Celebrate National Chocolate Day with Texas Sheet Cake Cookies

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Photo courtesy of Kylee Wierks

Texas Sheet Cake is a universal way to say “yum!” And there’s not better day to eat this rich, chocolatey treat than on National Chocolate Day! This wonderful food holiday is celebrated every year on October 28.

Try the classic cake dessert in cookie form with this recipe from Kylee’s Kitchen!

Texas Sheet Cake Cookies
Yield: 24 cookies


For the Cookies

  • 1/2 cup salted butter, room temperature
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/3 cup all-purpose flour*
  • 1/2 cup semi-sweet chocolate chips, melted

For the Icing

  • 1/2 cup salted butter
  • 2 Tablespoon cocoa powder
  • 3 Tablespoon milk
  • 2 and 1/2 cups powdered sugar
  • 20 Pecans, finally chopped (optional)


For the Cookies

  1. Preheat oven to 350° Fahrenheit*
  2. Line baking sheet with parchment or silicone mat, set aside.
  3. In a large bowl beat butter and sugar together until light, about 2 minutes.
  4. Add egg and vanilla and continue mixing until incorporated.
  5. In a separate bowl, mix together baking powder, salt and flour.
  6. Slowly add dry ingredients to butter mixture and mix on low until just combined.
  7. In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
  8. Add melted chocolate directly to bowl of cookie dough and mix until combined.
  9. Scoop out dough in Tablespoon-sized mounds, roll into ball, and place on baking sheet.
  10. Bake for 7 minutes. They will still be very soft on the inside. Do not overbake!
  11. Transfer to a wire rack to cool.

For the Icing

  1. Add butter, cocoa powder and milk to medium saucepan and heat over medium heat, whisking until melted together.
  2. Remove saucepan from heat and whisk in powdered sugar.
  3. Pour icing over cookies. If you choose to add pecans, sprinkle them on top right after icing the cookies. You may have to gently press the pecan pieces down in order for them to stay in place.
  4. Allow icing to set before serving (this will take an hour or two).

*I baked these cookies below 3500 feet elevation.

*Make this recipe gluten-free by replacing all-purpose flour with Cup4Cup Gluten-Free Flour.