Since I was a little girl, my favorite dessert in the world was my mom’s Texas Sheet Cake. I guess it would be safe to say I still love it as an adult. Probably too much.
My mom made it a bit different than the recipes you see running around all over the Internet, which I have also made. But when I saw these Texas Sheet Cake Cookies, I knew I had to make them!
I will probably make this version and then try to re-create my mom’s recipe into cookies someday.
Erin has an incredible blog, oh so very cute and recipes that literally were screaming my name.
We had a pretty long list of possibilites (until I saw these cookies, because well – yeah they are my favorite cake turned into a cookie, so I mean, I had to drop them all to make these).
A few of our favorites on her blog were Pepperoni Pizza Puffs, Twix Cheesecake Brownie Torte, Bacon, Broccoli, Cheddar Mashed Potato Bites and Do-Ffles (Donuts + Waffles = O.M.G!). There were dozens more, so go check out her recipes. Don’t worry, I’ll wait.
Erin, these Texas Sheet Cake Cookies made me smile. We’ve made them three times since being assigned your blog. I cannot wait to start playing and seeing if I can create a version like my mom’s too.
These are a new favorite around our house and will remain in our cookie jar on a fairly constant basis. Thank you for such a fabulous recipe and a throwback to my favorite dessert!
Let’s talk about Texas Sheet Cake Cookies
These cookies are sweet, soft, moist, chocolaty… with an incredible, chocolaty rich thick icing and I promise you’ll probably not be eating just one.
They are extremely easy to make, and would be great for any cookie exchange or place you want an “extra” dessert. My kids adore them!
Are you ready to make your own Texas Sheet Cake Cookies?
Texas Sheet Cake Cookies
For the Cookies:
- 1/2 cup salted 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 cup all-purpose flour
- 1/2 cup semi-sweet chocolate chips melted
For the Icing:
- 1/2 cup butter
- 2 Tbsp cocoa powder
- 3 Tbsp milk
- 2 1/2 cups powdered sugar
For the Cookies:
- Preheat oven to 350° F and line a baking sheet with parchment paper.
- In the bowl of your stand mixer, beat your room temp butter and granulated sugar together until light and fluffy. Scrape the sides down frequently while beating to incorporate everything.
- Add in your egg and the vanilla extract and continue mixing until everything is incorporated. Add the baking powder and salt.
- Turn your mixer down to low and slowly add your flour in a little at a time. The dough should be pretty thick.
- In a microwave safe bowl heat your chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds. Mine took about a minute and 15 seconds or so.
- Mix melted chocolate directly into cookie dough until evenly mixed together.
- Drop the dough onto your parchment paper lined baking sheet in measured tablespoons. This makes the perfect size and cooks them all evenly.
- Bake for 7-8 minutes just until cookies appear set.
- Remove from oven. DO NOT overbake! The cookies will still be VERY soft.
- Allow to cool on your parchment paper for a few minutes - maybe 5.
- Transfer to a wire rack to continue cooling all the way.
For the Icing:
- In a medium saucepan on the stove, melt the butter. Mix in the cocoa powder and milk cooking over medium heat, whisking until completely combined.
- Remove from heat and rapidly whisk in sifted powdered sugar to avoid any lumps.
- Pour icing over cookies and allow icing to set before serving.