Recipe for Texas sheet cake cookies
When I was a child, my Mother used to make this Texas sheet cake recipe, for cookies and cake all the time. It was so delicious, and everyone loved it. So, when I made these fudgy cookies, delicious cookies, I was hoping they’d resemble that wonderful cake in cookie form, and sure enough, I wasn’t disappointed. They’re really easy to make, and so good, a chocolate lover’s dream you can’t eat just one. You can have a batch of them baked and iced in no time. These might be my new favorite! So next time you need chocolate cookies, and don’t want to wait for any special occasions, whip up this Texas sheet cake cookies recipe, and this will be your favorite classic dessert. If you have a sweet tooth be sure to keep this one handy!
HERE’S WHAT YOU NEED:
1/2 cup butter – melted
1/3 cup of sugar
1 teaspoon Vanilla extract
1 teaspoon of baking powder
1/2 teaspoon of salt
1 1/3 cups of all purpose flour
1/2 cup of Milk Chocolate or 1/2 cup semi-sweet chocolate chips – melted
1/2 cup of butter
2 Tablespoons of unsweetened cocoa powder
3 Tablespoons of Milk or heavy cream
2 1/2 cups of powdered sugar
HERE’S WHAT YOU DO:
Preheat the oven to 350 degrees.
In the mixing bowl of an electric mixer, cream the butter and sugar, until light and fluffy. Add the egg, and vanilla, and blend until smooth. In a large mixing bowl, mix together the dry ingredients, baking powder, salt, and flour. Add the flour mixture to the large bowl, and mix on low until all the flour is incorporated. Scrape down the sides of the mixing bowl, and blend again. Melt the chocolate chips in the microwave, on 15 second intervals, stirring in between, until chocolate chips are melted. Stir until smooth, and add melted chocolate to the mixing bowl. Mix on medium speed until well blended.
Drop dough balls by the Tablespoonful using a cookie scoop onto a non stick cookie sheet (you can also line the cookie sheet with Parchment paper). Bake for 10 – 12 minutes, until completely baked. Remove from oven, and place warm cookies on a wire rack to cool.
While cookies are baking, make the rich chocolate Icing:
In a medium sauce pan over medium heat, place the butter, cocoa, and milk, and stir until melted, and smooth. Remove the pan from the heat, and stir in powdered sugar, stirring until completely smooth.
Spoon the rich chocolate frosting over the tops of the cookies on the cookie sheet, and allow Icing to set as frosted cookies cool. Once cookies have completely cooled, remove from cookie sheet, and place on a cookie platter.
Makes approximately 24 large cookies
What is the best way to store leftover Texas Sheetcake Cookies? The best way to store cookies, if you have any leftover, is in an airtight container for up to 3 – 4 days.