The rich, fudgy cake turned into delicious, chocolatey cookies. The chocolate frosting is just the right consistency for piling high.
Looking for more bar cookies? Check out these M&M cookie bars.
what is Texas sheet cake?
First things first: I’m from New Jersey, not Texas. And I know a lot of proud Texans. So I will then tell all you Texans… your sheet cake is amazing. And Texas sheet cake cookies are little bites of heaven.
Texas sheet cake is a layer of moist chocolate cake and topped with warm, poured chocolate frosting. It’s traditionally sprinkled with chopped pecans.
Some believe it’s called “Texas sheet cake” because it first appeared in a Texan newspaper. Some say it’s because it’s the size of Texas.
I say it’s awesome.
more delicious cookies
HOW TO MAKE TEXAS SHEET CAKE COOKIES
You’ll need ingredients to make the fudge chocolate cookies and to top with generous dollops of chocolate frosting.
INGREDIENTS for the COOKIES
Use all-purpose flour. We recommend weighing flour with a digital scale. The weights vary quite a bit depending on whether you dip the measuring cup in the flour or spoon the flour.
Baking powder adds carbon dioxide to encourage the cookies to rise up and out.
Never forget your salt in cookies! You will notice. Salt keeps away the bland.
While the standard is to use unsalted butter when baking, I personally prefer salted. I feel it gives an extra depth to the cookies.
I usually use the Land O’ Lakes brand.
For the cookies, to cream the butter and sugar, the butter should be slightly softened, but not cold. Don’t over soften the butter! (For the frosting, you’ll be melting the butter.)
Choose granulated sugar for this recipe. (For those outside the US, that means table sugar, not icing sugar and not super-fine.)
Unless otherwise stated, most recipes use large-size eggs.
I prefer pure extract, not imitation flavoring.
SEMI-SWEET CHOCOLATE CHIPS
Melted chocolate chips are what give the cookies their fudge center.
INGREDIENTS for the FROSTING
You’ll also need BUTTER for the frosting.
For this recipe, choose unsweetened cocoa powder, like the Hershey’s Brand. (As opposed to Dutch-processed cocoa powder.)
Any of your favorite milks work in this recipe. I used regular 2% milk.
The confectioner’s sugar, also known as powdered sugar or icing sugar, is best for frosting.
SUPPLIES you’ll need
LET’S MAKE COOKIES!
STEP ONE: PREPARE
Line two baking trays with parchment paper and set aside.
Preheat your oven to 350 degrees F.
STEP TWO: MIX YOUR DRY INGREDIENTS
In a bowl, briefly whisk together 1 1/3 cups flour (170 grams/6.1 ounces), 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
STEP TWO: CREAM YOUR SUGAR
In a large bowl with a hand mixer or in the bowl of a standing mixer, place 1/2 cup slightly-softened butter (113 grams/4 ounces). Beat.
Add 1/3 cup sugar (67 grams/2.3 ounces) and beat well.
Blend in 1 large egg and 1 teaspoon vanilla extract.
STEP THREE: MELT CHOCOLATE CHIPS
Place 1/2 cup semi-sweet chocolate chips (84 grams/3 ounces) in a microwave-safe bowl.
Microwave for 30 seconds. Stir. If needed, add another 30 seconds, but do not fully melt the chocolate in the microwave. Use the residual heat to fully melt the chocolate.
Mix in to the cookie dough well.
STEP FOUR: BAKE YOUR COOKIES
Scoop rounded tablespoonfuls of dough onto your baking sheets, about 12 to 15 cookies per tray.
Bake ONE TRAY at a time, 8 to 10 minutes.
Cookies are done when the edges are firm, and the middle is dense, but still soft. This will keep the cookies fudgy. Let cool.
Makes 20 to 22 cookies.
STEP FIVE: FROST YOUR COOKIES
Place 2 1/2 cups confectioner’s sugar (283 grams, 10 ounces) in a bowl if using a hand mixer, or in a standing mixer bowl.
In a saucepan, begin to melt 1/2 cup butter (113 grams/4 ounces). Add 2 tablespoons cocoa powder and 2 tablespoons milk.
Whisk until fully melted and blend into the sugar.
Place a large dollop of frosting on each cookie.
TIPS to MAKING PERFECT COOKIES
An oven thermometer is a must-have, especially for older ovens. I find my oven starts 25 degrees too cold and then gets 25 degrees too hot, so I adjust accordingly.
Bake one tray of cookies at a time in the center of the oven. Do not put uncooked dough on warm trays.
Parchment paper is better for lining cookies than silpat because it doesn’t trap moisture.
WEIGH your ingredients using our grams or ounces! It’s very important for accuracy, especially for flour.
Don’t bring your butter to room temperature! It should be softened, but still cold.
STORE THE COOKIES at room temperature for 3 days.