Why Make This Recipe
Texas Sheet Cake Cookies are a delightful twist on the classic Texas sheet cake. These cookies capture the rich chocolate flavor and creamy frosting of the original cake, making them bite-sized and easy to enjoy. They are perfect for parties, potlucks, or just a sweet treat at home. With their soft and moist texture, these cookies are sure to become a favorite for everyone.
How to Make Texas Sheet Cake Cookies
Ingredients
- 1/2 cup butter, room temperature
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cups all-purpose flour
- 1/2 cup semi-sweet chocolate chips, melted
- 1/2 cup butter (for frosting)
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons milk
- 2 1/2 cups powdered sugar
Directions
- Line a 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 and fluffy, scraping the sides down frequently.
- Mix in the egg and vanilla extract. Once combined, add the baking powder and salt.
- Slowly mix in the flour on low speed until a thick dough forms.
- Melt the chocolate chips in the microwave, heating in 30-second increments and stirring in between until fully melted. Add the melted chocolate to the cookie dough and mix well.
- 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 ones. Be careful not to overcook; the tops should be dry to the touch but soft and moist inside.
- For the icing, stir together the butter, cocoa powder, and milk in a medium saucepan over medium heat. Whisk until the butter is melted and everything combines. Remove from heat and stir in the powdered sugar.
- After baking, do not remove the cookies from the pan right away. Use a spoon to cover each hot cookie with icing and allow it to set. Once set and the cookies have cooled, carefully remove them from the pan.
How to Serve Texas Sheet Cake Cookies
You can serve Texas Sheet Cake Cookies warm or at room temperature. They are delicious on their own, but pairing them with a glass of cold milk or a warm cup of coffee makes for a perfect treat. These cookies also look lovely on a platter for celebrations or gatherings.
How to Store Texas Sheet Cake Cookies
To store Texas Sheet Cake Cookies, let them cool completely and then place them in an airtight container. They can be kept at room temperature for about 3-5 days. For longer freshness, you can store them in the fridge or even freeze them. Just remember to separate layers with parchment paper to prevent sticking.
Tips to Make Texas Sheet Cake Cookies
- Ensure your butter is at room temperature for easy mixing.
- Do not overmix the dough once you add the flour; just mix until combined.
- For an extra chocolatey flavor, use dark chocolate chips instead of semi-sweet.
- You can also add nuts, like chopped pecans, for added texture.
Variation
You can make these cookies gluten-free by using a gluten-free all-purpose flour substitute. Additionally, consider trying flavored extracts, such as almond or hazelnut, for a different taste.
FAQs
1. Can I make the dough ahead of time?
Yes, you can prepare the dough in advance. Store it in the fridge for up to 3 days or freeze it for up to a month. Just let it thaw before baking.
2. Can I add more chocolate?
Absolutely! You can increase the amount of melted chocolate chips or add chocolate chunks for more gooeyness.
3. How do I prevent the cookies from spreading too much?
Chilling the dough for about 30 minutes before baking can help the cookies maintain their shape.
Texas Sheet Cake Cookies
Ingredients
For the cookie dough
- 1/2 cup butter, room temperature Ensure butter is at room temperature for easy mixing.
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cups all-purpose flour Can substitute with gluten-free flour.
- 1/2 cup semi-sweet chocolate chips, melted Melt chocolate chips in microwave.
For the frosting
- 1/2 cup butter
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons milk
- 2 1/2 cups powdered sugar
Instructions
Preparation
- Line a baking sheet with parchment paper or a silicone mat and preheat the oven to 350°F.
- Beat the butter and granulated sugar in a stand mixer until light and fluffy, scraping the sides down frequently.
- Mix in the egg and vanilla extract. Once combined, add the baking powder and salt.
- Slowly mix in the flour on low speed until a thick dough forms.
- Melt the chocolate chips in the microwave, heating in 30-second increments and stirring in between until fully melted. Add the melted chocolate to the cookie dough and mix well.
Baking
- 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 ones. Be careful not to overcook; the tops should be dry to the touch but soft and moist inside.
Frosting
- For the icing, stir together the butter, cocoa powder, and milk in a medium saucepan over medium heat. Whisk until the butter is melted and everything combines.
- Remove from heat and stir in the powdered sugar.
Serving
- After baking, do not remove the cookies from the pan right away. Use a spoon to cover each hot cookie with icing and allow it to set.
- Once set and the cookies have cooled, carefully remove them from the pan.