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Texas sheet cake cookies topped with chopped pecans on a white surface

Texas Sheetcake Cookies

julieblanner
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!
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Cookies
Cuisine American
Servings 18
Calories 253 kcal

Ingredients
  

  • cups all purpose flour
  • cup cocoa powder
  • ½ teaspoon salt
  • cup chocolate chips, semi-sweet
  • ½ cup unsalted butter, softened
  • cups white granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans

For the Icing:

  • ½ cup unsalted butter, softened
  • ¼ cup cocoa powder, unsweetened
  • cups powdered sugar
  • 1 tablespoon milk, whole or 2%
  • ¼ cup pecans, chopped

Instructions
 

  • Preheat oven to 350º F.
  • 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.

Nutrition

Calories: 253kcalCarbohydrates: 29gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 46mgSodium: 115mgPotassium: 82mgFiber: 2gSugar: 20gVitamin A: 345IUVitamin C: 0.05mgCalcium: 15mgIron: 1mg
Keyword sheet cake cookies, texas sheet cake cookies, texas sheetcake cookies
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