Texas Sheet Cake Cookies
I’ve come to learn a serious lesson the passed few months. Brace yourself because this is huge.
Literally.
I’ve learned that if you put the word “Texas” in front of anything… it makes that object bigger, better, and even tastier! Yes, my friends… Texas pride is a real thing and a big deal, but so are these cookies. When I saw the name I knew I had to try them.
A. Because now that I live in Texas, I gotta try and have some pride.
B. The fact that they are sheet cake cookies sold me… think about it slowly.
Sheet. Cake. Cookies.
The name makes my mouth water every time.
So, now that you’ve probably learned that I’m a total sweet tooth here is the recipe, tried and true by yours truly. I secretly try really hard to eat well during the week so that 80% of my life is really healthy…but I party on the weekends with treats. There, I said it.
So if you’re like me, you’ll definitely want to try these this weekend! (or every weekend…I won’t tell anyone 😉 )
TEXAS SHEET CAKE COOKIES:
makes 24 cookies
- ½ cup butter, room temperature
- ⅓ cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp baking powder
- ½ tsp salt
- 1⅓ cup flour
- ½ cup semi-sweet chocolate chips, melted
- ½ cup butter
- 2 Tbsp cocoa powder
- 3 Tbsp milk
- 2½ cups powdered sugar
- Preheat oven to 350°
- Line baking sheet with parchment or silicone mat, set aside.
- In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently.
- Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt.
- Turn mixer to low and slowly add in flour. Dough will be thick.
- In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
- Mix melted chocolate directly into cookie dough until evenly mixed.
- Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!… (I could’ve gone a few seconds less to make them softer in the middle.)
- Transfer to a wire rack to cool.
- In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar.
- Pour icing over cookies and allow icing to set before serving.
store at room temperature for up to 3 days.
*Make sure not to overbake these cookies. The insides will remain soft and dense if baked correctly.
Xo,
Aubrey
{Thanks Cookies and Cups for the recipe!}
I LOVE Texas Sheet Cake!!! So the fact that you made it into cookies!!! THANK YOU!!! (I’m from Texas so Texas Sheet cake is a must in our house!)
I LOVE Texas Sheet Cake!!! So the fact that you made it into cookies!!! THANK YOU!!! (I’m from Texas so Texas Sheet cake is a must in our house!)
these are one of my fave cookies!
these are one of my fave cookies!