If you like Texas Sheet Cake you’ll LOVE our cookie version! Texas Sheet Cake cookies are everything you love about the classic dessert in cookie form. Rich chocolate flavor, soft, and smothered in a smooth and delicious frosting. We can’t get enough of these cookies!

You might also like our rocky road Texas Sheet Cake, our peanut butter sheet cake or our homemade Hostess cupcakes (made with a chocolate cake mix!).

Watch our step by step video!

I am so stinkin' proud of these cookies! A simple adaptation of our rocky road cookies, which are an adaptation of our double chocolate cookies. I'm telling you, when you figure out a good basic cookie dough you'll find yourself using it a million different ways. Our Texas Sheet Cake cookie version is, hands down, my favorite version using this chocolate cookie dough. These are unbelievable and SO easy to make.

I love the glossy layer of melted chocolate frosting on Texas Sheet Cake that you pour onto the hot cake. These cookies are made these made the same way! Fudgey in the center, and coated in a smooth frosting that hardens as it cools.

Texas Sheet Cake Cookies

This recipe makes 2 ½ dozen delicious cookies that stay soft for days. Ready to make a batch? Let's get started!

Texas Sheet Cake Cookie Ingredients

Cookies:

• melted butter
• cocoa powder
• white sugar
• brown sugar
• eggs
• vanilla
• salt
• baking soda
• flour

Frosting

• butter
• powdered sugar
• cocoa powder
• vanilla
• milk

How To Make Texas Sheet Cake Cookies

I use my stand mixer for making cookies, but a hand mixer or Danish dough whisk works as well.

Combine melted butter and cocoa powder in a large bowl and mix. Add sugars and mix until smooth. Add eggs and vanilla. Add dry ingredients.

Allow dough to chill in the refrigerator for about 45 minutes. You don't need to chill very long, just enough for the dough to set up enough to form into cookie balls.

While the dough chills, beat the frosting ingredients together. Set aside.

Use a medium cookie scoop (2 Tbsp. size) to drop cookies on a parchment paper-lined baking sheet.

Bake at 350 degrees for 9 minutes (DO NOT OVERBAKE!) Leave cookies on a baking sheet instead of moving them to a cooling rack. They will set up slightly as they stay on the hot sheet.

As soon as the cookies come out of the oven, spoon on a tablespoon of frosting onto each cookie. I use a small cookie scoop (1 Tbsp. size). Let stand 3 minutes. It will become glossy and soft.

Spread frosting over cookie and sprinkle with chopped nuts.

Allow cookies to cool completely. The frosting will harden slightly making it the perfect texture.

Store cookies at room temperature in an airtight container or covered with plastic wrap. They will stay soft for 3 days.

Texas Sheet Cake Cookie Recipe

Print Pin

5 from 15 votes

Texas Sheet Cake Cookies

Texas Sheet Cake cookies are everything you love about the classic dessert! Rich, soft, and smothered in melty chocolate frosting.

Course Dessert

Cuisine American

Keyword double chocolate, fudge, sheet cake cookies, texas sheet cake

Prep Time 1 hour hour

Cook Time 9 minutes minutes

Total Time 1 hour hour 12 minutes minutes

Servings 28 cookies

Calories 220kcal

Ingredients

COOKIES

• 1 cup melted butter
• ½ cup cocoa powder
• 1 cup brown sugar
• ½ cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking soda
• 2 cups flour

FROSTING

• ½ cup butter softened
• 3 cups powdered sugar
• ⅓ cup cocoa powder
• 4 tablespoon milk
• 1 teaspoon vanilla

Topping

• ⅔ cup chopped nuts pecans or walnuts

Instructions

• Combine melted butter and cocoa powder. Stir until smooth.
• Cream brown sugar and white sugar with the butter/cocoa mixture.
• Add eggs and vanilla.
• Stir in salt, baking soda, and flour.
• Chill dough for 45 minutes. Preheat oven to 350 degrees.
• Mix frosting ingredients and beat until smooth and creamy.
•  Scoop dough onto cookie sheets using a medium cookie scoop (2 Tbsp. size).
• Bake cookies for 9 minutes.
• As soon as cookies come out of the oven scoop 1 tablespoon of frosting onto each cookie. Allow cookies to sit 3 minutes to allow frosting to soften and begin to melt.
• Spread frosting over cookies.
• Sprinkle with chopped nuts, if desired.

Video

Notes

I use my stand mixer, but a hand mixer or Danish dough whisk works as well.

I always use salted butter in my baking, but you can use unsalted butter.

Nutrition

Calories: 220kcal

Our circus animal sugar cookies are soft, delicious, and super fun! We start with a cloud-like sugar cookie, top it with white chocolate, and add a circus animal cookie. Oh, and don't forget the sprinkles!

You might also like our bakery style sugar cookies or our sugar cookie bars! 

Watch our step by step video!

What is it about circus animal cookies that make them so insanely delicious? They've been one of my favorites since I was a child. I love that they now come in fun seasonal shapes and colors, too! We revamped one of our favorite sugar cookie recipes with sprinkles, white chocolate, and circus animal cookies to create these colorful and delicious cookies!

Circus Animal Sugar Cookies

These cookies start out with the SOFTEST sugar cookie. These aren't rolled sugar cookies, but rather the ones that you'd find at the bakery with frosting and sprinkles.

I normally frost them with marshmallow frosting (which is SO easy to make), but switched things up with white chocolate this time. Both versions are delicious, depending on what you're going for! If you want a soft frosting, make our marshmallow frosting for the circus animal sugar cookies. If you'd like a thin white chocolate coating, use melted white chocolate chips!

Sugar Cookien Dough Ingredients

• butter
• white sugar
• powdered sugar
• eggs
• vanilla
• almond extract
• oil
• salt
• flour
• baking soda
• cream of tartar
• sprinkles
• white chocolate
• circus animal cookies

How To Make Soft Circus Animal Sugar Cookies

You'll start out by beating the butter until it's soft and fluffy, followed by the sugars. Add in the eggs and mix thoroughly before mixing in the oil, vanilla and almond extract.  You might wonder why you need oil AND butter in this recipe. This, my friends, is what makes these cookies insanely soft. Don't skimp!

Add the dry ingredients, and finally a handful of sprinkles.

Scoop dough into balls and bake at 325 degrees for 12 minutes.

Once cookies have had a chance to cool, melt white chocolate chips and spread a thin layer over each cookie followed by more sprinkles and a circus animal cookie!

This recipe makes 40 cookies that will stay soft for days! Store cookies in an airtight container at room temperature.

Circus Animal Sugar Cookie Recipe

Print Pin

5 from 1 vote

Circus Animal Sugar Cookies

Our circus animal sugar cookies super fun! A soft sugar cookie topped with white chocolate, a circus cookie, and sprinkles!

Course Dessert

Cuisine American

Keyword buttery, cloud, no chill, softest

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 3 dozen

Calories 200kcal

Ingredients

Cookies

• 1 cup  butter softened
• 1 cup sugar
• ¾ cup powdered sugar
• 2 large eggs
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• ½ teaspoon salt
• 4  cups all-purpose flour
• ¼ cup non parelis rainbow sprinkles (+extra for adding after frosting)

Frosting Option 1: White Chocolate

• 1 12 oz. bag white chocolate chips

Frosting Option 2: Marshmallow Frosting

• 1 cup butter softened
• 16 oz. Marshmallow Creme
• 4 cups powdered sugar
• 2 teaspoons vanilla
• 2 Tbsp. milk

Instructions

• Preheat oven to 325 degrees.
• Beat butter in a large bowl with a stand or hand mixer until nice and fluffy, continue to beat (lowering speed) and add in sugars.
• Stop mixer and scrape the sides of the bowl. Add eggs, 1 at a time, followed by vanilla and almond extract, then oil. Add baking soda, cream of tartar and salt.
• Add flour 1 cup at a time until soft dough forms. Add in sprinkles and mix just until sprinkles have dispersed throughout dough. Do not overmix.
• Roll dough into walnut sized balls (or drop onto baking sheets using a cookie scoop) and bake on an ungreased cookie sheet for 12 minutes.
• Cool 1 minute on pan and transfer to a wire rack to cool completely.

Frosting Option #1- White Chocolate

• Melt white chocolate chips in a microwave-safe bowl for 30 seconds. Stir. Heat an additional 30 seconds. Stir until smooth and creamy.
• Spread a small amount of white chocolate over each cookie. Add sprinkles and a circus animal cookie.

Frosting Option #2- Marshmallow Frosting

• Mix butter and powdered sugar together using an electric mixer until fluffy.
• Stir in vanilla, milk, and marshmallow creme and mix well.
• Spread or pipe over cookies. Add sprinkles and a circus animal cookie to each sugar cookie.

Video

Notes

Note: if you are going to pipe the marshmallow frosting over the cookies, make a full batch of frosting. If you'd prefer to spread a thin amount over each cookie using a butter knife, you can make half batch of frosting.

Optional mix-in: If you want more circus animal cookie flavor, add a handful of crushed animal cookies to the dough mixture before rolling into balls.

Nutrition

Calories: 200kcal

Brown butter chocolate chip cookies are crispy on the edges and chewy in the center. The brown butter adds a caramel and nutty flavor that simply can't be replicated by anything else. Delicious and worth the wait!

You might also like our chewy oatmeal chocolate chip cookies or our irresistible peanut butter chocolate chip cookies.

Watch our step by step video!

Brown Butter Chocolate Chip Cookies

Chocolate chip cookies have, and always will be, my favorite cookie. Classic, delicious, and loaded with my favorite food---chocolate. These brown butter chocolate chip cookies are chewy and create a burst of flavor in your mouth. A slight caramel flavor, and the best combination of sweet and salty.

Why Brown Butter for cookies?

Brown butter ads a richness and nuttiness to anything it is added to. It can be used in both savory and sweet recipes. When you add brown butter to a cookie recipe it adds a depth of flavor, and yields a soft, chewy cookie. Once you start browning butter you won't be able to stop! It's liquid gold.

Let's talk about this cookie dough for a minute. I'm not usually a raw cookie dough fan so you won't typically find me sneaking a taste of the dough---but this dough changed that.  Oh my goodness. It's so good and you can totally taste the brown butter. You've been warned.

Chilling the Dough

This cookie dough needs to be chilled at least 4 hours to achieve its full flavor. Chilling the dough allows the flavors from the brown sugar and the brown butter to meld, and the sweet and saltiness really comes through. If you're going to take the time to brown the butter, then chill the dough. You won't be sorry!

Many recipes recommend chilling this type of cookie dough for 24 hours. I did that with one batch, just to see if it made a difference. I don’t think it was noticeable enough to be worth waiting the 24 hour chill time for a cookie. 4 hours worked perfectly.

No time to chill? Make our classic chocolate chip cookies instead! No chilling required.

Tip: instead of chilling the entire bowl of cookie dough, scoop out cookie dough balls onto a parchment lined baking sheet and cover with plastic wrap. No need to space them out. Refrigerate the entire pan. Your cookies will be ready to bake as soon as they are done chilling. Preheat the oven and place the cold cookie dough balls onto cookie sheets and bake. This is easier than scooping cold cookie dough.

Brown Butter Chocolate Chip Cookie Ingredients

• butter
• brown sugar
• white sugar
• eggs
• milk
• vanilla
• all purpose flour
• baking powder
• baking soda
• kosher salt
• chocolate chips (milk chocolate, semisweet (my favorite) or dark chocolate chunks)

How To Make Brown Butter Chocolate Chip Cookies

The Butter: Salted or unsalted butter? I use salted butter for ALL of my baking, but I'll leave it up to you. Slice butter into pieces and heat in a skillet on medium heat. Stir frequently. Butter will foam as it cooks. Continue to stir until you see brown specks forming. It’s easy to go from perfectly browned butter to black, burnt butter so watch carefully and remove from heat as soon you smell the nutty aroma and see the amber color and brown bits form. Pour into a bowl to allow the butter to cool to room temperature before baking.

The dough: Whisk flour, baking soda, baking powder and kosher salt together in a bowl. Set aside. Mix brown sugar, white sugar and cooled brown butter together in a stand mixer (or with electric mixer) until smooth. Add eggs and mix. Add vanilla and milk. Add flour mixture and mix completely. Last, but not least, stir in the chocolate chips.

Chill: Scoop dough using a medium cookie scoop then roll into balls and place on parchment paper lined cookie sheet (and cover with plastic wrap). Chill 4 hours. Once chilled, simply place the cookie dough balls on an ungreased (or parchment-lined) baking sheet.

Baking: Preheat oven to 350 degrees and bake cookies 12-14 minutes or until edges are golden brown. Allow cookies to cool on pan for 3-5 minutes before transferring to a wire rack.

Brown Butter Chocolate Chip Cookie Recipe

Print Pin

5 from 6 votes

Brown Butter Chocolate Chip Cookies

Brown butter chocolate chip cookies are crispy on the edges and chewy in the center. Delicious and worth the wait!

Course Dessert

Cuisine American

Keyword brown butter, chewy, chocolate chip cookies

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

chill 4 hours hours

Total Time 4 hours hours 22 minutes minutes

Servings 3 dozen

Calories 115kcal

Ingredients

• 1 cup butter
• 3 cups flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ¼ cup brown sugar
• ¾ cup white sugar
• 2 large eggs
• 2 teaspoons vanilla
• 2 Tbsp. milk
• 1 cup semi sweet chocolate chips

Instructions

Brown Butter

• Slice butter into small pieces.

  Heat butter slices in a skillet on medium heat. Stir frequently. Butter will foam as it cooks.

  Continue to stir until you see brown specks forming. It's easy to go from perfectly browned butter to black, burnt butter so watch carefully and remove from heat as soon you smell the nutty aroma and see the brown specks form.

  Pour into a bowl to allow the butter to cool to room temperature before baking.

Cookie Dough

• Whisk flour, baking soda, baking powder and kosher salt together in a bowl. Set aside.

  In a separate mixing bowl cream brown sugar, white sugar and cooled brown butter. Mix in eggs. Add vanilla and milk and mix until smooth.

  Add dry ingredients and mix completely.

  Stir in chocolate chips.

Chill

• Use a medium cookie scoop to scoop dough then roll each into a ball. Place all 36 cookie dough balls on a parchment-lined cookie sheet (and cover with plastic wrap).

  Chill 4 hours. Once chilled, simply place the cookie dough balls on an ungreased (or parchment-lined) baking sheet.

Bake

• Preheat oven to 350 degrees and bake cookies 12-14 minutes.

  Allow cookies to cool on pan for 3-5 minutes before transferring to a wire rack.

Video

Notes

Store cookies in airtight container.

Note: If you'd prefer to chill the entire bowl of dough, cover it in plastic wrap. Once chilled, let it sit on the counter for 10 minutes to slightly soften the dough enough to scoop into balls.

Nutrition

Calories: 115kcal