What old (or current) church cookbook doesn’t have Texas Sheet Cake in it? None, absolutely none if you live in the South. Flip a few pages and you’ll also see Texas Sheet Cake Cookies lurking nearby.
Texas Sheet Cake is a dense chocolate cake usually baked in a jelly roll pan or a cookie sheet with high sides. The cake comes out skinnier than a regular cake.
That’s so you can slather on the chocolate icing to be as thick as the cake, giving you an even, almost gooey layer of each.
These cookies are very similar to the cake, but the cookie part is chewy and rich and the icing isn’t quite as thick.
The cookies need to be under baked a bit to get that chewy center. If you touch them and think they’re not quite done, they are.
The simple, rich chocolate icing is cooked on the stove top until it’s just the perfect consistency. Then it’s poured over the right-from-the-oven cookies – you want to make sure and ice them while they’re hot to get that crinkly icing.
I made a little mistake and put too much salt in the first batch of Texas Sheet Cake Cookies, but the second batch was perfect! Chewy, moist chocolaty cookies with that distinct cooked chocolate icing.
And yes, we ate the salty ones. Waste not and all that.
Usually the cake and cookies are made with chopped pecans in the icing. If you want to do that, go right ahead. Remember that toasting the pecans first really brings out their flavor. I prefer them without pecans.
These cookies have simple ingredients that create an amazing cookie. Plus, it’s fun to spoon the chocolate icing over the warm cookies. Of course, it’s the most fun to share and eat them with friends and family.
- 1/2 C butter, room temperature
- 1/3 C granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/3 C all-purpose flour
- 1/2 C semi-sweet chocolate chips
- 1/4 C butter
- 1 tbsp cocoa
- 2 tbsp milk
- 1 1/4 C powdered sugar
- Line baking sheet with parchment paper. Preheat oven to 350°.
- Beat the butter and sugar together in a stand mixer until light in color and blended. Scrape down the sides as needed.
- Add the egg and vanilla to the butter mixture and mix. Add the baking powder and salt; mix.
- Add the flour, one-fourth cup at a time on low speed and mix. Again, scrape down sides as needed.
- In a small glass bowl, microwave the chocolate chips in 30 second increments, stirring between each session. Stir until smooth and add the melted chocolate to the cookie dough. Mix on medium-low until chocolate is incorporated. Dough will be rather thick.
- Roll about 2 teaspoons of dough in a ball and place on the cookie sheet (they don't spread very much when baked). Repeat until sheet is filled. Bake the cookies for 8-9 minutes and no longer - don't over bake them - they will be soft.
- Remove the cookies to a rack that has waxed paper under it to catch drips.
- While cookies are baking, make the chocolate icing. Use a small saucepan and combine the butter, cocoa powder and milk. Cook on medium-low until the butter is melted and whisk until butter is fully incorporated. Remove from the heat and whisk in the powdered sugar until completely smooth. Thin with 1/2 tsp of milk if it needs it - icing should be pourable.
- While the second batch of cookies is baking, spoon the icing over the first batch of hot cookies, covering completely. If the icing starts to be too thick, thin it out with a little milk and whisk until smooth again.
- Remove the second batch of cookies, place on the rack, and spoon the remaining icing over the remaining hot cookies. Allow the icing to set. Store in a sealed container for up to 3 days.
Tips and Stuff:
Make sure the butter is at room temperature.
Again, don't over bake these cookies. They should be very soft to the touch when you test them - don't bake over 9 minutes.
Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 133Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 119mgCarbohydrates: 17gFiber: 0gSugar: 11gProtein: 1g
Nutrition Values are Approximate