Get ready to experience a mouthwatering twist on the classic Texas sheet cake that will make your taste buds dance with joy! These decadent cookies combine the rich, fudgy goodness of traditional Texas sheet cake with the convenient handheld format of a cookie, topped with an irresistibly smooth chocolate buttercream frosting. Whether you're a chocolate enthusiast, a dessert connoisseur, or simply looking to impress your friends and family, these cookies are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter (for frosting)
- 2 cups powdered sugar (for frosting)
- 1/4 cup unsweetened cocoa powder (for frosting)
- 1/4 cup milk (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- In a large mixing bowl, cream together 1/2 cup of unsalted butter, 1 cup of granulated sugar, and 1/2 cup of brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the 2 large eggs, one at a time, mixing well after each addition. Then, mix in 1 teaspoon of vanilla extract until fully incorporated.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Pour in 1/2 cup of buttermilk and mix until the batter is smooth. Finally, fold in 1/2 cup of semi-sweet chocolate chips with a spatula or wooden spoon.
- Using a cookie scoop or tablespoon, drop the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the chocolate buttercream frosting. In a medium mixing bowl, beat 1/2 cup of unsalted butter (softened) with an electric mixer on medium speed until creamy.
- Gradually add in 2 cups of powdered sugar and 1/4 cup of unsweetened cocoa powder, mixing well. Add 1/4 cup of milk and continue to beat until the frosting is smooth and fluffy, about 2-3 minutes. If the frosting is too thick, you can add a little more milk, one tablespoon at a time, until you reach your desired consistency.
- Once the cookies have cooled completely, spread a generous amount of chocolate buttercream frosting on top of each cookie using a butter knife or an offset spatula.
- Serve the Texas Sheet Cake Cookies immediately or store them in an airtight container at room temperature for up to a week.
Tips
- Make sure all ingredients are at room temperature for the best mixing and texture.
- Don't overmix the batter - this can lead to tough cookies.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Watch the cookies carefully - they should look slightly underbaked in the center when you remove them from the oven.
- Let the cookies cool completely before frosting to prevent the buttercream from melting.
- For extra richness, use high-quality cocoa powder and chocolate chips.
- Store cookies in an airtight container to maintain their soft, fudgy texture.
- If the frosting is too thick, add milk one teaspoon at a time until you reach the perfect spreading consistency.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
