Texas Sheet Cake Cookies

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Texas Sheet Cake Cookies- Soft cookies drenched with a smooth chocolate frosting.  Just like the classic cake! 

What is a Texas Sheet Cake?  

It's a thin, fudgy cake that is topped with warm, chocolate frosting.  If you have never had one, I definitely recommend you try it.

For now though, we have that amazing cake in cookie form! Same fudgy consistency and chocolate frosting.  We just made it a bit smaller and portable. ;)

Ingredients Needed

• Flour + Salt + Baking powder
• Butter
• Chocolate chips
• Sugar
• Egg
• Vanilla
• Unsweetened cocoa powder
• Powdered sugar
• Milk

Recipe Notes

• It's important that you don't forget to refrigerate your cookie dough after it's mixed together. The dough is soft and placing it in the fridge for 15-20 minutes will make it easier to work with. 
• Pecans or Walnuts:  Traditionally, Texas sheet cake is topped with chopped pecans or walnuts. Now, this is optional!  If you don't like them or want them on your cookies, omit them.  If you do, you can either sprinkle them on top of your frosting before it sets or you can stir them right into the frosting, as you are making it. 
• Storage: Keep any leftover cookies in a covered container. You don't have to refrigerate them, unless it's hot/humid in your area.

linking up and weekend potluck 

Texas Sheet Cake Cookies

By Erin

Prep: 1 hr Cook: 7 mins Yield: 24-28 cookies

Soft cookies drenched with a smooth chocolate frosting. Just like the classic cake!

Ingredients

• 1 1/3 cup flour
• 1 tsp baking powder
• Dash of salt
• 1/2 cup butter
• 1/2 cup chocolate chips
• 1/3 cup sugar
• 1 egg
• Splash of vanilla
• 1/2 cup butter (for frosting)
• 2 TBSP unsweetened cocoa powder
• 3 TBSP milk
• 2 1/2 cups powdered sugar

Instructions

1. Prep the Oven & Sheets: Preheat your oven to 350°F. Line a flat, rimmed baking sheet with parchment paper or silicone baking mats.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
3. Melt Chocolate & Butter: In a saucepan over medium heat (or in a microwave-safe bowl), melt 1/2 cup of butter and the chocolate chips together until completely smooth. Set aside to cool for about 5 minutes.
4. Wet Ingredients: In a separate mixing bowl, beat together the sugar, egg, and vanilla. Add in the cooled, melted chocolate and butter mixture, beating until well combined.
5. Form & Chill Dough: Add the dry flour mixture into the wet ingredients and beat until a soft dough forms. Place the dough in the refrigerator for 15 to 20 minutes to firm up.
6. Roll the Cookies: Once chilled, scoop about a tablespoon of dough at a time and roll it into a neat ball. Place the balls onto your prepared baking sheet.
7. Bake & Cool: Bake for 7 to 8 minutes, or just until they look set. Be careful not to over-bake your cookies. Let them sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
8. Make the Frosting: In a small saucepan over medium heat, melt the remaining 1/2 cup of butter with the milk and cocoa powder, whisking until totally smooth and melted.
9. Thicken with Sugar: Remove the pan from the heat and whisk in the powdered sugar. The frosting will be thick, but it should still be thin enough to pour or spoon easily. If it seems too thick, whisk in extra milk one tablespoon at a time to thin it out.
10. Frost & Set: Spoon the warm frosting directly onto the top of the cooled cookies. Let them sit for another 5 to 10 minutes to allow the frosting to completely set before serving.