I’m taking the classic party cake and turning it into a cookie! Texas Sheet Cake Cookies! A fudgy chocolate cookie topped with the classic poured chocolate icing.
Texas Sheet Cake Cookies
Ingredients
Cookies
- ½ cup butter room temperature
- ⅓ cup granulated white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
- 1 ⅓ cup flour
- ½ cup semi-sweet chocolate chips melted
Icing
- ½ cup butter
- 2 tbsp unsweetened cocoa powder
- 3 tbsp milk
- 2 ½ cups powdered sugar
Instructions
Cookies
- 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!!
- Transfer to a wire rack to cool.
Icing
- 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.
Notes
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.
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