Texas Sheet Cake Cookies
User Reviews
5
Texas Sheet Cake Cookies
Description
This cookie recipe starts by melting butter and semi-sweet chocolate chips together until smooth, creating a flavorful wet base mixed with granulated sugar. An egg and vanilla extract are added for richness and binding. The dry ingredients—flour, baking powder, and salt—are gently incorporated, resulting in a slightly loose dough that firms up after chilling briefly.
Cookies are portioned onto lined sheets and baked at 350°F for 7-8 minutes, just until set on the outside but still soft inside, preserving a tender, moist texture reminiscent of sheet cake. After cooling, a smooth cocoa frosting is spread on each cookie made with butter, cocoa powder, buttermilk, and powdered sugar, providing a creamy chocolate topping. Crushed pecans can be sprinkled on top for additional crunch and flavor complexity.
This recipe yields about 24-30 cookies depending on size and offers a portable form of the flavors found in traditional Texas sheet cake, with soft centers and creamy frosting ideal for dessert or snacks.
Ingredients
Wet Ingredients
- 1/2 cup butter
- 1/2 cup chocolate chips semi-sweet
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/3 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Cocoa Frosting
- 1/2 cup butter
- 2 Tbsp cocoa powder unsweetened
- 3 Tbsp buttermilk or milk or non-dairy milk of choice
- 2 1/2 cups powdered sugar
Optional Garnish
- 1/4 cup pecan crushed
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment or silicone mat, set aside. Makes 24-30 depending on size.
Wet Ingredients
- In a microwave safe bowl heat the butter and chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds (or in a small saucepan over medium heat until melted).
- In bowl of mixer, beat the melted butter/chocolate with the sugar. Add egg and vanilla extract, and continue mixing until incorporated.
Dry Ingredients
- In a large bowl, stir together the flour, baking powder and salt.
Assembly
- Add the dry ingredients to the wet in mixing bowl and stir to combine. Mixture will be slightly loose. Place bowl in refrigerator for 15 minutes to firm up the dough.
- Using a scoop or measured tablespoon, drop cookie dough onto baking sheets (either keep rounded or flatten slightly if you prefer). Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. Don't over bake these or they will be hard. You just want a firm dense center.
Frosting
- In a medium saucepan combine butter, cocoa powder and buttermilk over medium heat, whisk until blended. Remove from heat and whisk in powdered sugar.
- Once the cookies are cooled, dip each into the frosting, shake excess and place on wire rack. Sprinkle with crushed pecans if desired, then allow frosting to dry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 120mg | 5% |
| Potassium | 61mg | 1% |
| Sugar | 16g | 32% |
| Vitamin A | 265IU | 5% |
| Calcium | 19mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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