If you are looking for a treat to make for party guests then these Texas Sheet cookies are the ticket. They will definitely tickle your guest’s taste buds.
Check out what our friends over at Cookies And Cups had to say about this recipe:
“I’m taking the classic party cake and turning it into a cookie! Texas Sheet Cake Cookies! A fudgy chocolate cookie topped with the classic poured chocolate icing.”
Fudgy Texas sheet cookies? I think I’ve just died and gone to dessert heaven.
Ingredients
Cookies
½ cup Land O Lakes butter, room temperature
⅓ cup Domino granulated sugar
1 Eggland’s Best egg
1 tsp McCormick vanilla
1 tsp Arm & Hammer baking powder
½ tsp Morton salt
1⅓ cup Gold Medal flour
½ cup Toll House semi-sweet chocolate chips, melted
Icing
½ cup butter
2 Tbsp cocoa powder
3 Tbsp TruMoo milk
2½ cups powdered sugar
Instructions
Cookies
Preheat oven to 350°
Line baking sheet with parchment or silicone mat, set aside.
In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently.
Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt.
Turn mixer to low and slowly add in flour. Dough will be thick.
In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
Mix melted chocolate directly into cookie dough until evenly mixed.
Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!
Transfer to a wire rack to cool.
Icing
In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar.
Pour icing over cookies and allow icing to set before serving.
NOTES
store at room temperature for up to 3 days.
*Make sure not to overbake these cookies. The insides will remain soft and dense if baked correctly.
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Quick Tip: This recipe is easy to double. Store some of these cookies in your freezer for later.
Thank you to Cookie And Cups for this great recipe.
