Saturday, July 18, 2015

Texas Sheet Cookies

Have you ever had Texas Sheet Cake?

OMG... I can still remember the first time I had it growing up.  I wasn't much of a chocolate fan, and especially not a chocolate frosting fan, so when my mother made this cake for dessert, I wasn't exactly over the moon about the idea.

Until I tried it...wowie!  The cake is so moist and delicious, and the frosting...the frosting really tops it all off!  It is smooth, and dreamy (I credit the butter...), and just pours over the cake and becomes one with it.  It's basically a sensual experience.

It's such a simple, yet divine dessert, baked in a cookie sheet, it's the perfect dessert for potlucks and barbecues.

But what do you do when you want to eat Texas Sheet Cake without having to make an entire cake?  The answer is, you make these Texas Sheet Cookies!  All the wonderful goodness of Texas Sheet Cake in a smaller, more portable form!

Texas Sheet Cookies


1/2 c. butter (softened)
1/2 c. sugar
1 egg
1 tsp vanilla
1 tsp baking powder
1/2 tsp salt
1 1/2 c. flour
6 oz semi-sweet chocolate (melted)


1/2 c. butter
2 Tbs cocoa powder
3 Tbs milk
2 1/2 c. powdered sugar


Preheat the oven to 350.

Beat the butter and sugar in a stand mixer until fluffy.  Add the egg, vanilla, baking powder and salt and mix until thoroughly combined.  Mix in the flour until the dough comes together.  Add the melted chocolate and mix until thoroughly incorporated.

Drop tablespoon-sized balls of dough onto a silpat lined baking sheet.  Bake 7-8 minutes (the cookies will still be soft...we want this for the cakey texture).  Allow the cookies to cool completely before icing.


In a small saucepan, combine the butter, cocoa powder and milk and heat until the butter is melted and the mixture has no lumps.

Remove from heat and whisk in the powdered sugar until the frosting is smooth and has a nice sheen to it.  Pour frosting over the cookies (I used a cookie scoop to pour it evenly on each cookie)


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