Try our Texas Sheet Cake Cookies recipe for a delightful twist on a classic! Soft, chocolatey goodness topped with creamy frosting—perfect for sharing!
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Frosting:
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions
Making the Cookies:
- Preheat your oven to 350°F (175°C)—line baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. Do not overbake.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Making the Frosting:
- In a medium saucepan, melt the butter over medium heat.
- Stir in the cocoa powder and milk, and bring the mixture to a boil, stirring constantly.
- Remove the saucepan from the heat and gradually whisk in the powdered sugar until smooth.
- Stir in the vanilla extract and chopped pecans, if using.
- While the frosting is still warm, spread it over the cooled cookies. Allow the frosting to set before serving.