Texas Sheet Cake Cookies 🍪
Texas Sheet Cake Cookies 🍪
Soft, fudgy & topped with rich chocolate glaze! These cookies are the perfect fusion of a classic Texas sheet cake and a chewy chocolate cookie – perfect for parties or cozy coffee breaks.
Ingredients
For the cookie dough:
- 1 packet (43 g) cocoa powder
- 1 cup (225 g) butter
- 1/2 cup (120 ml) water
- 2 cups (400 g) granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 + 1/2 cups (315 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the topping:
- 1/2 cup (115 g) butter
- 1/4 cup (20 g) cocoa powder
- 3 tablespoons milk
- 1 + 1/2 cups (180 g) powdered sugar
- 1/2 teaspoon vanilla
Preparation
1️⃣ Cookie Dough
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a saucepan: melt cocoa, butter, and water over medium heat, stirring constantly. Remove from heat and cool slightly.
- Add sugar and mix well. Add eggs one at a time, mixing after each addition. Stir in vanilla.
- In another bowl: mix flour, baking powder, and salt. Combine with the chocolate mixture until just mixed.
2️⃣ Baking the Cookies
- Drop spoonfuls of dough onto the baking sheet, leaving space between each.
- Bake for 12–15 minutes or until the edges are slightly firm.
- Cool completely on a wire rack.
3️⃣ Topping (Glaze)
- In a saucepan: melt butter, cocoa, and milk over medium heat.
- Remove from heat, add powdered sugar and vanilla, and stir until smooth.
- Spread over cookies while still warm, and let the glaze set before serving.
Tips & Storage
- Add a pinch of salt to the glaze for a deeper chocolate flavor.
- The glaze hardens slightly as the cookies cool but stays soft inside.
- Store in an airtight container for up to 3 days.
