Texas Sheet Cake Cookies Recipe from Scratch
These Texas Sheet Cake Cookies are the chocolatiest cookies you’ll ever have! I LOVE layering the flavors, especially cocoa, and chocolate – so I’ve done exactly that! They are amazing cookies to store, if you end up having any leftovers, which I rarely do, though! Crispy, soft, rich, and creamy – and all in one bite! Here’s the recipe you will make many, many times!
Why will you love this recipe?
- Easy and quick – These cookies are ready in 15 minutes (plus cooling time) and not a second more! You can bake them immediately after you make the dough, as it doesn’t need to be chilled at all. This recipe is beginner-friendly but tastes like a 5-star dessert.
- Chocolate heaven – Cookies are abundant with both cocoa and chocolate chips. Cocoa gives it a strong and slightly bitter flavor, while the chocolate makes it super rich, moist, and soft. The syrup on top is also cocoa-based, but it is not overwhelming because of butter and powdered sugar.
- Diverse texture – This one cookie actually has 3 layers of different textures. It is super crispy on the outside, gooey on the inside, and creamy on top. If you like your cookies on the crunchier side, simply leave them in the oven for a few minutes longer, as I did.
Ingredients
You won’t need many ingredients, plus you’ll probably have them in the pantry. I mean it when I say the recipe is simple! 😀
- All-purpose flour – you can switch it up for cake flour if you want a more delicate and softer texture. Keep in mind that the edges won’t be as crunchy
- Cocoa – if you want to skip cocoa in the cookie batter, add more flour instead, for less chocolaty flavor
- Butter – use room temperature butter
- Sugar – you will need granulated for the dough and powdered sugar for the sauce. For more flavor, add a bit of vanilla sugar
- Chocolate chips – use milk chocolate chunks for lighter or dark chocolate for stronger flavor
- Salt
- Baking powder
- Milk
- Vanilla extract – you can use vanilla bean paste instead
- Egg – at the room temperature
Tools you’ll need:
How to make Texas sheet cake cookies?
- Make the cookie dough: Dry ingredients are combined: flour, cocoa, baking powder, granulated sugar, and salt. Butter, egg, melted chocolate, and vanilla are mixed with all the dry ingredients into a Play-Doh-like consistency.
- Bake the cookies: Cookies are shaped into golf-size balls, arranged on the baking sheet, and baked.
- Make the sauce: In a saucepan, butter, cocoa, and milk are simmered. Then, powdered sugar is added and mixed to a smooth texture.
- Assemble the cookies: After the cookies are chilled, they are topped with sauce.
Let them stiff a bit and enjoy!
Recipe alternations
- Various toppings: To elevate and refresh this cookie, top it with fresh fruit. All berries, cherries, and apricots are excellent choices. For a bit of crunch, opt for nuts – pecans, almonds, hazelnuts, walnuts, or anything else. Dried fruit are also superb toppings, starting from raisins to mangos, and everything in between: prunes, figs, apricots, or cranberries.
- Vegetarian option: Instead of dairy, go for plant-based milk. Choose vegan butter instead of regular, and applesauce instead of an egg.
- Spice it up: Cinnamon, nutmeg, and cardamom would give the cookies a warm and earthy note. If you like spicy chocolate, definitely add chili or cayenne pepper to the dough. Orange zest or almond extract are fine spices, as well.
Tips
Here are a few tips and tricks I learned along the way to make your cookies perfect! Follow these steps below in order:
- Make the dough: When mixing the dough, be careful not to over-mix it. It should be well combined, but quickly so the gluten doesn’t activate.
- Shape the cookies: Make them approximately golf ball-sized. That’s about an ice cream scoop or ¼ cup.
- Bake the cookies: When arranging the cookies on the baking sheet, leave some space between them because they will spread. Bake them for 8 minutes for the gooey inside or 12 minutes for super crunchy cookies. They will be soft to the touch when removed from the oven, but let them chill on the baking sheet completely and they will become crispy.
Storing instructions
- Cool down: Bring the cookies to room temperature before storing them to avoid softening.
- Container options: Airtight containers are most definitely the best option. Sealable plastic bags and glass containers are also great choices.
- At room temperature: The cookies will be good to store at room temperature for up to 2 weeks. They won’t stay fresh that long, though, but up to 5 days or a week.
- Refrigeration: In the fridge, cookies will stay fresh for up to a month. Store them with parchment paper in between them, so it can soak up potential moisture.
- Freezing options: Freeze the cookies for up to a year. It’s best to store them in vacuum-sealed or zip-lock bags. When thawing them, do it at room temperature or heat them in the microwave with a defrost option.
Other recipes you’ll love:
- Betty Crocker Red Velvet Cake Mix Cookies
- Almond Raspberry Sandwich Cookies
- Chocolate Poppy Seed Cake
- Ghirardelli Brownies
Write me your thoughts about this recipe in the comments. Bon Appetit!
Texas Sheet Cake Cookies
These Texas Sheet Cake Cookies are super chocolaty, crispy, and moist! I sprinkled them with some almond flakes for additional crunch. They are easy and quick dessert to make, completely beginner-friendly! I love Double Chocolate Cookies with a hot glass of milk! YUM!
Ingredients
Cookie Dough
- 1 cup all-purpose flour
- ⅓ cup cocoa powder
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- a pinch salt
- ½ cup butter
- 1 egg
- 2 tsp vanilla extract
- ½ cup chocolate chips
Chocolate Sauce
- ½ cup butter
- 3 tbsp milk
- 2 tbsp cocoa powder
- 2 cup powdered sugar
For the Topping
- ⅓ cup almond flakes
Instructions
Making the Cookie Dough
- In a bowl, combine dry ingredients: all-purpose flour, cocoa powder, baking powder, granulated sugar, and salt.
- Mix room-temperature butter until pale and fluffy. Ad a room-temperature egg and vanilla extract. Mix again.
- Add dry ingredients and slightly combine. Pour in the melted chocolate and combine everything. Do it quickly. You will need about 30 seconds of mixing at medium speed. The dough should be glossy, and soft, but not sticky.
Baking the Cookies
- Shape golf-sized balls (1/4 cup or an ice cream scoop). Arrange them on a parchment paper-covered baking sheet with a few inches of space between them.
- Heat the oven at 350 °F (180 °C) or 320 °F (160 °C) for the one with a fan. Bake the cookies between 8-12 minutes, depending on how gooey you want them to be.
- Remove them from the oven and leave them to cool to room temperature. They will be soft, but harden as they chill.
Making the Sauce
- Heat butter, milk, and cocoa powder over medium heat to combine. When you remove it from the stove, add powdered sugar and mix until smooth.
Assembling the Cookies
- Arrange the cookies on the cooling rack, cover them in chocolate sauce, and sprinkle with almond flakes.
- Leave them for about half an hour for the sauce to stiffen.
Nutrition
Serving: 1pieceCalories: 273.9kcalCarbohydrates: 33gProtein: 2.4gFat: 15.8gSaturated Fat: 9.3gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 4.1gTrans Fat: 0.5gCholesterol: 43.8mgSodium: 188.6mgPotassium: 93.8mgFiber: 1.4gSugar: 23.9gVitamin A: 398.9IUCalcium: 70.6mgIron: 1mg
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
