Texas sheetcake cookies are like your favorite classic sheetcake, served in cookie form! They are everything you love about that iconic buttery chocolate cake - but so much easier to serve!
In a large mixing bowl, whisk to combine flour, cocoa powder, and salt. Set aside.
In a medium microwave safe bowl, melt butter and chocolate chips, 20 seconds at at a time, stirring between each, until chocolate chips are just melted.
In a medium mixing bowl, beat sugar, eggs, and vanilla together until mixture becomes light in color and airy (about 3 minutes).
Gradually blend in melted chocolate and butter mixture on low speed until combined.
Fold dry ingredients into wet ingredients until just combined. Stir in chopped pecans.
On a parchment lined cookie sheet, drop dough by the tablespoon leaving 2" between each. Gently press with the bottom of a glass to flatten.
Bake 10 minutes. Remove from oven and allow to set 1 minute on cookie sheet. Transfer to a wire rack to cool.
Icing:
Meanwhile, in a medium bowl, melt butter in microwave.
Whisk in cocoa powder and milk. Beat in powdered sugar until smooth.
Assemble:
Spread icing on cookies (if icing stiffens too much, add a few drops of milk or warm to thin).
Immediately sprinkle with chopped pecans to garnish.
Video
Notes
Parchment paper works well, but a silpat mat works well too.
Don’t overmix your dough – this results in tougher cookies.
Always soften butter room temperature before mixing into dough or frosting. It’s the best way to make sure your frosting is completely smooth, with no lumps!
Let cookies cool completely before icing. You can spread the icing while it’s still a little warm, and it will melt into the cookies a little!
Double or triple the recipe using the 1x2x3x tab in the printable recipe card.