Texas Sheet Cake Cookies
User Reviews
5
Texas Sheet Cake Cookies
Description
Texas Sheet Cake Cookies start with a rich dough made by creaming butter and sugar, then mixing in egg, vanilla, and leavening agents. Melted semi-sweet chocolate is incorporated into the dough, enhancing the chocolate intensity. The cookies bake to a soft top with a moist center if not overcooked, balancing tenderness and slight chewiness.
The cooked cookies are topped with a warm cocoa butter icing containing milk and powdered sugar, which creates a smooth chocolate coating as it cools. This icing adds both sweetness and a glossy finish that complements the moist cookie base.
These cookies store well at room temperature for a few days if separated with parchment to prevent sticking. Dough can be refrigerated up to 24 hours or frozen for longer storage, making this recipe adaptable for advance preparation. Use a medium sized cookie scoop to ensure even baking, and watch baking time carefully to avoid drying out the cookies.
Ingredients
Cookies
- ½ cup butter room temperature
- ⅓ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1⅓ cup all-purpose flour
- ½ cup semi-sweet chocolate chips melted
Icing
- ½ cup butter
- 2 tablespoons cocoa powder
- 3 tablespoons milk
- 2½ cups powdered sugar
Instructions
- Line the baking sheet with parchment paper, or a silicone mat and preheat the oven to 350°F.
- Beat the butter and sugar in a stand mixer until light. Scrape the sides down frequently.
- Mix in the egg and vanilla. Once incorporated add the baking powder and salt.
- Slowly mix in the flour on low speed. The dough will be thick.
- Melt the chocolate chips in the microwave. Heat for 30-second increments, stirring in between, until melted. Add the melted chocolate to the cookie dough and mix.
- Use a cookie scoop to drop the dough onto the baking sheet. Bake for 8-9 minutes for smaller cookies and 9-11 minutes for larger cookies. Do not overcook. The top should be dry to the touch, but soft and moist in the middle.
Icing
- Using a medium saucepan stir the butter, cocoa powder, and milk over medium heat. Whisk until the butter is melted and the ingredients are combined. Remove from the heat and stir in the powdered sugar.
- Once the cookies have been baked DO NOT remove them from the pan.
- Use a spoon to cover each hot cookie with the icing. The cookies will get good and chocolatey! Allow the icing to set.
- Once set and the cookies have cooled, carefully remove the cookies from the pan.
Notes
- Refrigerate cookie dough for up to 24 hours or freeze for up to 3 months to prepare ahead.
- Store baked cookies at room temperature for up to 3 days, separating layers with parchment paper.
- Use a medium cookie scoop for consistent cookie size and even baking.
- Avoid overbaking to keep cookies moist with a soft center and dry top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 17954 kcal
% Daily Value*
| Calories | 179.54kcal | 9% |
| Carbohydrates | 22.96g | 8% |
| Protein | 1.4g | 3% |
| Fat | 9.47g | 15% |
| Saturated Fat | 5.82g | 29% |
| Cholesterol | 27.57mg | 9% |
| Sodium | 120.43mg | 5% |
| Potassium | 56.88mg | 1% |
| Fiber | 0.63g | 3% |
| Sugar | 16.53g | 33% |
| Vitamin A | 249.3IU | 5% |
| Calcium | 16.54mg | 2% |
| Iron | 0.66mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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