Texas Sheet Cake Cookies
/I originally published this post in March 2014. Now having lived in Texas for over a year and a half, I’d been wanting to update this recipe as a nod to my new home. What better day to repost it than on Texas Independence Day!
These cookies are based on the traditional chocolate sheet cake but have been transformed into cookies. Texas Sheet Cake is rich, decadent, and full of cocoa flavor - the best! I grew up eating this cake, however, it was called Scotch Chocolate Cake in our house. I have no idea the origin of this name and Google didn’t help, but it is the exact same thing as Texas Sheet Cake. It’s a moist chocolate cake with the most addicting fudge-like frosting that is made in a saucepan over the stove.
I adapted these cookies from this recipe, and have continued to adapt them since I first made these 7 years ago. And now for a quote from my original post “In my opinion, I think I should rename them to Oklahoma Frosted Drop Cookies. Seems more appropriate bing the Oklahoma girl I am. Texas tries to own everything!” Call them what you want, but since I’m now an obnoxious Texas resident, we’ll keep their OG name, Texas Sheet Cake Cookies.
Texas Sheet Cake Cookies
yields 24 - 28 cookies
Ingredients:
Cookies:
1/2 cup unsalted butter, softened
1/3 cup sugar
1 egg
1 tsp. vanilla extract
1 tsp. baking powder
1/2 tsp. salt
1 1/3 cup all-purpose flour
2 Tbsp. cocoa powder
1/3 cup semi-sweet chocolate chips, melted
Icing:
1/2 cup butter
2 Tbsp. cocoa powder
3 Tbsp. milk of choice
2 tsp. vanilla extract
2 1/2 cups powdered sugar
Directions:
Preheat your oven to 350ºF. Line two baking sheets with parchment paper and set aside. Using an electric mixer, beat the butter and sugar together until light and fluffy, about 1 minute, stopping after 30 seconds to scrape down the sides. Add the egg and vanilla extract and mix until combined. With the mixer off, add in the flour, baking powder, salt, and cocoa powder. On low, mix to combine. Once incorporated, increase the speed until the dough comes together. The dough will be thick and look like sugar cookie dough.
In a microwave-safe bowl, melt your chocolate chips for 30 seconds. Take out of the microwave, give a stir, and then heat for 15 more seconds. Go for a little longer if needed, but your chips should be melted after 45 seconds. Add the melted chocolate into the dough, and mix to combine. Using a 1 1/2 Tbsp. sized cookie scoop, scoop leveled balls of dough onto your prepared cookie sheets. Bake for 7-8 minutes, until just set. Cool completely on a wire rack.
Once your cookies are cool, melt the butter, cocoa powder, milk, and vanilla extract in a small saucepan over medium heat. Whisk in powdered sugar and stir vigorously until all the lumps are gone and the icing is thin. Using a tablespoon measurer pour the warm icing over the cookies. Let that layer set. Then using the leftover icing, take a fork and drizzle in a back and forth motion over the tops of the cookies. (You may need to slightly reheat the icing before the next layer to make sure it is thin enough to drizzle). Let the icing fully harden before transferring to a container. Cookies will stay fresh in an air-tight container for up to 3 days.
Happy Texas Independence Day!
Annie
