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Stack of Texas Sheet Cake Cookies with glossy chocolate frosting on a green plate.
Linda

Texas Sheet Cake Cookies

Soft chocolate cookies topped with warm fudgy pecan frosting that tastes just like the classic cake, but in hand-held form.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American, Southern
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 0.5 cup unsalted butter 1 stick, melted and slightly cooled
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 0.5 cup buttermilk
  • 1 tsp vanilla extract
  • 1.75 cups all-purpose flour spooned and leveled
  • 0.25 cup unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
For the Fudge Pecan Frosting
  • 0.5 cup unsalted butter 1 stick
  • 3 tbsp whole milk
  • 3 tbsp unsweetened cocoa powder
  • 2.5 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 0.5 cup pecans chopped

Equipment

  • Large baking sheets
  • Medium saucepan
  • Wire cooling racks

Method
 

Make the Cookies
  1. In a large bowl, whisk together the melted butter and sugar until combined. Add the egg, buttermilk, and vanilla, whisking until smooth.
  2. Sift in the flour, cocoa powder, baking soda, and salt. Stir with a wooden spoon just until no dry streaks remain. The dough will be thick and sticky.
  3. Preheat oven to 350F. Line baking sheets with parchment. Drop dough by rounded tablespoonfuls 2 inches apart. Bake 10-12 minutes until tops look set and slightly cracked. Cool on sheets 3 minutes, then transfer to wire racks.
Make the Fudge Pecan Frosting
  1. While cookies cool, combine butter, milk, and cocoa in a medium saucepan over medium heat. Bring to a gentle boil, whisking constantly, then remove from heat immediately.
  2. Whisk in powdered sugar and vanilla until smooth and glossy. Stir in chopped pecans. Working quickly while warm, spread about 1 tablespoon frosting over each cookie. The frosting sets as it cools.

Notes

The frosting must be poured warm - it thickens fast as it cools, so have your cookies ready. No buttermilk? Stir 1.5 teaspoons lemon juice into regular milk and let sit 5 minutes. Cookies keep 3 days in an airtight container, though the frosting softens over time.