazing and I can’t wait to make them for my crew soon. Abby has tons of other fantastic recipes like Easy Weeknight Vegetable Fried Rice, Easy Lemon Dream Bars, and Parmesan Garlic Roasted Potatoes so be sure to visit her soon.

Texas Sheet Cake Cookies are perfect for when you don't want the hassle of a cake but want the flavors of the famous cake.

The Texas sheet cake my mom served in her bakery was one of my favorite menu items. She served a whole lot of phenomenal food, but that thick cocoa cake and rich, fudgy icing got me every time.
When I came across this recipe for Texas sheet cake cookies a few months ago, I tucked it in my back pocket, knowing I’d pull it out again to use for just the right occasion. That occasion turned out to be a church baby shower a few weeks ago. These cookies were a hit; more than one person asked for the recipe.

It’s no wonder why they were so well-liked. The cookie is soft and light, with a touch of chocolate that isn’t too sweet. The real decadence is in the icing. It’s a rich mixture of powdered sugar, milk, cocoa powder and butter, melted together until it’s thick and shiny. Once the icing is spooned over the cookies and allowed to set, you’ve got a perfectly sweet, moist cookie with a smooth layer of fudge icing.

Texas Sheet Cake Cookies are the well known cake in cookie form.

5 from 1 vote

Texas Sheet Cake Cookies

Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Author Micha @ Cookin


for the cookies

  • 1 c . butter , room temperature
  • 3/4 c . sugar
  • 2 eggs
  • 1 tbs . vanilla extract
  • 1 tbs . baking powder
  • 1 tsp . salt
  • 2 2/3 c . flour
  • 1 c . semi-sweet chocolate chips , melted

for the icing

  • 1 c . butter
  • 1/4 c . cocoa powder
  • 6 tbs . milk
  • 5 c . powdered sugar


  1. Preheat oven to 350 degrees.
  2. Cream together butter and sugar until fluffy, about 3-5 minutes.
  3. Add eggs and vanilla and mix until incorporated.
  4. Add baking powder, salt, and flour and mix just until it comes together.
  5. Fold in melted chocolate until all of the dough is brown.
  6. Drop generous tablespoons of the dough onto a parchment-lined baking sheet and bake for 7-8 minutes, or until cookies have just lost their shine and are barely not jiggly.
  7. Allow cookies to cool on a cooling rack.
  8. While cookies cool, make the icing by combining the butter, cocoa powder, and milk in a saucepan over medium heat.
  9. When everything is combined and butter is melted, remove from heat and stir in powdered sugar. Spoon icing over cooled cookies until each cookie is completely covered.
  10. Allow icing to cool and set before eating.

Recipe Notes

adapted from Cookies and Cups

Texas Sheet Cake Cookies. These cookies inspired by the well known cake are little bites of chocolate heaven.

Abby is an Oregonian-turned-Mississippian, teaching high school Business and Technology. When she isn’t learning cool new slang at school, she likes to hang out at the golf course with her husband and aspiring (L)PGA toddlers. Abby blogs at Winstead Wandering and spends too much time on FacebookPinterestInstagram, and Twitter.


Want more delicious cookies like Texas Sheet Cake Cookies? You may like these:


This post may be linked to these fabulous blogs as well as  Weekend Potluck


  1. Thanks for letting me guest post for you, Micha! You’re going to love these cookies 🙂

  2. What a unique idea! I love it and hope to make these one day soon. Thanks so much for sharing with us at Weekend Potluck. Please come back again soon.

  3. Thanks for linking up with The Alder Collective, Micha! I pinned the post to our group board. We hope to see you next week at 8 EST!

  4. I’m allergic to semi sweet chocolate. Could I use milk chocolate without it changing too much or would it affect the consistency?

    • I think they would be okay. I’m not sure that they would melt differently than semi sweet. I think the reason semi sweet is used is milk chocolate has a milder flavor.

  5. Can these cookies be frozen?

  6. I am going to make these tomorrow, does anyone know approx. how many cookies it makes? Trying to decide if I should double the recipe or not…

  7. Mine seem much flatter than yours, any tips?

Speak Your Mind


This site uses Akismet to reduce spam. Learn how your comment data is processed.