Texas Sheet Cake Cookies

Texas sheet cake cookies are cake in cookie form. You won't believe it when you bite into this frosted cookie and discover how good these are.

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These Texas sheet cake cookies were made last Sunday; the night Alex Odie San arrived from Korea. My mother arrived on Tuesday night and Zoe arrived Wednesday night.

Let's do a story problem:

This recipe for Texas sheet cookies makes 24 cookies. Did Zoe get a bite of these chocolate Texas sheet cake cookie wonders?

If you answered no, you are correct! These cookies disappeared by Wednesday morning and were lovingly referred to as the cookie Zoe didn't get too taste. Oh my.

To pacify her I did make a real Texas sheet cake last night when we had company over to visit. That was popular too, but you know that already, right?

I'm not sure what exactly makes Texas sheet cake or cookies so good, but I'll take a stab at it. Besides being chocolate, which is a major plus in my book, both cake and cookies are moist and sweet and have sugary chocolate icing.

Icing is the frosting on the cake, so to speak! Just spread a little bit...or perhaps a lot on top of the cookie...let the frosting set...and then pop this cookie into your mouth.

So, if you've never had a Texas sheet cake you don't know what you are missing and obviously you have nothing to compare this Texas sheet cake cookie too.

Trust is the key word here. If you trust me you must believe me. After all, I think I'm the original cookie monster.

These cookies taste like cake in a good way. No, these are not like chocolate chip cookies that are cakey. These are Texas sheet cake cookies made with cocoa, that are supposed to be like the cake.

Just so we have no misunderstandings here... in my world!

Perhaps you don't like moist cakey cookies that taste like chocolate and frosting? Well, if so, I don't know who you are. LOL!

How do you make Texas sheet cake cookies?

You begin by melting 2 T of butter and then stirring in the cocoa and sugar. Cream the remaining butter and ⅓ c sugar until light and fluffy. (Yes, you do need a mixer.)

Beat in the egg and vanilla. Combine the flour, baking soda and salt and stir into the creamed butter and sugar. Add the melted cocoa mixture and stir until mixed. 

The dough easily forms into 1 Tablespoon scoops which are then placed onto lined baking sheets. Don't press them down. Just leave them in nice, beautiful chocolate ball form.

This dough is easily workable. You should get 24 if you don't eat too much dough.

Place on a parchment or Silpat lined cookie sheet and bake about 7 minutes. Don't over bake or you may end up with hard dry rocks, though I have not tested this. So just don't over bake!

Begin the icing while the cookies are baking. Make sure the cookies are cool before icing. Then spread or dip each cookie and set aside to let the frosting harden.

OK...you can have one before the frosting hardens. But JUST ONE!

Store these Texas gems lightly covered. They hold up very well for a few days. Any longer than that and I can't guarantee!

Add these Texas sheet cake cookies to your must do list. Next time I bake them you can bet I'll be doubling this recipe! 

Hurray! It is December which is my birthday month. And it's cookie month. Two of my favorite things!

Please Pin and Share the cookies:

Recipe

Texas Sheet Cake Cookies

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• Author: Abbe
• Prep Time: 20 Minutes
• Cook Time: 7-8 Minutes
• Total Time: About 30 Minutes
• Yield: 24 Cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

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Description

Texas sheet cake cookies are cake in cookie form. You won't believe it when you bite into this frosted cookie and discover how good these are.

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Ingredients

Scale 1x2x3x

½ c plus 2 T of butter

⅔ c sugar, divided

¼ c cocoa

1 egg

1 t vanilla extract

1 t baking soda

½ t salt

1 ⅓ c flour

Icing Ingredients

¼ c butter

1 T cocoa

1 T milk

2 ¼ c powdered sugar

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Instructions

Preheat oven to 350.

Line 2 baking sheets with parchment or a Silpat pad.

Melt 2 T of butter with ⅓ c of sugar and the cocoa powder. Mix well.

Cream ½ c of butter, and ⅓ c of sugar together until light and fluffy.

Beat in the egg and vanilla.

In a large measuring cup combine the baking soda, salt and flour. Stir with a fork to lighten and combine.

Stir into the creamed sugar mixture.

Add the cocoa mixture and combine well.

Drop the dough by tablespoons onto line cookie sheets. This should make 24 unless you are too much cookie dough.

Bake 7-8 minutes until just starting to set and bottoms are slightly brown. Let cool on cookie sheet for a few minutes and then transfer to a rack.

MAKE ICING:

Whisk the butter, cocoa and milk together in a pot over medium heat until butter is melted. Whisk until all combined.

Stir in powdered sugar.

Take each cookie and dip into icing or spread it on. Some of it may fall off which is the cook's bonus!

Let harden for 3-4 hours. But if you just have to have one, I won't tell!

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Notes

Thanks Little House Big Alaska.

*Does not include setting time

More Chocolate Cookies? Yes, Please!

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